Easy Biscuit Mixture Food

HOMEMADE BISCUIT MIX

Steps:

• Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
• Store in an airtight container in a cool, dry place for up to three months.

BASIC BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

BASIC BISCUIT DOUGH

Steps:

• Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and briefly beat to combine.
• Sift over the flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.

BASIC BAKING POWDER BISCUITS (MODIFIED FOR STAND MIXERS)

Steps:

• Preheat oven to 425° F.
• Place flour, baking powder, sugar and salt into mixer bowl with flat beater. On Speed 1, stir dry ingredients for a little under a minute to evenly distribute.
• Cut cold butter into cubes and add to mixer bowl with the dry ingredients. Turn to Stir Speed and mix about 1 minute, or until mixture resembles small crumbs a little smaller than peas. Stop and scrape bowl.
• Add milk. Turn to Stir Speed and mix until dough starts to cling to beater. Usually less than 30 seconds. Avoid overbeating.
• Turn dough onto lightly floured surface and gently pat the dough to 1/2-inch to 1 inch thickness. Cut with floured 2-inch biscuit cutter or floured glass.
• Place on greased baking sheet and (optional) brush with melted butter, if desired.
• Bake at 425° F for 12 to 15 minutes, until golden. Serve immediately.

BISCUIT BAKING MIX

Steps:

• In a large bowl, mix the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place or in the freezer for up to 8 months., Biscuit Baking Mix may be used to prepare the following recipes: Cinnamon-Sugar Scones, Flaky Italian Biscuits and Chicken Dumpling Soup.

EASIEST EVER BISCUITS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
• Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
• Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.

BISCUITS FOR 2

Steps:

• Preheat oven to 450°. In a small bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Add milk, tossing with a fork until a ball forms. , Turn onto a lightly floured surface; knead 5-6 times. Roll or pat to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Brush tops with 1 tablespoon butter. Bake until golden brown, 9-11 minutes. Brush with remaining butter. Serve warm.

EASY BISCUITS

Steps:

• Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
• Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

EASY BISCUIT MIX

Steps:

• Easy biscuit mix:
• Place 1 cup mix in a bowl. Make a well in the middle and add 1/4 cup of milk. Stir with a fork until dough clings together. Knead 10 - 12 times, roll out to a 1/2 in thickness. Cut into 2 1/2 inch biscuits. Place on a cookie sheet. Bake at 450' for 8 - 10 minutes Serve warm. Makes 4 biscuits per above mixture.
• Easy Muffins:.
• In a medium mixing bowl, mix 1 cup of mix, 1 - 3 TBSP sugar,1 beaten egg,1/4 cup milk. Stir just until moistened, it will be lumpy. Use a cupcake tin, greased. Fill 2/3 full to allow for expansion. Bake at 400' for 15 - 20 mins or until golden brown. Makes 6 per mixture.
• Easy Pancakes:.
• In a medium mixing bowl, mix 1 cup mix, 1 beaten egg,3/4 cup milk,stir until mixed , will be lumpy. Each pancake uses 3/4 cup of mixture. Cook on a hot griddle or heavy skillet. Cook until light to medium golden brown, it will be bubbly all across the pancake - flip and cook on 2nd side. Makes 6 pancakes per above mixture.

EASY BISCUIT MIX (BISQUICK CLONE)

Steps:

• Use shortening that does not require refrigeration.
• In a bowl, stir together flour, baking powder, sugar, and salt.
• Cut in shortening till mixture resembles coarse crumbs.
• Store in an airtight container for up to 6 weeks at room temperature, or for up to 6 months in the freezer.
• Makes about 12 cups.
• Use to make Easy Biscuits or Easy Muffins.
• Easy Biscuits: Place 1 cup of Easy Biscuit Mix in a bowl. Make a well in the center.
• Add 1/4 cup milk.
• Stir with a fork, just till dough clings together.
• On a lightly floured surface, knead dough gently for 10 to 12 strokes.
• Roll or pat to 1/2 inch thickness.
• Cut with a 2 1/2 inch biscuit cutter, dipping cutter into flour between cuts.
• Place on a baking sheet.
• Bake in a 450 degree oven for 8-10 mminutes, or till golden.
• Makes 4.
• Easy Muffins: In a mixing bowl, combine 1 cup of Easy Biscuit Mex, and 1-3 Tbl. sugar.
• Combine 1 beaten egg and 1/4 cup milk; add all at once to biscuit mixture.
• Stir just till moistened (mixture should be lumpy.).
• Fill greased muffin cups 2/3 full.
• Bake at 400 degrees for 13-20 minutes, or till golden.
• Makes 6.

BISCUIT MIX

Steps:

• Sift together flour, baking powder, baking soda, cream of tartar and salt.
• Place in a food processor fitted with metal blade.
• Add skim milk powder and process a few seconds to mix ingredients.
• Cut shortening into chunks and add to dry ingredients.
• Process until mixture resembles coarse crumbs and margarine is distributed evenly.
• Do not over process.
• Spoon into an 8 cup container and seal tightly.
• Store in the refrigerator.

EASY BISCUITS

Steps:

• Mix dry ingredients.
• Put oil in measuring cup and add milk. Do not stir.
• Add to dry ingredients.
• Mix lightly to moisten ingredients and knead one or two times to form ball.
• Roll out on a flat, clean surface, until about 1/2 inch thick.
• Cut into 2" biscuits.
• Bake on an ungreased pan at 475F for 10-12 minutes, until lightly browned.