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Saturday, April 8, 2017

CLASSIC BUTTERMILK BISCUIT MIX

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 [952 g]
1 cup cake or pastry flour [120 g]
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 [336 g]
1/2 cup (4 ounces) unsalted butter [112 g]
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.

ATTACH INSTRUCTIONS TO 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.

gift jar recipes.pdf

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