|9 cups||Cake-and-pastry flour|
|1 cup||Skim milk powder|
|½ cup||Granulated sugar|
|¼ cup||Baking powder|
|2 teaspoons||Baking soda|
In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until mixture is in fine crumbs. Transfer to airtight container; store in refrigerator for up to 2 months.
Stir well before using.
[Crisco Golden variety shortening adds colour and flavour.] See "Best: Golden Tea Biscuit" for use of mix.
1. When measuring large quantities of dry ingredients, measure each into separate bowl; that way, if you lose count, you can recheck measure before mixing ingredients.
2. Always pour liquid ingredients over the entire surface of the dry ingredients, meanwhile tossing lightly with fork to incorporate dry ingredients into wet without overworking the flour.
3. Dip cutter into flour between cutting each biscuit to prevent dough from sticking to cutter.
4. Any scraps left over after cutting dough can be sprinkled with sugar, then baked. Or, to avoid wastage, pat dough into a square, then cut into squares instead of rounds.
5. Because biscuits are rich in fat, you don't need to grease the baking sheet. You can leave the sheet ungreased or sprinkle baking sheet lightly with all-purpose flour.
6. To ensure even browning and baking, make each biscuit the same size and shape.
7. To remove sticky batter from bowl and fork, first rinse with cold water before washing in hot soapy water.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen
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