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- 1. In a roomy mixing bowl combine the dry ingredients thoroughly. I sift my mix together about 6 to 8 times and then work in the Crisco. When I work with "cutting-in" a mix like this, I find which my fingers do a better job than the pastry blender or possibly two forks, as so often recommended by
- Healthy pinch the Crisco into the dry mix, pressing it between your fingers, over and over, till the mix is the consistency of very fine gravel.
- Store in a tightly covered container at room temperature up to 4 months.
- But it is a good idea to tape 2 to 3 whole dry bay leaves to the inside of the lid that wards any little bug-like creatures considering setting up housekeeping in your biscuit mix.
- NOTES :
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