BISCUIT MIX
9 cups flour
1 1/2 cups non-fat dry milk
1/2 cup granulated sugar
3 tsp. baking powder
1 tsp. baking soda
3 tsp. salt
2 1/4 cups vegetable shortening (Crisco)
Mix this biscuit mix up in advance and keep in an airtight container on the pantry
shelf. No need to refrigerate.
Use in any recipe that calls for store-bought biscuit mix.
Keeps for up to 3 months.
Preparation:
It's important that the ingredients be very well mixed.
In a very large bowl, stir together all ingredients except Crisco until very well
combined.
Cut in the Crisco using a pastry blender or two knives until mixture resembles coarse
crumbs. Store in airtight container. If a leaner mixture is desired, or you prefer
to add some butter when making the biscuits up, the shortening may be reduced by
1 to 3 tablespoons.
Cooks Tip: Leave a 1 cup plastic measure in the container for easy measuring.
Biscuits:
2 1/4 cups biscuit mix
2/3 cup milk
Preheat oven to 450°F.
Combine ingredients and mix for 30 seconds or just until mixture comes together.
Turn out onto a lightly floured board; knead 10 times and cut into rounds using a
floured biscuit cutter. Arrange biscuits on a lightly greased or parchment-lined
baking sheet and bake for about 7-10 minutes or until lightly golden brown (depends
upon size of biscuits).
Pancakes:
2 cups biscuit mix
2 eggs
1 cup milk or buttermilk
1/2 tsp. vanilla
Combine ingredients mixing together with a fork or whisk. Pour a small circle of
batter onto a hot griddle or skillet brushed with butter or oil; flip pancakes when
tiny bubbles begin to form around edges and bake second side until cooked through.
Serve with melted butter and syrup.
9 cups flour
1 1/2 cups non-fat dry milk
1/2 cup granulated sugar
3 tsp. baking powder
1 tsp. baking soda
3 tsp. salt
2 1/4 cups vegetable shortening (Crisco)
Mix this biscuit mix up in advance and keep in an airtight container on the pantry
shelf. No need to refrigerate.
Use in any recipe that calls for store-bought biscuit mix.
Keeps for up to 3 months.
Preparation:
It's important that the ingredients be very well mixed.
In a very large bowl, stir together all ingredients except Crisco until very well
combined.
Cut in the Crisco using a pastry blender or two knives until mixture resembles coarse
crumbs. Store in airtight container. If a leaner mixture is desired, or you prefer
to add some butter when making the biscuits up, the shortening may be reduced by
1 to 3 tablespoons.
Cooks Tip: Leave a 1 cup plastic measure in the container for easy measuring.
Biscuits:
2 1/4 cups biscuit mix
2/3 cup milk
Preheat oven to 450°F.
Combine ingredients and mix for 30 seconds or just until mixture comes together.
Turn out onto a lightly floured board; knead 10 times and cut into rounds using a
floured biscuit cutter. Arrange biscuits on a lightly greased or parchment-lined
baking sheet and bake for about 7-10 minutes or until lightly golden brown (depends
upon size of biscuits).
Pancakes:
2 cups biscuit mix
2 eggs
1 cup milk or buttermilk
1/2 tsp. vanilla
Combine ingredients mixing together with a fork or whisk. Pour a small circle of
batter onto a hot griddle or skillet brushed with butter or oil; flip pancakes when
tiny bubbles begin to form around edges and bake second side until cooked through.
Serve with melted butter and syrup.
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