Biscuit Mix

10 cups flour
1/3 cup baking powder
1 tablespoon salt
2 cups solid vegetable shortening

Sift dry ingredients together in a large bowl. With two knives, a pastry blender, or food processor, add the shortening in spoonfuls and cut it in until the mixture is the texture of coarse cornmeal. If you are using a food processor, pulse it and watch closely. Keep mix stored in a tightly closed container. It will keep on the shelf for 1 to 6 months in dry weather. In very hot and humid weather, keep the mix in the refrigerator.

Easy Dumplings:
2 cups Biscuit Mix
2/3 cup milk

Beat mix and milk together to form a soft dough. Drop the dough by spoonsful onto the top of stew, soup or chili; the entree must be nearly ready to eat, very hot, and gently simmering. After dropping on the dumpling dough, simmer for 10 minutes, then cover and cook for 10 minutes more.

Herb Dumplings:
2 cups Biscuit Mix
2/3 cup milk
1 tablespoon chopped fresh herbs (parsley, dill, chives)
1 clove garlic, minced
1 teaspoon freshly-ground black pepper

Blend ingredients together to form a soft dough. Drop the dough by spoonsful onto the top of stew, soup or chili; the entree must be nearly ready to eat, very hot, and gently simmering. After dropping on the dumpling dough, simmer for 10 minutes, then cover and cook for 10 minutes more.

Veggie Dumplings:
2 cups Biscuit Mix
2/3 cup milk
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped scallion or bell pepper

Blend ingredients together to form a soft dough. Drop the dough by spoonsful onto the top of stew, soup or chili; the entree must be nearly ready to eat, very hot, and gently simmering. After dropping on the dumpling dough, simmer for 10 minutes, then cover and cook for 10 minutes more.

Everyday Shortcake:
2 1/3 cups Biscuit Mix
1/2 cup milk
3 tablespoons butter, melted
1/4 cup granulated sugar

Heat oven to 400 degrees F. Mix all ingredients, stirring until dough is soft. Knead gently on a floured surface for about 30 seconds. Roll dough 1/2-inch thick and cut into squares or 3-inch rounds. Bake on an ungreased cookie sheet for 10 minutes, or until golden brown.

To use, split shortcakes, spoon berries or jam between halves and over the top and finish off with sweetened whipped cream.

Streusel Coffee Cake:
2 cups Biscuit Mix
1/2 cup granulated sugar
1 egg
2/3 cup milk
1 teaspoon vanilla extract

Topping:
1/2 cup Biscuit Mix
1/2 cup brown sugar, lightly packed
1 teaspoon cinnamon
2 tablespoons butter, softened

Heat oven to 350 degrees F. Combine ingredients for the coffee cake and beat well for 3 minutes with an electric beater, food processor or wire whisk. Pour into a well-greased 9-inch square cake pan. Combine the ingredients for the topping and crumble them on top of the cake batter. Bake for 20 to 25 minutes or until a knife inserted in the middle comes out clean.

Pizza:
2 cups Biscuit Mix
1/2 cup cold Water
1 cup tomato sauce
1/2 cup shredded mozzarella cheese
1/2 teaspoon oregano
1/2 teaspoon garlic powder
Salt and pepper, to taste

Heat oven to 425 degrees F. Mix Biscuit Mix and water until soft dough forms. Roll or pat dough into a 12-inch circle or square on an ungreased cookie sheet. Pinch up edge of circle to form a 1/2-inch rim. Spoon tomato sauce over the dough, then the cheese and spices. Bake for 20 to 25 minutes or until crust is golden.

Rolled Biscuits:
1 cup Biscuit Mix
2/3 cup milk

Heat oven to 400 degrees F. Combine Biscuit Mix and milk and beat until smooth. If dough feels too sticky, add more mix (up to 1/4 cup). Turn dough out onto a floured surface. Roll dough into a ball to coat with flour, and knead gently about ten times. Roll dough out to 1/2-inch thickness and cut into circles or squares. Place on an ungreased cookie sheet, brush tops with milk to brown, and bake for 8 to 10 minutes.

Dropped Biscuits:
2 cups Biscuit Mix
1 cup milk

Heat oven to 400 degrees F. Combine Biscuit Mix and milk and beat until smooth. If dough feels too sticky, add more mix (up to 1/4 cup). Drop by spoonsful onto an ungreased cookie sheet and bake for 8 to 10 minutes.

