8 1/2 c all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
1 1/2 c. instant nonfast dry milk
2 1/4 c. 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. Use within 10-12 weeks. Makes about 13 cups of QUICK MIX.
VARIATION: Use 4 1/2 cups all-purpose flour and 4 1/2 cups whole-wheat flour instead of 8 1/2 cups all-purpose flour. Increase baking powder to 2 Tbsp.