Yvonne’s Kitchen, LTD.’s  Biscuit Mix can be used as an instant biscuit mix, or by adding vegetable shortening instead of the oil, and cutting it in, it can be used as a flaky home-style biscuit mix.

 Wheat Flour, Soy Milk (Tofu [Water, Soy Solids, calcium Sulfate] Maltodextrin [from Corn], Modified Food Starch, Sunflower Oil, Dicalcium Phosphate, Natural Flavors [No MSG, No Dairy], sea salt, anatase titanium dioxide [a mineral for color], vegetable mono and diglycerides, Vitamin B12 ([cyanocobalmin], Vitamin E [Mixed Tocopherols]), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate Corn Starch, Monocalcium Phosphate) Sugar, Salt, Cream of Tartar.

 DIRECTIONS:

1. Preheat oven to 450°F
2. Spray cookie sheet with vegetable oil (for drop biscuits).
3. In a mixer bowl combine:
  1/2C Oil
2/3 C Water
Mix briefly, add contents of Yvonne’s Kitchen, LTD.’s Biscuit Mix, and mix thoroughly.
Drop by spoonfuls onto cookie sheet. Press somewhat flat with the spoon (for more even baking). Bake 10-12 minutes. VARIATION: For home-style biscuits, add vegetable shortening to dry mix, cut in thoroughly (until shortening is the size of peas), add water, mix thoroughly, roll on a floured surface, cut with a biscuit cutter (or upside down glass), and bake on ungreased cookie sheet for 10-12 minutes. 

about 12