Recipe#10313

Title: Biscuit Mix 09

From: "ABS" abelaire@umich.edu 
 Newsgroups: rec.food.baking 
 References: <35AC47A1.1B51@earthlink.net> 
 Subject: Re: another "Bisquick" substitute 
 Message-ID: Ugtr1.4025$24.23297935@news.itd.umich.edu 
 Date: Thu, 16 Jul 1998 20:21:08 GMT 

8-1/2 cups flour - all white, or half white and half whole wheat
 3 tbsp. baking powder
 2 tsp. salt
 2 tsp. cream of tartar
 1 tsp. baking soda
 1-1/2 cups skim milk powder
 1 lb. solid vegetable shortening (like Crisco)
 In a huge bowl, stir together all the dry ingredients until you're
 sure they're well mixed. Using a pastry blender, cut the shortening
 into the flour mixture until it resembles coarse cornmeal. This
 can also be done in batches in a food processor - just make sure
 you divide the ingredients equally, and don't over-process. Store
 the mixture at room temperature in a tightly covered container,
 and use in any recipe that calls for store-bought biscuit mix.
 Makes tons.