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“This is a bulk recipe - With Once a month cooking in mind. Use shortening that does not require refrigerator for this mix. This can be a biscuit or pancake or muffin mix. See below for reconstitution recipes.”
READY IN:
25mins
SERVES:
12
YIELD:
1 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Easy biscuit mix:
  2. Place 1 cup mix in a bowl. Make a well in the middle and add 1/4 cup of milk. Stir with a fork until dough clings together. Knead 10 - 12 times, roll out to a 1/2 in thickness. Cut into 2 1/2 inch biscuits. Place on a cookie sheet. Bake at 450' for 8 - 10 minutes Serve warm. Makes 4 biscuits per above mixture.
  3. Easy Muffins:
  4. In a medium mixing bowl, mix 1 cup of mix, 1 - 3 TBSP sugar,1 beaten egg,1/4 cup milk. Stir just until moistened, it will be lumpy. Use a cupcake tin, greased. Fill 2/3 full to allow for expansion. Bake at 400' for 15 - 20 mins or until golden brown. Makes 6 per mixture.
  5. Easy Pancakes:
  6. In a medium mixing bowl, mix 1 cup mix, 1 beaten egg,3/4 cup milk,stir until mixed , will be lumpy. Each pancake uses 3/4 cup of mixture. Cook on a hot griddle or heavy skillet. Cook until light to medium golden brown, it will be bubbly all across the pancake - flip and cook on 2nd side. Makes 6 pancakes per above mixture.

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