Yield: 1 Servings
|1¾ cup||Sifted all-purpose flour|
|3 teaspoons||Double-acting baking powder|
|4 tablespoons||Chilled butter or shortening; or a combination of both, up to 6|
(from Joy of Cooking)
Again, the recipe calls for ¾ c. milk when making rolled biscuits, but you wouldn't add it when you're simply making the biscuit mix.
NOTE: keep mix refrigerated until use Posted to Bread-bakers Digest by "J. Mathew" <joanm@...> on Apr 13, 1998