Best: Biscuit Mix Recipe

• 9 c. Cake-and-pastry flour
• 1 c. Skim lowfat milk pwdr
• 1/2 c. Granulated sugar
• 1/4 c. Baking pwdr
• 1 Tbsp. Salt
• 2 tsp Baking soda
• 1 lb Shortening

1. In large bowl, stir together flour, lowfat milk pwdr, sugar, baking pwdr, salt and baking soda.
2. Using pastry blender, cut in shortening till mix is in fine crumbs.
3. Transfer to airtight container; store in refrigerator for up to 2 months.
4. Stir well before using.
5. Crisco Golden brown variety shortening adds colour and flavour.
6. See "Best: Golden brown Tea Biscuit" for use of mix.
7. Biscuit Tips:1.
8. When measuring large quantities of dry ingredients, measure each into separate bowl; which way, if you lose count, you can recheck measure before mixing ingredients.
9. 2.
10. Always pour liquid ingredients over the entire surface of the dry ingredients, meanwhile tossing lightly with fork to incorporate dry ingredients into wet without overworking the flour.
11. 3.
12. Dip cutter into flour between cutting each biscuit to prevent dough from sticking to cutter.
13. 4.
14. Any scraps left over after cutting dough can be sprinkled with sugar, then baked.
15. Or possibly, to avoid wastage, pat dough into a square, then cut into squares instead of rounds.
16. 5.
17. Because biscuits are rich in fat, you do not need to grease the baking sheet.
18. You can leave the sheet ungreased or possibly sprinkle baking sheet lightly with all-purpose flour.
19. 6.
20. To ensure even browning and baking, make each biscuit the same size and shape.
21. 7.
22. To remove sticky batter from bowl and fork, first rinse with cool water before washing in warm soapy water.

flour, milk, sugar, baking pwdr, salt, baking soda, shortening

Taken from cookeatshare.com/recipes/best-biscuit-mix-83836 (may not work)