In a very large bowl, stir together all ingredients except Crisco until very well combined.

Cut in the Crisco using a pastry blender or two knives until mixture resembles coarse crumbs. Store in airtight container. If a leaner mixture is desired, or you prefer to add some butter when making the biscuits up, the shortening may be reduced by 1 to 3 tablespoons.

Cooks Tip: Leave a 1 cup plastic measure in the container for easy measuring.

Biscuits:
2 1/4 cups biscuit mix
2/3 cup milk

Combine ingredients and mix for 30 seconds or just until mixture comes together. Turn out onto a lightly floured board; knead 10 times and cut into rounds using a floured biscuit cutter. Arrange biscuits on a lightly greased or parchment-lined baking sheet and bake for about 7-10 minutes or until lightly golden brown (depends upon size of biscuits).

Pancakes:
2 cups biscuit mix
2 eggs
1 cup milk or buttermilk
1/2 tsp. vanilla
Combine ingredients mixing together with a fork or whisk. Pour a small circle of batter onto a hot griddle or skillet brushed with butter or oil; flip pancakes when tiny bubbles begin to form around edges and bake second side until cooked through. Serve with melted butter and syrup.

Yield: 10-15 pancakes (depends upon size).

Waffles:
2 cups biscuit mix
1 1/4 cups milk or buttermilk
1 tsp. vanilla
1 egg, lightly beaten
1/4 cup melted butter

Preheat waffle maker according to manufacturer's instructions; spray waffle maker with non-stick spray before heating.

Combine all ingredients, mixing well. Pour onto hot waffle maker and close cover (fill only the center - the mixture will expand). Bake until mixture stops steaming or until desired doneness. Remove from waffle maker and serve with melted butter, syrup or jam, or sprinkle with cinnamon sugar.

Note: If batter is too thin, add another tbsp. biscuit mix; if batter is too thick, add another tbsp. milk or water.