| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mix | 12 | Servings | |
INGREDIENTS
| 8 | c | All-purpose flour; (or 4 cups each all-purpose flour and whole wheat flour) |
| 2 | tb | Baking powder |
| 1 | tb | Salt |
| 2 | ts | Cream of tartar |
| 1 | ts | Baking soda |
| 2 | c | Dry nonfat milk |
| 2 | c | Shortening |
INSTRUCTIONS
Mix all dry ingredients together in large bowl (if you have a large mixer it is ideal to use for blending this mix but it can also be done quite adequately using a pastry blender to cut in shortening). Add shortening about a half cup at a time mixing well after each addition. Mixture will be mealy when mixed adequately. Put in air-tight container and store either in refrigerator or at room temperature. Use within about 3 months. YIELD: about 12 cups of mix For Biscuits: Mix 2 cups of Baking Mix with 1/2 cup water. Bake at 450F for 8-10 minutes. For Muffins: Mix 2 cups of Baking Mix with 2 Tbsp sugar, 1 beaten egg and 2/3 cup milk. Bake at 400F for 15 minutes. For Pancakes: Mix 2 cups of baking mix with 1 beaten egg and 1 1/3 cup milk. For Waffles: Mix 2 cups of Baking Mix with 1 beaten egg, 2 Tbsp oil, and 1 1/3 cup milk. NOTES : You can use this mix to make biscuits, dumplings, muffins, coffee cake, pancakes and waffles. It can also be used as an ingredient in casseroles and desserts. Recipe by: The Cook's Book of Uncommon Recipes Posted to EAT-L Digest by Walt Gray <waltgray@MNSINC.COM> on Dec 28, 1997
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