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4 1/2 Cups all-purpose flour
5 Teaspoons Baking powder
1 Teaspoon Salt
5 Tablespoons Solid shortening
3 Tablespoons Unsalted butter, cut up in small chunks
In a large bowl whisk together dry ingredients.With electric 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 among 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.
5 Teaspoons Baking powder
1 Teaspoon Salt
5 Tablespoons Solid shortening
3 Tablespoons Unsalted butter, cut up in small chunks
In a large bowl whisk together dry ingredients.With electric 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 among 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.