by Craftbits (shellie wilson)
What you need
Approx. 1 Quart / 1.1 Litre Wide mouthed Jar
Recipe ingredients as shown below
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This makes for light, tender biscuits. Make sure your baking powder is fresh (check the date on the can) and don’t twist the biscuit cutter around as you cut – the biscuits will topple when they bake. Makes about 2 3/4 lbs. dry mix.
7 cups unbleached all-purpose flour
1 cup cake or pastry flour
1 cup Saco buttermilk powder
4 teaspoons salt
4 teaspoons sugar
4 tablespoons double acting baking powder
4 teaspoons baking soda
1 1/2 cups (12 ounces) shortening
1/2 cup (4 ounces) unsalted butter
Place all purpose flour, pastry flour, buttermilk powder, salt, sugar, baking powder and baking soda in a large bowl. Whisk to combine dry ingredients. Cut in the shortening and butter to form a coarse, crumbly mixture.
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 in jar.
To make biscuits:
3 cups biscuit mix
3/4 – 1 cup ice water
Preheat oven to 425 F.
Each batch makes 10-12 2-inch biscuits
Place three cups of biscuit mix in a medium sized bowl. In a well in the center, stir in almost all the ice water.
Form a soft dough by briskly stirring with a fork, adding reserved ice water if required.
Gently knead on a lightly floured board about 8 times – do not overwork dough.
Roll or pat out to a thickness of 1/2 inch.
Cut into rounds (2 to 2 1/2 inches). Place on un-greased baking sheet and bake until lightly golden brown – about 12 minutes.
Brush generously with melted butter or lightly with cream or milk before baking.
Bake until lightly golden – about 10- 12 minutes. Serve hot.
These can also be patted into an 8 inch square baking pan or a 9 inch cast iron pan.
Bake until golden, then cut into squares.
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