Time-saving Homemade Biscuit-mix (with Variations)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 8 cups self rising flour or 1 (2 lb) bag self rising flour
• 1 cup shortening or 1 cup butter
• milk (to make 6-12 biscuits, dumplings, waffles, or pancakes ~ see below)

Recipe

• 1 to a 2-lb bag (8 cups) of self rising flour, cut in 1 cup shortening or butter on low speed of electric mixer, or by hand with a pastry blender, until mixture resembles coarse crumbs.
• 2 biscuit mix made with shortening should be stored in an airtight container at room temperature for up to 6 months. biscuit mix made with butter should be stored in an airtight container in the refrigerator for up to 2 months, or in the freezer for up to 6 months ~ bring mix to room temperature before using.
• 3 to make 6-12 biscuits:.
• 4 2 cups homemade biscuit-mix.
• 5 1/2-2/3 cup milk (buttermilk optional) ~ you may not need but about 1/2 cup milk to bring together as a dough!
• 6 preheat oven to 450 degrees.
• 7 measure 2 cups homemade biscuit-mix into bowl.
• 8 blend in enough milk (1/2-2/3 cup) to make a soft dough. add just enough milk to bring together as a dough ~ you may not need but about 1/2 cup!
• 9 chilling dough in refrigerator for 15-20 minutes will make dough easier to handle!
• 10 turn out onto lightly floured surface ~ roll or pat out dough to 3/4-inch thickness ~ i pat the dough!
• 11 cut out biscuits with a floured 2-inch cutter (makes 12 biscuits), or use a 3-inch cutter for approximately 6-7 biscuits.
• 12 (note: my biscuits pictured in the basket were made with 2 cups biscuit mix and 1/2 cup milk; were patted to 3/4-inch thickness, and cut with a 3-inch cutter, which resulted in only 6 biscuits! those biscuits were baked for 12 minutes).
• 13 place biscuits on un-greased baking sheet.
• 14 bake in preheated 450 degree oven for 10-12 minutes, or until lightly browned.
• 15 alert! for a neater appearance, slice biscuits that have cooled for a few minutes with a bread knife, instead of ripping their tops off when piping hot!
• 16 for biscuit-mix variations:.
• 17 asiago-pepper biscuits pictured with ham, on the plate: use 2 cups biscuit mix, and add 1/4 cup freshly shredded asiago cheese, 1 teaspoon sugar, several grinds of black pepper, and 2/3 cup milk. mix just until combined ~ pat out dough to 1/2-inch to 3/4-inch thickness. makes six (6) 3-inch biscuits. bake at 450f for 10 minutes. brush biscuit tops with melted butter.
• 18 cheddar biscuits: use 2 cups biscuit mix, and add 1/3 cup freshly shredded extra-sharp cheddar cheese, 1/4 teaspoon garlic powder, a pinch of sugar, several grinds of black pepper (optional), and 2/3 cup milk. mix just until combined ~ pat out dough to 1/2-inch to 3/4-inch thickness. makes six (6) 3-inch biscuits. bake at 450f for 10 minutes. brush biscuit tops with melted butter.
• 19 10 fluffy dumplings: use 2 cups biscuit mix, and add 2/3 cup milk. combine until blended. drop spoonfuls of dough into gently bubbling stew; cook uncovered for 8 minutes, then cover and reduce heat and continue cooking for about 10 minutes more.
• 20 7" round waffles: 2 cups biscuit mix, 1 1/4 cups milk, 2 eggs beaten, 2 tablespoons melted shortening. heat waffle iron. beat all ingredients until blended. bake on hot waffle iron per manufacturer's instructions. makes 7 round waffles.
• 21 pancakes: 2 cups biscuit mix, 1 1/4 cups milk, 1 egg beaten, 2 tablespoons melted butter. beat ingredients until blended; bake on hot griddle. makes approximately 12 pancakes.