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Bisquick Biscuit + Baking Mix, 3 versions

Source of Recipe

assorted
1 recipe I found quite a whle ago,
another from lindah at alleasy
another from shortcake at alleasy


substitute - for Bisquick
A commercially packaged buttermilk baking mix.
I found the first one somewhere on the internet a
few years back.

Biscuit + Baking Mix #1

8 3/4 cups flour
1/4 cup sugar
1/3 cup baking powder
1 Tablespoon salt
2 cups shortening


Combine the dry ingredients in a large bowl.
Cut the shortening into the flour mixture, 1 cup at a time, mixing
until it looks like coarse meal.
Place in a covered, airtight container, and store in the refrigerator
or the freezer.
Makes 12 cups.
Use in place of brand/store's, it will taste much better with this.
When measuring, use dip, level and pour method, do not pack.
. . . . .

Biscuit + Baking Mix #2

8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening

Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal.
Store in tightly closed covered container in a cool place.
Makes about 10 cups.
. . . . .

Biscuit + Baking Mix #3

9 C. sifted all-purpose flour
1/3 C. baking powder
1 T. salt
2 tsp. cream of tartar
4 T. sugar
2 1/2 C. nonfat dry milk solids
2 C. shortening (which does not
require refrigeration)

Sift together flour, baking powder, salt, cream of tartar and sugar three
times. Add dry milk. Mix well. Cut in shortening with pastry blender or two
knives until mixture looks like cornmeal. Store in covered container at room
temperature.

NOTE: To measure the mix, pile it lightly into cup and level
off with a table knife.
For biscuits, pancakes, waffles, muffins, gingerbread, cookies, cakes and
lots of other good things.