Try these, they're my favorites:
Use in any recipe that calls for Bisquik. This is the version I prefer, a little lower in fat than the others. Makes about 13 cups. To make biscuits with this, just add club soda, nothing more. You can also mix with water for biscuits or dumplings. For pancakes, add egg and water.
9 cups all-purpose flour
1 tbsp. salt
1/3 cup baking powder
3 tbsp. sugar
1 ¾ cup shortening
1 ½ cup instant nonfat dry milk
Combine all dry ingredients in large bowl. Cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Pour into large airtight container and store in a cool dry place. Will keep 12 weeks. If frozen, will last indefinitely.
These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll. Ready in: approx. 1 Hour 45 Mins. Makes 2 dozen fluffy biscuits.
1 (.25 oz.) package active dry yeast
1/4 C warm water (110º)
2 C buttermilk
5 C all-purpose flour
1 T baking powder
1 t. baking soda
2 t. salt
3 T sugar
3/4 C shortening
Dissolve yeast in warm water. Let stand until creamy, about 5 mins. Add buttermilk to yeast mixture, and set aside. Combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times. On a lightly floured surface, roll dough to ½” thickness. Cut out biscuits with a 2½” round cutter. Place on lightly greased baking sheets, barely touching each other. Cover and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Bake in preheated 425º oven for 10 to 12 mins, or until browned.