Measure flour into a large bowl. Stir in baking powder, dry milk, and salt, mixing well. Use an electric mixer on medium speed to mix shortening into other ingredients until mixture resembles coarse cornmeal.

Storing mix:

Store basic quick mix in a ziploc bag or container with a tight lid. This mix can be stored at room temperature about 2 weeks. Will keep a couple of months in refrigerator or freezer. Bring mix to room temperature before using.

Using mix: <0>Do not sift mix for recipes. Stir lightly before measuring mix. When measuring mix into a bowl, level off measuring cup with the straight edge of a knife.

Basic Biscuits

• 2 c. basic quick mix
• 1/2 c. water

Stir together quick mix and water. Turn dough onto a lightly floured board, kneading lightly. Roll 1/2 inch thick. Cut with biscuit cutter and place on ungreased cookie sheet. Bake at 425 degrees for 10 minutes.

Note: For drop biscuits, increase water to 2/3 cup. After mixing flour and water together, drop by spoonfuls onto a greased cookie sheet. 1/3 c. grated cheese can be added to dough before dropping onto cookie sheet.

Basic Muffins

• 2 c. basic quick mix
• 4 tsp. sugar
• 1 egg, beaten
• 2/3 c. water

Stir sugar into quick mix. Add water and egg. Fill greased muffin tins 2/3 c. full and bake at 400 degrees for 20 minutes. Variation: Add 1/2 c. of favorite chopped fruit.

Basic Pancakes

• 2 c. basic quick mix
• 1 tsp. sugar
• 1 egg, beaten
• 1 c. water

Stir sugar into quick mix. Add water and egg. Pour pancakes onto heated griddle, turning pancakes when bubbles appear on the pancake surface.

The Internet is a great source for more quick mix recipes. Just type "quick mix recipes" into your favorite search engine!