Sift together flours, baking powder and salt. 1 well combined, cut in Crisco using paddle attachment of mixer.
Store in refrigerator for up to one month. Can be used as a substitute whenever biscuit mix is called for in a recipe.
Measure 2 cups of basic mix into a bowl and stir in approximately 7/8 cup milk (or 1/2 c. plus 6 tablespoons) using a fork. For richer biscuits, use half and half, or mix cream with milk.
Turn out onto a lightly floured board and knead for approximately 30 seconds, being careful not to over work the dough.
Roll into a circle 1/2" thick. Cut into biscuits using a floured biscuit cutter or slice into wedges. Place on a baking sheet.
Press centers of biscuits with thumb or the back of a spoon, and brush lightly with cream or milk.
Bake in a preheated 450°F oven for 10 to 15 minutes.
Makes 10 to 12 large biscuits.
Submitted by: CM
