Last week I published a recipe for a quick and easy homemade “Biscuit Mix” that I use. The post was immediately followed by a flurry of requests for the “rest” of the recipe-i.e. how to use it to make biscuits.
Well I have a very embarrassing admission to make. I don’t HAVE a way to make it into biscuits. I use that recipe solely for places where you need the dry mix. When I need to make biscuits or pancakes or such, I just make them from scratch.
So I figured I’d just look online and find the “directions” part.
Ha! No dice.
All of the recipes I found were slightly different from the one that I gave you. I know from experience the originally posted recipe works fine for the types of recipes I use it for-“Impossible” Cheeseburger Pie, Sausage Balls etc. I am not confidant that I could just toss some milk in with it and make it work for biscuits though.
Here is a slightly different recipe that is supposed to be made in bulk and then used for actual biscuits!
Makes 12 Cups
10 cups all-purpose flour
1/3 cup baking powder
1/4 cup sugar
2 cups shortening*
2 teaspoons salt
-Stir together flour, baking powder, sugar, and salt.
-Cut in shortening till mixture resembles coarse crumbs. You may use a food processor or just use your hands. The “cutting in with two knives” thing never works for me.
-Store in an airtight container.
To Make 4-6 Biscuits:
-Use 1C of Biscuit Mix.
-Make a well in the center and add 1/4 C milk.
-Mix until it all just sticks together.
-Knead on a floured counter 10X
-Roll (or pat out) to a 1/2″
-Cut with a floured biscuit cutter (or a glass dipped in flour, or cut into squares)
-Bake at 450 degrees for 8-10 minutes. The tops should be golden brown.
To Make 6 Muffins
-Grease muffin pan
-Mix 1C of Biscuit Mix with 3TBS sugar.
-In another bowl beat 1 egg with 1/4C milk.
-Pour liquids into the Biscuit Mix and stir until just moistened (will be lumpy)
-Fold in any “additions”. If you don’t want berries etc to all end up on the bottom of your muffin, toss them with some flour to coat before adding them in to the mix.
-Fill muffin tins 2/3 full.
-Bake at 400 for 13-20 Min
*Note: Most shortening does not require refrigeration, so this mix should be fine stored in a container in the cabinet for up to 6 weeks at room temperature, or for up to 6 months in the freezer.
Photo by Jek in the Box
{ 3 comments… read them below or add one }
My great-grandma made the most amazing biscuits you have ever tasted and she had no recipe at all. A little bit of this, a little bit of that, and ta-da….biscuits
When she passed away, the only thing I begged to keep was her biscuit cutter. I have never made biscuits with it, but it sits in my window ledge reminding me of those mornings. My daughter uses it to cut out her play dough biscuits and it really makes me smile to see her chubby sweet dimpled hand holding what my great-grandma held.
Thanks for sharing this recipe- we might have to try it!
Awesome, thank you!
Jenn- If your readers are interested in making quick short cut mixes etc from home there is a fantastic book (Make a Mix) that is worth investing in or cheaper check your library. I jotted down the recipes from my sisters book. I have seen it on Amazon to order but it was on back order at the time yet I believe it was about $15.00. It has taco seasoning mix- biscuit mix. I have been using these methods for a long time. I like controling the fat and sodium in my food with out costing so much!!! Also the Hillbilly Housewife Website offers a recipe guide to that sort of thing as well.