This is a DIY mix for baking powder biscuits.
It’s based on a depression-era recipe, when salt, sugar and cooking fats were expensive. That also just happens to make it a far healthier recipe than many other DIY biscuit mixes you will see going around.
This mix is great to have on hand when bread is short, or when you want something warm and hearty on a blustery day.
The biscuits are really low-calorie and low-fat, but still moist.
As usual with baking powder biscuits, best served hot or at least the same day.
To be clear, this is NOT a canning recipe. Do not attempt to can soups with dumplings made from this. It would be unsafe, not to mention unpalatable. Add dumplings to your home canned soup while re-warming it.
Yield: 14 cups / 2.5 kg of dry mix. Enough for 14 x half-dozen batches of biscuits (84 biscuits in total.)
Each 1 cup ( 175 g) mix batch makes 6 biscuits.
Yield: 14 cups / 2.5 kg of dry mix
Serving size: 1 biscuit
Fat: 3 g
- 1.5 kg flour (10 cups / 3⅓ lbs)
- 7 tablespoons baking powder
- 1 tablespoon of salt
- 100 g powdered milk (1 cup / 3.5 oz)
- 175 g shortening (1 cup / 6 oz)
- Mix all ingredients well.
- Store in a sealed container, jar or bag in a cool, dark place. For best storage, refrigerator is recommended.
To make 6 biscuits: Take 175 g (1 cup) of mix and put it in a bowl. Add 1/3 to 1/2 cup of water. Stir just to moisten thoroughly. (Don’t knead, you don’t want gluten starting to develop with this.)
Roll-out on a lightly floured surface to 2 cm (1/2 inch) thick. Cut into 6 biscuits, place on ungreased, unheated baking sheet.
Bake: 20 to 25 minutes at 175 C / 350 F, or until lightly browned.
- To each batch, you could add a handful of a grated cheese such as cheddar or Swiss, etc.
- You could also sweeten a batch with a few teaspoons of sugar (before adding water) to make a batch into more of a tea biscuit.
- You could use buttermilk powder in the mix if you wanted.
- Can you use whole wheat flour? You could try mixing up a small portion of a mix batch, using up to 50% whole wheat flour, and see what success you have.
Makes about a dozen medium-sized dumplings.
Take 175 g (1 cup) of mix and put it in a bowl. Add 1/3 to 1/2 cup of water. Stir just to moisten thoroughly. (Don’t knead, you don’t want gluten starting to develop with this.)
Divide into about 12 pieces, and add to your fully cooked soup or stew. Cook 15 minutes, on a low simmer, covered.
If adding to home-canned soup, heat the home-canned soup to a gentle boil first in a saucepan before adding the dumplings, then simmer covered for 15 minutes.
Nova Scotian family hand-written recipe book collection, ultimate source unknown.
Per 1 biscuit / one -sixth of a batch made up.
- 76 calories, 102 mg sodium
- Weight Watchers PointsPlus®: 2 points+ per biscuit (2 SmartPoints)
(Nutritional info based on using salt — you can lower the sodium to 20 mg per biscuit by using instead a salt sub such as Herbamare Sodium – Free . Salt is not needed chemically to make this recipe work; it is present as a seasoning.)
Nutrition info provided by MyFitnessPal.
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.