What you needApprox. 1 Quart / 1.1 Litre Wide mouthed Jar
Recipe ingredients as shown below
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Zip Lock Bags
Follow the instructions for basic recipes in a jar project.
This makes for light, tender biscuits. Make sure your baking powder is fresh (check the date on the can) and don’t twist the biscuit cutter around as you cut – the biscuits will topple when they bake. Makes about 2 3/4 lbs. dry mix.
7 cups unbleached all-purpose flour
1 cup cake or pastry flour
1 cup Saco buttermilk powder
4 teaspoons salt
4 teaspoons sugar
4 tablespoons double acting baking powder
4 teaspoons baking soda
1 1/2 cups (12 ounces) shortening
1/2 cup (4 ounces) unsalted butter
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 – do it in two half batches – pulsing the processor to cut the fat into the flour. Store in jar.
To make biscuits:
3 cups biscuit mix
3/4 – 1 cup ice water
Preheat oven to 425 F.
Each batch makes 10-12 2-inch biscuits
Place three cups of biscuit mix in a medium sized bowl. In a well in the center, stir in almost all the ice water.
Form a soft dough by briskly stirring with a fork, adding reserved ice water if required.
Gently knead on a lightly floured board about 8 times – do not overwork dough.
Roll or pat out to a thickness of 1/2 inch.
Cut into rounds (2 to 2 1/2 inches). Place on un-greased 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 8 inch square baking pan or a 9 inch cast iron pan.
Bake until golden, then cut into squares.