Homemade Biscuit Mix

10 c. all purpose flour
1/3 c. baking powder
1/4 c. sugar
2 c. shortening

In a large bowl stir together flour, baking powder, sugar and 4 tsp. Salt. With pastry blender, cut shortening in till mixture resembles coarse crumbs. Store in covered airtight container up to 6 weeks at room temp.  To use, spoon mix lightly into measuring cup; level off with a straight edge. (For longer storage, place in sealed freezer container, store in freezer up to 6 months. To use, allow mix to come to room temp.)

Biscuits: Place 2 c. Mix in a bowl; make a well in center. Add 1/2 c. milk. Stir with fork till dough follows fork around bowl. On lightly floured surface, knead dough 10 to 12 strokes. Roll or pat to 1/2 in. thickness. Cut dough with floured 2 1/2 in biscuit cutter. Bake on baking sheet at 450 10 to 12 minutes. Makes 10.

Muffins: Combine 3 cups Mix and 3 tbsp sugar. Mix 1 beaten egg and 1 cup milk. Add all at once to dry ingredients. Stir till moistened. Fill greased muffin cups 2/3 full. Bake at 400 for 20 to 25 minutes. Makes 12.

Pancakes: Place 2 c. mix in a bowl.  Add 2 beaten eggs and 1 c. milk all at once, stirring until slightly lumpy. Pour on greased griddle. Cook until golden brown.