*  Exported from  MasterCook  *
                         BASIC MUFFINS AND BISCUITS
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           ------BASIC BISCUIT BAKING
    9       c            Flour -- sifted
      1/3   c            Baking Powder -- double
    1       c            Nonfat Dry Milk plus
    2       tb           Nonfat Dry Milk
    4       ts           Salt
    1 3/4   c            Vegetable Shortening
   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.
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