8 c. self rising flour
1 1/2 c. shortening

Blend flour and shortening with pastry blender until it is consistency of coarse cornmeal.

BISCUITS: Mix 2 cups mix with 1/2 to 3/4 cup milk.

BLUEBERRY MUFFINS:

3 c. homemade Bisquick
1/2 c. sugar
Blueberries

Mix ingredients together. 1/2 tsp. butternut flavoring 2 eggs with milk to make 1 c. liquid

Blend oil, flavoring and eggs with milk in a blender. Mix together until flour absorbs the liquid. Bake in cupcake lined muffin tins at 350 degrees for about 15 minutes.