Biscuit Mix
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.
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READY IN: 22mins
SERVES: 4
YIELD: 6 biscuits
UNITS: US
INGREDIENTS
Nutrition- 9cups flour
- 1⁄3cup baking powder
- 1cup nonfat dry milk powder
- 2tablespoons nonfat dry milk powder
- 4teaspoons salt
- 1 3⁄4cups Crisco shortening
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DIRECTIONS
- 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:
- BISCUITS:
- 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.
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