Quick Mix (From Make-A-Mix Cookbook)

This is an amazing mix that you make ahead of time and can be used to make just about everything from doughnuts, to breadsticks, to cakes, cobblers, & scones. I used this to make the muffins above that I brought to cooking club this month.

8 1/2 cups all-purpose flour
4 Tbsp baking powder
1 Tbsp salt
2 Tbsp cream of tartar
1 tsp baking soda
1 1/2 cups instant nonfat dry milk or dry buttermilk powder
2 1/4 cups vegetable shortening

In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in an airtight container. Label with date and contents. Store in a cool, dry place. Use within 10-12 weeks. Makes about 13 cups of Quick Mix.

Variation:
Use 4 1/4 cups all-purpose flour and 4 1/4 cups whole-wheat flour. Increase baking powder to 5 Tbsp.