biscuit mix (all purpose baking mix)

3 servings
4½ cup All purpose (A/P) flour
5 teaspoons Baking powder
1 teaspoon Salt
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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