American Biscuits (Mix)
Prepare your own biscuit mix for quick and easy biscuits anytime.
Yield
32 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | cups |
all-purpose flour
sifted |
|
| ⅓ | cup |
baking powder
|
*
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
milk, skim, (non fat) powder
|
|
| 4 | teaspoons |
salt
|
|
| 1 ¾ | cups |
vegetable shortening
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.1 | l |
all-purpose flour
sifted |
|
| 79 | ml |
baking powder
|
*
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
milk, skim, (non fat) powder
|
|
| 2E+1 | ml |
salt
|
|
| 414 | ml |
vegetable shortening
|
*
|
Directions
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 utnil all particles are thouroughly coated and mixture esembels coarse cornmeal.
Store the pre-made 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.
Vary the liquids: dry milk solids are already in the mix so more milk is not need.
You can use fruit juice, water or meat broth for the liquid called for in a recipe.
Add water to mix and stir 20 to 25 times.
Turn out onto a lightly floured surface and knead 10 to 15 times.
Roll to ½ inch thickness and cut with a knife to pockets shapes or use biscuit cutter to make circles.
Place in preheated 400 degree F oven and bake 5 minutes or until golden brown.
Serve warm biscuits with butter or jam if desired.
