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 Biscuit Mix
Linda Meyer, Milton

8 cups flour
1 Tbsp. salt
4 Tbsp. baking powder
1 cup shortening or lard

 Mix dry ingredients together and sift. Cut in shortening or lard until the consistency of coarse corn meal. Store in an airtight plastic container. It will last one month in cupboard; much longer if refrigerated.

Note: For rich biscuit mix, add 1 cup powdered milk at sifting stage

.Pancakes

1 cup mix
1 egg, beaten
1/2 cup milk

Mix all until moistened. May be slightly lumpy. Cook on hot griddle.

Muffins

1 cup mix
1 Tbsp. sugar
1 egg, beaten
1/2 cup milk

Mix all until batter is smooth. Pour into greased muffin tins. Bake at 375 degrees for 20–25 minutes.

 


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