|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you like the convenience of an all-in-one baking mix for your pancakes, biscuits, fry batter, and dumplings, you don't have to run to the store. Make your mix from scratch. Besides being a versatile mix to use in any recipe that calls for commercial biscuit mix, you will know exactly what's in the mixture. And another good reason—as if you need another reason— it's easy on the budget.
Hydrogenated shortening is an ingredient usually found in commercial biscuit mixes, but you can use butter or non-hydrogenated shortening in this mixture, or use a combination. If using all shortening, it should be fine on the pantry shelf for as long as the expiration date on the shortening (assuming the flour and other ingredients were relatively fresh). If you use butter, store the mix in the refrigerator or freezer.
Make sure you check the expiration dates on all of your ingredients and label the biscuit mix accordingly.
In a large bowl, combine the flour, salt, and baking powder. Use a whisk or large spoon to blend thoroughly.
With a food processor or by hand or with a pastry blender, cut in the butter (or shortening). If using a food processor, put about 5 or 6 cups of the flour mixture in the processor bowl. Add the pieces of butter (or shortening) and pulse until the mixture looks like coarse meal. Then, put it back in the large bowl with the remaining flour and mix to blend thoroughly.
Put the mixture in an airtight canister. Freeze or refrigerate if it contains part or all butter.
Label the container with the name and a "use by" date. Copy the basic biscuit recipe (below) and tape it onto the container, if desired.
Use with the addition of milk in any recipe calling for a commercial biscuit baking mix. If using buttermilk with the mix, add 1/4 teaspoon of baking soda for each 1/2 cup of buttermilk used.
Basic Biscuits With Homemade Baking Mix
2 1/4 cups of Basic Biscuit Baking Mix
2/3 cup milk
Heat the oven to 450 F. Line a baking sheet with parchment paper.
Combine the baking mix and milk in a bowl and stir until it comes together.
Turn out onto a lightly floured surface and knead about 6 to 8 times, or just until you have a cohesive soft dough.
Pat the dough out into a circle about 1/2 inch in thickness (or slightly more), and cut out with 2 1/2-inch biscuit cutters.
The above recipe will make 8 to 10 biscuits, depending on how thick you cut them.
- To Make Dumplings: Use 2 cups of baking mix and 2/3 cup of milk. Mix to make a soft dough. Drop the dumplings onto stew (not into liquid) and simmer uncovered for 10 minutes. Cover the pan and cook for about 10 minutes longer.