RECIPE: Homemade All-Purpose Biscuit Mix
Submitted by Rick Beach. Homemade All-Purpose Biscuit Mix. Make your own Bisquick or All-purpose mix. For use in any Dutch Oven Recipe calling for Bisquick or other similar commercially available product. Better because you make it homemade. You know what ingredients are in the mix. You can alter the Shortening to use Crisco or Butter, or a combination of the two based on your preference. Mix up a dry batch at home. Store for several days in zip lock bags. Great to prepare at home for camping trips. Just add cold water, or cold milk for richer biscuits. To prepare to bake. Add small amounts of liquid until you reach your desired consistency. Never over mix any type of biscuit dough. All-Purpose Biscuit Mix (Better than Store bought)
Servings 8 Biscuits
- 4 1/2 Cups Cup Sifted flour
- 2 Tbsp sugar
- 1 Tbls + 1 1/2 tsp Baking Powder
- 1 Cup Shortening
- 1/2 tsp Salt
- 3 Tbls Powdered Buttermilk
- 2/3 Cup powdered milk
- Stir together flour, baking powder, salt, and sugar. Sift together 2-3 times in a large bowl.
- Cut in shortening with two knives or pastry cutter until the mixture is the consistency of cornmeal.
- Add Powdered Buttermilk and Powdered milk and mix uniformly to create your dry All purpose mix. Store in a Zip Lock Bag and keep in the fridge for 2 weeks
- Use in recipes that call for Bisquick or all-purpose mix. Add small amounts of cold water, cold milk, cold buttermilk, or other liquid required in your Dutch Oven Recipe.
- For Regular Biscuits: To get your desired biscuit consistency, use cold milk, cold water, or cold buttermilk. Canned milk and reconstituted powder milk work too. (Milk makes richer biscuits) Don’t over mix.
- Form biscuits. Cover and let stand at room temperature for 15 minutes to rise a little before baking.
- Bake biscuits in a pre-heated “hot” oven at 450° for about 15 minutes or until golden brown