10 cups all-purpose flour
1/3 cup baking powder
1/4 cup sugar
4 teaspoons salt
2 cups shortening -- that does not require refrigeration
In a large mixing bowl stir together flour, baking powder, sugar and
salt. With a pastry blender, cut in shortening until the mixture
resembles coarse crumbs. Store in a covered airtight container for up to
6 weeks at room temperature.
To use, spoon mix lightly into a measuring cup; level off with a
straight edge spatula. (For longer storage, place in a sealed freezer
container and store in the freezer for up to 6 months. To use, allow mix
to come to room temperature.)
Attach to Container:
Place 2 cups homemade biscuit mix in a bowl: make a well in center. Add
1/2 cup milk. Stir with fork just till dough follows fork around bowl.
Turn dough out onto lightly floured surface. Knead gently for 10 to 12
strokes. Roll or pat to 1/2" thickness. Cut dough with floured 2 1/2"
biscuit cutter, dipping cutter into flour between cuts. Bake on an
ungreased baking sheet in a 450 degree oven for 10 - 12 minutes or until
golden brown. Makes 10 biscuits.
In a mixing bowl, combine 3 cups homemade biscuit mix and 3 tablespoons
sugar. In another bowl, mix 1 beaten egg and 1 cup milk; add all at once
to dry ingredients. Stir until moistened (batter should be lumpy). Fill
greased muffin cups 2/3 full. Bake in a 400 degree oven for 20 - 25
minutes or until golden. Makes 12 muffins.
Place 2 cups homemade biscuit mix in a bowl, add 1 1/4 milk all at once
to the biscuit mix, stirring until blended but still slightly lumpy.
Pour about 1/4 cup of the batter onto a hot, lightly greased griddle or
heavy skillet. Cook until golden
brown, turning to cook other side when pancakes have a bubbly surface
and slightly dry edges. Makes 10 pancakes.