Homemade Pre-Made Biscuit Mix
My mom used to make biscuits using a boxed mix. Your mom probably did, too. You know, that familiar yellow box? I have fond memories of chicken pot pie with biscuit topping, apple pandowdy, and biscuits with jam, all from a boxed mix.
Recently, I picked up a box of pre-made biscuit mix, it was loaded with (insert scary monster music) the dreaded chemicals, additives and preservatives! AND, it was expensive.
I think it’s great to strive for homemade, whole ingredient food, but who has time to make biscuits from scratch? Well, now you do! I have found a wonderful recipe for pre-made biscuit mix that can be made in large batches, stored in the freezer and pulled out as needed for homemade biscuits in minutes. Who could ask for more?
The following is the basic recipe and instructions for its use.
Basic Pre-made Biscuit Mix
2 1/2 cups white all-purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar or brown sugar
1/4 teaspoon cinnamon (optional)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
12 tablespoons cold butter, cut into small pieces
In a large bowl, or the bowl of a food processor, mix together the dry ingredients. Mix in the butter (if using the food processor, pulse several times) until the dough looks crumbly, like oatmeal. That’s it, you’re done. Store this in a ziplock bag and freeze (or refrigerate) for future use. This makes 1 batch of 12 biscuits, or enough to make a cobbler topping or a batch of pretty respectable tasting scones.
To make ahead and freeze for future use:
Triple the recipe and divide equally into 3 ziplock bags. This should measure about 3 ½ cups of final mixture. Label your ziplock bag and freeze. Pull out a bag when you need a batch of biscuits, a fruit cobbler topping, strawberry shortcakes, chicken pot pie topping or blueberry scones!
Basic Biscuits from Homemade Pre-made Biscuit Mix
1 batch of Homemade Pre-Made Biscuit Mix
1 large egg
1 ¼ cups lowfat milk
Preheat the oven to 350.
In a large bowl, mix together pre-made mix, egg and milk. Drop by the teaspoon onto a cookie sheet. Bake for about 15 minutes. The biscuits will be golden brown on top. Let cool on a wire rack, if you can convince the people who hang out in your kitchen to wait that long!
Here are some variations:
Savory cheese biscuit: Follow the above recipe and add 2 teaspoons of your favorite dried herb – thyme, oregano, rosemary, or a combination and ¾ cup grated cheddar cheese. This will make a savory biscuit to serve with a stew.
Strawberry shortcake biscuit: Follow the above recipe and use heavy cream instead of milk, or buttermilk (nonfat, ok). Add an additional tablespoon of sugar, or honey. This makes a tasty strawberry shortcake biscuit.
Scones: You can use this dough to make cream scones. Substitute the milk for heavy cream, add an additional 2 tablespoons of sugar and 1 cup of your favorite berries (fresh blueberries are wonderful) or mini chocolate chips. You’ll need to roll the dough out onto a counter, pat it into a rectangle and slice into triangles. Bake as directed.