Biscuit Baking Mix

9 c Flour; sifted
1/3 c Baking Powder
1 c Nonfat Dry Milk plus 2 tb Nonfat Dry Milk
4 ts Salt
1 3/4 c Vegetable Shortening

Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix fat into flour mixture until all particles are thoroughly coated and mixture resembles coarse cornmeal. Store mix in a jar or can with a tight lid. It can be measured into 2 cup amounts and put in plastic bags or jars where it will be ready for use. It may be stored at room temperature for 6 weeks.

QUICK ROLLED BISCUITS

2 c Biscuit baking mix
2/3 c Milk

Preheat oven to 400 degrees

Combine mix and milk and bead until smooth. If dough feels too sticky, add more mix-up to 1/4 cup.

Turn dough out onto a surface dusted with baking mix or plain flour, roll dough into a ball to coat, and knead gently 20 times. Roll dough out to 1/2" thickness and cut into 2" circles or squares.

Place on an ungreased cookie sheet, brush tops with milk to brown and bake for 8 to 10 minutes.

DROPPED BISCUITS

2 c Biscuit baking mix
1 c Milk

Preheat oven to 400 degrees

Combine mix and milk and bead until smooth. If dough feels too sticky, add more mix-up to 1/4 cup.

Turn dough out onto a surface dusted with baking mix or plain flour, roll dough into a ball to coat, and knead gently 20 times. Roll dough out to 1/2" thickness and cut into 2" circles or squares. Mixture will be a bit looser than the dough for regular biscuits. Drop by spoonfuls onto an ungreased cookie sheet and bake for 8 to 10 minutes.

SWEET BISCUITS

2 c Baking mix
2/3 c Milk
1/4 c Cinnamon Sugar
2 tb Butter

Preheat oven to 400 degrees

Combine mix and milk and bead until smooth. If dough feels too sticky, add more mix-up to 1/4 cup.

Turn dough out onto a surface dusted with baking mix or plain flour, roll dough into a ball to coat, and knead gently 20 times. Roll dough out to 1/2" thickness and cut into 2" circles or squares. Mixture will be a bit looser than the dough for regular biscuits. Drop by spoonfuls onto an ungreased cookie sheet and bake for 8 to 10 minutes.

Just before baking brush tops with melted butter and dust with cinnamon sugar.

FILLED BISCUITS
2 c Biscuit baking mix
2/3 c Milk
2 tb Butter
1/2 c Veggies, tuna or another meat or veggie filling

Preheat oven to 400 degrees
Combine mix and milk and bead until smooth. If dough feels too sticky, add more mix-up to 1/4 cup.

Turn dough out onto a surface dusted with baking mix or plain flour, roll dough into a ball to coat, and knead gently 20 times. Roll dough out to 1/2" thickness and cut into 2" circles or squares. Mixture will be a bit looser than the dough for regular biscuits. Drop by spoonfuls onto an ungreased cookie sheet and bake for 8 to 10 minutes. Before baking, brush one biscuit circle for the bottom with melted butter, add a teaspoon of filling, top with second biscuit circle, pinch sides, brush with milk to seal.

LATVIAN BISCUITS
1 small Onion
2 slices Bacon
2 c Biscuit baking mix
2/3 c Milk
2 tb Butter

Chop onion and bacon into small pieces. Cook them together over low heat until onion is transparent and bacon is soft but not crispy. Meanwhile Preheat oven to 400 degrees

Combine mix and milk and bead until smooth. If dough feels too sticky, add more mix-up to 1/4 cup. Lift onion and bacon from pan and add, without draining to the dough just before kneading.

Turn dough out onto a surface dusted with baking mix or plain flour, roll dough into a ball to coat, and knead gently 20 times. Roll dough out to 1/2" thickness and cut into 2" circles or squares. Mixture will be a bit looser than the dough for regular biscuits. Drop by spoonfuls onto an ungreased cookie sheet and bake for 8 to 10 minutes, brushing tops with bacon grease before baking.

Yield: 10 medium biscuits per recipe