Home made Baking mix, from scratch
In many cook books today and in the past there is a version of a ready mix, or baking mix. An easy go to so that they didn't or don't need to list the ingredients over and over again. I have tried several versions through out the year and admittedly I buy one probably more often then I should. Hey we all do, but if you don't want to then this is a good tried and true version.
More often then not the fat is what is changed up in most of these recipes or quantities. Fats range from lard to Crisco but the butter is tastier in most of the baking these quick mixes are used for. Try them all and see what your family prefers.
Ingredients:
5 cup flour (swap out an all purpose gluten free if needed)
1 cup fat of choice, lard, butter, vegetable shortening
2 tablespoon baking powder
1/4 cup sugar
2 teaspoon salt
Blend all ingredients together until a fine powder consistency. Keep in an air tight container (do not pack it in, keep it loose) for up to 6 weeks. Vintage recipes do not have it in the fridge but I suggest doing so, just keep it loose when putting it in container or you'll have a block.
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