I picked this season's first substantial number of strawberries today. I walked out to my patch without a bowl thinking that I would be able to carry them in my hand but, when the berries began to spill onto the ground, I found a pie tin in my potting shed to hold them. Without a second thought, I knew that this special occasion called for a shortcake. I pulled out two partially filled boxes of baking mix to make biscuits. One box was Arrowhead Mills Whole Wheat Baking Mix and the other box was Hodgson Mill "Insta-Bake" Whole Wheat Baking Mix. Both biscuit recipes on the backs of the boxes were the same except one called for 2 tbsp butter and the other used 2 tbsp oil. The only other ingredients were 2 cups baking mix and 2/3 cup milk. Despite my better judgement, I dumped in the 2/3 cup milk thinking that 1/3 cup seemed more reasonable for the amount of flour. Both boxes stated this amount, so wouldn't you think it couldn't be a misprint? I had pancake batter rather than biscuit consistency. It was easily remedied by adding 2 more cups of baking mix. The end product is very light with good texture. We now have many more biscuits than the amount of strawberries to serve over top, so tomorrow's lunch will be chicken a la king.