Our Family Cookbook - Homemade Biscuit Mix


Better Homes Penny Ashton - 1990 Makes 12 ½ Cups			Requires Large Airtight container Can be frozen

HOMEMADE BISCUIT MIX

10	C	Flour	>	Combine and stir together in a large bowl.
	C	Baking Powder
¼	C	Sugar
4	t	Salt

2	C	Shortening	>	Cut in shortening with a pastry blender, until the mixture resembles course crumbs.

Store in an airtight container up to 6 weeks at room temperature. Store in Freezer for up to six months. Just bring to room temperature to use.



			Oven 450° 10 to 12 minutes

BISCUIT MIX BISCUITS

2	C	Biscuit Mix	>	Put Mix in bowl, make a hole in the center. Put milk in hole. Stir until dough follows dough around in bowl.
½	C	Milk	>

Turn dough out on lightly floured surface. Kneed gently for 10 to 12 strokes ONLY. Don't overwork dough. Pat to ½ inch thickness. Cut with water glass. 2 ½ inches across. Don't twist. Dip the cutter between cuts. Bake on ungreased sheet till golden. For Biscuits browned all over cook on cookie sheet and leave space between biscuits (2 inches). For Biscuits Brown on top but not sides. Bake in Pie or Cake tin with the biscuits touching.



Makes 12 Muffins.			Oven 400° 20 to 25 minutes Greased muffin tin

BISCUIT MIX MUFFINS

3	C	Biscuit Mix	>	Combine in mixing bowl.
2	T	Sugar	>	Combine in mixing bowl.

1		Egg (beaten)	>	In a 2 cup measure, Beat egg add milk. Add all at once to dry ingredients.
1	C	Milk	>

Stir a few strokes until moistened. Batter should be lumpy. DON'T mix until smooth. Fill Muffin Tins full. Bake.



Makes 10 Pancakes.

BISCUIT MIX PANCAKES

2	C	Biscuit Mix	>	Put in mixing bowl.
2		Eggs (beaten)	>	In a 2 cup measure, Beat egg add milk. Add all at once to dry ingredients.
1	C	Milk	>

Stir until blended but still slightly lumpy. Pour approximately ¼ cup onto hot lightly-greased griddle. Cook until brown. When surface of cakes is bubbly and edges are slightly dry, turn and cook the other side.