This whole grain baking mix is an adaptation of the Master Mix developed by the school of Home Economics at Prudue University. This mix can be made in advance and kept for 3 months in the fridge and be used for biscuits, cornbread and dumplings. In my cookbook I give more details on how to adapt this recipe for use in muffins or coffee cakes.
Oven: 450 degrees
Bake 18 -20 minutes
Yields 6 biscuits
Recipe
2 Pounds Of Mix
5 c. soft white flour (560 g)
3 T. baking powder (33 g)
3/4 T. salt (13 g)
3/4 tsp. cream of tarter (2 g)
2 T. sugar (24 g)
1 c. vegetable shortening (178 g) or butter
1 c. dry milk powder (92 g)
Mixing Instructions:
Stir baking powder, salt, cream of tartar, sugar and dry milk into the flour. Using your stand mixer or food processor mix dry ingredients well. "Cut" shortening into the dry ingredients until the mix is the consistence of cornmeal. Store in a covered container in the fridge for up to 3 months.
Recipe
Cheddar Cheese Herb Biscuits (using the above mix)
2 c. baking mix (228 g)
1tsp. dried parsley flakes
1/4 tsp. garlic powder
1/2 tsp. Italian seasoning
1/2 c. cold water (117 g)
3/4 c. grated sharp cheddar cheese (75 g)
1T. melted butter to top biscuits
Biscuit Instructions
Combine baking mix with spices, then add grated cheese. Add the cold water and stir until everything is just moistened. The batter will be moist. Using a #12 scoop or 1/3 cup to drop the batter into a cool 10 inch cast iron skillet. Drizzle with melted butter and top with extra dried seasonings
Oven: 450 degrees
Bake 18 -20 minutes
Yields 6 biscuits
Recipe
2 Pounds Of Mix
5 c. soft white flour (560 g)
3 T. baking powder (33 g)
3/4 T. salt (13 g)
3/4 tsp. cream of tarter (2 g)
2 T. sugar (24 g)
1 c. vegetable shortening (178 g) or butter
1 c. dry milk powder (92 g)
Mixing Instructions:
Stir baking powder, salt, cream of tartar, sugar and dry milk into the flour. Using your stand mixer or food processor mix dry ingredients well. "Cut" shortening into the dry ingredients until the mix is the consistence of cornmeal. Store in a covered container in the fridge for up to 3 months.
Recipe
Cheddar Cheese Herb Biscuits (using the above mix)
2 c. baking mix (228 g)
1tsp. dried parsley flakes
1/4 tsp. garlic powder
1/2 tsp. Italian seasoning
1/2 c. cold water (117 g)
3/4 c. grated sharp cheddar cheese (75 g)
1T. melted butter to top biscuits
Biscuit Instructions
Combine baking mix with spices, then add grated cheese. Add the cold water and stir until everything is just moistened. The batter will be moist. Using a #12 scoop or 1/3 cup to drop the batter into a cool 10 inch cast iron skillet. Drizzle with melted butter and top with extra dried seasonings
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