Master Mix For Biscuits Recipes

Steps:

• In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
• Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
• Place the mix in a covered glass or plastic container and keep in a cool, dry place.
• In warm weather the MIX should be refrigerated.
• Use within a month.
• To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.

Steps:

• Sift dry ingredients together THREE times.
• Cut in the shortening until the consistency of corn meal.
• Store in covered container at room temperature.
• For Biscuits: for each 1 cup of mix, add 1/4 cup milk, pat out on a floured board and cut.
• Bake 10 minutes at 400.
• For Pancakes: for each 3 cups mix, add 1 egg and 1 1/2 cup milk.
• Stir only until moistened.
• Bake on hot griddle.
• These are extremely thick and"meaty".

Steps:

• Stir dry ingredients.
• Cut in shortening until mixture resembles cornmeal.
• Measure 3 cups into each freezer bag.
• Freeze.
• To make up biscuits:.
• 3 cups basic mix.
• 3/4 cup cold water.
• Blend well. Knead 10 strokes. Cut into biscuits and bake 450 10 minites.

Steps:

• In a large bowl, combine the flour, milk powder, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Store in airtight container in a cool, dry place or freeze for up to 6 months., Master Baking Mix may be used to prepare the following recipes: Fruit Cobbler, Blueberry Quick Bread and Yellow Cake.

Steps:

• Whisk together flour, baking powder, baking soda and salt in large bowl.
• Add sugar and brown sugar to bowl, making sure to break up any clumps.
• Whisk mix to thoroughly combine.
• Store in covered container in cool, dry place.
• This mix will keep for up to four months.

Steps:

• Preheat oven to 450.
• Mix together pancake mix and sugar.
• Cut in shortening until mix resembles coarse cornmeal.
• Add milk, a little at a time, until a soft dough forms.
• Turn out on floured board (or wax paper) and knead about 10 times until dough is smooth and elastic.
• Let dough rest about 5 minutes.
• Roll out to 1/2 - 3/4 inch thick and cut with 2-1/4 inch biscuit cutter.
• Bake 8-12 minutes until done (keep an eye on them, they'll burn fast!).