Recipe By : The Cook's Book of Uncommon Recipes
Serving Size : 12 Preparation Time :0:00
Categories : Mixes
Amount Measure Ingredient -- Preparation Method
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8 cups all-purpose flour (or 4 cups each all-
purpose flour and whole wheat flour)
2 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
2 cups dry nonfat milk
2 cups shortening
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.
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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.
