Biscuit and Baking Mix with Recipes
8 3/4 cups flour
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups shortening
In a very large mixing bowl, sift together the flour, baking powder,
sugar and salt. Use a pastry blender, or two knives or your
fingertips to cut in the shortening, one cup at a time, until the
mix looks like coarse meal. Put in a covered container or plastic
bag: Store at room temperature for about 3 months. For longer
storage place in freezer.
BISCUITS : Spoon 2 cups of baking mix into a bowl: make a well; add
1/2 c. cold milk, all at once. Working quickly, stir vigorously with
a fork just until dough follows fork around the bowl---this should
take 30-40 seconds. Turn dough onto a lightly floured board and
knead gently for another half minute. to remove stickiness. Roll or
pat dough our to 1/4 to 1/2 inch thick.
Dip a 2-inch cutter or an inverted glass tumbler in flour; cut dough
straight down to form biscuit. For soft biscuits, place dough rounds
close together in shallow, ungreased baking pan; for crusty
biscuits, place the rounds 3/4 inch apart on a cookie sheet. Prick
biscuit tops with fork. If you wish, brush tops with milk or melted
butter. Bake in 450ºF oven for 10-15 minutes. Makes about 12
DROP BISCUITS Increase milk to 2/3 cup. Don not knead. Drop dough
from a teaspoon onto a well-greased cookie sheet. Bake as directed.
CHEESE BISCUITS Add 1/3 cup grated cheese, any flavor, to dough.
ONION BISCUITS Add 1/4 cup chopped, sauteed onions to dough.
HAM-BACON BISCUITS Add 1/3 cup crisp bacon bits or 1/4 cup very
finely chopped cooked ham to dough.
PANCAKES : In mixing bowl, combine 1 1/3 cups milk and 1 egg. Add 2
cups of lightly spooned baking mix. beat smooth with an egg beater.
If you wish, fold in 1/2 cup blueberries or 3/4 cup sliced apples.
Drop mixture in 1/4 cup measurements onto a hot, lightly greased
griddle. Makes 10 four-inch pancakes.
SHORTCAKES : Use a fork to lightly beat 1 egg in a mixing bowl; add
1/2 cup milk, 3 Tbl. sugar and 3 cups of lightly spooned baking mix.
Stir quickly with fork to moisten, about 30 strokes. Turn onto a
floured surface and knead well, 8 times. Roll out dough 1/2 inch
thick. Using a floured cutter or inverted glass tumbler, cut dough
into and equal amount of 2 1/3--3 inch rounds. Brush one round with
melted butter and place another round on top. Repeat until you have
5 or 6 shortcakes. Place on an ungreased cookie sheet, gently prick
tops with a fork; butter them if you wish. Bake in pre-heated 425ºF
oven for 12-15 minutes.