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. Transfer to airtight container; store in refrigerator for
up to 2 months.
Stir well before using.
[Crisco Golden variety shortening adds colour and flavour.]
See “Best: Golden Tea Biscuit” for use of mix.
Biscuit Tips:
1. When measuring large quantities of dry ingredients, measure each into
separate bowl; that way, if you lose count, you can recheck measure before
mixing ingredients.
2. Always pour liquid ingredients over the entire surface of the dry
ingredients, meanwhile tossing lightly with fork to incorporate dry
ingredients into wet without overworking the flour.
3. Dip cutter into flour between cutting each biscuit to prevent dough from
sticking to cutter.
4. Any scraps left over after cutting dough can be sprinkled with sugar,
then baked. Or, to avoid wastage, pat dough into a square, then cut into
squares instead of rounds.
5. Because biscuits are rich in fat, you don’t need to grease the baking
sheet. You can leave the sheet ungreased or sprinkle baking sheet lightly
with all-purpose flour.
6. To ensure even browning and baking, make each biscuit the same size and
shape.
7. To remove sticky batter from bowl and fork, first rinse with cold water
before washing in hot soapy water.
Yields
15 Cups
