Step 1

Add flour, baking powder and salt to a large bowl; add the cold, cubed butter to the flour mixture.

Step 2

Blend with a pastry blender until mixture resembles breadcrumbs. Or use a stand mixer with the paddle attachment, mixing on low. Mine kind of looked like grated Parmesan cheese. :-)

Step 3

Store baking mix in the refrigerator or freezer for up to 3 months.

Step 4

Combine baking mix and milk together until a soft dough forms.

Step 5

Knead about 10-12 times. Roll out dough onto a floured, flat surface or rolling mat to about 1/2" thickness. (don't roll them out too thin or they will bake up too thin ~ I speak from experience, ha!) Cut into circles using the top part of a glass or use a biscuit cutter.

Step 6

Place biscuits on a greased baking sheet and bake at 450ºF about 7-10 minutes or until golden brown.

Step 7

Preheat waffle iron. Spray with cooking spray if needed or coat with a small amount of melted butter.

Step 8

Stir together baking mix, sugar, milk, egg and vanilla until well blended.

Step 9

Add desired amount of batter to waffle iron and cook according to your appliance directions.

Step 10

Stir together milk, eggs and vanilla until well blended. Add baking mix and sugar and stir until just combined.

Step 11

Pour about 1/4 cup batter onto hot griddle. Cook until the pancakes start to bubble and the edges are a little dry. Flip and cook until done. Repeat with remaining batter.