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Biscuit mix

Who doesn’t like a crispy fluffy biscuit hot from the oven, but most recipes are for a dozen or more, and not all that easy to whip up for a dinner for one. I stock the freezer with single serving biscuit mix that are almost instant. Two biscuits in the time it takes to preheat the oven and bake.

Into a wire mesh strainer over a large bowl put 4 Cups flour.
Add 1/2 cup buttermilk powder.
  • 1 Tablespoon + 1 teaspoon baking powder
  • 1 Tablespoon + 1 teaspoon sugar
2 teaspoon salt
1 teaspoon baking soda
Sift dry ingredients into a large bowl.
Press any remaining dry ingredients through the sieve with the back of a spoon.
1/3 Cup shortening
Mix in the shortening, breaking up pieces and coating them with flour until it looks like coarse crumbs.
Measure 1/3 Cup frozen butter directly from freezer.
Grate frozen butter into the bowl,
Gently toss the butter into the dry mix
It should be coarse and crumbly.
Reserve 3/4 Cup
Portion the rest into 3/4 Cup bags then into a freezer bag.
I tuck the recipe to use inside the bag with them mix then I don’t have to look it up when I’m ready for some biscuits.
To use add to Tablespoons water to the bag directly from the freezer (in this case the bowl of reserved mix). From the freezer I put the water right into the bag and kneed massage it in the bag until in comes together and pulls away from the bag.
When it all comes together form into a ball.
Divide the ball into two portions form into biscuits.
Bake on ungreased baking sheet at 450 for 10 minutes. Biscuits are often a matter of getting a feel for the dough, your oven, and your location. The amount of water and cooking time can vary by temperature, humidity, an if your dog has recently farted. Once you get the feel for it though you will nail it – sometime they are too flakey too firm or too crumbly. Just takes practice.

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Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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