Time-Saving Homemade Biscuit-Mix (With Use Variations)

24-48
Servings
20m
Prep Time
10-12m
Cook Time
30m
Ready In


"From The Atlanta Journal newspaper, February 2, 1972 edition -- If your family loves hot biscuits, you can treat them to their favorites more often if you keep Time-Saving Homemade Biscuit-Mix on hand. Directions included below for baking biscuits, dumplings, waffles, or pancakes! NOTE: Real butter can be substituted for the shortening, but biscuit mix must be stored in an air-tight container in the freezer! YIELD: 24-48 biscuits depends upon the size cutter used!"

Original recipe yields 24-48 servings
OK
  • For Homemade Biscuit-Mix

Nutritional

  • Serving Size: 1 (49.1 g)
  • Calories 216.3
  • Total Fat - 10.1 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 0 mg
  • Sodium - 0.8 mg
  • Total Carbohydrate - 28.8 g
  • Dietary Fiber - 4.3 g
  • Sugars - 0.2 g
  • Protein - 5.3 g
  • Calcium - 13.6 mg
  • Iron - 1.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

To a 2-lb bag (8 cups) of self rising flour, cut in 1 cup shortening or butter on low speed of electric mixer, or by hand with a pastry blender, until mixture resembles coarse crumbs.

Step 2

Biscuit mix made with shortening should be stored in an airtight container at room temperature for up to 6 months. Biscuit mix made with butter should be stored in an airtight container in the freezer for up to 6 months ~ bring mix to room temperature before using.

TO MAKE 6-12 BISCUITS


Step 3

2 cups homemade biscuit-mix.

Step 4

1/2-2/3 cup milk (buttermilk optional) ~ you may not need but about 1/2 cup milk to bring together as a dough!

Step 5

Preheat oven to 450 degrees.

Step 6

Measure 2 cups homemade biscuit-mix into bowl.

Step 7

Blend in enough milk (1/2-2/3 cup) to make a soft dough. Add just enough milk to bring together as a dough ~ you may not need but about 1/2 cup!

Step 8

Chilling dough in refrigerator for 15-20 minutes will make dough easier to handle!

Step 9

Turn out onto lightly floured surface ~ Roll or pat out dough to 3/4-inch thickness ~ I PAT THE DOUGH!

Step 10

Cut out biscuits with a floured 2-inch cutter (makes 12 biscuits), or use a 3-inch cutter for approximately 6-7 biscuits.

NOTE: My biscuits pictured in the basket were made with 2 cups biscuit mix and 1/2 cup milk; were patted to 3/4-inch thickness, and cut with a 3-inch cutter, which resulted in only 6 biscuits! Those biscuits were baked for 12 minutes)


Step 11

Place biscuits on un-greased baking sheet.

Step 12

Bake in preheated 450 degree oven for 10-12 minutes, or until lightly browned.

Step 13

ALERT! For a neater appearance, slice biscuits that have cooled for a few minutes with a bread knife instead of ripping their heads off while piping hot!

VARIATIONS


ASIAGO-PEPPER BISCUITS


Step 14

Use 2 cups biscuit mix and add 1/4 cup freshly shredded Asiago cheese, 1 teaspoon sugar, several grinds of black pepper, and 2/3 cup milk. Mix just until combined ~ Pat out dough to 1/2-inch to 3/4-inch thickness. Makes six (6) 3-inch biscuits. Bake at 450F for 10 minutes. Brush biscuit tops with melted butter.

CHEDDAR BISCUITS


Step 15

Use 2 cups biscuit mix, and add 1/3 cup freshly shredded extra-sharp cheddar cheese, 1/4 teaspoon garlic powder, a pinch of sugar, several grinds of black pepper (OPTIONAL), and 2/3 cup milk. Mix just until combined ~ Pat out dough to 1/2-inch to 3/4-inch thickness. Makes six (6) 3-inch biscuits. Bake at 450F for 10 minutes. Brush biscuit tops with melted butter.

FLUFFY DUMPLINGS


Step 16

Use 2 cups biscuit mix, and add 2/3 cup milk. Combine until blended. Drop spoonfuls of dough into gently bubbling stew; cook uncovered for 8 minutes, then cover and reduce heat and continue cooking for about 10 minutes more.

7" ROUND WAFFLES


Step 17

2 cups biscuit mix, 1 1/4 cups milk, 2 eggs beaten, 2 tablespoons melted shortening. Heat waffle iron. Beat all ingredients until blended. Bake on hot waffle iron per manufacturer's instructions. Makes 7 round waffles.

PANCAKES


Step 18

2 cups biscuit mix, 1 1/4 cups milk, 1 egg beaten, 2 tablespoons melted butter. Beat ingredients until blended; bake on hot griddle. Makes approximately 12 pancakes.

Tips & Variations


  • Electric mixer or pastry blender for mixing
  • Large air-tight container for storing

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Mikekey

Easy to put together. I cut recipe in half, since we don't use baking mix often. Self-rising flour is hard to find around here and can be pretty expensic=ve when you do find it, so I used all-purpose flour, with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt PER CUP of flour, so for a full recipe you would need 12 teaspoons of baking powder and 6 teaspoons salt. Just mix it in whle cutting in the shortening. Made buttermilk waffles and they turned out great.

review by:
(9 May 2015)