10 c. all-purpose flour
1/3 c. baking powder
1/4 c. sugar
1 tbsp. plus 1 tsp. salt
2 c. shortening

Combine dry ingredients in a large bowl; mix well. Divide flour mixture and shortening in half. Cut 1 cup shortening into half of flour mixture with a pastry blender until mixture resembles coarse meal. Repeat with remaining shortening and flour mixture. Combine mixtures. Store in an airtight container at room temperature up to 6 weeks. Refrigerate or freeze for longer storage. Yields: 13 cups.