This mix may substitute for any commercial biscuit or all purpose baking mix. Works extremely well with whole wheat flour. 8 1/2 cups whole wheat flour
2 Tbsp baking powder
1 Tbsp salt
1 tsp baking soda
1 1/2 cups buttermilk powder
2 1/4 cups vegetable shortening Blend all dry ingredients in a large bowl or mixer. Cut in shortening till texture of mix resembles cornmeal (If using a mixer, use the beater attachment on a slow speed). Store in airtight container for up to 3 months. Freeze for longer storage. To use, 3 cups mix
2/3 cups water Combine ingredients, let dough stand 5 minutes. Turn out on a floured surface, knead for 1 minute. Roll out to 1/2 inch thickness, cut into circles or squares. Place about 2 inches apart on ungreased cookie sheet. Bake at 350° for 10 - 12 minutes. Makes about 12 biscuits. Dill and Onion Biscuits Add to biscuits above:
1 TBSP dill weed
1 TBSP onion powder
2 TBSP Molly McButter Make as directed. Biscuit Casserole Make filling from any of the following: Ground beef and spaghetti sauce
Ground beef and taco seasoning
Beef Stew
Chicken or Turkey Stew
Chili
Other filling that will go well with biscuit topping Top with either rolled biscuits, or blend 3 cups biscuit mix with enough water or milk to make a thick batter. Place or pour biscuit over the top of filling. Bake at 375 degrees for about 25-35 minutes, or until biscuit is set. Written by Laura Wheeler, Owner of Firelight Business Enterprises, Inc. |
