HELOISE Recipe for biscuit mix is requested

Dear Heloise: I am a senior citizen on a fixed income, as so many others are. Your numerous hints in the newspaper are a tremendous help!
Would you please reprint the homemade biscuit mix recipe? I can make it at less cost than the commercial mix. Charles K., Rogers, Ark.
I'd be glad to print this recipe, and you're right -- it's economical and keeps well in the pantry, and even longer if stored in the refrigerator. You can also use it to make pancakes.
To make the mix, combine 8 cups of all-purpose flour, 1/3 cup of baking powder, 2 teaspoons of salt and 8 teaspoons of sugar (optional), and mix well. Now cut in 1 cup of shortening, using a pastry blender, until the ingredients resemble coarse meal. Store the mixture in a self-sealing container until ready to use. Note: Use this baking mix as you would a store-bought brand.
To make biscuits: Use 1 cup of baking mix and add 1/3 cup of milk. Bake biscuits in a 450 degree oven for 12 to 15 minutes.
To make pancakes: Use 1 cup of baking mix and add enough liquid to make the consistency of batter you like. Enjoy! For another pancake hint, please read the next hint. Heloise
Dear Heloise: Ice cream is a great treat anytime. A great alternative to ice-cream syrup, maybe even better, is to use regular pancake syrup.
It is fantastic! It really makes your ice-cream sundae taste rich. Kimberly Pokalsey, Pendleton, Ind.
Dear Heloise: To heat leftovers in a flash (for one person), I use a three-egg poacher. Put an ice-cream scoop's worth of food in each section! Jean Bowman, Allison Park, Pa.
I like it! Thanks for sharing another use for an egg poacher. Heloise
Dear Heloise: Here's an idea I came up with for removing the fat from homemade chicken broth (and I guess other soups as well). I had a store-bought item for that purpose, but it was simply a measuring cup with a spout toward the bottom for removing the clear broth from under the fat. It didn't work that well for me, because the spout also had fat set in it, so I had to get that out before I could get the clear broth.
Instead, it occurred to me to pour the broth into a big jar, tighten the lid very, very well, then put the jar upside-down in the refrigerator. When the fat had set, I simply poured the broth out, as it was on the top, and the fat stayed at the bottom. Of course, I scraped that out and washed and reused the jar. Simple and cheap. Maria Garza, San Antonio
Dear Heloise: Use a pizza cutter to cut fudge. It works great and does not stick to the cutter blade like fudge does to a knife. Esther Parshley, Farmington, N.H.
XSend a great hint to: Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, Fax: (210) HELOISE or E-mail: Heloise@Heloise.com.
King Features Syndicate