You all know about Bisquick® from Betty Crocker--pancakes, strawberry shortcake cakes, easy cooking, etc.
Here is a recipe for homemade Bisquick®.
Our mom gave me this recipe I don't know how long ago--probably when I first got married and then I've come across it again in this really OLD (published 1978) book called "Make-a-Mix Cookery" by Karine Eliason, which I happened to find and purchase at some thrift store a couple years ago.
In the book they call it Quick Mix
8 1/2 c. All-purpose flour
1 Tbs. Baking powder
1 Tbs. Salt
2 tsp. Cream of Tartar
1 tsp. Baking soda
1 1/2 c. Instant nonfat dry milk
2 1/4 c. Vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 13 cups of Quick Mix.
Note: I don't use this amount in 10-12 weeks, so I store mine in a 5 qt. ice cream bucket in the freezer so that it will last longer.
A slightly different version of Bisquick® substitute called Master Mix found HERE.
One more HERE. There are apparently a number of different versions out there online. You can find the one that works best for you.
Here is a family recipe we use for an easy bacon and cheese quiche that uses Bisquick®. I'm sure it is based off of this recipe from Bisquick®. You can easily substitute the bacon for browned sausage, or cooked ham chunks. It is one of my kids' favs.