4 1/2 c All purpose (A/P) flour 5 tb Solid shortening
5 ts Baking powder 3 tb Unsalted butter, cut up
1 ts Salt
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
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