Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8½ cup | Unbleached All-purpose Flour |
| 1 tablespoon | Salt |
| 1 teaspoon | Baking Soda |
| 2¼ cup | Vegetable Shortening |
| 3 tablespoons | Baking Powder |
| 2 teaspoons | Cream Of Tartar |
| 1½ cup | Instant Non Fat Dry Milk |
In a large bowl, sift together all dry ingredients. Blend well.
With a pastry blender, cut in shortening until evenly distributed.
Mixture will resemble cornmeal in texture. Put in a large airtight container. Label and stor in a cool, dry, place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix.
VARIATION:
Use 4¼ cups Unbleached All-purpose Flour and 4 ¼ cups Whole-wheat flour instead of 8 ½ cups Unbleached All-purpose Flour. Increase baking powder to 5 Tablespoons.