Prep 20 mins
Cook 10 mins
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!
For Homemade Biscuit-Mix
- 8 cups self rising flour or 1 (2 lb) bag self rising flour
- 1 cup shortening or 1 cup butter
- milk (To make 6-12 biscuits, dumplings, waffles, or pancakes ~ SEE BELOW)
- 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.
These turned out great! I used 2 cups of the mix and made 6 biscuits. I'm not a great biscuit maker but these were super easy, especially after chilling the dough for about 30 minutes. Made for Please Review My Recipe cooking tag game.
I used this recipe and added about 1/2 cup shredded cheddar cheese, dropped them, baked them and brushed the tops with garlic butter and they were just like the red lobster biscuits.
This recipe was made exactly as written with one deviation- we replaced the shortening with organic butter. I was asked by a friend to show her how to make 'dummy proof biscuits'. I decided to show her by using a homemade mix instead of a commercial mix that is full of additives and makes lumpy biscuits. She made the buttermilk version of this recipe. These turned out great. She made them all by herself with my supervision. This is the first time she has made biscuits with any success. The biscuits were light, fluffy and very flavorful. Great recipe!