Title: Biscuit Baking Mix
Categories: Blank Bread
Yield: 10 Servings

10	c	Flour
1/3	c	Baking Powder
1	tb	Salt
2	c	Shortening

This mix is used as the basis for several of the recipes in this book. It keeps well in the pantry so it makes it easy to make shortcake, bisuits or top off a casserole.

Sift dry ingredients together in a large bowl. With two knives or a pastry blender, add the shortening in spoonfuls and cut it in until the mixture is the texture of coarse cornmeal. If you are using a food processor, start and stop it often during processing and watch carefully.

Keep mix stored in a labeled, tightly closed container. it will keep on the pantry shelf for 1 to 6 months in dry weather. In hot or humid weather, it's a good idea tp keep the mix in the fridge

yield 10 cups

Source: Cheaper and Better Alternatives to storebought goods by: Nancy Birnes

Found by Fran McGee From: Fran Mcgee Date: 02 Aug 95 National Low-Fat Cooking Echo. Ä

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