| 1 | Combine dry ingredients in a large mixing bowl. |
| 2 | Divide flour mixture and shortening in half. |
| 3 | Cut 1 cup shortening into half of flour mixture with a pastry blender until mixture resembles coarse meal. |
| 4 | Repeat with remaining shortening and flour mixture. |
| 5 | Combine mixtures. |
| 6 | Store in an airtight container at room temperature up to 6 weeks. |
| 7 | Refrigerate or freeze for longer storage. |
| 8 | Yield: 13 cups |
| 9 | recipe by : |
