Buttermilk Biscuit master mix and recipes

Buttermilk Biscuit Mix

Some years ago I devised this mix and enjoyed it very much. This is a master mix, meaning that you make up a large amount of the mix and then use portions of it to make other things.

10 cups flour (white, 1/2 and 1/2, whole wheat; OR 8 cups white flour, 1 cups each bran and wheat germ)
1/2 cup baking powder (3/4 cup if using whole wheat)
3 Tbs sugar
4 Tsp (1 Tbs +1 tsp) salt
3 Tbs vital wheat gluten (opt. makes buiscuits lighter - especially if using whole wheat)
1 2/3 cups shortening*

Mix dry ingredients together (you can sift it if you want to).
Cut in shortening.
*you can use equal REAL mayo. (not lite or Miracle whip!) This will keep the biscuits soft once they cool, but then the mix MUST be refrigerated! With just shortening, it will keep on the shelf for several months.

To Use:
1 batch (6 cathead or 9 rolled and cut out)
2 1/2 + 1/3 cup mix
1 cup buttermilk (or put 1 Tbs lemon juice or vinegar in bottom of measuring cup and fill to 1 cup mark and let sit 5 mins. Yes, this will curdle and look nasty, but tastes fine after baking.)
Mix together to make a soft dough. Knead 5 times, adding just a little flour if needed to keep it from sticking. Make catheads or roll and cut out or roll out in your pan and cut almost through the dough where you want the biscuits to be. This will give you square, break-apart biscuits.
Bake at 375 F for 18-20 mins or until golden brown.

2 Batches (12 cathead or 18 rolled and cut out)
5 2/3 cups mix
2 cups buttermilk (or put 1 Tbs lemon juice or vinegar in bottom of measuring cup and fill to 1 cup mark and let sit 5 mins. Yes, this will curdle and look nasty, but tastes fine after baking.)
Mix together to make a soft dough. Knead 5 times, adding just a little flour if needed to keep it from sticking. Make catheads or roll and cut out or roll out in your pan and cut almost through the dough where you want the biscuits to be. This will give you square, break-apart biscuits.
Bake at 375 F for 18-20 mins or until golden brown.

You can also use this to top pot pies and casseroles instead of using pie crust or mash potatoes. Just pat dough out to size of whatever you're covering or drop like dumplings

To make Dumplings for savory or sweet foods:
Add 1/2 - 3/4 cups more milk to make a thinner dough, scoop out with spoon dipped in water and drop into boiling broth, juice, milk, etc.. Cover and cook for 10 mins, uncover and cook another 10 mins or until done. (Cut one and see if inside is done - light and fluffy instead of still looking wet.)