Buttermilk Biscuits Mix

Buttermilk biscuits are the most light and tender biscuits. Your recipient will thank you for this gift!

What you need

Approx.Quart size jar / 1.1 Litre Wide mouthed Jar
Recipe ingredients as shown below
Card for making tags
Ribbon
Zip Lock Bags

Instructions

Follow the instructions for basic recipes in a jar project.

Jar Ingredients:

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.

Tag Instructions:

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.