Stir up a big batch of this versatile biscuit mix to use in dozens of recipes. This mix is easy to make and handy to use, plus it saves money!

8 cups all-purpose flour
1½ cups buttermilk blend powder
4 tablespoons baking powder
3 tablespoons sugar
2 teaspoons salt
2 teaspoons cream of tartar
1 teaspoon baking soda
2 1/₃ cups shortening

DIRECTIONS: In a bowl, combine the first seven ingredients; cut in the shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months.
Yield: 13½ cups.

QUICK CHICKEN PIE

1 2/₃ cups frozen mixed vegetables, thawed
1 can (10¾ ounces) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
1 egg, beaten
½ cup milk
1 cup Buttermilk Biscuit Mix

DIRECTIONS: In a bowl, combine vegetables, soup and chicken. Transfer to an ungreased 9" pie plate. In another bowl, combine egg, milk and biscuit mix just until moistened. Pour over chicken mixture. Bake at 400° for 30 to 35 minutes or until golden brown.
Yields: 6 servings.

BACON 'n' EGG BISCUITS

2 cups Buttermilk Biscuit Mix
7 tablespoons water
8 eggs
8 slices process American cheese
8 bacon strips, halved and cooked

DIRECTIONS: In a bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to ½" thickness; cut with a 3" biscuit cutter. Place on an ungreased baking sheet. Bake at 425° for 9 to 10 minutes or until golden brown.
Meanwhile, scramble the eggs. Split the biscuits when done; fill each with a slice of cheese, scrambled egg and two bacon pieces.
Yield: 8 servings.

CHEESECAKE SQUARES

2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 eggs
½ cup plain yogurt
2 teaspoons vanilla extract
1 teaspoon lemon juice
½ cup Buttermilk Biscuit Mix

TOPPING:

1 cup (8 ounces) sour cream
2 tablespoons sugar
2 teaspoons vanilla extract
Fresh fruit, optional

DIRECTIONS: In a mixing bowl, beat cream cheese and sugar. Add eggs, yogurt, vanilla, lemon juice and biscuit mix; mix just until smooth. Pour into a greased 9" square baking dish. Bake at 350° for 25 to 30 minutes or until center is nearly set. Place on a wire rack while preparing topping.
In a bowl, combine sour cream, sugar and vanilla until smooth. Carefully spread over cheesecake. Bake for 4 minutes (topping will not brown or set). Cool on a wire rack for 1 hour. Refrigerate until completely cooled. Garnish with fruit if desired.
Yield: 9 servings.

CHEESE PIZZA

1½ cups Buttermilk Biscuit Mix
1/₃ cup hot water
1 can (8 ounces) pizza sauce
1½ cups (6 ounces each) shredded mozzarella cheese

DIRECTIONS: In a bowl, combine biscuit mix and water; mix well. Press into a greased 12" pizza pan. Spread with pizza sauce; sprinkle with cheese. Bake at 450° for 12 to 15 minutes or until golden brown.
Yield: 4 servings.

BEEF PINWHEELS WITH GRAVY

2 cups Buttermilk Biscuit Mix
1 teaspoon dried basil
7 tablespoons water
½ pound ground beef, cooked and drained
¼ cup beef gravy
Additional gravy, warmed

DIRECTIONS: In a bowl, combine biscuit mix, basil and water just until moistened. Turn onto a lightly floured surface; knead 5 times. Roll out into a 12" x 9" rectangle. Combine beef and gravy; spoon over dough. Roll up, jelly-roll style, starting with a long side. Cut into ½" slices; place in a lightly greased 13"x9"x2" baking pan. Bake at 450° for 14 to 16 minutes or until golden brown. Serve with gravy.
Yield: 4 to 6 servings.

PIGS IN BISCUITS

2 cups Buttermilk Biscuit Mix
2 tablespoons cornmeal
7 tablespoons water
10 hot dogs

DIRECTIONS: In a bowl, combine biscuit mix, cornmeal and water just until moistened. Turn onto a lightly floured surface; knead 5 times. Roll out into a 10" square; cut into 10 strips. Starting at one end, wrap each strip in a spiral around a hot dog; pinch ends. Place on an ungreased baking sheet. Bake at 425° for 10 to 12 minutes or until golden brown.
Yield: 10 servings.