- 9 cups all-purpose flour
- 1/4 cup baking powder
- 1 tablespoon salt
- 2 cups shortening
- In a large bowl, mix the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or in the freezer for up to 8 months.
- Biscuit Baking Mix may be used to prepare the following recipes: Cinnamon-Sugar Scones, Flaky Italian Biscuits and Chicken Dumpling Soup. Yield: 12 cups.
Reviews for Biscuit Baking Mix
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"I make this with whole wheat pastry flour. Works great."
"It worked so I was happy! I still need to play around with it to perfect ratio for biscuits."
"this is a very old recipe/idea. this is one of the first thing i was taught by my grandmother when I was a child. but for those that are learning how to cook its a good idea"
"I would rather use the heart healthy biscuit baking mix...do you have a recipe or suggestions for making that?"
"Great alternative to store-bought...and quick enough to mix up in a pinch if you "need" it for another recipe. I usually make mine in a food processor, but it's not necessary. I have to halve the recipe, most processors won't hold 9 c. of flour! Keeps well; can't tell the difference from store-bought. I like that I can modify the sodium content too; most mixes have LOADS of added salt."