How To Make Your Own Biscuit Mix, White Lily Self-Rising Flour

How To Make Your Own Biscuit Mix, White Lily Self-Rising Flour
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Homemade Biscuit Mix, Vol. 2 Cookbook Recipe
2 CUPS SELF-RISING FLOUR (WHITE LILY)
1/4 TSP. BAKING SODA (OPTIONAL)
1/8 CUP SALTED BUTTER OR
BUTTER FLAVORED SHORTENING
1/8 CUP REGULAR CRISCO SHORTENING
In mixer with paddle attachment add flour, soda,
Crisco and mix on lowest setting for 1 minute! Pour
into storage container-repeat 4 times for 8 cups biscuit
mix! Store in airtight container for up to 4 months in
pantry. Note: Can substitute shortening with butter if
you do- store mix in the refrigerator.
Pancakes: 2 CUPS MIX, 1 TSP. VANILLA
EXTRACT, 1 EGG, 1 CUP MILK, 2 TBSP. SUGAR Mix
all ingredients and cook on medium heat in non-stick
skillet. Egg is optional
Dumplings: 1 CUP MIX, MILK ADDED UNTIL
MIX IS JUST MOISTENED. Knead on floured surface
until you can pick up dough (when rolled out) and it
not split. Cut into dumplings with side of a fork (or
pizza cutter if you have a non-scratch surface). Always
drop into boiling broth.
Biscuits: 2 CUPS MIX, 3/4 TO 1 CUP OF
BUTTERMILK, mix until moistened. Knead dough on
floured surface for 7-10 turns. Cut out with biscuit
cutter. Bake at 450 degrees for 20 minutes or until
brown. Roll out and use for cobbler toppings too.
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