This is a great recipe for making a ton of homemade biscuit mix. You can cut it in half if it's too much for you to use in a six month period.
Instructions
1. Put the dry ingredients (flour, baking powder and salt) into a flour sieve or sifter. Sift them together into a large bowl. Add the shortening one spoonful at a time, cutting it in. This means that you take two knives or forks and cut at the shortening crossways until it is well blended.
2. Mix this up in a processor. Mix and sift the ingredients first. You can do the cutting in of the shortening in a food processor but you need to watch it closely too see that it doesn't overmix. It should look much like commercial biscuit mixes but it'll be moister looking. This mix will keep up to six months if you store it in a very tightly sealed container. If it's hot or sticky, store it in the refrigerator.
3. Preheat the oven to 400 degrees to make biscuits. Use 2 cups of the biscuit mix to make 10 medium-sized biscuits. Add 2/3 cup of mild and mix it together until it reaches a smooth consistency. You can add little more milk if it's too sticky to work with, but don't add more than an extra 1/4 cup or so.
4. Dust a cutting board with flour or the mix itself and lay the dough on top of it, rolling it into a ball. Knead it about ten times using a gentle touch. Roll the dough out so that it's about 1/2"-inch thick and press a juice glass into it to make round biscuits. You can just cut the dough into even squares, too.
5. Cook at 400 for 8 to 10 minutes on an ungreased cookie sheet. Brush a little milk on the top so that they will brown on top. Test that the bottom is done with a spatula the first time you make them in case your oven's off a little bit. If they're too browned, cook them a little less time and if they aren't done, a little more. Now enjoy your homemade biscuits from your homemade biscuit mix.
Tags: little more, your homemade