|4½ cup||All purpose (A/P) flour|
|5 teaspoons||Baking powder|
|5 tablespoons||Solid shortening|
|3 tablespoons||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!!
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