Cookbook:Biscuit Mix

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Variation I

Variation I
Category	Biscuit recipes
Yield	2½ cups biscuit mix
Time	10 minutes plus cooking time
Difficulty

Ingredients

Ingredient	Count	Volume	Weight	Baker's % (optional)
All-purpose flour		2 cups	250 g	100%
Baking powder		2½ 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

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

Ingredients

Ingredient	Count	Volume	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

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

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

• 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.