Basic Mix:

4 cups all-purpose flour
2 cups cake flour
1/4 cup baking powder
1 1/2 teaspoons salt
1/2 lb. Crisco

Sift together flours, baking powder and salt. When well combined, cut in Crisco using paddle attachment of mixer.

Store in refrigerator for up to one month. Can be used as a substitute whenever biscuit mix (like Bisquick) is called for in a recipe.

Biscuits:

2 cups basic mix
7/8 cup milk or half and half

Measure 2 cups of basic mix into a bowl and stir in approximately 7/8 cup milk (or 1/2 cup plus 6 tablespoons) using a fork. For richer biscuits, use half and half, or mix cream with milk.

Turn out onto a lightly floured board and knead for approximately 30 seconds, being careful not to over work the dough.

Roll into a circle 1/2-inch thick. Cut into biscuits using a floured biscuit cutter or slice into wedges. Place on a baking sheet.

Press centers of biscuits with thumb or the back of a spoon, and brush lightly with cream or milk.

Bake in a preheated 450°F oven for 10 to 15 minutes.

Makes 10 to 12 large biscuits.

Submitted by: CM