Basic Baking Mix . . . and recipes that use the mix

Recipe comes from “Master Mixes,” a 1972 publication from the Cooperative Extension Service, KSU.

Baking Mix (similar to Bisquick®)
5 cups all-purpose flour
3 tablespoons baking powder
1 1/2 teaspoons salt
1 teaspoon cream of tartar
2 tablespoons granulated sugar
1 cup shortening
1 cup dried milk (optional)

For a larger batch (13 cups)
9 cups all-purpose flour
1/3 cup baking powder
1 tablespoon salt
1 1/2 teaspoon cream of tartar
1/4 cup granulated sugar
2 cups shortening
2 cups dried milk (optional)

1. Mix all dry ingredients in a large mixer bowl, using low speed, until thoroughly mixed. 
2. Add the shortening and cut into the flour until mixture resembles coarse meal.  Add dried milk if desired. 
3. Store in covered container at room temperature.

Biscuit dough may be used in many ways:
  • Add grated cheese, chopped parsley, chives or herbs for flavorful biscuit variations.
  • To make drop biscuits:  Increase the milk to 1/3 cup for the “Just for Two” size recipe; to 1 cup for the family size recipe.
  • Use as a top crust for a chicken or meat pie.
  • It will serve as the dough for a meat roll – combine chopped meat bound together w/ gravy & spread over the dough, then rolled as a jelly roll and cut before baking.  Serve with additional gravy or a cheese sauce.
  • Add a little sugar to the dough and use it for shortcakes.
  • Use as a covering for baked apple dumplings or as the dough for a fruit or pinwheel roll. 
  • Mix dough but do not knead; drop by tablespoonful onto top of hot stewed fruit or berries and bake as a “cobbler.
Use the above mix with recipes at these sites:
Or use to make any or all of OUR FAVORITE RECIPES that follow:
Biscuits
Biscuits for 2 or 3 - 6 biscuits
1 cup Baking Mix
1/4 cup milk

Family Size - 18 biscuits
3 cup Baking Mix
2/3 cup milk

1.     Preheat oven to 450°.
2.     Add milk to the Mix and stir about 25 strokes. 
3.     Knead about 15 strokes on lightly floured board. 
4.     Roll about 1/2” to 3/4” thick.  Cut with biscuit cutter. 
5.     Bake on ungreased baking sheet for 10 minutes or until golden brown on top.
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Glazed Raisin/Craisin-Cinnamon Biscuits Makes about 10 biscuits
2 1/2 cups Baking Mix
1/2 cup raisins or craisins
1/4 cup granulated sugar
1 teaspoon ground cinnamon
2/3 cup milk

  1. Preheat oven to 450°.
  2. Thoroughly mix all ingredients, except milk, in a bowl. Add milk and beat 20 strokes. 
  3. Turn onto board dusted with additional Baking Mix. Gently roll to coat; shape into ball and knead 10 times. Roll dough out to 1/2” to 3/4” thickness and cut with biscuit cutter. 
  4. Bake biscuits on a greased cookie sheet until golden brown, 8 to 10 minutes.
  5. Remove and cool just slightly and then spread with Vanilla Glaze.                                                 
Vanilla Glaze
2/3 cup powdered sugar, sifted
to 2 tablespoons+ milk (or warm water) — enough to create a thick glaze
1 tablespoon softened butter
1/4 teaspoon vanilla

Combine above ingredients in a small to medium bowl; beat until smooth adding more liquid as needed to create a thick glaze

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Sausage Ball Appetizers  Makes 35 to 40 appetizers
12 ox. ground sausage (a lean blend; can be mild or hot depending on your
   taste preference) @ room temperature
10 oz. (2 1/2 cups) grated sharp Cheddar cheese @ room temperature
2 3/4 to 3 cups Baking Mix

1.  Preheat oven to 350°.
2.   n a large bowl, combine all ingredients (begin with 2 3/4 cup Baking Mix and add more only if needed) — hands work best for kneading all the ingredients together.
3.  Make into small balls and place on a lightly greased or sprayed cookie sheet.
4.  Put in oven and bake for about 20 to 25 minutes until well browned.  Or, freeze (arrange on a parchment lined baking sheet w/ sides, quick freeze and then remove and place in a freezer storage bag). Later, remove the number of appetizers you want; place the frozen balls on a parchment lined baking sheet and bake as directed above except allow a little extra time since the sausage balls are frozen. 

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Pancakes or Waffles
6 cakes or 2 waffles                                   
1 cup Biscuit Mix                                               
1/4 cup milk                                                           
1 egg           

18 cakes or 6 waffles
3 cups Biscuit Mix
2/3 cup milk
1 egg
                                                           
1.  Stir the milk and egg into the Mix until blended.
2.  Bake on hot griddle or in waffle iron.

And, here's a link to DUMPLINGS made from homemade Baking Mix.

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