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I have made this mix with all unbleached white flour and half white flour/half fresh ground white wheat. There is a noticeable difference in the texture of the two mixes. The whole wheat version produces a more robust biscuit and did not rise as well as the unbleached flour. Of course, once you use it to make biscuits and smear butter and jelly on it, it really doesn't matter which version you make!

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Wild Squirrel January 09, 2009

I've used this baking mix recipe many times in my cornbread recipe. I usually change the proportions to fit what I need and haven't had any problems at all. This is much less expensive than purchasing a biscuit mix. I don't add the yeast.

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Bisonfan January 06, 2009

A great mix to have on hand! I madet his with half whole wheat flour and half white flour. I left out the yeast. I tried the muffins and the biscuits so far and I look forward to trying the coffee cake soon! Thanks!

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* Pamela * May 11, 2007

I used this to make biscuits and it was wonderful. I cut the servings down to 1 1/2 cups (just enough to make 12 buscuits). I will be preparing the full amount soon! I didn't add any spices or anything as I felt they didn't need it! The mix comes together so easily! Thanks for posting! I

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Saturn May 29, 2006

This recipe worked perfectly. Thanks!

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graciethebaker May 31, 2005

I used this mix to make blender quiche#31342 from this site - turned out perfectly... i'm looking forward to using up the rest - i only made half a batch in case, but i doubt it will last a long time :)

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mamazee February 13, 2004
LLL Baking Mix