BASIC MUFFINS AND BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
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— ——BASIC BISCUIT BAKING
MIX—————–
9 c Flour — sifted
1/3 c Baking Powder — double
-acting
1 c Nonfat Dry Milk plus
2 tb Nonfat Dry Milk
4 ts Salt
1 3/4 c Vegetable Shortening

Stir baking powder, dry milk and salt into the sifted
flour. Sift all dry ingredients together until well
mixed. Cut or mix fat into flour mixture utnil all
particles are thouroughly coated and mixture esembels
coarse cornmeal. Sotre mix in a jar or can with a
tight lid. It can be measured into 2 cup amounts and
put in plastic bags or jarsd where it will be ready
for use. It may be stored at room temperature for 6
weeks. Vary the liquids: dry milk solids are already
in the mix so more milk is not need. You can use fruit
juice, water or meat broth for the liquid called for
in a recipe.

The recipes in this Pick-A-pocket book were written
for commercial packaged baking mix which has no milk
so it is the liquid called for in recipes. This mix is
a perfect substitte. Just use water where it calls for
milk. (written out of my cookbook)

Basic biscuits: 2 cups mix, 1/2 cup water. Add water
to mix and stir 20-25 times. Turn out onto a lightly
floured surface and knead 10-15 times. Roll to 1/2″
thickness and cut with a knife to pockets shapes or
use biscuit cutter to make circles. Place in preheated
sm and bake 5 minutes or until golden brown.

Sausage biscuits: 2 1/4 cups packaged biscuit baking
mix (milk), 8 links sausages cooked.

Prepare biscuits according to package directions for
rolled biscuits. Knead dough, roll out on floured
surface and cut 8 circles with a biscuit cutter. Lay
one sausage in center of each and wrap dough around,
pinching to seal. Sausages will stick out the ends.
Bake 5 minutes or until golden brown.

Jelly biscuits: flatten unbaked biscuits with heel of
your hand. Place 1/2 teaspoon jelly or preserves in
center. Fold over and pinch edges together to seal.
Bake 5 minutes or till golden.

Pimento cheese bread: 2 cups packaged biscuit baking
mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup
milk; 2 tablespoon drained dice pimento (optional) Mix
all ingredients together until soft dough forms. Spoon
into pockets. Bake 10 minutes or until golden.

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