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Biscuit and Baking Mix

Biscuit and Baking Mix

  • 8 3/4 cups flour
  • 1/3 cup baking powder
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 2 cups shortening
In a very large mixing bowl, sift together the flour, baking powder, sugar and salt. Use a pastry blender, or two knives or your fingertips to cut in the shortening, one cup at a time, until the mix looks like coarse meal. Put in a covered container or plastic bag: Store at room temperature for about 3 months. For longer storage place in freezer.

BISCUITS : Spoon 2 cups of baking mix into a bowl: make a well; add 1/2 c. cold milk, all at once. Working quickly, stir vigorously with a fork just until dough follows fork around the bowl---this should take 30-40 seconds. Turn dough onto a lightly floured board and knead gently for another half minute. to remove stickiness. Roll or pat dough our to 1/4 to 1/2 inch thick. Dip a 2-inch cutter or an inverted glass tumbler in flour; cut dough straight down to form biscuit. For soft biscuits, place dough rounds close together in shallow, ungreased baking pan; for crusty biscuits, place the rounds 3/4 inch apart on a cookie sheet. Prick biscuit tops with fork. If you wish, brush tops with milk or melted butter. Bake in 450?F oven for 10-15 minutes. Makes about 12 biscuits.

DROP BISCUITS : Increase milk to 2/3 cup. Don not knead. Drop dough from a teaspoon onto a well-greased cookie sheet. Bake as directed.
CHEESE BISCUITS : Add 1/3 cup grated cheese, any flavor, to dough.
ONION BISCUITS : Add 1/4 cup chopped, sauteed onions to dough.
HAM-BACON BISCUITS : Add 1/3 cup crisp bacon bits or 1/4 cup very finely chopped cooked ham to dough.

PANCAKES : In mixing bowl, combine 1 1/3 cups milk and 1 egg. Add 2 cups of lightly spooned baking mix. beat smooth with an egg beater. If you wish, fold in 1/2 cup blueberries or 3/4 cup sliced apples. Drop mixture in 1/4 cup measurements onto a hot, lightly greased griddle. Makes 10 four-inch pancakes.

SHORTCAKES : Use a fork to lightly beat 1 egg in a mixing bowl; add 1/2 cup milk, 3 Tbl. sugar and 3 cups of lightly spooned baking mix. Stir quickly with fork to moisten, about 30 strokes. Turn onto a floured surface and knead well, 8 times. Roll out dough 1/2 inch thick. Using a floured cutter or inverted glass tumbler, cut dough into and equal amount of 2 1/3--3 inch rounds. Brush one round with melted butter and place another round on top. Repeat until you have 5 or 6 shortcakes. Place on an ungreased cookie sheet, gently prick tops with a fork; butter them if you wish.
Bake in pre-heated 425?F oven for 12-15 minutes.

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