Best: Biscuit Mix Recipe

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Best: Biscuit Mix Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Best: Biscuit Mix

Ingredients

9 cup cake-and-pastry flour
1 cup skim milk powder
1/2 cup granulated sugar
1/4 cup baking powder
1 tbsp salt
2 tsp baking soda
1 lb shortening

Preparation

In large bowl, stir together flour, milk powder, sugar, baking
powder, salt and baking soda. Using pastry blender, cut in shortening
until mixture is in fine crumbs. Transfer to airtight container;
store in refrigerator for up to 2 months.

Stir well before using.

[Crisco Golden variety shortening adds colour and flavour.]

See "Best: Golden Tea Biscuit" for use of mix.

Biscuit Tips:

1. When measuring large quantities of dry ingredients, measure each
into separate bowl; that way, if you lose count, you can recheck
measure before mixing ingredients.

2. Always pour liquid ingredients over the entire surface of the dry
ingredients, meanwhile tossing lightly with fork to incorporate dry
ingredients into wet without overworking the flour.

3. Dip cutter into flour between cutting each biscuit to prevent
dough from sticking to cutter.

4. Any scraps left over after cutting dough can be sprinkled with
sugar, then baked. Or, to avoid wastage, pat dough into a square,
then cut into squares instead of rounds.

5. Because biscuits are rich in fat, you don't need to grease the
baking sheet. You can leave the sheet ungreased or sprinkle baking
sheet lightly with all-purpose flour.

6. To ensure even browning and baking, make each biscuit the same
size and shape.

7. To remove sticky batter from bowl and fork, first rinse with cold
water before washing in hot soapy water.

Source: Canadian Living magazine, Oct 94 Presented in article by
Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test
Kitchen

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Servings: 15