Homemade Biscuit Mix Substitute Copycat Clone Recipes

Steps:

• Stir all the dry ingredients together until thoroughly mixed.
• Cut the shortening in till well mixed.
• Store in freezer in a plastic bag for several months, or may store in cannister or jar on counter top for up to a month.
• When ready to use-- add water and biscuit mix, using enough of the water to make a soft but NOT sticky dough.
• Turn out on a floured towel or cabinet surface.
• Roll out about 3/4-inch thick.
• Cut with glass or biscuit cutter.
• Bake for 12 to 15 minutes at 450°.
• This will make about a dozen 2-inch biscuits.

Steps:

• Mix together dry ingredients.
• Cut in shortening until mix resembles cormeal.
• Stores up to 6 weeks at room temperature, or FREEZE for a much longer time.

Steps:

• Mix together, store in refrigerator.
• Can be doubled or tripled.

Steps:

• Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated. Cut butter into flour mixture using a pastry cutter until evenly combined.

Steps:

• In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water. Let sit until foamy - 10 minutes
• In a separate bowl, combine remaining sugar, salt and 3 cups flour. Using the paddle attachment, once yeast is foamy, stir in beaten eggs followed by shortening and butter. Next, add flour mixture using the dough hook. Turn out onto floured surface and slowly add the last cup of flour, kneading to achieve a smooth, elastic consistency. Be careful not to add too much flour. Use as little as possible - you may not need to add all the flour.
• Place in a greased bowl, turning to grease the top of the dough. Let rise in a warm place (85 degrees F) until doubled, about 1 1/2 hours. ***TIP*** At this point if you want to use the dough for something other than crescents, such as other recipes using Pillsbury crescent dough, you can shape it as desired.
• To form crescents: When done rising, divide in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end and place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until doubled, approximately 1 hour.
• Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until
• rich golden brown. Remove from oven and brush with butter.
• **You can do this recipe by hand, although I find a stand mixer to be much quicker.

Steps:

• Use shortening that does not require refrigeration.
• In a bowl, stir together flour, baking powder, sugar, and salt.
• 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.
• Makes about 12 cups.
• Use to make Easy Biscuits or Easy Muffins.
• Easy Biscuits: Place 1 cup of Easy Biscuit Mix in a bowl. Make a well in the center.
• Add 1/4 cup milk.
• Stir with a fork, just till dough clings together.
• 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 cutter into flour between cuts.
• Place on a baking sheet.
• Bake in a 450 degree oven for 8-10 mminutes, or till golden.
• Makes 4.
• Easy Muffins: In a mixing bowl, combine 1 cup of Easy Biscuit Mex, and 1-3 Tbl. sugar.
• Combine 1 beaten egg and 1/4 cup milk; add all at once to biscuit mixture.
• Stir just till moistened (mixture should be lumpy.).
• Fill greased muffin cups 2/3 full.
• Bake at 400 degrees for 13-20 minutes, or till golden.
• Makes 6.