8-1/2 cups flour – all white, or half white and half whole wheat
3 tablespoons baking powder
2 teaspoons salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1-1/2 cups skim milk powder
1 lb. solid vegetable shortening (like Crisco)
In a huge bowl, stir together all the dry ingredients until you’re sure they’re well mixed.
Using a pastry blender, cut the shortening into the flour mixture until it resembles coarse cornmeal. This can also be done in batches in a food processor – just make sure you divide the ingredients equally, and don’t over-process.
Store the mixture at room temperature in a tightly covered container, and use in any recipe that calls for store-bought biscuit mix.