- 8 cups flour
- 1 +1/4 cups nonfat dry milk powder
- 1/4 cup baking powder
- 1 tablespoon table salt (not sea or kosher salt)
- 2 cups shortning
In the original recipe it says to cut in the shortning until the mixture resembles course cornmeal. I was being lazy and processed half the recipe at a time in my food processer. The final mixture looks more like the Bisquick we’re all familiar with. I did however add in an extra 1/2 cup of flour to the mix as it seemed too dense to me.
Store in an airtight container in a cool, dark place.
You can also mix this half and half with whole wheat flour and regular flour if you’d like a more wholesome mix.
When I used this, I used the ratio of 1/3 cup of skim milk (or water) to 2 cups of mix for bisquits.