Homemade biscuit mix (American shortbread type biscuits/baking mix, not cookies)
I love to have ready-made mixes for baking on hand, but I don’t enjoy unnecessary ingredients and preservatives found in store-bought mixes. For every boxed food mix out there, there is a homemade alternative. From muffins to pancakes, cakes to cookies, hot cocoa to biscuits, there are alternatives that we can make at home, thus controlling the ingredients we feed ourselves and our families.
I have tried a few different recipes, and ended up taking the best parts of a few different mixes. This recipe for anytime biscuit mix can be kept in the refrigerator for 6-8 weeks – or up to four months if you choose vegetable shortening instead of butter (I prefer butter). Use this mix in place of your average brand-name biscuit/baking mix, and just add milk to have fresh biscuits in 8-10 minutes.
Biscuit mix for storing:
12 cups of flour (white or whole wheat)
6 tablespoons baking powder
2 tablespoons of salt
1 cup of butter (6 – 8 weeks of storage) OR 2 cups of shortening (for up to 4 months of storage)
optional: 1/4 cup sugar (if you like sweeter mixes, or plan to use for pancakes)
Start by sifting dry ingredients together in a large bowl. I use a bowl with an air-tight lid, so I can store the mix in the same container.
Cut in butter or shortening – I used a fork for this step. Mix well.
To bake biscuits:
Pre-heat oven to 450 degrees F. Stir together 2 cups of mix with 2/3 cup of milk. Roll out dough and cut biscuits, or simply use the drop-biscuit method (just a drop of dough on your baking sheet).
Bake biscuits for 8 minutes.
To make pancake batter:
Stir two cups of mix with 1 cup of milk and two eggs. Heat a skillet on medium heat with a bit of butter for greasing, and pour batter into pan. When bubbles rise to surface of batter, it’s time to flip! Cook until both sides are lightly browned.
my fav breadmix. i use it for camping and around home:
4 c flour
4 t baking powder
4 pinches salt
mix this together good and store in a water proof bag or container
when you need it add 1 egg to the whole mix
or just enuff water to use a bit of the mix
it works with or without the egg
mix it soupy for a flour tortilla or pancake or for dipping a hot rock into it to make a japoti
mix it stiff for bisquits crackers fried bread or pizza crust
just roll out thin and use as you like
its a truly versatile bread
i forgot to add that sometimes i add whole corn to the mix and make corn fritters
ive also added boiled eggplant for eggplant fritters
it is a very versatile recipe, let me know if you come up with any good alterations :)
I use a dry tortilla mix, just add water, sometimes I add yeast to it and make a thicker flat bread, to that I might add chopped rosemary or I might make it sweet with cinnamon and sugar, I’d bet that would work with your recipe as well.
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