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Ingredients
- 10 c. All-purpose flour
- 1/3 c. Baking pwdr
- 1/4 c. Sugar
- 1 Tbsp. Salt
- 1 tsp Salt
- 2 c. Shortening
Directions
- Combine dry ingredients in a large bowl; mix well. Divide flour mix and shortening in half. Cut 1 c. shortening into half of flour mix with a pastry blender till mix resembles coarse meal. Repeat with remaining shortening and flour mix. Combine mixtures. Store in an airtight container at room temperature up to 6 weeks. Chill or possibly freeze for longer storage.
- Yield: 13 c.
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Reviews
July 31, 2010
I bake A LOT of quick breads for our local farmers' market. This is a godsend! Thank you!
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