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The HBHW Recommends
White Flour Biscuit Mix
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Recipe using all-purpose flour:
- 9 cups all-purpose flour
- 1 1/2 tablespoons salt
- 1/4 cup baking powder
- 2 cups solid vegetable shortening
Recipe using self-rising flour:
- 10 cups self-rising flour (this already has salt and baking powder added to it)
- 2 cups solid vegetable shortening
You can use either recipe above and come up with the same results. The procedure for making Biscuit Mix is the same for both recipes. Choose the recipe that fits the status of your ingredients the best.
Get out a very large bowl, or a clean, dry dish pan. Mix all of the dry ingredients together first. Then measure the shortening by using a one cup measure to scoop up a big glob of shortening. Pack it down tightly, and level off the top with your finger or a dull knife. Your fingers will get greasy; it’s alright, you can wash them later. Scoop the shortening out of the measuring cup into the bowl or dishpan. Measure another cup of shortening the same way. You should put a total of two cups of shortening into the flour. Now use your hands to mix the shortening into the flour. It should only take a few minutes before the mixture resembles lumpy cornmeal in texture. Now you are done. Easy, wasn’t it?
Store the Biscuit Mix in a tightly sealed canister or clean coffee can. These recipes make about 11 or 12 cups of Biscuit Mix. Use it anywhere else you see Bisquick or Biscuit Mix called for.
Do you prefer your breads to include whole wheat flour? Then try my light wheat biscuit mix instead. It’s just as delicious, but with the added health benefits of using whole grain.
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3 Responses to “White Flour Biscuit Mix”
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July 7th, 2009 at 8:00 am
Dear Hillybilly Housewife:
I want to know if you can make a smaller biscuit mix using margarine or butter? I don’t want to buy a huge can of Crisco type stuff because my wife says that its not as good as bisquik or Jiffy.
Along those lines, when I read the ingredients to bisquick (sp) barley flour is the second ingredient. It seems to me that barley flour helps the rising process making the product lighter and more satisfying to the housewife.(I think its like the barley malt in beer) If this is true, then where does one go to get barley flour in an urban area without paying an arm and a leg?I know that Costco sells 50lb bags of this stuff with the barley flour included but who wants to drag home a 50 lb bag.(My wife does not)
I am new at this so perhaps in the future I (we) could use the 50 lb bag but I want to convince the wife that this is good for our bottom line.
Yours Truly,
Paul Litte
July 16th, 2009 at 10:20 am
Response to Paul Little:
I have used this recipe for 2 yrs now. Bisquick and Jiffy are a waste of money. I use crisco in biscuits and in cookies I use half crisco and half margarine and the cookies keep their shape better than all margarine/butter. I have never used barley flour as it is very expensive, $6.00 for a 5 lb bag. I do sometimes use half white flour and half wheat in my biscuits. When you buy ready made mixes you are paying for convenience and lots of additives and preservatives. Crisco tip: Most recipes call for 1/2 cup so I measure 1/2 cup and wrap it in plastic wrap. I do this for the whole can then put the bundles of wrapped crisco back in the can. I leave the can on the counter. It does not go bad. One can last me 3-6 months depending on how often I use it.
April Brooks
September 11th, 2009 at 12:13 am
Two questions:
1. Does this need to be refriderated?
2. Do you just mix it with milk like the buisquick?
Probably just dumb questions but I wanted to make sure before I made it. Love this website btw!