Biscuit Mix Recipe
8 1/2 c all-purpose flour
4 T baking powder
1 T salt
2 t cream of tartar
1 t baking soda
1 1/2 c instant nonfat dry milk or dry buttermilk powder
2 1/4 c vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 c of biscuit mix.
I use this mix for making a lot of recipes. One of them is pie crusts for small half circle folded over pies. They can either be sweet or not.
It is also good for pizza crust, either thick or thin crust, or mini tart shells or pot pies. It could be a regular sized pie, but I would rather do those from scratch.
8 1/2 c all-purpose flour
4 T baking powder
1 T salt
2 t cream of tartar
1 t baking soda
1 1/2 c instant nonfat dry milk or dry buttermilk powder
2 1/4 c vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 c of biscuit mix.
I use this mix for making a lot of recipes. One of them is pie crusts for small half circle folded over pies. They can either be sweet or not.
It is also good for pizza crust, either thick or thin crust, or mini tart shells or pot pies. It could be a regular sized pie, but I would rather do those from scratch.
