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.)
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
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