Time-Saving Homemade Biscuit-Mix (With Use Variations)
"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 is 24-48 servings
Ingredients
- 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 by Step Method
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
- Electric mixer or pastry blender for mixing
- Large air-tight container for storing
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use real butter for the shortening when making the biscuit mix.
- When using the biscuit mix, use the type of milk that fits the recipe - for example, buttermilk for biscuits or waffles.
- Substitute olive oil for the shortening: Olive oil is a healthier alternative to shortening and can provide a richer flavor to the biscuits.
- Substitute almond milk for the regular milk: Almond milk is dairy-free and can provide a nutty flavor to the biscuits.
Blueberry Pancakes Combine 2 cups biscuit mix, 1 1/4 cups milk, 1 egg beaten, 2 tablespoons melted butter, and 1/2 cup blueberries. Beat ingredients until blended; bake on hot griddle. Makes approximately 12 pancakes.
Bacon and Egg Breakfast Bowls - This savory breakfast bowl is the perfect accompaniment to the Time-Saving Homemade Biscuit-Mix. It's a great way to start the day with a flavorful combination of bacon, eggs, cheese, and vegetables. Plus, it's an easy dish to customize with your favorite ingredients!
Fruit Salad with Honey Lime Dressing: This sweet and tangy fruit salad is a great accompaniment to the savory breakfast bowl. The honey lime dressing adds a refreshing flavor that will balance out the flavors of the breakfast bowl. Plus, it's a healthy and colorful way to start the day!
FAQ
Q: How long can I store biscuit mix made with butter?
A: Biscuit mix made with butter should be stored in an airtight container in the freezer for up to 6 months.
Q: How do I make biscuit dough from scratch?
A: To make biscuit dough from scratch, you'll need all-purpose flour, baking powder, sugar, salt, butter, and milk. Combine the dry ingredients in a bowl, then cut in the butter until it resembles small crumbs. Add the milk and mix until a soft dough forms. Finally, turn the dough onto a lightly floured surface and knead a few times until it is smooth.
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Fun facts:
Fun Fact 1: The Atlanta Journal newspaper, where the recipe for Time-Saving Homemade Biscuit-Mix appeared in 1972, was founded in 1883 by Evan Howell and was the first daily newspaper in the city of Atlanta.
Fun Fact 2: The famous American cookbook author, Betty Crocker, also had a recipe for homemade biscuit mix in her 1972 cookbook, which was very similar to the Time-Saving Homemade Biscuit-Mix recipe.