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4 1/2 c. all-purpose flour
5 tsp. baking powder
1 tsp. salt
5 tbsp. solid vegetable shortening
3 tbsp. unsalted margarine, cut up sm.
In a bowl, combine the first 3 ingredients. Add the 2 fats and blend until the fat particles are no longer visible. Store in an airtight container. Refrigerate up to 1 month. Makes 6 scant cups of mix. To make biscuits: Combine and blend quickly 2 scant cups mix and 2/3 cup milk for each 12 biscuits. Preheat oven to 475 degrees. Pat or roll dough out to 1/2 inch thickness on floured surface. Cut with 2 inch cutter. Place on ungreased baking sheet. Reduce oven to 425 degrees. Bake 12-15 minutes, until lightly browned. Serve immediately.
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