Here's a recipe that I've picked up along the way

Basic All-Purpose Baking Mix

6 cups all purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 1/4 cups vegetable shortening (butter-flavored or
plain)

Combine flour, baking powder, and salt in a large bowl. Cut in shortening
with pastry blender until mixture resembles coarse corn meal. Store in a
container with tight-fitting lid. Will keep for up to 2 months. Makes
about 2 quarts.

For Biscuits: Stir together 2 1/4 cups baking mix with 2/3 cup milk. Knead
10 times on lightly floured surface, roll out and cut into biscuits or
skip the kneading and simply drop dough onto an ungreased baking sheet.
Bake at 425*F for 10 to 12 minutes or until lightly browned. Makes about
10 biscuits.

For Pancakes: Stir together 2 cups baking mix, 1 cup milk and 2 eggs until
blended. Do not over-mix. Ladle 1/4 cupfuls onto hot greased griddle or
skillet and cook until edges are dry and top is bubbly, turn over and cook
until golden brown. Makes about 14 pancakes.

For Waffles: Stir together 2 cups baking mix, 1 1/3 cups milk, 1 egg and 2
tablespoons vegetable oil until blended. Pour batter into center of hot
greased waffle iron and cook for 5 minutes or until steaming stops. Makes
about 12 (4-inch) waffles.

For Dumplings: Stir together 2 cups baking mix and 2/3 cup milk just until
soft dough forms. Drop by spoonfuls into boiling liquid, cover and cook
for 10 minutes without lifting the lid. Makes about 10 dumplings.

Tip: For Buttermilk Baking Mix, add 9 tablespoons dry buttermilk powder to
the basic mix.

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