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Homemade Biscuit Mix Recipe
|All purpose flour||10 Cup (160 tbs)|
|Baking powder||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||2 Cup (32 tbs) (that does not require refrigeration)|
Serving size: Complete recipe
Calories 8409 Calories from Fat 3726
% Daily Value*
Total Fat 422 g649.5%
Saturated Fat 104.4 g521.8%
Trans Fat 54 g
Cholesterol 0 mg
Sodium 14107.3 mg587.8%
Total Carbohydrates 1023 g341%
Dietary Fiber 33.9 g135.6%
Sugars 53.3 g
Protein 129 g258.4%
Vitamin A Vitamin C
Calcium 608.8% Iron 374.3%
*Based on a 2000 Calorie diet
With pastry blender, cut in shortening till mixture resembles coarse crumbs.
Store in covered airtight container up to six weeks at room temperature.
To use, spoon mix lightly into measuring cup; level off with straight-edged knife.
(For longer storage, place in a sealed freezer container and store in the freezer for up to six months.
To use, allow mix to come to room temperature.) Makes 2 1/2 cups.
Pancakes (20 minutes): In a bowl combine 2 beaten eggs and 1 cup milk.
Add 2 cups Homemade Biscuit Mix; beat with rotary beater till nearly smooth.
Cook pancakes on hot lightly greased griddle 2 to 3 minutes, turning once.
Biscuits (25 minutes): Preheat oven to 450°.
Place 2 cups Homemade Biscuit Mix in a bowl; make a well.
Add 1/2 cup milk.
Stir with fork just till dough follows fork around bowl.
On lightly floured surface knead dough 10 to 12 strokes.
Roll or pat to 1/2-inch thickness.
Cut dough with floured 2 1/2-inch biscuit cutter.
Bake on baking sheet in 450° oven 10 to 12 minutes.
Muffins (35 minutes): Preheat oven to 400°.
Combine 3 cups Homemade Biscuit Mix and 3 tablespoons sugar.
Mix 1 beaten egg and 1 cup milk; add all at once to dry ingredients.
Stir just till moistened.
Fill greased 2 1/2-inch muffin pans 2/3 full.
Bake in 400° oven for 20 to 25 minutes or till golden.