Buttermilk Biscuit Mix
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Buttermilk Biscuit Mix
  Biscuits  
Last updated 6/12/2012 1:11:35 AM. Recipe ID 39133. Report a problem with this recipe.
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      Title: Buttermilk biscuit mix
 Categories: None
      Yield: 1 Servings
 
      7 c  Unbleached all purpose flour
      1 c  Cake or pastry flour
      1 c  Buttermilk powder
      4 ts Salt
      4 ts Sugar
      5 tb Double acting baking powder
      4 ts Baking soda
  1 1/2 c  Shortening
    1/2 c  Unsalted butter

MMMMM----------------------TO MAKE BISCUITS---------------------------
      3 c  Buttermilk biscuit mix
    3/4 c  Ice water (up to 1)
 
  (makes about 2 1/2 lbs)
  
  These make the lightest, tenderest biscuits. Make sure your baking
  powder is fresh and don't twist the biscuit cutter around as you cut
  the biscuits; the biscuits will topple sideways when they bake.
  
  Place all purpose flour, pastry flour, buttermilk powder, salt, sugar,
  baking powder and baking soda in a large bowl. Whisk to combine dry
  ingredients. Cut in the shortening and butter to form a coarse,
  crumbly mixture. (You can also do this in a large food processor - or
  do it in two half batches - pulsing the processor to cut the fat into
  the flour.) Store in freezer up to three months.
  
  To Make Biscuits (makes 10-12 two inch biscuits): Preheat oven to 425
  degrees. Place three cups biscuit mix in a medium sized bowl. In a
  well in the centre, stir in almost all the ice water. Form a soft
  dough by briskly stirring with a fork, adding in reserved ice water
  if required. Gently knead on a lightly floured board about eight
  times - briefly, do not overwork dough. Roll or pat out to a
  thickness of 1/2". Cut into rounds between two and 2 1/2 inches.
  Place on ungreased baking sheet and bake until lightly golden brown,
  about 12 minutes. Brush generously with melted butter or lightly with
  cream or milk before baking. Bake until lightly golden, about 10-12
  minutes. Serve hot. These can also be patted into an eight inch
  square baking pan or a nine inch cast iron pan. Bake until golden,
  then cut into squares.
  




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Recipe ID 39133 (Apr 03, 2005)

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