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Homemade Biscuit Mix
11 cups all purpose flour
4 Tablespoons baking powder
2 1/2 teaspoons baking soda
3 to 4 teaspoons salt, I used 4 teaspoons but you can cut down if you wish
1/3 to 1/2 cup sugar, I use 1/2 cup
1 1/2 cups solid shortening
Mix all together with a pastry blender or forks until it resembles coarse sand. Seal in air tight container up to six months. Use as recipe requires of packaged biscuit mix.
Buttermilk Biscuits
8 2" Biscuits
2 1/4 cups Homemade Biscuit Mix
1/2 to 1 cup buttermilk or *sour milk
*To make buttermilk or sour milk: Put 1 to 1 1/2 Tablespoons vinegar in a measuring cup and add enough milk to make 1 cup. I usually use 1 1/2 Tablespoons to make mine.
Preheat oven to 425 degrees F. Mix biscuit mix and 1/2 cup buttermilk, adding more if needed, until a soft dough forms. Put on a lightly floured surface. Pat and fold over 3 or 4 times. Pat to 1/2 to 1" thick. Cut with 2" biscuit cutter, I use the top of a small mouth canning jar, to make 8 biscuits. Put on ungreased baking sheet. Cook in preheated oven 7 to 9 minutes or until tops are lightly browned and biscuits are done. Enjoy!
Shared on: The Better Baker Weekend Potluck #122
