This old recipe was published by the Pork Industry Group, National Live Stock & Meat Board in 1978.
8 cups all-purpose flour
1/4 cup baking powder
4 tsp salt
1 cup lard* for soft wheat flour or 1 1/2 cups lard for hard wheat flour
Sift together the flour, baking powder, and salt. Cut lard into flour mixture with a fork or pastry blender until the mixture has a fine even crumb. Cover and store in the refrigerator until ready to use. This mixture will keep at least a month in the refrigerator. Yield: 10 cups biscuit mix.
TO MAKE BISCUITS:
Add 1/2 cup milk to 2 cups Homemade Biscuit Mix. Turn onto a lightly floured surface and knead gently for 1/2 minute. Pat or roll to 1/2-inch thickness and cut with a medium size cutter or lip of a water or juice glass that has been dipped in flour. Bake in a very hot oven (450 degrees) for 12 to 15 minutes or until brown. Yield: 10 to 12 biscuits.
*Solid shortening may be substituted for lard.
1/4 cup baking powder
4 tsp salt
1 cup lard* for soft wheat flour or 1 1/2 cups lard for hard wheat flour
Sift together the flour, baking powder, and salt. Cut lard into flour mixture with a fork or pastry blender until the mixture has a fine even crumb. Cover and store in the refrigerator until ready to use. This mixture will keep at least a month in the refrigerator. Yield: 10 cups biscuit mix.
TO MAKE BISCUITS:
Add 1/2 cup milk to 2 cups Homemade Biscuit Mix. Turn onto a lightly floured surface and knead gently for 1/2 minute. Pat or roll to 1/2-inch thickness and cut with a medium size cutter or lip of a water or juice glass that has been dipped in flour. Bake in a very hot oven (450 degrees) for 12 to 15 minutes or until brown. Yield: 10 to 12 biscuits.
*Solid shortening may be substituted for lard.
Note: This is a file photo.
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