Master Mix For Biscuits Recipes

Steps:

• 1. In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
• 2. Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
• 3. Place the mix in a covered glass or plastic container and keep in a cool, dry place.
• 4. In warm weather the MIX should be refrigerated and used with a month.
• 5. To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.

Steps:

• In a large bowl, combine the flour, milk powder, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Store in airtight container in a cool, dry place or freeze for up to 6 months., Master Baking Mix may be used to prepare the following recipes: Fruit Cobbler, Blueberry Quick Bread and Yellow Cake.

Steps:

• Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
• Store in an airtight container in a cool, dry place for up to three months.

Steps:

• 1. ( Pre Heat Oven At 450 ) In A Small Mixing Bowel. Put In Mastermix And Water Blend Or Stir Well.
• 2. On The Dough Board Sprinkle Some Mastermix Pour Biscuit mix knead For Ten Stroks .Pat Out And Cutout. Place In Small Pan And Bake .
• 3. Bake In A Preheated Oven For 10 Min. Set At 450 *

Steps:

• Stir dry ingredients.
• Cut in shortening until mixture resembles cornmeal.
• Measure 3 cups into each freezer bag.
• Freeze.
• To make up biscuits:.
• 3 cups basic mix.
• 3/4 cup cold water.
• Blend well. Knead 10 strokes. Cut into biscuits and bake 450 10 minites.

Steps:

• 1. Sift dry ingredients together 3 times into large bowl. Cut in shortening until crumbly. Store in airtight container at room temperature. Yields 13 cups.
• 2. BISCUITS: 2 cups master mix, 2/3 cup milk. combine mix and milk in bowl; pat to 1/2 inch thickness. Cut with biscuit cutter or knife. Place on baking sheet. Bake 425) for 10 to 12 minutes. Yields 10 biscuits.
• 3. Waffles: 2 tblsp. sugar, 2 cups master mix, 1 cup milk, 1/4 cup oil, 2 eggs-separated. Combine sugar & mix in bowl. Beat milk, oil and egg yolks together in small bowl; stir into mix. Fold in stiffly beaten egg whites. Bake in hot waffle iron until golden. Yield 4 waffles

Steps:

• In a large bowl, mix the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place or in the freezer for up to 8 months., Biscuit Baking Mix may be used to prepare the following recipes: Cinnamon-Sugar Scones, Flaky Italian Biscuits and Chicken Dumpling Soup.

Steps:

• Sift dry ingredients together THREE times.
• Cut in the shortening until the consistency of corn meal.
• Store in covered container at room temperature.
• For Biscuits: for each 1 cup of mix, add 1/4 cup milk, pat out on a floured board and cut.
• Bake 10 minutes at 400.
• For Pancakes: for each 3 cups mix, add 1 egg and 1 1/2 cup milk.
• Stir only until moistened.
• Bake on hot griddle.
• These are extremely thick and"meaty".

Steps:

• In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
• Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
• Place the mix in a covered glass or plastic container and keep in a cool, dry place.
• In warm weather the MIX should be refrigerated.
• Use within a month.
• To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.