At our house, we love biscuits. Sure, I can make a fresh batch from scratch every time, but honestly there are so many days I just don’t have the time. I used to buy the boxed mix, but if you’re like me, you may want to save money and keep out some of the additives you can’t pronounce. That’s where this recipe comes in.
Easy Biscuit Mix (makes 4 lbs, but recipe can easily be halved)
10 cups flour
6 Tbsp baking powder
1 1/2 tsp cream of tartar
1 1/2 Tbsp salt
1/4 cup sugar
Using a pastry cutter, cut in 2 cups vegetable shortening until the consistency of cornmeal. You can also do this by drawing 2 butter knives toward each other through the mixture but this will take much longer to do.
There are so many ways to use this mix. It’s a cup for cup substitute in any recipe calling for Bisquick mix. Try some of these:
Combine 1 1/2 cups baking mix and 1/3 cup milk. Stir 25 strokes. Knead lightly on floured board. Roll 1/2 inch thick and cut. Place on ungreased baking sheet. Bake 10 minutes at 425F.
For Drop Biscuits, increase milk to 1/2 cup and drop by spoonfuls onto baking sheet.
Beat together 1 egg, 1 cup milk, and 2 Tbsp sugar. Add 3 cups baking mix. Stir just until moistened. Spoon into greased or lined muffin pans and bake 20 minutes at 400F. You can add drained fruit, chopped dried fruit, or chopped nuts. You can also replace 1 cup of the mix with quick cook oats.
Beat together 1/3 cup milk and 1 egg. Add 1/4 cup sugar and 2 1/4 cup baking mix. Stir until well blended. Pour into greased 8 inch square pan. Combine 1/2 cup brown sugar, 3 Tbsp margarine or butter (softened), 1/2 tsp cinnamon, and 1/4 cup chopped nuts (optional). Sprinkle over the top. Bake 25 minutes at 375F. Serve warm.