Place the flour, baking powder, and salt into a large bowl, stir to combine.
Add the shortening and cut the shortening into the flour mixture using a pastry cutter or two forks. Keep doing this until the shortening is well distributed and the mixer resembles crumbs.
Place into an airtight container and store in the fridge for up to 3 months.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition value is for the entire batch. Since there is no way in knowing how much you will use in your recipe, there is no way to break this down by servings. Please use your own nutritional calculator if this is important to you.
You can also use unsalted butter in place of shortening. You will need to either grate the butter into the flour mixture or finely cube it before cutting it in.
Use in place of bisquick when called for in recipes. To make biscuits, add 1 ½ cups Bisquick mix to a bowl and stir together with ½ cup milk. Knead together until well combined. Pat out into ½ inch thick and cut biscuits. Place on a parchment-lined sheet tray and bake in a preheated 400°F oven for 6-8 minutes until they rise and lightly brown.
This can be stored at room temperature in a cool dry place but I prefer to store it in the fridge for up to 3 months. If using butter, it definitely needs to go in the refrigerator to store.