Here's a recipe I collected somewhere along the way. Haven't tried it yet, but would love to hear if anyone does what they think.

Baking Mix

8 c. whole wheat pastry flour
5 T. baking powder
1 T. salt
1-1/2 c. dry powder milk
1 c. canola oil

Combine dry ingredients well in a large bowl. Cut in oil with fingers to make fine crumbs. Store in a tightly covered container in the refrigerator. Makes 11 cups.

Hi-protein: In place of 8 c. flour, use 5 1/2 c. ww flour, 1 c. soy flour and 1 1/2 c. wheat germ.
Whole grain: In place of 8 c. flour, use 5 c. ww flour, 1 c. bran, 1 c. wheat germ and 1 c. oatmeal or oat flour, rye flour, or other whole grain flour.

To make biscuits:
3 c. baking mix (from above recipe)
2/3 c. milk or water
Optional: grated cheese, herbs or spices

Stir milk into mix just until moistened. Knead briefly on floured surface; roll or pat out to 1/2" thick and cut into biscuits. Bake at 450 for 10 minutes.

Drop biscuits: Use 1 c. milk and drop by spoonsful onto greased cookie sheet. Bake as above. Makes 18 2" biscuits.
I have found that I can substitute this baking mix one for one in Bisquick recipes if I reduce the oil to 1 c.

Banana Pancakes

2 medium ripe bananas
2 T. Splenda
1 egg
1-1/3 c. milk
2-3/4 c. baking mix

Add the ingredients to your mixer in the above order. Make sure not to beat the mixture very long after you add the baking mix.

Cook like regular pancakes.

Apple Pancakes

2 c. apple, finely chopped (unpared)
2 T. Splenda
1 T. lemon juice
1 egg
1-1/3 c. milk
2 c. Bisquick

Add the ingredients to your mixer in the above order. Make sure not to beat the mixture very long after you add the baking mix.

Cook like regular pancakes.
Pumpkin Puff Pancakes

2 eggs
1 c. milk
1/2 c. cooked pumpkin
1-3/4 c. baking mix
2 T. Splenda
1 t. cinnamon
1 t. nutmeg
1 t. ginger
1/4 c. canola oil

1. Beat eggs in small mixer bowl on high speed five minutes or until thick and lemon colored. Stir in remaining ingredients.

2. Cook like regular pancakes.