Ingrients & Directions
4 1/2 c All purpose (A/P) flour
5 ts Baking powder
1 ts Salt
5 tb Solid shortening
3 tb Unsalted butter, cut up
In a lge. bowl, whisk together dry ingreds.
With elec. mixer on low or #2 of a 3 speed mixer, cut in fats until uniform
in texture and fat particles are no longer visible. Remove from mixer.
Divide amongst 3 air tight containers. Yield: 3 batches mix, scant 2 c.
ea. Keep refrigerated for up to one month. Recipe is easily doubled,
tripled, etc.
Best biscuit mix you’ll ever use, guaranteed. Watch out Betty Crocker!!
From
Yields
3 Servings