9 cup cake-and-pastry flour
1 cup skim milk powder
1/2 cup granulated sugar
1/4 cup baking powder
1 tbsp salt
2 tsp baking soda
1 lb shortening
Directions
In large bowl, stir together flour, milk powder, sugar, baking
powder, salt and baking soda. Using pastry blender, cut in shortening
until mixture is in fine crumbs. Transfer to airtight container;
store in refrigerator for up to 2 months.
Stir well before using.
[Crisco Golden variety shortening adds colour and flavour.]
See "Best: Golden Tea Biscuit" for use of mix.
Biscuit Tips:
1. When measuring large quantities of dry ingredients, measure each
into separate bowl; that way, if you lose count, you can recheck
measure before mixing ingredients.
2. Always pour liquid ingredients over the entire surface of the dry
ingredients, meanwhile tossing lightly with fork to incorporate dry
ingredients into wet without overworking the flour.
3. Dip cutter into flour between cutting each biscuit to prevent
dough from sticking to cutter.
4. Any scraps left over after cutting dough can be sprinkled with
sugar, then baked. Or, to avoid wastage, pat dough into a square,
then cut into squares instead of rounds.
5. Because biscuits are rich in fat, you don't need to grease the
baking sheet. You can leave the sheet ungreased or sprinkle baking
sheet lightly with all-purpose flour.
6. To ensure even browning and baking, make each biscuit the same
size and shape.
7. To remove sticky batter from bowl and fork, first rinse with cold
water before washing in hot soapy water.
Source: Canadian Living magazine, Oct 94 Presented in article by
Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 15 cups
Best: Biscuit Mix Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Academics have tracked the existence of recipes back into history, certainly as far back into recorded history as early Egypt, and possibly even further. In practice though, these, early recipes were just simple hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As our culinary historical trip moves on a few more years there are a couple of interesting books dating from the 14th Century - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the curry that appears on menues today, but rather descriptions of the types of meals served to the rich and wealthy people of those days. In the fifteenth century, the Crusaders brought back many spices and herbs from the holy land, including coriander, basil and rosemary. These new spices and herbs was responsible for an explosion in manuscripts on food, some of which still exist in academic collections. Over the following few hundred years, the powerful families of Europe competed with each other to serve up the most exotic banquets, and consequentially the best cooks and their recipes increased in prestige. Even so, it was during the 19th century that formal cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes of the day. Like it or not, the introduction of television brought us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Best_ Biscuit Mix recipe.
