BEST BISCUIT MIX
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
GOLDEN TEA BISCUITS
3 c Mix “Best: Biscuit Mix”
3/4 c Water
Best Biscuit Mix:
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.
[For storage: transfer to airtight container; store in refrigerator for up
to 2 months.
Stir well before using.
Golden Tea Biscuits:
In bowl and using fork, quickly stir biscuit mix [see Best: Biscuit Mix
recipe] with water until sticky dough forms. Turn out onto lightly floured
surface; knead 6 times.
Press into 1-inch thick round. With lightly floured 2-inch round cutter,
cut out rounds, rerolling scraps once.
Bake on baking sheet in 450F 230C oven for 10-12 minutes or until golden
brown. Let cool in pan on rack.
[Biscuits can be individually warped and frozen in airtight container for
up to 2 weeks.]
Variations:
Cheese Biscuits: Add 1/2 cup freshly grated Parmesan cheese to dry
ingredients of Best: Golden Tea Biscuits recipe. Makes 14
Herb Biscuits: Add 2 tb chopped fresh herbs to dry ingredients of Best:
Golden Tea Biscuits recipe. Makes 13
Sweet Raisin Biscuits: Add 2 ts cinnamon and 3/4 cup raisins to dry
ingredients of Best: Golden Tea Biscuits recipe. Makes 14.
Yields
13 Biscuits
