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Biscuit Mix

This simple recipe for biscuit mix can be stored in the refrigerator and used to make biscuits, pancakes, and crusts for pot pies or cobblers. Experiment with different flours: graham flour adds a nutty flavor and more texture and fiber. Add a couple of tablespoons of wheat germ, if you have it on hand.

Half-sized Recipe:

4 cups flour (half white & half whole wheat)

2 tbls baking powder

1 tsp salt

cup powdered skim milk

1 cup shortening

Regular-sized Recipe:

8 cups flour

4 tbls baking powder

1 tsp salt

1 cup powdered skim milk

2 cups shortening

In a large bowl, combine the flour, baking powder, salt and skim milk powder. Using a pastry blender or two knives, cut in the shortening until the mixture is of fine cornmeal consistency. Store in an airtight container in the fridge. Yield: 11 cups.

Add graham or buckwheat flour to replace some of the whole wheat.

Biscuit mix can be used to make good pancakes. Just add milk and mix lightly, egg and honey optional. The quantity of milk used determines the thickness of the pancakes.

   
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