Tiffani requested this post....I use this mix all the time for bisquits for breakfast, on top of Chicken Pot Pie casserole...etc, etc. I now make it with 100% whole wheat flour and it is good! I make it up and put it in a container in my pantry.
8 1/2 cups flour
1 Tbs baking powder
1 Tbs salt
2 tsp cream of tarter
1 tsp baking soda
1 1/4 cups instant nonfat dry milk
2 1/4 cups vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Used within 0 - 12 weeks for best results.