Tuesday, February 28, 2012

All-Purpose Baking Mix

I keep this on hand instead of store bought baking mix. It works just as well and is less expensive. I use it for pancakes, waffles, biscuits, dumplings and any recipe that requires biscuit or baking mix.
I store it in a tall Rubbermaid container with a copy of the recipe taped to the front.

6 c. flour
3 Tbsp. baking powder
1 Tbsp. salt
1 1/4 c. shortening (butter flavored or plain)

Combing flour, baking powder, and salt in large bowl.

Cut in shortening with a pastry blender until mixture resembles coarse corn meal. Store in a container with tight fitting lid. Will keep for up to 2 months.

For biscuits: Stir together 2 1/4 c. baking mix with 2/3 c. milk. Knead 10 times on lightly floured surface, roll out and cut into biscuits or skip the kneading and simply drop dough into an ungreased baking sheet. Bake at 425 for 10 to 12 minutes or until lightly browned. Makes about 10 biscuits.

For pancakes: Stir together 2 c. baking mix, 1 c. milk and 2 eggs until blended. Do not over mix. Ladle 1/4 cupfuls onto hot greased griddle or skillet and cook until edges are dry and top is bubbly, turn over and cook until golden brown. Makes about 14 pancakes.

For waffles: Stir together 2 c. baking mix, 1 1/3 c. milk, 1 egg and 2 Tbsp. vegetable oil until blended. Pour batter into center of hot greased waffle iron and cook for 5 minutes to until steaming stops. Makes about 12 (4 inch) waffles.

For dumplings: Stir together 2 c. baking mix and 2/3 c. milk just until soft dough forms. Drop by spoonfuls into boiling liquid, cover and cook for 10 minutes without lifting the lid. Makes about 10 dumplings.

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