This is last minute frugal staple for feeding unexpected company, so if you don’t mind the gluten and wheat keep this biscuit mix on hand:
(If you add powdered milk to the mix, then you only need to use water for the liquid in the recipes.)
10 cups all purpose flour (you can use whole wheat. I like to store it in the freezer in that case)
1/3 cup aluminum-free baking powder
1/4 cup sugar
4 teaspoons salt
2 cups coconut oil, lard, or other shortening that does not require refrigeration unless you’re going to keep it frozen. Then you can use butter.
Makes 12.5 cups of mix I usually make four batches of this.
You mix the dry ingredients, then cut in the shortening. I do four separate batches so that I do not have to cute in 8 cups of shortening into 40 cups of flour!
I also tend to make it in my food processor bowl with the S blades and let it do the cutting in for me. Then I put it all together in one giant bowl or bucket with a lid.
What do you do with the mix?
For plain biscuits: Place 2 cups Homemade Biscuit Mix in a bowl; make a well in center. Add 1/2 cup milk. Stir with fork just till dough follows fork around bowl. On lightly floured surface, knead dough 10 to 12 strokes. Roll or pat to 1/2 inch thickness. Cut dough with floured 2 1/2 inch biscuit cutter. Bake on baking sheet in 450 degree oven 10 to 12 minutes. Makes 10.
For fancier biscuits:
- Add some grated cheese- about 1/2 a cup to each batch. These add a touch of elegance without taking much extra time.
- Add about 1/2 cup of basil and parmesan cheese to each batch for some tasty herb biscuits, good with italian meals. For even richer, more ‘company’ style biscuits, use sour cream or yogurt instead of milk when you mix up a batch. Spread the cut biscuits with melted butter and top with parmesan. These are so tasty!
- Roll the biscuit dough into small balls and deep fry them for doughnut holes. Sprinkle with cinnamon and sugar or powdered sugar.cheesy garlic biscuits made using a recipe in Jonni McCoy’s Miserly Meals:
2 cups biscuit mix
2/3 cup water or milk
1/2 cup grated cheese (I once made the mix and then discovered I only had presliced swiss cheese for sandwiches, so I cut that in strips using my indispensable kitchen shears- a must have tool for all of us who find it hurts our hands to cut things using a knife)
2 Tablespoons melted butter
1/4 teaspoon granulated garlic (or more)Combine, roll, slice into biscuits and place on baking sheet and bake at 450 for 10 minutes.For added elegance, set each biscuit on an onion slice. Mmmmm.
Shortcakes: Add a wee bit more flour and sugar to a batch, roll out a ball of dough to the size a dessert plate or saucer, lay on a greased cookie sheet and bake in hot oven [400-450 F.] 20 minutes; separate the cakes without cutting, as cutting makes them heavy. These are good with cream and fruit, and if fruit is not in season use canned peaches, frozen berries, or canned pie filling and some whipped cream.
Use biscuit dough as the topping for this maindish savory vegetable pie:
2 1/4 tablespoons fat (coconut oil, olive oil, bacon grease, whatever you have on hand)
1 1/2 cups onion — thinly sliced
1 1/2 cups celery — thinly sliced
2 pints cooked vegetables
1/2 cup flour
1 1/8 teaspoons salt
1/4 cup melted fat
1 1/4 quarts milk or liquid from cooked vegetables
2 1/4 teaspoons vinegar
2 1/4 teaspoons worcestershire sauce
6 whole eggs, hard-boiled — sliced
batch biscuit dough
Melt 2 1/4 tablespoons fat in skillet. Add raw veggies (celery, onions) and cook for 10 minutes, or until glistening. Add cooked veggies.
Stir until well combined and heated through. Set aside.
Melt 1/4 cup fat in large saucepan. Combine flour, salt and pepper. Add to melted fat in saucepan and blend. Add liquid gradually and cook gently until thickened, stirring constantly. Return cooked vegetables to sauce, add vinegar and Worcestershire sauce. Turn half of mixture into shallow baking dish ( either a 9X13 or use several pie pans if necessary). Cover with a layer of thinly sliced hardboiled eggs (if you do not have egg, use some other protein source. Lima beans;
cooked beef; a bit of cheese; white beans…) Sprinkle with salt and pepper. Top
with remaining vegetable mixture.
Mix up a batch of biscuit dough- add some seasonings to it, garlic, chives, sage, basil-. Drop biscuits onto mixture. Bake in hot oven 25 minutes or until biscuits are done.
Muffins: Combine 3 cups Homemade Biscuit Mix and 3 tablespoons sugar. Mix 1 beaten egg and 1 cup milk and a teaspoon of vanilla; add all at once to dry ingredients. Stir till moistened. Fill greased muffin cups 2/3 full. Bake in 400 degree oven for 20 to 25 minutes or till golden. Makes 12 muffins. Add blueberries or other fruit as desired, or add cinnamon and nutmeg. You can also put a dollop of sweetened pumpkin on top of each muffin, sprinkle with cinnamon, nutmeg, and alspice
Pancakes: Place 2 cups Homemade Biscuit Mix in a bowl. Add 2 beaten eggs and 1 cup milk all at once to biscuit mix, stirring till blended but still slightly lumpy. Pour about 1/4 cup batter onto hot, lightly greased griddle. Cook till golden brown, turning to cook other side. Makes 10.
preheat oven to 375
Beat together in a bowl:
1/3 cup milk
1/4 cup sugar
2 1/3 cups biscuit mix
Stir until well mixed. pour into greased 8 inch baking pah.
Combine 1/2 cup brown sugar, 3 Tablespoons margarine, 1/2 t. cinnamon, and an optional 1/4 cups nuts- sprinkle over the top,
Bake 25 minutes
(add raisins or chopped fruit to mix if desired)
Variation: Appley Dappley Coffeecake
I hope these recipes are useful to you! What quick and frugal things do you like to ship together when company comes?