WHOLE WHEAT BISCUIT MIX

Steps:

• In an extra-large bowl stir together flour, baking powder, sugar, and salt. Cut in shortening till mixture resembles coarse crumbs. Store in an airtight container. To use, bring mix to room temperature if frozen. Spoon mix lightly into a measuring cup; level off with a spatula. Continue as directed in variations.
• Basic Biscuits: Stir together 1 cup Whole Wheat Biscuit Mix and 1/4 cup milk just till dough clings together. On a floured surface, knead dough gently 10 to 12 strokes. Roll to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter. Place on an ungreased baking sheet. Bake in a 400° oven 8 to 10 minutes or till biscuits are golden. Makes 4 biscuits.
• Drop Biscuits: Prepare Basic Biscuits except increase milk to 1/3 cup. Do not knead, roll or cut dough. Drop dough from a tablespoon onto a greased baking sheet. Makes 4.
• Buttermilk Biscuits: Prepare Drp or Basic Biscuits except stir 1/4 teaspoon baking soda into the flour mixture in a bowl and substitute buttermilk for the milk. Makes 4.
• Mexican-Style Biscuits: Prepare Drop Biscuits except stir 1/4 cup 23ll-drained canned whole kernel corn with sweet peppers, 1/2 cup shredded Monterey Jack cheese with jalapeno peppers (1 ounce), and 1/8 teaspoon ground cumin into the flour mixture in a mixing bowl along with the 1/3 cup milk. Makes 5.
• Cherry and Orange Biscuits: Prepare Drop Biscuits (using 1/3 cup milk), adding 1/3 cup dried cherries, 3 tablespoons sugar, 2 tablespoons chopped pecans, and 1/2 teaspoon finely shredded orange peel to flour mixture. Bake in a 400° oven for 15 minutes or till golden (this is a lower oven temperature than the standard recipe). Makes 5.
• Pesto Biscuits: Prepare Drop Biscuits except stir in 1 tablespoon refrigerated pesto with the 1/3 cup milk. Makes 4.
• Nutrition facts per basic biscuit: 174 cal., 9 g total fat (2 g sat fat), 1 mg chol., 218 mg sodium, 20 g carbo, 2 g fiber, 3 g pro. Daily Vallues: 11% calcium, 8% iron.