| BISCUIT MIX | |
| 9 cups flour 1 1/2 cups non-fat dry milk 1/2 cup granulated sugar 3 tsp. baking powder 1 tsp. baking soda 3 tsp. salt 2 1/4 cups vegetable shortening (Crisco) Mix this biscuit mix up in advance and keep in an airtight container on the pantry shelf. No need to refrigerate. Use in any recipe that calls for store-bought biscuit mix. Keeps for up to 3 months. Preparation: It's important that the ingredients be very well mixed. In a very large bowl, stir together all ingredients except Crisco until very well combined. Cut in the Crisco using a pastry blender or two knives until mixture resembles coarse crumbs. Store in airtight container. If a leaner mixture is desired, or you prefer to add some butter when making the biscuits up, the shortening may be reduced by 1 to 3 tablespoons. Cooks Tip: Leave a 1 cup plastic measure in the container for easy measuring. Biscuits: 2 1/4 cups biscuit mix 2/3 cup milk Preheat oven to 450°F. Combine ingredients and mix for 30 seconds or just until mixture comes together. Turn out onto a lightly floured board; knead 10 times and cut into rounds using a floured biscuit cutter. Arrange biscuits on a lightly greased or parchment-lined baking sheet and bake for about 7-10 minutes or until lightly golden brown (depends upon size of biscuits).  | |
