Here's a biscuit recipe that Grandpa forgot to tell
you about, and it uses baking mix! These biscuits
come out so light and fluffy, ya gotta be careful they
don't float out of that Dutch oven when you take off
the lid!
4 1/2 cups biscuit baking mix (any kind)
3 tbl white sugar
4 tsp dry (1 packet) baker's yeast
1 1/3 cups warm milk (not hot, about body temp)
- Mix all the dry stuff up, pour in the milk, stir til
dough starts to thicken
- Lay out on floured surface
and start to gently knead the
dough (dough will be wet and sticky) add more baking
mix as you knead, til dough is non-sticky
- Knead
gently a total of about 20
times
- Pat (do not roll) dough out about 1/2 inch thick, cut
out biscuits with a 2 3/4 inch biscuit cutter, or an
empty pork and beans can
- Place biscuits in lightly
greased baking pan or Dutch Oven, cover with a cloth
and let rise til double (about 1 1/2 hours)
- Bake at
400 American degrees til golden brown, about 12 to 15
minutes
- Serve!
This recipe will make about 14 to 16 good sized
biscuits, cut the recipe in half for smaller groups.
For Sourdough Fans
If you would like sourdough biscuits:
- Reduce the milk by 1 cup
- Reduce the biscuit mix by 1 cup
- Add 1 1/4 cups sourdough starter
- Add 2 tbl dry skim milk powder
Follow the recipe as written, do not forget the
Baker's yeast, rising times and baking times remain
the same.
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