HELOISE Recipe for biscuit mix is requested

Dear Heloise: I am a senior citizen on a fixed income, as so many others are. Your numerous hints in the newspaper are a tremendous help!
Would you please reprint the homemade biscuit mix recipe? I can make it at less cost than the commercial mix. Charles K., Rogers, Ark.
I'd be glad to print this recipe, and you're right -- it's economical and keeps well in the pantry, and even longer if stored in the refrigerator. You can also use it to make pancakes.
To make the mix, combine 8 cups of all-purpose flour, 1/3 cup of baking powder, 2 teaspoons of salt and 8 teaspoons of sugar (optional), and mix well. Now cut in 1 cup of shortening, using a pastry blender, until the ingredients resemble coarse meal. Store the mixture in a self-sealing container until ready to use. Note: Use this baking mix as you would a store-bought brand.
To make biscuits: Use 1 cup of baking mix and add 1/3 cup of milk. Bake biscuits in a 450 degree oven for 12 to 15 minutes.
To make pancakes: Use 1 cup of baking mix and add enough liquid to make the consistency of batter you like. Enjoy! For another pancake hint, please read the next hint. Heloise
Dear Heloise: Ice cream is a great treat anytime. A great alternative to ice-cream syrup, maybe even better, is to use regular pancake syrup.
It is fantastic! It really makes your ice-cream sundae taste rich. Kimberly Pokalsey, Pendleton, Ind.
Dear Heloise: To heat leftovers in a flash (for one person), I use a three-egg poacher. Put an ice-cream scoop's worth of food in each section! Jean Bowman, Allison Park, Pa.
I like it! Thanks for sharing another use for an egg poacher. Heloise
Dear Heloise: Here's an idea I came up with for removing the fat from homemade chicken broth (and I guess other soups as well). I had a store-bought item for that purpose, but it was simply a measuring cup with a spout toward the bottom for removing the clear broth from under the fat. It didn't work that well for me, because the spout also had fat set in it, so I had to get that out before I could get the clear broth.
Instead, it occurred to me to pour the broth into a big jar, tighten the lid very, very well, then put the jar upside-down in the refrigerator. When the fat had set, I simply poured the broth out, as it was on the top, and the fat stayed at the bottom. Of course, I scraped that out and washed and reused the jar. Simple and cheap. Maria Garza, San Antonio
Dear Heloise: Use a pizza cutter to cut fudge. It works great and does not stick to the cutter blade like fudge does to a knife. Esther Parshley, Farmington, N.H.
XSend a great hint to: Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, Fax: (210) HELOISE or E-mail: Heloise@Heloise.com.
King Features Syndicate

More like this from vindy.com

Subscribe Today

Sign up for our email newsletter to receive daily news.

Want more? Click here to subscribe to either the Print or Digital Editions.