This recipe is so handy to have on hand. It has so many uses, as you will see throughout this book. You can store the mix up to one month in an air-tight container.
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon sugar
1 tablespoon salt
1½ teaspoons cream of tartar
1 cup vegetable shortening
Mix together the flour, baking powder, sugar, salt, and cream of tartar in a large bowl. Add the shortening and use a pastry blender to cut it into the dry mixture until it resembles coarse cornmeal. Store in an airtight container in a cool place. You can store the mix up to a month.
To make biscuits: Preheat the oven to 400 degrees. Use 1 cup of dry mix and ⅓ cup milk. Mix and roll ¾ inch thick on a lightly floured board. Cut with a 2-inch cutter. Bake for 12 minutes.
Makes 8 to 10 biscuits.