2 1/3 c. powdered milk*
1 c. all-purpose flour
1 c. (2 sticks) room-temperature butter or margarine (not spread!)
- Combine powdered milk, flour and butter in a large bowl. (I highly recommend a KitchenAid or the like. Use the beater attachment. Looks like a giant whisk.)
- Mix until it has the same texture as cornmeal. (Start slow and build up speed lest you end up with powder all over your kitchen.)
- Keep mix tightly covered in the fridge.
*This is for non-instant powdered milk. It's the stuff you can get at places such as the LDS canneries. If you use instant powdered milk like you get at the grocery store, you'll need to double the amount of powdered milk. You can tell the difference because non-instant has the same texture as flour whereas instant powdered milk are in tiny little balls.
Recipe from Everyday Food Storage