This is a mix recipe that a good friend of mine gave me. She told me it
works very well, and she was right!

Doc's Quick Biscuit Mix

8-1/2 Cups flour
1teaspoon baking soda
2 Tablespoons baking powder
1-1/2 Cups instant nonfat dry milk
1Tablespoon salt
2 teaspoons cream of tartar
2-1/2 Cups vegetable shortening

In large bowl sift all dry ingredients. Blend well with pastry blender.
Cut in shortening until evenly distributed. Mixture will resemble cornmeal
in texture. Put in large airtight container. Label. Store in cool, dry
place. Use within 10 to 12 wks. Makes 13 Cups of Mix

USE IT FOR:

Never-Fail Rolled Biscuits

3 Cups of Mix
2/3 Cup of milk, water, or buttermilk

On a lightly floured board, knead dough about 10-15 times. Roll out
to 1/2 inch thickness. Cut with a floured biscuit cutter. Place about 2
inches apart on unbuttered baking sheet. Bake 10 to 12 min., until
golden brown. Makes 10-12 large biscuits.

VARIATIONS:

Cinnamon Rolls: Preheat oven to 400 . Roll out dough to a rectangle.
Brush with melted butter. Sprinkle with brown sugar and cinnamon. Roll
dough like a jelly roll and cut into 1/2 inch. slices. Bake 10-15 min.
Glaze with mixture of powdered sugar and few drops of water.

Pizza: Use dough as crust for 12 ind. pizzas or two 12 inch pizzas. Pat
dough to 1/8 inch thickness. Top with tomato sauce, spices, cheese, meat
and choice of toppings.

Meat Pinwheels: Preheat oven to 450. Roll out dough to a rectangle. Chop
cooked meat and combine with gravy. Spread over dough. Roll dough like a
jelly roll and cut into 1/2 inch slices. Balke 10-12 min. Serve with
gravy, soup or cheese sauce.

Pot Pie: Use as the top crust of a chicken or meat pot pie

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