In large mixing bowl thoroughly stir together all-purpose flour, whole wheat flour, buttermilk or nonfat dry milk powder, baking powder, and salt.
With pastry blender, cut shortening into dry ingredients till mixture resembles coarse crumbs.
Drizzle honey over flour mixture.
Mix well.
Store, covered, up to six weeks at room temperature.
Before measuring, stir mix lightly.
Spoon mix lightly into measuring cup; level off with straight-edged knife. (For longer storage, place in a sealed freezer container and store in freezer for up to six months.
To use, allow mix to come to room temperature.) Makes 13 1/2 cups mix.
Whole Wheat-Honey Pancakes (20 minutes): In a bowl combine 1 beaten egg and 1 1/3 cups milk.
Add 2 cups Whole Wheat-Honey Biscuit Mix; beat with rotary beater till nearly smooth.
Cook pancakes on hot lightly greased griddle 2 to 3 minutes, turning once.
Makes 10 pancakes.
Whole Wheat-Honey Biscuits (25 minutes): Preheat oven to 450°.
Place 2 cups Whole Wheat-Honey Biscuit Mix in a bowl; add 1/2 cup milk all at once.
Stir with fork just till dough follows fork around bowl.
On lightly floured surface knead dough 10 to 12 strokes.
Roll or pat to 1/2-inch thickness.
Cut dough with floured 2 1/2-inch biscuit cutter.
Bake on baking sheet in 450° oven for 10 to 12 minutes.
Makes 10 biscuits.
Whole Wheat-Honey Muffins (35 minutes): Preheat oven to 400°.
In a bowl combine 3 cups Whole Wheat-Honey Biscuit Mix and 1/4 cup sugar.
Mix 1 beaten egg and 1 1/4 cups milk; add all at once to dry ingredients.
Stir just till moistened.
Fill greased 2 1/2-inch muffin pans 2/3 full.
Bake in 400° oven for 20 to 25 minutes.