Biscuit Mix
Homemade biscuit mix is a versatile staple for any kitchen, offering the convenience of store-bought mixes with the added bonus of customization and freshness. By prepping a batch of biscuit mix in advance, you can streamline the biscuit-making process and have a handy base for quick and easy baking.
For the best results, watch Tammy make this delicious recipe.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
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RECIPE
Ingredients
- 2 CUPS SELF-RISING FLOUR (WHITE LILY)
- 1/4 TSP. BAKING SODA (OPTIONAL)
- 1/8 CUP SALTED BUTTER OR BUTTER FLAVORED SHORTENING
- 1/8 CUP REGULAR CRISCO SHORTENING
- In mixer with paddle attachment add flour, soda, Crisco and mix on lowest setting for 1 minute! Pour into storage container-repeat 4 times for 8 cups biscuit mix! Store in airtight container for up to 4 months in pantry. Note: Can substitute shortening with butter if you do- store mix in the refrigerator.
Uses:
Pancakes: 2 CUPS MIX, 1 TSP. VANILLA EXTRACT, 1 EGG, 1 CUP MILK, 2 TBSP. SUGAR Mix all ingredients and cook on medium heat in non-stick skillet. Egg is optional
Dumplings: 1 CUP MIX, MILK ADDED UNTIL MIX IS JUST MOISTENED. Knead on floured surface until you can pick up dough (when rolled out) and it not split. Cut into dumplings with side of a fork (or pizza cutter if you have a non-scratch surface). Always drop into boiling broth.
Biscuits: 2 CUPS MIX, 3/4 TO 1 CUP OF BUTTERMILK, mix until moistened. Knead dough on floured surface for 7-10 turns. Cut out with biscuit cutter. Bake at 450 degrees for 20 minutes or until brown. Roll out and use for cobbler toppings too.
