Title: Bisquick
 Categories: Biscuits, Copycat
      Yield: 1 Servings
 
      6 c  Flour
      3 tb Baking Powder
      3 tb Sugar Or Art Sweetener
      1 ts Salt
      1 ts Crisco
 
  1. In a roomy mixing bowl combine the dry ingredients thoroughly. I
  sift my mixture together about 6 to 8 times and then work in the
  Crisco. When I work with "cutting-in" a mixture like this, I find
  that my fingers do a better job than the pastry blender or two forks,
  as so often recommended by the big cookbooks.
  
  Pinch the Crisco into the dry mixture, pressing it between your
  fingers, over and over, until the mixture is the consistency of very
  fine gravel. Store in a tightly covered container at room temperature
  up to 4 months. But it is a good idea to tape 2 to 3 whole dry bay
  leaves to the inside of the lid which wards any little bug-like
  creatures considering setting up housekeeping in your biscuit mix.
  
  NOTES : Source: Gloria Pitzer's Better Cookery Cookbook.
  
  Recipe