Gluten Free "Biscuit" Mix

This mix will revolutionize your baking and cooking!  With this handy kitchen helper, quick easy meals can be made in a flash. Scones, muffins, biscuits, "impossible" pie recipes and anything else that uses the store bought version of Quick Mix can be whipped up in record time. I have tested this mix on my non-celiac family with good results. Make up a batch and enjoy the conveyance of Quick "Biscuit" cooking!

 "Biscuit" Mix

• 9 cups Gluten free flour blend ( or make your own)
• 1/3 cup double acting baking powder
• 1 1/2 TB xanthum gum
• 5 tsp salt
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1 1/2 cups dry nonfat milk ( I use 3/4 cup milk and 3/4 cup dry buttermilk powder)
• 1/4 cup sugar
• 1 1/2 cups solid vegetable shortening ( butter flavor gives the best taste - you can also use organic shortening)

 Mix up all the dry ingredients together in a large bowl with a whisk. Cut in the shortening until the mixture resembles coarse crumbs.

You can do this by placing the dry ingredients in the bowl of a mixer and use the mixing paddle to incorporate the shortening into it. You can also cut the shortening in with a food processor.

If the dry ingredients will not fit into your food processor or mixer, divide it in half and add half of the shortening. Cut it in and place it in an airtight container. Repeat with the other half of the ingredients.

This mix will store for 1 month in your kitchen cupboard, 3 months in the refrigerator or 6 months in the freezer. Bring to room temperature if chilled or frozen.

This mix will make 11 cups.