INGREDIENTS:
8 1⁄2 c cups flour
1 tsp baking soda
2 tsp cream of tarter
2 1/4c shortening
3 tbsp baking powder
1 1⁄2 C instant nonfat dry milk
1 tbsp salt
INSTRUCTIONS:
Using a KitchenAid mixer (with the paddle attachment) or food processor, blend all ingredients until you have a powder.Store in an airtight container for up to 6 weeks.If you use butter, baking mix needs to be stored in the fridge or freezer so that the butter won’t go rancid. If using shortening, it can be stored in a cool, dry place.Portion it out and freeze the portions in separate containers. Treat your freezer like a vault, not a pantry.I usually do about 3 batches of this recipe at once.
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