Sugar Biscuits:
2 cups Biscuit Mix
2/3 cup milk
1/4 cup cinnamon sugar
2 tablespoons country butter

Heat oven to 400 degrees F. Combine Biscuit Mix and milk and beat until smooth. If dough feels too sticky, add more mix (up to 1/4 cup). Drop by spoonsful onto an ungreased cookie sheet, brush tops with melted butter, and then dust with Cinnamon Sugar. Bake for 8 to 10 minutes.

Seeded Biscuits:
2 cups Biscuit Mix
2/3 cup milk
2 tablespoons milk
1/4 cup poppy, sesame or caraway seeds

Heat oven to 400 degrees F. Combine Biscuit Mix and milk and beat until smooth. If dough feels too sticky, add more mix (up to 1/4 cup). Drop by spoonsful onto an ungreased cookie sheet. Just before baking brush biscuit tops with milk and then dust with seeds.

Filled Biscuits:
2 cups Biscuit Mix
2/3 cup milk
2 tablespoons country butter, melted
1/2 cup chopped vegetables, tuna or other
    meat or vegetable filling of your choice

Heat oven to 400 degrees F. Combine Biscuit Mix and milk and beat until smooth. If dough feels too sticky, add more mix (up to 1/4 cup). Turn dough out onto a floured surface. Roll dough into a ball to coat with flour, and knead gently about ten times. Roll dough out to 1/2-inch thickness and cut into circles or squares. Before baking, brush one biscuit circle or square with melted butter, add a teaspoon of desired filling, top with second biscuit circle, pinch sides, and brush with milk to seal. Continue until all the dough is used.

Crepes:
2 cups Biscuit Mix
4 eggs
1 1/2 cups milk

Combine ingredients and beat until smooth in a blender, food processor, shaker container, or bowl. Mixture will be thin. Pour about 1/4 cup batter into a hot, greased skillet. Turn skillet until batter covers the bottom and cook over medium heat until golden brown. Loosen edge with a spatula, turn over, and cook the other side until golden brown.

You may freeze crepes, then thaw them, still wrapped, at room temperature for 1 hours before warming in a 350 degree F oven or unwrap and place in a microwave on medium for 1 or 2 minutes.

For entree crepes, fill with a spoonful of ground tuna, chicken, or turkey salad and top with white sauce. For dessert crepes, fill with spiced apples, sweetened strawberries, blueberries, blackberries, raspberries or cherries; top with sweetened whipped cream and dust with cinnamon.

Blintzes:
2 cups Biscuit Mix
1 1/2 cups milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
4 eggs

Mix batter. Mixture will be thin. Pour about 1/4 cup batter into a hot, greased skillet. Turn skillet until batter covers the bottom and cook over medium heat until golden brown. Loosen edge with a spatula, turn over, and cook the other side until golden brown.

Filling for Blintzes:
1 cup cream cheese
2 tablespoons vanilla sugar
1/4 cup sour cream

Fill the crepes while still warm with sweetened Cream Cheese, top with sour cream, and dust with vanilla sugar.

Easy Pancakes:
2 cups Biscuit Mix
2 eggs
1 cup milk

Combine ingredients in a blender, food processor, shaker container, or bowl and beat until smooth. Pour a small amount of batter into a hot, greased skillet and cook over medium heat until bubbles form on the top. Flip and cook until the pancake is golden brown.

For a thinner pancake, use 1 egg and 1 1/2 cups milk.

Fruit Pancakes:
2 cups Biscuit Mix
1 cup milk
1/2 cup berries or sliced banana
1 egg

Combine ingredients in a blender, food processor, shaker container, or bowl and beat until smooth. Pour a small amount of batter into a hot, greased skillet and cook over medium heat until bubbles form on the top. Flip and cook until the pancake is golden brown.

Waffles:
2 cups Biscuit Mix
2 tablespoons vegetable oil
1 egg
1 1/3 cup milk

Combine all ingredients and beat until smooth. Pour into the center of a hot waffle iron and close the lid. Bake until steaming stops. You can wrap and freeze the waffles, also. When ready to use, just unwrap and pop the frozen waffles into the toaster, toaster oven, or microwave.