Recipe#10388

Title: Quick Mix

From: Johnson jmjohnsn@sprynet.com 
 Newsgroups: rec.food.baking 
 Date: Sat, 10 May 1997 12:19:32 -0400 
 Message-ID: <3374A014.5AF4@sprynet.com> 

Whenever a recipe calls for biscuit mix, use this versatile mix.
 4 1/4 cups all-purpose flour
 2 tablespoons baking powder
 1 1/2 teaspoons salt
 1 teaspoon cream of tartar
 1/2 teaspoon baking soda
 3/4 cup instant nonfat milk powder or dry buttermilk powder
 1 cup plus 2 tablespoons vegetable shortening
 1/2 teaspoon baking soda
 In a large bowl, combine flour, baking powder, salt, cream of tartar,
 baking soda and milk powder or buttermilk powder. Stir with a wire whisk
 to blend. Use a pastry blender, a heavy-duty mixer with a bowl cover or
 your fingers to blend in shortening until evenly distributed Spoon into
 an 8-cup container with a tight-fitting lid. Seal container. Label with
 date and contents. Store in a cool dry place. Use within 10 to 12 weeks
 Makes about 7 cups QUICK MIX.
 ==
 Light & Tender Biscuits
 The convenience of mixes is apparent when biscuits are this easy to
 make.
 1-1/2 cups QUICK MIX
 1/3 cup milk or water
 In a medium bowl, combine QUICK MIX and milk or water, Stir with a fork
 to blend. Let dough rest 5 minutes. Preheat oven to 450'F (230'C). on a
 lightly floured board, knead dough about 15 times. Roll out 1/2 inch
 thick. Cut with a biscuit cutter or top of a large thin drinking glass.
 Place cut biscuits about 2 inches apart on an ungreased baking sheet.
 Bake 10 to 12 minutes in preheated oven until golden brown. Makes 6
 large biscuits.
 Variation
 Apple Cobbler: Place 2 cups sliced apples in a 6 1/2 inch square baking
 pan. Sprinkle with 1 tablespoon lemon juice. Combine 3 tablespoons sugar
 and 1/2 teaspoon cinnamon. Sprinkle over apples. Stir 2 tablespoons
 sugar into QUICK MIX. Prepare Light & Tender Biscuit dough as directed
 above. Drop dough by spoonfuls over fruit, Bake at 325'F (165'C) 35 to
 40 minutes until dough is browned and fruit is tender. Makes 2 to 4
 servings.
 ==
 Fruit Muffins
 Substitute chopped apple or fresh blueberries for the raisins or dates.
 1 egg, beaten
 1/2 cup milk or water
 2 tablespoons sugar
 1 1/4 cups QUICK MIX
 1/2 cup raisins or dates
 1/2 cup chopped nuts
 Preheat oven to 425'F (220'C). Generously grease 6 large muffin cups. On
 a small bowl, combine egg and milk or water. In a second small bowl,
 stir sugar into QUICK MIX. Add egg mixture all at once, stirring until
 just moistened. Stir in raisins or dates and nuts. Fill each prepared
 muffin cup 2/3 full with batter. Bake 15 to 20 minutes in preheated oven
 until golden brown and a wooden pick inserted in center comes out dry.
 Makes 6 large muffins.
 ==
 Quick Pancakes
 1 egg, beaten
 3/4 cup milk ar water
 1 1/4 cups QUICK MIX
 1 1/2 tsp. sugar
 In a small bowl, combine egg and milk or water in another small bowl,
 combine QUICK MIX and sugar. Add egg mixture all at once, stirring with
 a wire whisk to blend Let stand 3 to 5 minutes. Preheat griddle
 according to manufacturer's directions. Lightly oil hot griddle. Pour
 about l/3 cup batter onto hot griddle to make 1 pancake. Cook until edge
 becomes dry and bubbles form. Turn with a wide spatula. Cook 35 to 45
 seconds until browned. Repeat with remaining batter. Makes about six 4
 inch pancakes.