jeanndan 09-27-99 1:47 PM
Best Biscuit Mix
9 c Cake-and-pastry flour
1 c Skim milk powder
1/2 c Granulated sugar
1/4 c Baking powder
1 tb Salt
2 ts Baking soda
1 lb Shortening
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.
Use Biscuit Mix to prepare:
Golden Tea Biscuits
3 c Mix "Best: Biscuit Mix"
3/4 c Water
Preheat oven to 450° F/230° C.
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, re-rolling scrapes once.
Bake on baking sheet for 10-12 minutes or until golden brown.
Let cool in pan on rack.
[Biscuits can be individually wrapped and frozen in airtight container for up to 2 weeks.]
Cheese Biscuits: Add 1/2 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 3/4 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 Best" Recipe by Canadian Living Test Kitchen
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