Biscuit Mix - Master Cookbook Recipe # 112

Name: Biscuit Mix - Master Cookbook Recipe # 112
Prep time: 10 min
Total time: 10 min
Yield: 2 cups
Cuisine: Southern
Ingredients: 2 cups self-rising flour; 1/4 tsp baking soda (optional, for extra lift); 1/8 cup butter-flavored shortening (or room temp salted butter); 1/8 cup vegetable shortening (Crisco)

This homemade mix is the secret to getting that authentic Collard Valley Cooks flavor every single morning with half the effort. By pre-cutting the fats into the flour, you're halfway to fluffy biscuits, pancakes, or cobbler toppings at a moment's notice

This is recipe #112 in Tammy’s Master Cookbook.

Prep time: 10 minTotal time: 10 min

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Ingredients

2 cups self-rising flour
1/4 tsp baking soda (optional, for extra lift)
1/8 cup butter-flavored shortening (or room temp salted butter)
1/8 cup vegetable shortening (Crisco)

Instructions

Combine: Place the self-rising flour, baking soda (if using), and both types of shortening into a mixer bowl.
Mix: Using the paddle attachment, mix on low speed just until the shortening is broken down into pea-sized crumbs.
Scale Up: To fill a standard airtight container, repeat this process until you have 8 cups of total mix (4 batches).
Store: Pour the mix into an airtight container.
Shortening Version: Store in a cool, dry pantry for up to 4 months.
Butter Version: If you substitute butter for the shortening, you must store the mix in the refrigerator.

Notes

Pro Tip from Tammy: Having this mix on hand makes a "20-minute breakfast" actually possible! Just add your liquid (like buttermilk or milk) and you're ready to bake.