Making a basic dry mix that's the base for a variety of baked goods is a concept that's been around for a long time. It's an easy way to make scones, muffins, or pancakes in just a few minutes. Use this homemade Quick Mix with any recipes calling for a store-bought version.

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Name: Quick Mix
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 9 cups King Arthur Unbleached All-Purpose Flour*; 1/3 cup double-acting baking powder; 5 teaspoons salt extra-fine if you have it; 1 1/2 cups Baker's Special Dry Milk nonfat dry milk, or dried buttermilk powder (we like to use 3/4 cup each dry milk and buttermilk po; 1/3 cup sugar; 1 1/2 cups vegetable shortening use butter-flavored if you like; *Substitute 100% white whole wheat flour for up to if you wish.; 2 pound, 6 1/4 ounces King Arthur Unbleached All-Purpose Fl; 2 3/8 ounces double-acting baking powder; 1 ounce salt extra-fine if you have it; 6 3/4 ounces Baker's Special Dry Milk nonfat dry milk, or dried buttermilk powder (we like to use 3 3/8 ounces each dry milk and butter; 2 1/2 ounces sugar; 9 1/2 ounces vegetable shortening use butter-flavored if you like; *Substitute 100% white whole wheat flour for up to if you wish.; 2 pound, 177g King Arthur Unbleached All-Purpose Flour*; 67 g double-acting baking powder; 28 g salt extra-fine if you have it; 191 g Baker's Special Dry Milk nonfat dry milk, or dried buttermilk powder (we like to use 3 3/8 ounces each dry milk and buttermilk po; 71 g sugar; 269 g vegetable shortening use butter-flavored if you like; *Substitute 100% white whole wheat flour for up to if you wish.

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INGREDIENTS

9 cups King Arthur Unbleached All-Purpose Flour*
1/3 cup double-acting baking powder
5 teaspoons salt extra-fine ; if you have it
1 1/2 cups Baker's Special Dry Milk ; nonfat dry milk, or dried buttermilk powder (we like to use 3/4 cup each dry milk and buttermilk powder)
1/3 cup sugar
1 1/2 cups vegetable shortening ; use butter-flavored if you like
*Substitute 100% white whole wheat flour for up to ; if you wish.
2 pound, 6 1/4 ounces King Arthur Unbleached All-Purpose Fl
2 3/8 ounces double-acting baking powder
1 ounce salt extra-fine ; if you have it
6 3/4 ounces Baker's Special Dry Milk ; nonfat dry milk, or dried buttermilk powder (we like to use 3 3/8 ounces each dry milk and buttermilk powder)
2 1/2 ounces sugar
9 1/2 ounces vegetable shortening ; use butter-flavored if you like
*Substitute 100% white whole wheat flour for up to ; if you wish.
2 pound, 177g King Arthur Unbleached All-Purpose Flour*
67 g double-acting baking powder
28 g salt extra-fine ; if you have it
191 g Baker's Special Dry Milk ; nonfat dry milk, or dried buttermilk powder (we like to use 3 3/8 ounces each dry milk and buttermilk powder)
71 g sugar
269 g vegetable shortening ; use butter-flavored if you like
*Substitute 100% white whole wheat flour for up to ; if you wish.

INSTRUCTIONS

See original recipe: http://www.kingarthurflour.co...

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NOTES

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Quick Mix

9 cups King Arthur Unbleached All-Purpose Flour*
1/3 cup double-acting baking powder
5 teaspoons salt extra-fine if you have it
1 1/2 cups Baker's Special Dry Milk nonfat dry milk, or dried buttermilk powder (we like to use 3/4 cup each dry milk and buttermilk powder)
1/3 cup sugar
1 1/2 cups vegetable shortening use butter-flavored if you like
 *Substitute 100% white whole wheat flour for up to if you wish.
2 pound, 6 1/4 ounces King Arthur Unbleached All-Purpose Fl
2 3/8 ounces double-acting baking powder
1 ounce salt extra-fine if you have it
6 3/4 ounces Baker's Special Dry Milk nonfat dry milk, or dried buttermilk powder (we like to use 3 3/8 ounces each dry milk and buttermilk powder)
2 1/2 ounces sugar
9 1/2 ounces vegetable shortening use butter-flavored if you like
 *Substitute 100% white whole wheat flour for up to if you wish.
2 pound, 177g King Arthur Unbleached All-Purpose Flour*
67 g double-acting baking powder
28 g salt extra-fine if you have it
191 g Baker's Special Dry Milk nonfat dry milk, or dried buttermilk powder (we like to use 3 3/8 ounces each dry milk and buttermilk powder)
71 g sugar
269 g vegetable shortening use butter-flavored if you like
 *Substitute 100% white whole wheat flour for up to if you wish.

Measure all of the dry ingredients into a large bowl, whisking them together to blend.

Using a pastry fork or blender, your fingers, a food processor, or a mixer, mix in the shortening till the mixture looks like coarse crumbs.

Store the mix in plastic bags or an airtight container for up to 1 month at room temperature; or longer in the freezer.

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Nutrition

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Serving Size: 1 cups mix (323g)
Recipe Makes: 12 cups mix

Calories: 1424
Calories from Fat: 652 (46%)

Amt Per Serving		% DV

	Total Fat 72.5g	97 %
	Saturated Fat 28.9g	144 %
	Monounsaturated Fat 31.5g
	Polyunsanturated Fat 8.4g
Cholesterol 48.8mg		15 %
Sodium 7761.4mg		268 %
Potassium 1022.6mg		27 %
Total Carbohydrate 156.8g		46 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 152.2g
Protein 34.3g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1424

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