Note: I omit the shortening and sub fine sea salt for table salt and will sub castor sugar for regular sugar (it has a tendency to settle out because of the size)
This way you can keep it on the counter in a glass and not keep it in the fridge, just remember to add a bit of oil when you use it. We
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening
In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
Place the mix in a covered glass or plastic container and keep in a cool, dry place.
In warm weather the MIX should be refrigerated. Use within a month.
To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.