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