Hot biscuits from a homemade mix. (includes recipes)
Better Homes & Gardens, Dec, 1996

Biting into a warm-from-the-oven biscuit smothered in butter, honey, or jelly is a real treat. Thanks to this handy whole wheat biscuit mix, you can bake up a batch of hot biscuits anytime.

WHOLE WHEAT BISCUIT MIX

One batch of mix makes about 48 biscuits. Keep the mix on your kitchen shelf for up to 6 weeks or in the freezer for 6 months.

6 cups all-purpose flour 4 cups whole wheat flour 1/3 cup baking powder 1/4 cup sugar 2 tsp. salt 2 cups shortening

In an extra-large bowl stir together flours, baking powder, sugar, and salt. Cut in shortening till mixture resembles coarse crumbs. Store in an airtight container.

To use, bring mix to room temperature if frozen. Spoon mix lightly into a measuring cup; level off with a spatula. Continue as directed in variations. Makes about 12 cups.

Basic Biscuits Stir together 1 cup Whole Wheat Biscuit Mix and 1/4 cup milk just till dough clings together. On a floured surface, knead dough gently 10 to 12 strokes. Roll to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter. Place on an ungreased baking sheet. Bake in a 450o oven 8 to 10 minutes or till biscuits are golden. Makes 4 biscuits.

Drop Biscuits: Prepare Basic Biscuits except increase milk to 1/3 cup. Do not knead, roll, or cut dough. Drop dough from a tablespoon onto a greased baking sheet. Makes 4.

Buttermilk Biscuits: Prepare Drop or Basic Biscuits except stir 1/4 teaspoon baking soda into the flour mixture in a bowl and substitute buttermilk for the milk. Makes 4.

Mexican-Style Biscuits: Prepare Drop Biscuits except stir 1/4 cup well-drained canned whole kernel corn with sweet peppers, 1/2 cup shredded Monterey Jack cheese with jalapeno peppers (1 ounce), and 1/8 teaspoon ground cumin into the flour mixture in a mixing bowl along with the 1/3 cup milk Makes 5.

Cherry and Orange Biscuits: Prepare Drop Biscuits (using 1/3 cup milk), adding 1/3 cup dried cherries, 3 tablespoons sugar, 2 tablespoons chopped pecans, and 1/2 teaspoon finely shredded orange peel to flour mixture. Bake in a 400o oven for 15 minutes or till golden (this is a lower oven temperature than the standard recipe). Makes 5.

Pesto Biscuits: Prepare Drop Biscuits except stir in 1 tablespoon refrigerated pesto with the 1/3 cup milk If desired, also stir in 1/4 cup chopped ripe olives. Makes 4.

Nutrition facts per basic biscuit: 174 cal., 9 g total fat (2 g sat. fat), 1 mg chol., 218 mg sodium, 20 g carbo., 2 g fiber, 3 g pro. Daily Values: 11% calcium, 8% iron.