In large mixing bowl stir-together flour, baking powder, sugar, and salt. With pastry blender cut in shortening till mixture resembles coarse crumbs. Store in covered airtight container up to six weeks at room temperature.
To use, spoon mix lightly into measuring cup; level off with straight-edged spatula. (For longer storage, place sealed freezer container and store in freezer for up to six months. To use, allow mix to come to room temperature). Make 12 1/2 cups.
Biscuits: Place 2 cups Homemade Biscuit Mix in bowl; make well in center. Add 1/2 cup milk. Stir with fork just till dough follows fork around bowl. Turn dough out onto lightly floured surface. Knead gently for 10 to 12 strokes. Roll or pat to 1/2-inch thickness. Cut dough with floured 2 1/2-in. biscuit cutter, dipping cutter in flour between cuts. Bake on an ungreased baking sheet in 450° oven for 10 to 12 minutes or till golden brown. Makes 10 biscuits.
Muffins: In mixing bowl combine 3 cups Homemade Biscuit Mix and 3 tablespoons sugar. In another bowl mix 1 beaten egg and 1 cup milk; add all at once to dry ingredients. Stir till moistened (batter should be lumpy). Fill greased muffin cups 2/3 full. Bake in a 400° oven for 20 to 25 minutes or till golden. Makes 12 muffins.
Pancakes: Place 2 cups Homemade Biscuit. Mix in bowl. Add 2 beaten eggs and 1 cup milk all at once to biscuit mix, stirring till blended but still slightly lumpy.
Pour about 1/4 cup of the batter onto hot, lightly greased griddle or heavy skillet. Cook till golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges. Make 10 pancakes.