5 1/2 cups all purpose flour
2/3 cup nonfat dry milk powder
2 tablespoons sugar
2 tablespoons double acting baking powder
2 teaspoons salt
3/4 cup solid vegetable shortening
Combined flour, dry milk, sugar, baking powder and salt in a large bowl; Stir to mix well. Add shortening to the bowl. Cut into dry ingredients with pastry blender or fork, until mixture is smooth.
Store in container with tight-fitting lid in cool place or fridge up to 3 weeks. Stir well before using. Pile lightly into measure; level off top.
Cornmeal Baking Mix
Substitute 2 1/2 cups cornmeal for 2 1/2 cups of all purpose flour.
Whole-Wheat Baking Mix
Substitute 2 1/2 cups of whole-wheat flour for 2 cups of the all purpose flour.
