From The Atlanta Journal newspaper, February 2, 1972 edition -- If your family loves hot biscuits, you can treat them to their favorites more often if you keep Time-Saving Homemade Biscuit-Mix on hand. Note: directions included below for baking biscuits, dumplings, waffles, or pancakes!
- To a 2-lb bag (8 cups) of self rising flour, cut in 1 cup shortening or butter on low speed of electric mixer, or by hand with a pastry blender, until mixture resembles coarse crumbs.
- Biscuit mix made with shortening should be stored in an airtight container at room temperature for up to 6 months. Biscuit mix made with butter should be stored in an airtight container in the refrigerator for up to 2 months, or in the freezer for up to 6 months ~ bring mix to room temperature before using.
- TO MAKE 6-12 BISCUITS:.
- 2 cups homemade biscuit-mix.
- 1/2-2/3 cup milk (buttermilk optional) ~ you may not need but about 1/2 cup milk to bring together as a dough!
- Preheat oven to 450 degrees.
- Measure 2 cups homemade biscuit-mix into bowl.
- Blend in enough milk (1/2-2/3 cup) to make a soft dough. Add just enough milk to bring together as a dough ~ you may not need but about 1/2 cup!
- Chilling dough in refrigerator for 15-20 minutes will make dough easier to handle!
- Turn out onto lightly floured surface ~ Roll or pat out dough to 3/4-inch thickness ~ I PAT THE DOUGH!
- Cut out biscuits with a floured 2-inch cutter (makes 12 biscuits), or use a 3-inch cutter for approximately 6-7 biscuits.
- (NOTE: My biscuits pictured in the basket were made with 2 cups biscuit mix and 1/2 cup milk; were patted to 3/4-inch thickness, and cut with a 3-inch cutter, which resulted in only 6 biscuits! Those biscuits were baked for 12 minutes).
- Place biscuits on un-greased baking sheet.
- Bake in preheated 450 degree oven for 10-12 minutes, or until lightly browned.
- ALERT! For a neater appearance, slice biscuits that have cooled for a few minutes with a bread knife, instead of ripping their tops off when piping hot!
- For biscuit-mix variations:.
- ASIAGO-PEPPER biscuits PICTURED WITH HAM, ON THE WHITE PLATE: Use 2 cups biscuit mix, and add 1/4 cup freshly shredded Asiago cheese, 1 teaspoon sugar, several grinds of black pepper, and 2/3 cup milk. Mix just until combined ~ Pat out dough to 1/2-inch to 3/4-inch thickness. Makes six (6) 3-inch biscuits. Bake at 450F for 10 minutes. Brush biscuit tops with melted butter.
- CHEDDAR biscuits: Use 2 cups biscuit mix, and add 1/3 cup freshly shredded extra-sharp cheddar cheese, 1/4 teaspoon garlic powder, a pinch of sugar, several grinds of black pepper (OPTIONAL), and 2/3 cup milk. Mix just until combined ~ Pat out dough to 1/2-inch to 3/4-inch thickness. Makes six (6) 3-inch biscuits. Bake at 450F for 10 minutes. Brush biscuit tops with melted butter.
- 10 FLUFFY DUMPLINGS: Use 2 cups biscuit mix, and add 2/3 cup milk. Combine until blended. Drop spoonfuls of dough into gently bubbling stew; cook uncovered for 8 minutes, then cover and reduce heat and continue cooking for about 10 minutes more.
- 7" ROUND WAFFLES: 2 cups biscuit mix, 1 1/4 cups milk, 2 eggs beaten, 2 tablespoons melted shortening. Heat waffle iron. Beat all ingredients until blended. Bake on hot waffle iron per manufacturer's instructions. Makes 7 round waffles.
- PANCAKES: 2 cups biscuit mix, 1 1/4 cups milk, 1 egg beaten, 2 tablespoons melted butter. Beat ingredients until blended; bake on hot griddle. Makes approximately 12 pancakes.