8 1/2 c all purpose flower
4 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 1/2 c dry milk
2 1/4 c vegetable shortening
Sift together all dry ingredients. Cut in shortening until mix has consistency of cornmeal. Store in airtight container in cool, dry place, use within 3 months.
2 1/4 c of mix
1 tablespoon sugar
1 1/2 c milk or water
For Biscuits and Drop Dumplings:
3 cups mix
3/4 c milk, buttermilk or water
optional: add garlic and about 1/3 c cheese and other herbs for cheesy garlic biscuits
Biscuits: Preheat oven to 450 degrees F. Mix ingredients until just blended. Drop dough by tablespoons onto greased baking sheet. Bake 110-12 min.
Drop Dumplings: Drop by tablespoons into boiling stew. Boil gently for 10 min. Cover and cook at med heat for another 10 min.
For Rolled Biscuits, Cinnamon Rolls:
3 c mix
2/3 c milk or water
Biscuits: Preheat oven to 450 degrees F. Mix ingredients and let stand for about 5 min. Knead on lightly floured surface about 15 times. Roll out to 1/2 in thickness. Cut with floured biscuit cutter and place about 2 in apart onan ungreased baking sheet. Bake 10-12 min. (This can also be used for pizza dough, just roll it out and add toppings)
Cinnamon Rolls: Preheat oven to 400 degrees. Mix ingredients and roll out to rectangle. Brush with melted butter and sprinkle with brown sugar and cinnamon. Roll dough and cut into 1/2 inch slices. Bake 10-15 min. Glaze wtih mixture of powdered sugar and a bit of water or milk.