Homemade Biscuit Mix
10 cups all-purpose flour or 6 cups all-purpose flour and 4 cups whole wheat flour
1/3 cup Clabber Girl Baking Powder
1/4 cup sugar
2 cups shortening*
In a large bowl, stir together flour, baking powder, sugar and 2 teaspoons salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Store in an airtight container for up to 6 weeks at room temperature or for up to 6 months in the freezer. To use, spoon mixture lightly into a measuring cup; level off with a straight-edged spatula. (If frozen, bring mix to room temperature.) Makes about 12 cups.
Easy Biscuits: Place 1 cup Homemade Biscuit Mix in a mixing bowl; make a well in the center. Add 1/4 cup milk. Using a fork, stir just till moistened. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts. Place on an ungreased baking sheet. Bake in a 450° oven for 8 to 10 minutes or till golden. Serve warm. Makes 4.
Easy Muffins: In a mixing bowl, combine 1 cup Homemade Biscuit Mix and 1 to 3 tablepsoons sugar. Combine 1 beaten egg and 1/4 cup milk; add to biscuit mixture all at once. Stir just till moistened (batter should be lumpy). Spoon into greased muffin cups, filling each 2/3 full. Bake in a 400° oven for 15 to 20 minutes or till golden. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups. Serve warm. Makes 6.
Easy Pancakes: Place 1 cup Homemade Biscuit Mix in a mixing bowl. Combine 1 beaten egg and 3/4 cup milk; add to biscuit mixture all at once. Stir just till blended but still slightly lumpy. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook till golden brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges. Serve warm. Makes 6.
*Note: Use a shortening that requires no refrigeration.