Recipe of the Week: Country Biscuits and Busy Morning Pancakes, by K.R.

This recipe was economical, as the pre-made biscuit mix was not available in many of the countries we sailed to during our 7-year circumnavigation.

Basic Baking Mix


  • 9 cups flour
  • 4 teaspoons salt
  • 1/3 cup baking powder
  • 1 3/4 cups vegetable shortening


  1. Combine first four ingredients; stir to mix well.
  2. Cut in shortening with clean fingers until mixture resembles loose crumbs. Do not pack down when measuring. Use dry measuring cup when measuring, scraping excel off with a knife.
  3. Keeps about four to six months in an airtight container at room temperature.

Country Biscuits


  • 2 cups Basic Baking Mix
  • 1/2 cup milk or water


  1. Preheat oven to 425 degrees F.
  2. Mix biscuit mix and milk until just mixed.
  3. Put on floured board and knead 15 times.
  4. Roll out 1/2-inch thick; cut with 2 1/2-inch wide glass or biscuit cutter.
  5. Bake for 10 minutes on ungreased baking sheet.
  6. Yields: 12 biscuits.

Busy Morning Pancakes


  • 2 cups Basic Baking Mix
  • 1 teaspoon salt *
  • 1 egg or 1 teaspoon vinegar
  • 1 cup milk * or water


  1. Preheat griddle.
  2. Mix biscuit mix and salt. (* For low-salt dieters, I omit this as there is salt in the baking mix and the powdered milk.)
  3. Stir egg or vinegar into the water or milk (* if using buttermilk, instead add 1 teaspoon of baking soda), then into mix; batter will be lumpy.
  4. When a drop of water skips on griddle, it is hot enough. Pour some batter onto griddle.
  5. Bake until edges are dry, then flip to cook other side.

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