Tea Biscuit Master Mix
(this dry mix can be stored in an airtight container for up to six months)
Ingredients:
8 cups sifted flour
4 Tbsp baking powder
1/2 Tbsp salt
1 cup powdered skim milk
2 1/2 cups shortening
Dry Mix Directions:
Combine the flour, baking powder, salt and skim milk. Using a pastry blender, cut in shortening until it looks like cornmeal. Store in an airtight container.
To Use Large Batch: (Yield 35 biscuits)
6 cups mix
2 cups liquid milk
To Use Small Batch: (Yield 6-8 biscuits)
2 cups biscuit mix
2/3 cups milk
Biscuit Preparation Directions: Mix together mix and milk just until combined. Pat onto a lightly floured surface about 3/4 inch thick. Cut with a biscuit cutter and place onto an parchment lined cookie sheet. Bake at 400 degrees for about 15-18 minutes or until golden brown.
8 cups sifted flour
4 Tbsp baking powder
1/2 Tbsp salt
1 cup powdered skim milk
2 1/2 cups shortening
Dry Mix Directions:
Combine the flour, baking powder, salt and skim milk. Using a pastry blender, cut in shortening until it looks like cornmeal. Store in an airtight container.
To Use Large Batch: (Yield 35 biscuits)
6 cups mix
2 cups liquid milk
To Use Small Batch: (Yield 6-8 biscuits)
2 cups biscuit mix
2/3 cups milk
Biscuit Preparation Directions: Mix together mix and milk just until combined. Pat onto a lightly floured surface about 3/4 inch thick. Cut with a biscuit cutter and place onto an parchment lined cookie sheet. Bake at 400 degrees for about 15-18 minutes or until golden brown.