Basic Baking Mix

Submitted by Diana Adcock

"Just a quick baking mix recipe for pourable crusts, biscuits, pancakes....."

 

• Ready In: 10mins
• Ingredients: 6
• Yields: 4 cups

ingredients

• 2 1⁄4 cups flour
• 1⁄3 cup nonfat dry milk powder
• 1 tablespoon sugar
• 1 tablespoon double-acting baking powder
• 1 teaspoon salt
• 6 tablespoons vegetable shortening

directions

1. In a food processor or large mixing bowl combine all the dry ingredients.
2. Pulse to mix the ingredients or turn your mixer on low to mix well, 1 T at a time add the shortening-mixing well after each addition.
3. This will keep for 6 weeks in your fridge, 4 weeks on the shelf.
4. To make a pourable crust combine 2/3 cups baking mix with 2 eggs and 1 cup of milk.
5. Mix well.
6. For biscuits, muffins or pancakes follow the directions in recipe#16813.

Reviews

[MissChiChi]

This recipe works well for biscuits, but my only problem is the yield is very wrong. Another reviewer mentioned this as well. I expected 4 cups for another recipe, but when that didn't turn out well I came back and did the math, and the true yield on this is only 3 cups, not 4. It works well if you measure it out as you need it, but I should have double-checked beforehand.

 

[afblondie]

I have used this type of recipe for over 30 yrs. Bisquick has gotten to expensive (not that I ever used it much) & this is the same thing. It"s so easy to make and store, not to mention how versatile it is. When I make it I do a double batch. Then I have it for pancakes, biscuits, dumplings & anything that calls for baking mix. It's a time & money saver!

 

[enigma535]

I needed some Jiffy Baking Mix for Sausage Breakfast Cookies (#103611) and made this up, worked great. Thanks for the save!!

 

[Marg (CaymanDesigns)]

Thanks, DiB's, you saved me a trip to the store! I was making Recipe #102924 when I realized I hadn't noticed it called for baking mix. I quickly made a half batch of this recipe and it worked fine. I did think the baking powder taste was rather strong but that could have been due to the components of the other recipe. The yield states 4 cups but a half batch only gave me 1 1/2 cups, so keep that in mind as you prepare it for use in other recipes.

 

[Heather Sullivan]

I substituted unsalted butter for the shortening due to personal preference and it still worked perfectly for Monte Cristo Delights by ~Bekah~ (#65548)