Rosehurst Sweet or Savoury Biscuit Mix

At the Bed and Breakfast things can happen pretty fast in the wee hours of the kitchen. Keeping some premade mix on hand makes biscuits, scones or bannock a snap. It is always wise to have a batch of dough ready to go and proofing in the fridge. Making the most of every effort just makes things go more smoothly. Mix in the cupboard, dough on the go and sweet or savoury foundations are laid.

Makes: 8 Takes: 15 minutes

Stores: 8 weeks in cupboard before mixing

For mix:

1 cup unbleached flour

2 cups whole wheat flour

1 tablespoon baking powder

1 tbsp sugar

1 tsp salt

Makes 3 batches of 8

To make 8 biscuits:

1 cup flour mix

1/4 cup butter -- softened and in cubes

1 tablespoon lemon juice

1/4 cup milk


Measure flours and baking powder into a large freezer bag and store biscuit mix in cupboard up to 8 weeks.

To bake: squeeze lemon into milk and set on stovetop to warm slightly while you preheat oven to 375FConvection.

To make 8 biscuits: scoop out 1/3 of the mix into a large bowl.

Cut butter into bowl and work with fingers until it looks like little white peas. It should hold together when you scrunch it in your hand like wet sand but not mud and not dry sand. Mix in 1 tbsp any dried herbs and seasoning you desire.

Add curdled lemon milk a little at a time to make a thick batter, stirring as little as possible, only until dough sticks together. Flour surface and roll dough into ¼ to ½ in disks, cut into rounds.

Place on baking sheet for 30 minutes to proof at room temperature. Bake 7-8 minutes in preheated oven.

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