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'From Scratch' Biscuit Mix

Wed, 08/05/2009 - 15:23 — Sarah

Summary

Yield
Prep Time15 minutes
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Description

Base biscuit mix for both savory and sweet items.

Ingredients

  • 1 c all purpose flour
  • 3 T dry milk
  • 1 t baking powder
  • 1⁄4 t kosher salt
  • 2 T vegetable oil
  • 1⁄2 c water

Instructions

In a quart freezer bag pack the dry ingredients, stirring well then sealing tightly. Tuck the oil in with it.

Mix in the cool water, in the bag or in a small bowl, till well blended. Heat a nonstick frying pan lid or shallow/wide pot over a medium flame. Add in half the oil and heat up.
Carefully add in the dough and pat out, using the empty bag or your spatula. Let bake for 5 minutes, lowering the flame as needed.
Drizzle on the second half of the oil and flip over. Bake another 5 minutes or until golden brown.

The large biscuit will be super puffy and moist inside. Split in half and top with whatever you crave.

Notes

Weight is 6 ounces dry.
For the oil, pack in a leak proof bottle or carry 2 packets.

Consider this a base mix for anything you can dream up.

Pizza? Split the recipe in half when it comes to baking. After flipping, top the baked side with sauce and cheese, it will melt as the back side cooks - top with a lid if you have one to speed up the melting.
Sweet? Add in sugar or honey, nuts, berries, fruit - chocolate chips....you get the idea!

Also works well as small biscuits dropped in oil and fryed up.

Image: 
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Comments

Sun, 08/09/2009 - 08:59 — dbranco

Which Dry Milk do you use

Do you use Nido or Carnation or something similar for the dry milk? I used Nido and the 3 TSP made a very thin soupy mix. I tried it and it came out but did not look like your picture.

Regards,

Dave

Sun, 08/09/2009 - 20:23 — Sarah

Answer on that

Dave,
For some reason when I entered the recipe in it changed the "1/2" cup water to 1 cup! It is fixed now. So yes, that is why it was soupy. My apologies!

As for the milk, use any brand you prefer - even powdered soy milk works.