Best 4 Time Saving Homemade Biscuit Mix With Variations Recipes
In the fast-paced world we live in, we crave quick and convenient meal options. This article will reveal the secret to creating a time-saving homemade biscuit mix that you can easily store away at home. With a few simple ingredients and easy-to-follow instructions, you'll be able to whip up delicious biscuits in no time, saving you precious time and energy. Plus, we'll explore some creative variations using the same mix to surprise your taste buds and satisfy any craving. Get ready to enjoy warm, fluffy biscuits in minutes with our foolproof homemade biscuit mix!
Check out the recipes below so you can choose the best recipe for yourself!
HOMEMADE BISCUIT MIX
Add a few simple ingredients, bake, and voila! You'll have hot, tasty homemade biscuits fast!
Provided by DAVES_POOKY
Categories Bread Quick Bread Recipes Biscuits
Time 15m
Yield 48
Number Of Ingredients 5
Steps:
- Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
- Store in an airtight container in a cool, dry place for up to three months.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 21 g, Fat 5.9 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 341.2 mg, Sugar 0.6 g
TIME-SAVING HOMEMADE BISCUIT-MIX (WITH VARIATIONS)
From The Atlanta Journal newspaper, February 2, 1972 edition -- If your family loves hot biscuits, you can treat them to their favorites more often if you keep Time-Saving Homemade Biscuit-Mix on hand. Note: directions included below for baking biscuits, dumplings, waffles, or pancakes!
Provided by KerfuffleUponWincle
Categories Breads
Time 30m
Yield 12 biscuits, 48 serving(s)
Number Of Ingredients 3
Steps:
- To a 2-lb bag (8 cups) of self rising flour, cut in 1 cup shortening or butter on low speed of electric mixer, or by hand with a pastry blender, until mixture resembles coarse crumbs.
- Biscuit mix made with shortening should be stored in an airtight container at room temperature for up to 6 months. Biscuit mix made with butter should be stored in an airtight container in the refrigerator for up to 2 months, or in the freezer for up to 6 months ~ bring mix to room temperature before using.
- TO MAKE 6-12 BISCUITS:.
- 2 cups homemade biscuit-mix.
- 1/2-2/3 cup milk (buttermilk optional) ~ you may not need but about 1/2 cup milk to bring together as a dough!
- Preheat oven to 450 degrees.
- Measure 2 cups homemade biscuit-mix into bowl.
- Blend in enough milk (1/2-2/3 cup) to make a soft dough. Add just enough milk to bring together as a dough ~ you may not need but about 1/2 cup!
- Chilling dough in refrigerator for 15-20 minutes will make dough easier to handle!
- Turn out onto lightly floured surface ~ Roll or pat out dough to 3/4-inch thickness ~ I PAT THE DOUGH!
- Cut out biscuits with a floured 2-inch cutter (makes 12 biscuits), or use a 3-inch cutter for approximately 6-7 biscuits.
- (NOTE: My biscuits pictured in the basket were made with 2 cups biscuit mix and 1/2 cup milk; were patted to 3/4-inch thickness, and cut with a 3-inch cutter, which resulted in only 6 biscuits! Those biscuits were baked for 12 minutes).
- Place biscuits on un-greased baking sheet.
- Bake in preheated 450 degree oven for 10-12 minutes, or until lightly browned.
- ALERT! For a neater appearance, slice biscuits that have cooled for a few minutes with a bread knife, instead of ripping their tops off when piping hot!
- For biscuit-mix variations:.
- ASIAGO-PEPPER biscuits PICTURED WITH HAM, ON THE WHITE PLATE: Use 2 cups biscuit mix, and add 1/4 cup freshly shredded Asiago cheese, 1 teaspoon sugar, several grinds of black pepper, and 2/3 cup milk. Mix just until combined ~ Pat out dough to 1/2-inch to 3/4-inch thickness. Makes six (6) 3-inch biscuits. Bake at 450F for 10 minutes. Brush biscuit tops with melted butter.
