Homemade “Biscuick” Mix

So many of my staple party recipes and treats this time of year involve biscuit mix.  But it doesn’t take a 5-year-old to turn that box of mix around and see the ingredients are all garbage.  For the sake of shelf-life, this box contains a whole host of preservatives and hydrogenated oils that noone needs to have.  But what about the sausage balls?  Ha Ha!

Here’s how to whip up a quick batch of biscuit mix.  This is in no way a substitute for the homemade biscuit recipe in Nourishing Traditions, but it is good for subbing that yellow (or blue box if you’re a Jiffy family) in all of your favorite recipes.
I have been messing with this recipe for a while, I wish I could say it is great with all sprouted flour or even whole-wheat flour for that matter, but the truth is it just plain isn’t!  But if you do half and half like I suggest you will get some fiber and still get a nice fluffy (not gritty) result.  Plus most importantly, this recipe removes the nasty trans-fats from that biscuit mix and replaces them with soul satisfying, quickly absorbable and converted into energy saturated fats.  I must say I can do some damage in the way of drop biscuits, I’ll share my Red Lobster knock-off recipe later this week, but the saturated fat in these makes them so filling and it is easier to say “when”!
3 cups sprouted whole-wheat flour (or regular whole wheat flour)
3 cups unbleached all-purpose flour
3 tablespoons aluminum free (non-gmo) baking powder
1 tablespoon of sea salt
1 cup of lard (yes, lard!  It is complete awesomeness!) or organic shortening (palm oil)- a mix of the 2 works as well
Combine all dry ingredients.  Bring lard or shortening to room temperature (this is especially important if you keep your lard in the fridge like me).  Add the lard or shortening and cut it into the flour with a fork or pastry cutter.
I just use a fork, basically you are just pushing the fat through the flour until the pieces of fat become smaller than a pea size.  This is where you will be happy you let it come to room temperature, otherwise your hand will feel like it is about to fall off!
Okay that’s it!  Now you can store this stuff at room temp as long as it isn’t too hot, or I keep mine in the fridge for a month or more.  It will work cup for cup just like the boxed stuff.
For quick drop biscuits or on top of a pot pie style dinner, mix dry mix with enough kefir or buttermilk to make a sticky, but not runny batter.  Drop onto a pan or dish of meat and veggies and bake in a 375 degree oven until firm.  Times will vary based on the size of biscuits or of the entire dish.  Here’s to one less thing you need from a store!