Basic biscuit mix

Yield: 1 Servings

Measure Ingredient
\N \N SAMP-----
8 cups Martha White Self-Rising --
\N \N Flour -- sifted
1 cup Shortening

Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs. Store in a tightly covered container at room temperature. Mix will keep up to 4 months. To prepare biscuits, preheat oven to 450. Lightly grease a baking sheet. Add ⅓ cup milk to 1 cup Basic Biscuit Mix for 5 to 6 biscuits (double for more biscuits). Stir with a fork only until dough leaves sides of bowl. Turn dough out onto lightly floured board or pastry cloth; knead gently just until smooth. Roll out to ½-inch thickness. Cut into rounds with floured 2-inch cutter. Place on prepared baking sheet. Bake for 10 to 12 minutes or until golden brown. Makes 5 to 6 biscuits per 1 cup mix. NOTE: If using Martha White All-Purpose Flour, sift ¼ cup baking powder and 1 tablespoon salt with flour.

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