- CHEDDAR biscuits: Use 2 cups biscuit mix, and add 1/3 cup freshly shredded extra-sharp cheddar cheese, 1/4 teaspoon garlic powder, a pinch of sugar, several grinds of black pepper (OPTIONAL), and 2/3 cup milk. Mix just until combined ~ Pat out dough to 1/2-inch to 3/4-inch thickness. Makes six (6) 3-inch biscuits. Bake at 450F for 10 minutes. Brush biscuit tops with melted butter.
- 10 FLUFFY DUMPLINGS: Use 2 cups biscuit mix, and add 2/3 cup milk. Combine until blended. Drop spoonfuls of dough into gently bubbling stew; cook uncovered for 8 minutes, then cover and reduce heat and continue cooking for about 10 minutes more.
- 7" ROUND WAFFLES: 2 cups biscuit mix, 1 1/4 cups milk, 2 eggs beaten, 2 tablespoons melted shortening. Heat waffle iron. Beat all ingredients until blended. Bake on hot waffle iron per manufacturer's instructions. Makes 7 round waffles.
- PANCAKES: 2 cups biscuit mix, 1 1/4 cups milk, 1 egg beaten, 2 tablespoons melted butter. Beat ingredients until blended; bake on hot griddle. Makes approximately 12 pancakes.
Nutrition Facts : Calories 111.5, Fat 4.5, SaturatedFat 1.1, Sodium 264.6, Carbohydrate 15.5, Fiber 0.6, Sugar 0.1, Protein 2.1
HOMEMADE BISCUITS
This recipe is at least 80 yrs. old, got it from my Great-Grandmother. Oh so yummy!! So easy to make, you may add to this for interesting variations.
Provided by wallan2427
Categories Breads
Time 15m
Yield 6-8 large biscuits, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients together. Add butter and cut into tiny pieces (using a fork works best), add milk and moisten together.
- Bake at 450 degrees for 10 minutes.
- Variations:.
- Add 2 tsp garlic powder and 1 cup shredded cheese. This addition will be close to Red Lobsters biscuits!
- Add 1 tsp dill for a delicious taste.
Nutrition Facts : Calories 619.4, Fat 33.7, SaturatedFat 20.9, Cholesterol 89.9, Sodium 927.9, Carbohydrate 68.5, Fiber 2.3, Sugar 0.2, Protein 10.9
BISCUIT BAKING MIX
You need just four common pantry staples to put together this versatile mix. I use it in recipes that call for store-bought baking mix. It's the key to lightly browned biscuits as well as to chunky dumpling soup. -Tami Christman, Soda Springs, Idaho
Provided by Taste of Home
Time 5m
Yield 12 cups.
Number Of Ingredients 4
Steps:
- In a large bowl, mix the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place or in the freezer for up to 8 months., Biscuit Baking Mix may be used to prepare the following recipes: Cinnamon-Sugar Scones, Flaky Italian Biscuits and Chicken Dumpling Soup.
Nutrition Facts : Calories 159 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use high-quality ingredients: Good quality flour, butter, and baking powder will make a big difference in the final product.
- Keep your ingredients cold: This will help to create flaky biscuits. You can chill your butter in the freezer for 30 minutes before using it, or you can use frozen butter cubes.
- Don't overwork the dough: Overworking the dough will make the biscuits tough. Mix the ingredients just until they come together.
- Let the dough rest before cutting it out: This will allow the gluten to relax and make the biscuits more tender.
- Bake the biscuits in a hot oven: This will help to create a crispy exterior and a fluffy interior.
Conclusion:
Making your own biscuit mix is a great way to save time and money. With a few simple ingredients, you can have a delicious batch of biscuits ready in no time. You can also customize your biscuit mix to your liking by adding different spices, herbs, or cheeses. So next time you're in a pinch, reach for your homemade biscuit mix and enjoy a warm, flaky biscuit that's sure to please everyone at the table.
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