Biscuit Master Baking Mix
For biscuits, pancakes, waffles, muffins, gingerbread, cookies, cakes and lots of other good things.
9 cups sifted all-purpose flour
1/3 cup baking powder
1 tablespoon salt
2 teaspoons cream of tartar
4 tablespoons granulated sugar
2 1/2 cups nonfat dry milk solids
2 cups shortening (which does not
require refrigeration)
Sift together flour, baking powder, salt, cream of tartar and sugar three times. Add dry milk. Mix well. Cut in shortening with pastry blender or two knives until mixture looks like cornmeal. Store in covered container at room temperature.
NOTE: To measure the Master Baking Mix, pile it lightly into cup and level off with a table knife.
So far I've used it to make drop biscuits and an Italian bake. In both cases it was very good. Would you like the recipes I have that use this bisquick?