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| 9 cups flour |
2 tsp. salt |
| 2/3 cup dry milk |
1 cup shortening or |
| 3 Tbsp. baking powder |
½ shortening and ½ butter* |
Mix flour and other dry ingredients. Cut in shortening. Use a mixer on low to cut in the shortening to save time. Store in an airtight container up to 6 months.
This recipes uses a 5-pound sack of flour when doubled.
*Refrigerate if using butter.
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