Instructions: Place flours, buttermilk powder, salt, sugar, baking powder and baking soda

In a large bowl. Use a wire whisk to combine dry ingredients, then cut in the shortening and butter with butter knives or a pastry blender, to form a coarse, crumbly mixture. You can also do this in a large food processor- do it in two half batches- pulsing the processor to cut the fat into the flour. Store mixture in large zip baggies in the freezer for up to three months.

To make biscuits:
Preheat oven to 425 degrees F. Place three cups of biscuit mix in a medium sized bowl. Make a well in the center and stir in almost all of the ice water if required. Gently knead on a lightly floured beard about 8 times- do not overwork dough. Roll or pat out to a thickness of 1/2 inch. Cut into rounds between 2 and 2 1/2 inches across, making certain you dont twist the biscuit cutter around as you cut the biscuits, or the biscuits will topple as they bake.

Place on ungreased cookie sheet and bake until lightly golden brown, about 10-12 minutes. Serve hot. These can also be patted into an 8 inch square baking pan or a 9 inch cast iron. Bake until golden, then cut into squares.

**To give as a gift, place a 6-8 ounce jar of jam or honey on top of a folded paper towel in the bottom of a wide mouth quart jar. Cover this with 3 cups of biscuit mix and place seal on the jar.

Decorate the jar as desired, and attach the instructions for baking which are above. Be sure to mention that this should be refrigerated until it is used, but not frozen, as the jam/honey jar may break. (If you cannot sanitize the jam/honey jar to your satisfaction before placing into the quart jar, it may be wrapped in plastic wrap to reduce contact between the jar and the mix).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.