This biscuit mix is so convenient to have on hand for making mouth watering, buttery, tender biscuits at a fraction of the time!
Because of the large volume of flour, I make this a two step process which I find works best.
In a food processor using the s-shaped blade, combine 5 cups flour, 3 tablespoons baking powder, half of the salt, and 1/2 cup milk powder. Pulse until combined. Add 1 cup cubed butter. Mix until mixture resembles coarse cornmeal, but do not overwork. Pour into a large bowl. Repeat process, then stir the two batches together.
If you do not have a food processor, you can shave larger pieces of the cold butter with a box grater, then break it up in the flour gently with your fingertips, or by using two knives.
To divide the mix into single serving portions, place 3 cups of biscuit mix in a medium size plastic zip lock freezer bag. Repeat, using three more bags. Place bags in the freezer or refrigerator until ready to use. Do not leave out on the pantry shelf, or the butter and milk powder will go rancid. (It's a good idea to write out how much mix and water to use for baking individual batches on the outside of the package, as well as the oven temperature needed, and time needed to bake.
You will have 2 cups of dough left over for making two batches of dumplings, for stew. (recipe below).
TO MAKE BISCUITS:
Preheat oven to 425 degrees F.
3 cups very cold biscuit mix
1 cup cold water, (plus 1 tablespoon, if the dough doesn't totally hold together). You want a minimum amount of liquid or they will turn out tough.
Stir biscuit mix and water together using a fork, mixing lightly. MIX ONLY UNTIL A SOFT DOUGH IS FORMED. The dough should be soft, but not sticky.
Turn out onto a lightly floured counter or onto parchment paper. Gently pat dough with your hand, or roll out gently with a very lightly floured rolling pin, into a rectangle, one and a quarter inch thick.
Using a floured 2 1/2 inch biscuit cutter, push straight down (do not twist) then lift straight up. Place biscuits on an ungreased baking tray, lined with parchment paper if desired. Gently push remaining dough together, taking care not to over work, and stamp out the rest.
Bake for 12 to 14 minutes (mine took 13), or until golden on the tops. Makes 9 or 10 biscuits, depending on how thick they are.
1 cup biscuit mix
1/2 cup water
Mix gently together with a fork until just moistened, the biscuit mix and water (use a tiny bit more if needed). Using a medium large spoon, drop dumplings over the top of hot stew that is ready to serve. Cover and simmer for 12 minutes. Do not remove cover until the full time is up.