6 cups all purpose Flour
3 TBSP Baking Powder
1 TBSP Salt
3/4 cup dry milk
1 1/4 cup Shortening-cool
Mix dry ingredients, and then cut cold shortening into dry mixture until it resembled corse corn meal. Sote in an air tight container9it will last longer in the fridge)
To prepare slow stir in water until desired consistancy is reached, roll out on floured surface and cut biscuits. Bake as you normally would.
A less stiff mixture(more water) would be great to spoon over a casserole.
For tastier biscuits add some grated garlic or garlic powder and grated Cheddar cheese. Can also be spooned into greased muffin cups to eliminate the mess of rolling out and flouring the dough.
Also try pressing dough in a thin layer into a greased square or rectangle baking dish and top with an egg/quiche mixture and bake.
Leslie
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Comments: 8
Charlotte
Now you can use chilled butter instead of of shortening and the biscuits will rise higher and lighter because butter has a much lower melting temp and the lumps of butter create lots of little air pockets, but since butter has to be refrigerated you either need to use the mix right away or keep it in the fridge and use it within 2-3 weeks.
HTH
Leslie
My mom is a Master Baker and I am a bread baking junkie! I hate doing it in the summer but of course that is perfect weather for making yeast breads because the bread rises so much more quickly if it is hot and humid!\
The added bonus of baking in the winter is of course it heats the house up. I am going to try to get to making Pita Bread sometime soon because my hubby LOVES Gyros and the pitas make great little mini pizzas if you don;t want to bother with making pizza dough from scratch... but I can't get Pitas in the grocery store here, just tortillas. Any easy dinner one night, especially if you had kids having a sleepover would be to put the sauce and cheese on them and then let each kids pick their own toppings and decorate their own. This is making me hungry!
Leslie