1. My recipe uses Ghee. In United States, lard was common. Ghee
provides nutty flavor. Some people will add one part butter to 4 parts
lard for flavor in United States. People worried about saturated fats
use vegetable shortening. Vegetable shortenings used to be bad because
of trans-fats. Now you can buy vegetable shortening low in trans-fats,
they are expensive but used by many restaurants. You can look at soft
margarines with low trans-fats.

2. Yes! the Bisquick will go rancid and must be stored in a cooler
about 40 deg F for up to six months. Thats why my recipe makes smaller
amout that you do on as needed basis.

3. Everything is easier with food processor including cutting-in
shortening.
Yogi