Did You See This?
Top 4 Hot Drink Recipes
Why wait until fall or winter to have your favorite hot beverage? Try
All-Purpose Baking Mix
- December 12, 2011
- Recipe of the Week
- Comments
We’ve mentioned before on this blog that we like to make our own cream soups and bases from scratch when we have the time. Well, we just found another from-scratch recipe that we like to use and we want to share it with you!
Some of the recipes in the Fix-It and Forget-It cookbooks—like Just Peachy—call for all-purpose baking mix. This baking mix is not as mysterious as it sounds. It’s simply a basic biscuit mix.
We decided to do a little experimenting. So we made our own from-scratch biscuit mix and tested it out just to make sure it would work. It did! And it was so easy to make, that now we’re hooked on this homemade baking mix recipe.
We think we’ll make a large batch next time and store it in an airtight container. Then we’ll have it on hand whenever we make a recipe that calls for the all-purpose baking mix.
Baking Mix
Makes 1½ cups
Ingredients:
1 cup all-purpose flour
2½ tsp. baking powder
¼ tsp. cream of tartar
1½ tsp. sugar
½ tsp. salt
3 Tbsp. dry milk powder
¼ cup vegetable shortening
1. Combine flour, baking powder, cream of tartar, sugar, salt, and dry milk powder.
2. Cut in vegetable shortening until mixture forms fine crumbs.
3. Store in airtight container.
For a larger batch of Baking Mix:
Makes 13 cups
Ingredients:
8 cups all-purpose flour
⅓ cup baking powder
2 tsp. cream of tartar
3 Tbsp. sugar
1 Tbsp. salt
1½ cups dry milk powder
2 cups vegetable shortening
1. Combine flour, baking powder, cream of tartar, sugar, salt, and dry milk powder.
2. Cut in vegetable shortening until mixture forms fine crumbs.
3. Store in airtight container.
Welcome to our community of food lovers! We cherish wonderful cooking, but we’re all busy and time deprived. Fix-It and Forget-It mushroomed from modest beginnings to include millions of home cooks. We welcome you to join the conversation. For more about us…
-
-
Garden Spot Moments
Mennonite Information Center
Who are the Mennonites? How are Mennonites different than the Amish? You can
-
Did You See This?
Top 4 Barbecue-Inspired Recipes
Summer is just about here, and that means time for some barbecue! Check
-
Did You See This?
Winner! – June 11th 2013
Yesterday we posted a giveaway for this gorgeous Hamilton Beach 6qt. Stay or
Ok then what do add to the biscuit mix to make the biscuits. How much water…I am not sure if I overlooked something since I am a little under the weather
Add water or milk til thick biscuit consistency. I use 2 1/4 cup baking mix to 2/3 cup milk or water. Mix lightly til it forms a ball. Roll dough out in floured surface to 1/2 inch thick. Cut into 2 inch rounds. Bake at 450 for 10-12 min on ungreased sheet. You could also mix in 1/4 c Cheddar.cheese for cheese biscuits.
I think it would have a longer shelf life if you waited to add the vegetable shortening till when you are making someting with it and then only to the recipe you are making.
Doesn’t the vegetable shorting sit on the shelf, also? Does mixing it with dry ingredients change anything? Asking because I’d love to make this but wasn’t sure I’d be using it very quickly.
Hi Debbie! For a longer shelf life, store the baking mix in an airtight container in a cool, dry place. Thanks for asking!
I don’t use shortening, so I’m going to try Doug’s suggestion and add butter, or coconut oil when I use it.
I think this is a great idea. You could stick it in the freezer to give it a longer shelf life!
Do you mean Crisco for the vegetable shortening? Or what is vegetable shortening?
Hi Kay! Yes, use Crisco for the vegetable shortening. Thanks for your question!
I am 65 years old and whin I was in high school home ec. class our teacher had this mix. as a young homemaker I used it and I never had it to go bad , I had it stored in a glass gallon jar just in the cabnet or on the counter As this was in Missouri it was called Missouri Mix…
Could you use Buttermilk Powder instead of the dry milk???? Would you have to adapt the recipe for this? I have seen many versions baking mix recipes over the years….have tried some and never had any go bad….shortening sits on the shelf a long time. Would like to see a version using butter or oil!
I think the buttermilk powder would probably work great and would add to the taste. I use it whenever a recipe calls for buttermilk, since I don’t bake that often and hate to buy buttermilk that will go bad and have to throw it out.>
I’m preparing to make biscuit mix from scratch. I’ve got cornmeal muffin mix and hotcake mix both in zipper bags in the freezer with instructions on the bag. We love theses recipes and it so easy for both my husband and myself to do. He does a lot of the meals when I’m under the weather.
Do you have a version for those on a gluten free diet?
Lori,
I made it and I used all purpose gluten free flour.BUT I added two tbsp of Xanthan Gum to the mix as well. It worked out great. I have to cook and bake gluten free for my family.
Could you use this mix the same as Bisquick?
> yes, you substitute something like this straight across for Bisquick in a recipe.
I have seen the same recipe with shortening say it has a shelf life of six months to two years because of the shortening. Is there a more definite end date?