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Makes about 7 1/2 cups

Most baby-boomers grew up with a box of baking mix in the kitchen cabinet, ready and waiting to go into action for a wide range of baked goods and more. It's so easy to make your own that I never buy it. Here's my recipe, but you are free to use store-bought mix if you prefer. I use it most often to make dumplings for stews and soups, but it makes a batch of biscuits in a flash.

6 cups all all-purpose flour 3 tablespoons baking powder 1 tablespoon salt 1 1/4 cups chilled vegetable shortening or 2 1/2 sticks unsalted butter, thinly sliced (see Note)

1. Whisk flour, baking powder and salt in a large bowl. Add shortening. Using pastry blender, cut shortening into flour until mixture resembles coarse crumbs. Transfer to an airtight container and store in the refrigerator for up to 6 months (1 month if using butter).

Note: Shortening makes the lightest biscuits and dumplings, but butter has the best flavor. If you wish, use 10 tablespoons each shortening and butter.

Easy Biscuits
Mix 2 cups baking mix with 2/3 cup milk, knead gently in bowl a few times, and pat out on floured work surface to 1/2-inch thickness. Cut into 8 squares (you won't have any waste, as opposed to round biscuits, where the scraps must be re-kneaded). Place on an ungreased baking sheet and bake at 400°F until golden brown, about 18 minutes. Makes 8 biscuits.