Cookbook:Biscuit Mix

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Variation I Edit

Variation I
CategoryBiscuit recipes
Yield2½ cups biscuit mix
Time10 minutes
plus cooking time

Ingredients Edit

Ingredient Count Volume

[note 1]

Weight Baker's % (optional)
All-purpose flour 2 cups 250 g 100%
Baking powder teaspoon 11.5 g 4.6%
Salt ½ teaspoon 3 g 1.2%
Shortening ⅓ cup 68 g 27%
Powdered milk ¼ cup 30 g 12%
Total 441–481 g 177–193%

Procedure Edit

  1. Blend together dry ingredients, then cut in shortening with pastry blender to make mixture as granular as possible.
  2. Use in recipes like you would use Bisquick©.

Variation II – Backpacking Mix Edit

Ingredients Edit

Ingredient Count Volume

[note 2]

Weight Baker's % (optional)
Flour 12 cups 1500 g 100%
Salt 2 tablespoons 36 g 2.4%
Baking powder ¼ cup 55 g 3.7%
Shortening 1 pound (454 g) 30%
Total 2045 g 136%

Procedure Edit

  1. Mix everything together to get a coarse texture.
  2. Keep in refrigerator until leaving for camping/backpacking trip.
  3. Divide into 2 or 4 cup portions in baggies or other container for convenient use.

Use Edit

  1. Mix 2 cups with ½ cup water, milk, or condensed milk to use.
  2. Knead no more than 5 times, or biscuits will be tough.
  3. Roll out about ¾ inches or 2 centimeters thick.
  4. Cut into biscuit size circles.
  5. Place in preheated Dutch oven, starting at the wall and working toward the center.
  6. Replace lid, turning about ⅛ turn for a good fit.
  7. If heat is right, biscuits will be done in about 15 minutes, if brown in 10 minutes or less, the centers may not be done.

Notes, tips, and variations Edit

  • About 2 cups of mix will pretty well fill a 12 inch Dutch oven.
  • Place a few more coals or charcoal briquettes on lid than beneath it.
  • Preheat Dutch oven until lightly smoking; a moistened finger tapped lightly on the metal will sizzle.

Conversion notes Edit

  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Used cups and measuring spoon values for conversions. The two original flour amounts, "2 cups" and "280 g", result in a 30 g range of flour weight values, as all purpose flour is reported by USDA nutrient database to weigh 125 g per cup: the cup conversion value was used. It appears this recipe is using the 240 mL FDA or nutrition labeling cup, rather than the US customary cup used by the USDA nutrient database. Presumed household composite vegetable shortening, dry nonfat milk. No water density adjustment calculated.
  2. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Presumed all purpose flour.