Cookbook:Homemade Biscuit Mix
(Redirected from Cookbook:Biscuit mix)
| Homemade Biscuit Mix | |
|---|---|
| Category | Biscuit recipes |
| Yield | 2½ cups biscuit mix |
| Time | 10 minutes plus cooking time |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Midwestern U.S. cuisine | Vegetarian Cuisine | Holiday Recipes | Bread | Dessert
Ingredients
[edit | edit source]| Ingredient | Volume | Weight | Baker's % |
|---|---|---|---|
| All-purpose flour | 2 cups | 250 g | 100% |
| Baking powder | 2½ teaspoon | 11.5 g | 4.6% |
| Salt | ½ teaspoon | 3 g | 1.2% |
| Shortening | ⅓ cup | 68 g | 27% |
| Powdered milk | ¼ cup | 30 g | 12% |
| Total | 441–481 g | 177–193% |
Procedure
[edit | edit source]- Blend together dry ingredients.
- Cut in shortening with a pastry blender to make mixture as granular as possible.
- Use in recipes like you would use Bisquick©.
Conversion notes
[edit | edit source]- ↑ Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Used cups and measuring spoon values for conversions. The two original flour amounts, "2 cups" and "280 g", result in a 30 g range of flour weight values, as all purpose flour is reported by USDA nutrient database to weigh 125 g per cup: the cup conversion value was used. It appears this recipe is using the 240 mL FDA or nutrition labeling cup, rather than the US customary cup used by the USDA nutrient database. Presumed household composite vegetable shortening, dry nonfat milk. No water density adjustment calculated.