Basic Muffins & Biscuits Recipe

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Basic Muffins & Biscuits Ingredients

BASIC BISCUIT BAKING MIX

9 cup flour, sifted
1/3 cup baking powder, double acting
1 cup nonfat dry milk plus
2 tbsp nonfat dry milk
4 tsp salt
1 3/4 cup vegetable shortening

A Recipe for
Basic Muffins & Biscuits

Never eat more than you can lift.
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Rice is born in water and must die in wine.
Italian Proverb

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Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

This Recipe for Basic Muffins & Biscuits is one of thousands in the Recipes-to-go Bread Cookbook.

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Basic Muffins & Biscuits Recipe
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When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

The hard part about being a bartender is figuring out who is drunk and who is just stupid.
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This is a recipe for Basic Muffins & Biscuits from the recipe cookbook of Recipes-to-go (Bread)

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When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress
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Hunger is the best sauce in the world.
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No man in the world has more courage than the man who can stop after eating one peanut.
Channing Pollack

Basic Muffins & Biscuits

Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

Basic Muffins & Biscuits Directions

Stir baking powder, dry milk and salt into the sifted flour. Sift all
dry ingredients together until well mixed. Cut or mix fat into flour
mixture utnil all particles are thouroughly coated and mixture
esembels coarse cornmeal. Sotre mix in a jar or can with a tight lid.
It can be measured into 2 cup amounts and put in plastic bags or
jarsd where it will be ready for use. It may be stored at room
temperature for 6 weeks. Vary the liquids: dry milk solids are
already in the mix so more milk is not need. You can use fruit juice,
water or meat broth for the liquid called for in a recipe.

The recipes in this Pick-A-pocket book were written for commercial
packaged baking mix which has no milk so it is the liquid called for
in recipes. This mix is a perfect substitte. Just use water where it
calls for milk. (written out of my cookbook)

Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir
20-25 times. Turn out onto a lightly floured surface and knead 10-15
times. Roll to 1/2" thickness and cut with a knife to pockets shapes
or use biscuit cutter to make circles. Place in preheated sm and bake
5 minutes or until golden brown.

Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8
links sausages cooked.

Prepare biscuits according to package directions for rolled biscuits.
Knead dough, roll out on floured surface and cut 8 circles with a
biscuit cutter. Lay one sausage in center of each and wrap dough
around, pinching to seal. Sausages will stick out the ends. Bake 5
minutes or until golden brown.

Jelly biscuits: flatten unbaked biscuits with heel of your hand.
Place 1/2 teaspoon jelly or preserves in center. Fold over and pinch
edges together to seal. Bake 5 minutes or till golden.

Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg,
beaten; 1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained
dice pimento (optional) Mix all ingredients together until soft dough
forms. Spoon into pockets. Bake 10 minutes or until golden.

Serves: 6

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Basic Muffins & Biscuits Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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