|Recipe : Entry # 8017|
|Biscuit Mix & Angel Biscuits Recipe (2)|
|Homemade Biscuit Mix: Large bowl: measure in 9 cups flour (I prefer King Arthur flour); 1/4 cup sugar; 2 1/3 cups powdered milk; 1 TBSP salt; 1/3 cup baking powder (alum free - red can); 1 TBSP Cream of Tartar. Blend together. Now, using pastry blender (my preference) OR 2 forks, cut in 2 cups shortening (I prefer Crisco). Or, for "healthier", use 1 cup Crisco and 1 cup REAL LARD. Note: There is new research out suggesting that moderate amounts of lard in the diet are actually good for us! Use whichever you prefer.|
|Blend together. Store in airtight container for up to 3 months in temperature controlled environment, away from hI eat and light; about 1 month, otherwise. Makes about 15 cups.
Note: I buy my powdered milk in # 10 cans from places like www.beprepared.com, Walmart.com, Auguson Farms, etc. It is not the same as powdered milk purchased off the shelf in the grocery stores.
To use: 4 level cups COLD mix plus one (1) 8.5 oz. bottle Club Soda (or 1 cup plus 1 tablespoon); mix together; knead on a smooth surface; pat out; cut with biscuit cutter; bake @ 450 deg. F until golden brown; brush with melted butter before serving.
For Angel Biscuits:
1 stick (1/2 cup) real, sweet cream butter
4 cups baking mix – see recipe for “make your own”
8 oz. sour cream (Iow fat works as well as regular) – OR plain yogurt (my preference)
A “little” – about ¾ cup – club soda
Preheat oven to 450 deg. F
Take 1/2 of the stick of butter (or, 1/4 cup, total) and place in 9x13 baking pan; put in oven, allowing butter to melt (but don’t let it burn!). You can do this while preheating oven. Remove from oven as soon as butter is melted; don’t let it turn “brown”.
Melt remaining 1/2 stick (1/4 cup) butter to brush on top, either in microwave or in pan on stovetop.
In large bowl, mix together all ingredients by hand (Iarge spoon, NOT electric mixer), starting with dry, then slowly adding sour cream or plain yogurt, then club soda (don’t add all at once), stirring as you add, until you have a proper consistency for rolling out. If too wet and sticky, you will need to add more flour (just plain flour will do), a little at a time, until you have a product that will roll out.
Roll your dough on a smooth surface (I use a marble top) with a light “dusting” of flour. Cut biscuits (top of a drinking glass works just fine; dip ridge in flour between cuts), place up against each other in 9x13 pan with butter melted in bottom (distribute butter as evenly as possible). Brush tops with remaining melted butter. Bake @ 450 deg. F about 15-18 minutes, watching closely. You want a golden brown top. Makes about 20 biscuits, which fit perfectly in 9x 13 pan; sides SHOULD touch each other in pan!
|Tell us about your recipe|
|This recipe is two-fold: it's a recipe for home-made biscuit mix, which I came up with as an answer to the store-bought products which contain Monosodium Glutamate (MSG). Use as is, or, try the Angel Biscuits! Both are delicious!|