Tuesday, December 13, 2011

Tasty Flaky Biscuits

I modified this recipe from my favorite fresh biscuit recipe into a food storage hunger fighter.  This tasty recipe should be a comfort food staple in any food storage program.  They bake up as soft and lofty as the fresh variety.  I know, because I made a batch with food storage and with fresh ingredients in the same night.  My family actually preferred the golden color and taste of the food storage biscuit over the fresh counterpart.  Quite a testament to the tastiness of this wonderful recipe.

3 c. Flour
1 Tbs Baking Powder
1 Tbs Sugar
3/4 tsp Cream of Tarter
1 tsp Salt
1 Tbs Whole Egg
1/4 c. Butter Powder
8 tsp Milk Powder
1 c. Water.

Mix dry ingredients together.  Create a small well in the center and pour in the 1 c. water.  Mix and knead until evenly moist. 

Place on lightly floured surface and fold over kneading lightly about 6 times.  Press to 1/2 thick and cut with a large circle cutter.  One batch makes about 6 large biscuits.

Bake on greased cookie sheet, 450º for about 10 minutes or until golden colored and done.

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