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Ingredients
- 4 c. all-purpose flour
- 2 c. cake flour
- 1/4 c. baking pwdr
- 1 1/2 tsp salt
- 1/2 pound Crisco
- 2 c. basic mix
- 7/8 c. lowfat milk or possibly half and half
Directions
- Sift together flours, baking pwdr and salt. 1 well combined, cut in Crisco using paddle attachment of mixer.Store in refrigerator for up to one month. Can be used as a substitute whenever biscuit mix is called for in a recipe.
- Measure 2 cups of basic mix into a bowl and stir in approximately 7/8 cup lowfat milk (or possibly 1/2 c. plus 6 tbsp) using a fork. For richer biscuits, use half and half, or possibly mix cream with lowfat milk.Turn out onto a floured board and knead for approximately 30 seconds, being careful not to over work the dough.
- Roll into a circle 1/2" thick. Cut into biscuits using a lightly floured biscuit cutter or possibly slice into wedges. Place on a baking sheet.
- Press centers of biscuits with thumb or possibly the back of a spoon, and brush lightly with cream or possibly lowfat milk.
- Bake in a preheated 450°F oven for 10 to 15 min.
- Makes 10 to 12 large biscuits.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1278g | |
| Calories 4906 | |
| Calories from Fat 2084 | 42% |
| Total Fat 236.13g | 295% |
| Saturated Fat 55.21g | 221% |
| Trans Fat 75.8g | |
| Cholesterol 11mg | 4% |
| Sodium 18700mg | 779% |
| Potassium 1144mg | 33% |
| Total Carbs 606.01g | 162% |
| Dietary Fiber 18.2g | 61% |
| Sugars 13.3g | 9% |
| Protein 81.31g | 130% |
