Herbes De Provence

• 3 Tablespoons dried marjoram
• 3 Tablespoons dried thyme
• 3 Tablespoons dried savory
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon fennel seeds

Combine marjoram, thyme, savory, basil, rosemary, sage, and fennel. Mix well and spoon into a tightly-lidded jar. Store in a cool, dark place up to 4 months.

Corn Bread Mix

• 4 cups flour
• 4 cups yellow cornmeal
• 3 cups sugar
• 5 tablespoons baking powder
• 3 tablespoons salt
• 1 2/3 cups powdered milk

1. Mix altogether well
2. Store in covered, airtight container.

  TO USE:

• 2 1/2 Cups Mix
• 3/4 cups water
• 2 egg
• 1/4 Cups oil. 

1.  Mix well. 
2.  Pour into greased 9 x 9 pan or muffin cups. 
3. Bake at 400°F for 20 minutes for muffins; 25 minutes for 9 x 9 pan

Italian Seasoning

• 1 tsp thyme
• 1 tsp oregano
• 1 tsp savory
• 1 tsp marjoram
• 1 tsp basil
• 1 tsp sage
• 1 tsp rosemary

Mix well and store in an airtight container.

Pancakes

• 2 cups  homemade biscuit mix
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla

1. Mix all ingredients together until moistened. Be careful not to over-mix the batter.
2. Drop by cupfuls onto a hot griddle.

Homemade Bisuit Mix

• 20 cups flour
• 3/4 cup baking powder
• 1 Tbsp cream of tartar
• 2 Tbsp salt
• 5 cups Lard
• 4 cups dry milk powder

Instructions

1. In a large bowl, sift together the dry ingredients.
2. Using a pastry blender, cut in the lard until it resembles corn meal.
3. Store the mixture in an airtight container for up to 3 months 

To Make Biscuits:

• 3 cups baking mix
•  3/4 cup milk or water

1. Mix together biscuit mix and milk.
2. Drop by spoonfuls onto a baking stone, cast iron skillet, or greased cookie sheet.
3. Cook at 450 degrees for 10-12 minutes or until golden brown.

Add 1/3 cup shredded cheese and chopped herbs to dough for a cheesy herb biscuit


For rolled biscuits I start with 1/2 cup of water and work in more as needed to make a roll-able dough