To begin, you will need: either two knives, a pastry blender, a food processor, or
- 10 cups flour
- 1/3 cup baking powder
- 1 Tbsp salt
- 2 cups shortening
- In a large bowl, sift the dry ingredients together.
- Using one of the above listed items, cut in the shortening one tablespoon at a time.
- The mixture should be the consistency of cornmeal.
- (If you are using a food processor, make sure you stop often to check the consistency.)
Keep your baking mix in an air tight container. It will keep in the pantry, or a cupboard, for up to 6 months. If you live in a very hot or humid climate, you'll want to keep the mix in your fridge. And storing extra mix in a cold cellar is not recommended... trust me!
In the next few weeks, I'll be adding recipes that use this mix, e.g., pancakes, waffles, biscuits, and more.
If, like me, you use a lot of Bisquick or other baking mixes, you will want to double or even triple this recipe.