Whole-wheat pastry flour is lighter than regular whole-wheat flour, so the biscuits are still light.
INGREDIENTS | MAKES 12 CUPS MIX
- 8 cups flour
- 2 cups whole-wheat pastry flour
- 1 cup nonfat dry milk powder
- ⅓ cup sugar
- ⅓ cup baking powder
- 4 teaspoons salt
- 1 cup coconut oil
- 1 cup butter
In very large bowl, combine flour, whole-wheat pastry flour, dry milk powder, sugar, baking powder, and salt; blend well with wire whisk.
In a food processor, combine coconut oil and butter and process until smooth. Add to flour mixture in small spoonfuls and cut in using a pastry blender until particles are fine.
Package into hard-sided freezer containers; freeze up to 3 months.
To use, combine 2½ cups mix with ½ cup water; mix until dough forms, adding up to 2 tablespoons more water if necessary. Roll to ½″ thickness, cut into squares, bake at 400°F for 15 to 17 minutes.
If your homemade mix uses butter or other perishable ingredients, it's best to store it in the freezer. It will work just fine after sitting at room temperature for about 20 minutes. Premade mixes have preservatives that your homemade blends don't have.