DIY Biscuit Mix
I found a drop biscuit recipe that I really like. It’s easy to make, but I knew it could be easier. Just look at all of the biscuit mixes on the grocery store shelves! Of course, the ones at the store have partially hydrogenated oil as an ingredient, which is basically the devil, raising your bad cholesterol and lowering your good. Even the FDA has proclaimed it to no longer be “generally recognized as safe”, which is astonishingly unbelievable considering the things they do recognize as safe. I digress….
I finally threw a triple batch of dry ingredients together and put it in 2 quart glass jars for storage and voila–DIY Baking Mix. This was so easy that I feel dumb for not doing it sooner. Fortunately, a warm biscuit lathered with honey and butter soothed my soul. I made mine with half unbleached white flour and half whole wheat flour–you can do whatever variety you prefer, but his half and half version is a nice compromise. I have also substituted some of the butter for coconut oil with success (just a couple of tablespoons since I didn’t want coconut flavored biscuits). Drop biscuits are a crumbly texture, not a flaky layer one, just so you know what to expect.
I have a couple of yummy versions that I will post later–a Red Lobster copycat and a scone-like berry biscuit that I love. In the mean time, you might like this Apple Cinnamon Biscuit.
THE RECIPE: DIY Biscuit Mix
Makes 3 batches, yield of 12 biscuits each
3 cups unbleached white flour
3 cups whole wheat flour
2 Tbs baking powder
1 1/2 tsp baking soda
1 Tbs sugar
2 1/4 tsp salt
1. Mix all ingredients in a bowl and stir well. Put into an airtight jar for storage.
THE RECIPE: Drop Biscuits
Makes about 12 biscuits (the drop method is not a perfect measure)
2 1/4 cups of DIY Biscuit Mix
8 Tbs unsalted butter, melted
1 cup buttermilk (see notes)
2 Tbs unsalted butter, melted
1. Adjust oven rack to middle position and heat oven to 475°F. Add baking mix to a large bowl. Combine buttermilk and 8 tablespoons melted butter in a medium bowl, stirring until the butter forms small clumps.
2. Add liquid ingredients to dry ingredients and stir with a spatula until just incorporated and batter pulls away from the sides of the bowl. Scoop 1/4 cup portions (I use a medium ice cream scoop) onto a baking sheet and press them down to flatten them ever so slightly–just to give them more of a traditional biscuit shape. Bake until the tops are golden brown, about 12 minutes.
3. Brush biscuit tops with the last 2 tablespoons of melted butter. Allow to cool a few minutes before serving. Have just a little patience. LOL
If you don’t have actual buttermilk, you can use pretend buttermilk. Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let stand 10 minutes.
The world will not end if you use salted butter instead of unsalted.
To refresh day old biscuits, heat them in a 300-degree oven for 10 minutes.