Homemade Biscuit Mix
|All purpose flour||10 Cup (160 tbs)|
|Baking powder||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||2 Cup (32 tbs) (that does not require refrigeration)|
In large mixing bowl stir together flour, baking powder, sugar, and salt.
With pastry blender, cut in shortening till mixture resembles coarse crumbs.
Store in covered airtight container up to six weeks at room temperature.
To use, spoon mix lightly into measuring cup; level off with straight-edged knife.
(For longer storage, place in a sealed freezer container and store in the freezer for up to six months.
To use, allow mix to come to room temperature.) Makes 2 1/2 cups.
Pancakes (20 minutes): In a bowl combine 2 beaten eggs and 1 cup milk.
Add 2 cups Homemade Biscuit Mix; beat with rotary beater till nearly smooth.
Cook pancakes on hot lightly greased griddle 2 to 3 minutes, turning once.
Biscuits (25 minutes): Preheat oven to 450°.
Place 2 cups Homemade Biscuit Mix in a bowl; make a well.
Add 1/2 cup milk.
Stir with fork just till dough follows fork around bowl.
On lightly floured surface knead dough 10 to 12 strokes.
Roll or pat to 1/2-inch thickness.
Cut dough with floured 2 1/2-inch biscuit cutter.
Bake on baking sheet in 450° oven 10 to 12 minutes.
Muffins (35 minutes): Preheat oven to 400°.
Combine 3 cups Homemade Biscuit Mix and 3 tablespoons sugar.
Mix 1 beaten egg and 1 cup milk; add all at once to dry ingredients.
Stir just till moistened.
Fill greased 2 1/2-inch muffin pans 2/3 full.
Bake in 400° oven for 20 to 25 minutes or till golden.