[After I first published this, I have done a little more experimenting. In response to readers' questions, I have tried this recipe using butter instead of shortening, and it worked great. I used very cold butter; I even put it in the freezer for 5 minutes before using. Also in response to questions, I tried using a combination of all purpose and whole wheat flour: half AP and half WW. I sifted the whole wheat flour before measuring. Again, this combination worked beautifully, and it made delicious biscuits. I also tried adding some baking soda to the recipe, and I think I prefer the texture of the baked products when using the baking soda. It works fine without it, I just kind of like it better "with". I have adjusted the recipe to reflect these changes].
Homemade Baking Mix
Makes 1 cup of baking mix equivalent
Can double or triple recipe
1 cup all-purpose flour (or 1/2 cup all purpose and 1/2 cup whole wheat)
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon sugar (optional)
1 tablespoon vegetable shortening (such as Crisco) or cold butter
1. Whisk or sift dry ingredients together in a bowl.
2. Cut in shortening or cold butter with a pastry blender until you get a fairly uniform mixture with lumps the size of small peas.
If not using immediately, refrigerate in an airtight container.
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