Stir together flour, baking powder, salt, and sugar. Sift together 2-3 times in a large bowl.
Cut in shortening with two knives or pastry cutter until the mixture is the consistency of cornmeal.
Add Powdered Buttermilk and Powdered milk and mix uniformly to create your dry All purpose mix. Store in a Zip Lock Bag and keep in the fridge for 2 weeks
Use in recipes that call for Bisquick or all-purpose mix. Add small amounts of cold water, cold milk, cold buttermilk, or other liquid required in your Dutch Oven Recipe.
For Regular Biscuits: To get your desired biscuit consistency, use cold milk, cold water, or cold buttermilk. Canned milk and reconstituted powder milk work too. (Milk makes richer biscuits) Don’t over mix.
Form biscuits. Cover and let stand at room temperature for 15 minutes to rise a little before baking.
Bake biscuits in a pre-heated “hot” oven at 450° for about 15 minutes or until golden brown