I love my Homemade Biscuit Mix from a Martha
White recipe. I use lard and
self-rising flour to make the mix and always have some in the
refrigerator. It’s perfect for making
just a few biscuits that I bake in my toaster oven…here is my version of cheesy
onion biscuits that makes only 2 nice biscuits plus a scrap biscuit…for the
cook, of course!
What I have
discovered with the mix is that I can weigh out my mix, and add a tablespoon of
milk for each ounce to make just the amount I want. No leftovers, and they bake quickly in my
toaster oven. Perfect for eating with
soups or main dish salads.
I have put
the mix recipe at the bottom of this post.
Cheesy Onion Biscuits – Two Biscuits
2
tablespoons chopped onion
2
tablespoons shredded cheddar
cheese
3
tablespoons milk
3
ounces Martha White Homemade biscuit
mix
Place onion
in a small microwave-safe bowl; cover and microwave on high for 1-2 minutes or
until tender. In a small bowl, stir the cheese and onion into the Homemade
Biscuit Mix. Stir in milk with a fork just until moistened.
Turn onto a
lightly floured surface; knead 8-10 times. Pat or roll out into a rectangle 2”
x 4”; cut into two biscuits with a 2” cutter.
Press scraps together in to a patty the same thickness as your biscuits.
Place the biscuits and scrap biscuit 2 in.
apart on a baking sheet; greased or lined with parchment.
Bake at 450°
for 15 minutes or until golden brown. Serve warm.
In a toaster oven, try 425°.
Martha White Biscuit Mix
1 QUART MIX
1 pound
self-rising flour -- sift first (4 cups)
4
ounces lard or shortening -- 1/2
cup
Cut
shortening into flour with pastry blender or food processor until it resembles
coarse crumbs.
Store in a
tightly covered container at room temperature (If using shortening). Refrigerate if using lard.
Mix will
keep well up to 4 months on the shelf if using shortening or in the
refrigerator if using lard.
Recipe
weighs 20 ounces; 1 cup recipe weighs 5 ounces.
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