Biscuit Baking Mix

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  • 9 cups (2125 ml) all-purpose flour, sifted
  • 1/3 cup (80 ml) baking powder
  • 1 cup (225 ml) instant non-fat dry milk
  • 4 tsp (20 ml) salt
  • 1-3/4 cups (425 ml) shortening

  • In a very large bowl, stir together flour, baking powder, dry milk, salt; mix well.
  • With a pastry blender, cut shortening into dry ingredients until mixture resembles course cornmeal.
  • Store in tightly sealing containers.
  • Mix may be stored at room temperature for several weeks.
  • To make bisuits use 2 cups (475 ml) of the mix to 1/2 cup (125 ml) water.
  • Stir water into the mix.
  • Turn out onto lightly floured surface.
  • Roll around in flour until dough can be rolled.
  • Roll into 1/2 inch thickness and cut biscuits.
  • Place on an ungreased baking sheet and bake at 450 degrees (225 C.) for 10 minutes, will make about 10-12 small biscuits.
  • To make drop biscuits, use more liquid and drop on ungreased baking sheet and bake at 450 degrees (225 C.) for 10 minutes.
  • To make dropped dumplings in soups and stews, make dough the consistency for drop biscuits, and slide off of a wet spoon into the lightly boiling liquids and cover and steam for 15-20 minutes.
  • To make coffee cakes, add an egg, some vanilla or other flavored extract and sugar to taste and enough liquid to make a good dough, lay in a greased pan and top with apples or other fruit and stuessel topping.

Hint: Add some powdered Buttermilk in additon to the dry milk for a buttermilk baking mix.

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