Best Buttermilk Biscuit Mix Recipe

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Servings: 1

Ingredients

Directions

  1. Place flours, buttermilk pwdr, salt, sugar, baking pwdr and baking soda
  2. In a large bowl. Use a wire whisk to combine dry ingredients, then cut in the shortening and butter with butter knives or possibly a pastry blender, to create a coarse, crumbly mix. You can also do this in a large food processor- do it in two half batches- pulsing the processor to cut the fat into the flour. Store mix in large zip baggies in the freezer for up to three months.
  3. To make biscuits:Preheat oven to 425 degrees F. Place three c. of biscuit fold in a medium sized bowl. Make a 'well' in the center and stir in almost all of the ice water if required. Gently knead on a lightly floured beard about 8 times- don't overwork dough. Roll or possibly pat out to a thickness of 1/2 inch. Cut into rounds between 2 and 2 1/2 inches across, making certain you do not twist the biscuit cutter around as you cut the biscuits, or possibly the biscuits will topple as they bake.
  4. Place on ungreased cookie sheet and bake till lightly golden, about 10-12 min. Serve warm. These can also be patted into an 8 inch square baking pan or possibly a 9 inch cast iron. Bake till golden brown, then cut into squares.
  5. **To give as a gift, place a 6-8 oz jar of jam or possibly honey on top of a folded paper towel in the bottom of a wide mouth qt jar. Cover this with 3 c. of biscuit mix and place seal on the jar.
  6. Decorate the jar as desired, and attach the instructions for baking that are above. Be sure to mention which this should be refrigerated till it is used, but not frzn, as the jam/honey jar may break. (If you can't sanitize the jam/honey jar to your satisfaction before placing into the qt jar, it may be wrapped in plastic wrap to reduce contact between the jar and the mix).

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