Biscuit Baking Mix
10 cups flour
1/3 cup baking powder
1 T. salt
2 cups shortening
sift dry ingredient together in large bowl. With two knives, a pastry blender or
your food processor, add the shortening in spoonfuls and cut it in until the
mixture is the texture of coarse cornmeal. If you are using a food processor,
start and stop it often during processing and watch closely. Keep mix stored in
a labeled tightly closed container. it will keep on the pantry shelf for 1 to 6
months in dry weather. In very hot and humid weather, it's a good idea to keep
the mix in the refrigerator. This makes a lot, so if you think you will be
making lots of pancakes, shortcake or biscuits in the near future, double or
triple the quantity of the basic baking mix. It keeps very well in the pantry
and you can use it for a quick finish for a meat or vegetable casserole by
simply sprinkling a few teaspoons of the mix on the top before baking. It will
sink to the bottom and form a soft pie crust.
Makes 10 cups