6 cups sifted all purpose flour (can use whole wheat)
2 Tablespoons plus 1-1/2 teaspoons baking powder
1 cup instant nonfat dry milk powder
2-1/2 teaspoons salt
In a large mixing bowl, thoroughly combine flour, baking soda, dry milk and salt.
Spoon the mixture into a 2-quart container.
Cover tightly and store in refrigerator. It will keep up to 1 month.
To make pancakes: beat 1 egg slightly then add 1 cup of above mix, 3/4 cup water, and 2 tablespoons melted butter or oil–mix until lumpy.
To make drop biscuits: preheat oven to 450. Stir 2 cups of above mix, 1-1/4 cups heavy cream with a fork until moistened. The tough will be slightly sticky. Drop the dough by tablespoons on a lightly greased baking sheet spacing 1″ apart. Bake for 8-10 minutes.