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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