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A GREAT BISCUIT BAKING MIX

Source of Recipe

Based on a recipe from Mary Mae's Jars and Mixes


Recipe Introduction

If you like biscuits, this mix is a great timesaver that's as good as, or better than any biscuit mix on the market today. If you package it 2 cups to a zipper type bag, you can have better biscuits in the morning as fast as those in a can!

List of Ingredients

9 cups Flour, sifted
1/3 cup Baking Powder, double acting
1 1/4 cups Nonfat Dry Milk
4 tsp. Salt (do not omit, this amounts only to about 1/2 pinch of salt per biscuit while greatly enhancing the taste!)
1 3/4 cups Vegetable Shortening


Recipe

Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix shortning 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 up to 6 weeks.

Each of the following recipes will make about 10 medium size biscuits.

QUICK ROLLED BISCUITS:
2 cups Biscuit baking mix
2/3 cup Milk

Preheat oven to 400 degrees F. Combine mix and milk and beat just until smooth. If dough feels too sticky, add more mix, up to 1/4 cup more. 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 (do not twist cutter) or cut into squares. Place on an ungreased cookie sheet, brush tops with milk to brown and bake for 8 to 10 minutes.

DROPPED BISCUITS:
2 cups Biscuit baking mix
1 cup Milk

Preheat oven to 400 degrees F. Combine mx and milk and beat just until smooth. If dough feels too sticky, add more mix,up to 1/4 cup more. Mixture will be a bit looser than the dough for regular biscuits. Drop by spoonfuls, or pinch off, pat out, and place (depending on how you mixed it) onto an ungreased cookie sheet and bake for 8 to 10 minutes.

SWEET BISCUITS:
2 cups Baking mix
2/3 cup Milk
6 TBSP. Cinnamon Sugar, divided
2 TBSP. Butter

Preheat oven to 400 degrees F. Combine mix, milk, and 4 TBSP. of the cinnamon sugar and beat just until smooth. If dough feels too sticky, add more mix, up to 1/4 cup more. 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 (do not twist cutter) or cut into squares. Place on an ungreased cookie sheet and bake for 8 to 10 minutes. Just before baking brush tops with melted butter and dust with remaining cinnamon sugar.

FILLED BISCUITS:
2 cups Biscuit baking mix
2/3 cup Milk
2 TBSP. Butter
1/2 cup Veggies, tuna or another meat or veggie filling

Preheat oven to 400 degrees F. Combine mix and milk and beat just until smooth. If dough feels too sticky, add more mix, up to 1/4 cup more. 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 a little less than 1/2" thickness and cut into 2" circles (do not twist cutter) or cut into squares. Place one circle or square onto an ungreased cookie sheet, brush each biscuit for the bottom with melted butter. Add a teaspoon of filling, top with second biscuit, pinch sides, and brush with milk to seal. Bake for 8 to 10 minutes.

LATVIAN BISCUITS:
1 small Onion
2 slices Bacon
2 cups Biscuit baking mix
2/3 cup Milk
2 TBSP. Butter

Chop onion and bacon into small pieces. Cook them together over low heat until onion is transparent and bacon is cooked, but soft and not crispy. Meanwhile Preheat oven to 400 degrees F. Combine mix and milk and beat just until smooth. If dough feels too sticky, add more mix, up to 1/4 cup more. Lift onion and bacon from pan with a fork, and without draining, add to the dough just before kneading. Save the remaining bacon grease. 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 int 2" circles (do not twist cutter) or cut into squares. Place onto an ungreased cookie sheet and bake for 8 to 10 minutes, brushing tops with the saved bacon grease just before baking.