Submitted by Delores Booher

(entire mix feeds about 200 people.)
For six years (1998-2004) my husband, Mike and I and our four youngest children owned and operated the Diamond B Chuckwagon in Tumalo, OR. This was our biscuit recipe, which was highly acclaimed by our guests.
*Home batch recipe at bottom of page.

Preheat oven to 425 degrees F., or convection, 325.
Mix:
60 c. flour
2 1/2 c. sugar
1 3/4 c. + 2 T. baking powder
5 T. salt (1/4 c. + 1 T.)
5 T. cream of tartar
Store in a 5 gal. bucket, or other airtight container.

Single Batch Biscuit Mix:
(about 50 servings)

Mix together until texture of cornmeal:
13 c. mix
3 c. slightly softened butter
Mix together slightly and add:
6 eggs
2 1/2 - 3 C. milk
 

Mix on low speed until all is thoroughly moistened (Check bottom of bowl for dry mix. Be sure all the mix is incorporated into the dough), then on medium speed for a few seconds. Dough will seem too wet. Turn out onto generously floured board and knead lightly until dough forms a fairly smooth ball. Roll out to about 1/2" thick. Cut out biscuits. Lay on ungreased sheet pan(s) with sides just touching. Bake at 425 degrees F. in conventional oven, or 325 in convection. Bake about 15 minutes, or until nicely browned.
 

Home Batch Biscuit Mix: Mix together: 4 c. flour 1 T. sugar 1 tsp. salt 1 tsp. cream of tartar 2 T. baking powder Cut in: 1 c. slightly softened butter Add: 2 eggs mixed with 1 c. milk (the amt. of liquid varies a little. I usually add most of this mixture, let mix, and, if needed, I add the rest. Remember that the dough needs to seem a little too wet.) Continue with above directions