In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label and stor in a cool, dry, place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix.
Use 4¼ cups Unbleached All-purpose Flour and 4¼ cups Whole-wheat flour instead of 8½ cups Unbleached All-purpose Flour. Increase baking powder to 5 Tablespoons.
Your Quick Mix is ready. Buon appetito!
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