Recipe by Wilmom
This recipe came from a cookbook called Missouri Mix, and makes enough mix for about 4 "batches" of 6 biscuits each. So easy to prepare when you're in a hurry! Just use it like you would Bisquick, or any of the commercial biscuit mixes. Keeps about 2 months, in a tightly covered container, in your cabinet shelf. See my other recipes that use this Mix.
Top Review by School cooker
Hi, I started useing this recipe about 30 years ago when raiseing 4 children as a single parent.It is the most valued of all my recipes and has so many uses.The cost is so reasonable too.I also used the bulk pie crust mix and the bulk cake mix to save money. Thanks for posting it.
- 9 cups flour
- 1⁄3 cup baking powder
- 1 cup nonfat dry milk powder
- 2 tablespoons nonfat dry milk powder
- 4 teaspoons salt
- 1 3⁄4 cups Crisco shortening
Directions See How It's Made
- In large mixing bowl, stir together flour, baking powder, & salt.Add dry milk.
- With pastry blender, cut in shortening till mixture resembles coarse crumbs.
- Store in a covered airtight container at room temperature.
- TO USE:.
- Place 2 cups Mix into a bowl.
- Add 1/2 cups water.
- Stir with a fork just till dough follows fork around bowl.
- Turn out onto lightly floured surface. Knead gently 10-12 strokes.
- Roll or pat into 1/2" thickness.
- Cut with floured 2 1/2" (approximate) biscuit cutter.
- Bake on greased baking sheet in 450 degree oven 10-12 minutes.
- Brush tops with melted butter when done.