Cheese Biscuit Mix

Source

Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik

Ingredients

Display units in Metric

2	pounds	sharp cheddar cheese shredded
16	cups	all purpose flour
²⁄₃	cup	baking powder
¹⁄₄	cup	sugar
1	Tbs	salt
2	cups	(4 sticks) butter cut into 1" cubes
8		one-gallon freezer bags labeled
³⁄₄	cup	milk

Combine cheese, flour, baking powder, sugar, and salt in a large bowl. Add butter; rub into flour until the butter is in tiny pieces. Divide the mixture evenly among the freezer bags.

Seal and freeze.

TO COOK:

Completely thaw one batch in the refrigerator.

Preheat the oven to 425 degrees.

Put the mixture in a medium bowl. Add milk and stir to form a dough. Turn dough out onto a lightly floured work surface and knead until dough holds together. Pat into a circle 2 inches thick. Cut into 8 wedges.

Place wedges on an ungreased rimmed baking sheet. Bake for 15-20 minutes, or until biscuits are golden brown.

Combine cheese, flour, baking powder, sugar, and salt in a large bowl. Add butter; rub into flour until the butter is in tiny pieces. Divide the mixture evenly among the freezer bags.
Seal and freeze.
TO COOK:
Completely thaw one batch in the refrigerator.
Preheat the oven to 425 degrees.
Put the mixture in a medium bowl. Add milk and stir to form a dough. Turn dough out onto a lightly floured work surface and knead until dough holds together. Pat into a circle 2 inches thick. Cut into 8 wedges.
Place wedges on an ungreased rimmed baking sheet. Bake for 15-20 minutes, or until biscuits are golden brown.

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