Yield: 13 Biscuits
|9 cups||Cake-and-pastry flour|
|1 cup||Skim milk powder|
|½ cup||Granulated sugar|
|¼ cup||Baking powder|
|2 teaspoons||Baking soda|
|3 cups||Mix "Best: Biscuit Mix"|
BEST BISCUIT MIX
GOLDEN TEA BISCUITS
Best Biscuit Mix:
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.
[For storage: transfer to airtight container; store in refrigerator for up to 2 months.
Stir well before using.
Golden Tea Biscuits:
In bowl and using fork, quickly stir biscuit mix [see Best: Biscuit Mix recipe] with water until sticky dough forms. Turn out onto lightly floured surface; knead 6 times.
Press into 1-inch thick round. With lightly floured 2-inch round cutter, cut out rounds, rerolling scraps once.
Bake on baking sheet in 450F 230C oven for 10-12 minutes or until golden brown. Let cool in pan on rack.
[Biscuits can be individually warped and frozen in airtight container for up to 2 weeks.]
Cheese Biscuits: Add ½ cup freshly grated Parmesan cheese to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14 Herb Biscuits: Add 2 tb chopped fresh herbs to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 13 Sweet Raisin Biscuits: Add 2 ts cinnamon and ¾ cup raisins to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen