Prep 5 mins
Cook 0 mins
This recipe is from the La Leche League International Cookbook. I always have this in the frige for whipping up fabulous biscuits. Look for recipes to use this mix by searching for "LLL Baking Mix". If your concerned about a milk allergy leave out the milk powder. Recipe may be doubled.
- 1892.72 ml flour (white, whole wheat, whole wheat pastry or Cornell Mix)
- 73.94 ml baking powder
- 14.79 ml salt
- 236.59 ml powdered milk
- 354.88 ml oil or 354.88 ml butter or 354.88 ml fat
- 118.29 ml nutritional yeast (optional)
- Mix dry ingredients.
- Cut in oil or butter with fingers to make fine crumbs.
- Store in a tightly covered container in refrigerator.
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!
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.
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!