In a bowl, combine the first seven ingredients; cut in the shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months. Yield: about 13 1/2 cups
8 cups all-purpose flour
1 1/2 cups buttermil blend powder
4 tbs baking powder
3 tbs sugar
2 tsp salt
2 tsp cream of tartar
1 tsp baking soda
2 1/3 cup shortening
I was able to get 3 quart jars out of this mix.
To make biscuits:
2 cups Buttermilk Biscuit Mix
7 tbs water
Bake at 425 for 9-10 minutes. (Note: I found that I needed a little more than 7 tbs of water)
For a change I will sometimes use this to top a pot pie instead of a pie crust. Enjoy!