Biscut dough ahead of time

[Surilda]

I have just started making my own biscuits.
I normally make them at least 3 times a week.

I would like to know if I could make up the
basic recipe using the dry ingredients into
3 or 4 containers ahead of time. Then I
would just have to add the shortening and
liquid. I am usually really pressed for time
in the mornings as I work second shift and
get to bed late.

I just wasn't sure if the baking powder and
things would be affected. If this method
would work, does it need to be refrigerated?

TIA

[Contrary Housewife]

Nope, you're fine with just dry ingredients. If you think about it all the flour and baking powder sits in the pantry already. And ready made biscuit and pancake mixes are on store shelves everywhere. No need to refrigerate.

[DJ1972]

Here's another idea. http://www.recipezaar.com/The-Master...bstitute-45055

[shortstack]

Wonder if you could make the actual dough ahead of time, cut it into circles and freeze? They sell them like that. Wonder if it would work at home?

[Grainlady]

I make a multi-grain baking mix (Bisquick substitute) and use it to make cut or drop biscuits. You can do the same thing with any recipe for a homemade version of Bisquick if you don't like a multi-grain version. I believe Bisquick was invented by mixing the ingredients for biscuits - "Bisquick was invented by a railroad chef who needed to get fresh, hot biscuits into the dining car before his customers detrained."

Good-For-You Baking Mix
(source: my original recipe)

2 c. unbleached flour (I generally use freshly-milled spelt)
2 c. whole wheat flour
3/4 c. Morning Moo's whey-based milk substitute (or non-fat dry milk powder)
1/2 c. quick oatmeal
1/2 c. cornmeal
3 T. baking powder
1 t. salt
1 c. coconut oil (shortening or butter will also work)

In a large container thoroughly combine all the dry ingredients. Add the softened fat by using a pastry blender to cut the fat in until evenly dispersed. Store, tightly covered in a freezer. Yields: 8 cups. Use in recipes calling for Bisquick.

Helpful Hint: You can also cut the fat into the dry ingredients with an electric hand-held mixer. Works great!

Good-For-You Biscuits
3 c. Good-For-You Baking Mix
1 c. plain yogurt

Combine baking mix and yogurt just until moistened. Drop by spoonfuls onto greased baking sheet. Bake in a 425° pre-heated oven 10-12 minutes, or until golden. Makes 16 biscuits.
=============================================

I also make and freeze cut biscuits, and bake as needed. Great for baking a couple biscuits in a toaster oven along with a toaster oven meal or something I'm reheating.

Whole-Wheat Angel Biscuits
(Original recipe from LaDonna Kolman, Missionary Phillipines)

1 pkg. active dry yeast
2 T. warm water
1-1/2 c. whole wheat flour
3-1/2 c. all-purpose flour
1 t. soda
3 t. baking powder
1 t. salt
4 T. sugar
1 c. shortening (I use 3/4 c. coconut oil)
2 c. plus 2 T. buttermilk

Dissolve yeast in water. Sift dry ingredients and cut in shortening. Add buttermilk and yeast. Knead lightly and quickly. Roll out and cut. (Grainlady note: I pat the dough to 1-inch thickness and then cut the dough into squares using a pizza cutter. This eliminates second cuts, which tend to be tough after the dough is reworked and patted out again.) Quick-freeze the cut biscuits on a cookie sheet, then transfer to a storage bag or container to keep in the freezer.

To bake (right from the freezer), place on greased cookie sheet. Bake in a pre-heated 400°F oven for 10-12 minutes, or until lightly browned.

[ilovechocolate]

It's okay to mix your dry ingredients, including the shortening, and store it. Just make sure it's stored in an airtight canister or something similar. I've done it and my biscuits are always good.