Let’s face it – baking mixes have their place in the pantry, especially when it comes to making a quick batch of biscuits or pancakes for the family. However, convenience has its price and who wants to pay the high prices of baking mixes? Did you know that you can make an almost identical baking mix in bulk for half the cost? We’ve used this baking mix for years – it’s foolproof and perfect for weekday breakfasts.
INGREDIENTS:
8 cups unbleached all-purpose flour (can use part whole wheat, if desired)
1/3 cup baking powder (without aluminum, if possible)
1 1/2 cups powdered milk or powdered buttermilk (optional)
1 tablespoon salt
2 cups shortening, lard, or canola oil
METHOD:
Combine all dry ingredients in a large bowl. Using a pastry blender cut in shortening (lard or canola oil) until the mixture resembles coarse crumbs.
Store in a large, airtight container in a cool dry place. Label and date your mix. It will keep well for about three months.
If you prefer to leave out powdered milk, you can substitute the water in your recipe with milk, rice milk, or other dairy alternatives. Use in any recipe that you would use the commercial baking mix.
*If you use butter, the mix must be refrigerated.
Quick Biscuits
2 cups baking mix
1/2 cup water
2 tablespoons butter, melted
Preheat oven to 450°F.
In a medium mixing bowl, stir Baking Mix and water until all dry ingredients are moistened. Do not overmix. Turn out dough onto a lightly floured board and knead for about 10 turns, then pat or roll out 1/2 inch thick.
Cut out biscuits, either with a sharp knife or a biscuit cutter, and place them on an ungreased baking sheet.
Brush with melted butter and bake for 8-10 minutes or until golden brown. Serve hot.
Yield: 8 biscuits
Quick Pancakes
2 cups baking mix
2 eggs
1/2 cup water
1 tablespoon sugar
1/2 cup milk or buttermilk
In a medium bowl, blend together the baking mix, egg, water, sugar, and milk just until combined. Let stand for 10 minutes.
Pour 1/4 cup of batter onto a lightly greased hot griddle. Cook until bubbles appear on the surface and the edges look dry. Flip pancakes and cook for 1-2 minutes on the second side.
Yield: Makes 12-15 pancakes.
Quick Applesauce Muffins
Muffins:
2 cups baking mix
1/4 cup milk
1/4 cup sugar
1 egg
1 teaspoon cinnamon
2 tablespoons vegetable oil
1/2 cup applesauce
Topping:
1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
Preheat oven to 350ºF.
Combine baking mix, 1/4 cup of sugar, and 1 teaspoon of cinnamon. Add the applesauce, milk, egg, and oil. Beat vigorously for 30 seconds.
Line muffin cups of a standard-sized muffin pan with paper liners. Fill each cup 2/3 full with batter. Bake for 12-15 minutes. Let cool for 5-10 minutes.
Combine the remaining sugar and cinnamon together. Dip the tops of the muffins into melted butter, then into the cinnamon and sugar mix for a delicious topping.
Yield: 12 muffins
