If you use a lot of biscuit mixes then this is the recipe for you. It is a little heavier than the store bought version but will convert any of their recipes. I just add a little extra liquid. You just have to play with it to get the hang of it.
This will last stored in a tight container for 6 weeks or int he freezer for 6 months.
Here is what I do:
10 cups all purpose flour
1/3 cup baking powder
1/4 cup sugar
4 tsp. salt
2 cups crisco (plain or butter or a mixture. I do one cup of each.)
Blend dry ingredients together. Then add the crisco and cut into the dry ingredients till it resembles course crumbs or corn meal. Store in air tight container.
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