I use this for dumplings, too. - Karen
Basic All-Purpose Baking Mix
6 cups all purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 1/4 cups vegetable shortening (butter-flavored or plain)
1. Combine flour, baking powder, and salt in a large bowl.
2. Cut in shortening with pastry blender until mixture resembles
coarse corn meal. Store in a container with tight-fitting lid. Will
keep for up to 2 months.
Makes about 2 quarts.
For Biscuits: Stir together 2 1/4 cups baking mix with 2/3 cup milk.
Knead 10 times on lightly floured surface, roll out and cut into
biscuits or skip the kneading and simply drop dough onto an
ungreased baking sheet. Bake at 425*F
for 10 to 12 minutes or until lightly browned. Makes about 10 biscuits.
For Pancakes: Stir together 2 cups baking mix, 1 cup milk and 2 eggs
until blended. Do not over-mix. Ladle 1/4 cupfuls onto hot greased
griddle or skillet and cook until edges are dry and top is bubbly,
turn over and cook until golden brown. Makes about 14 pancakes.
For Waffles: Stir together 2 cups baking mix, 1 1/3 cups milk, 1 egg
and 2 tablespoons vegetable oil until blended. Pour batter into
center of hot greased waffle iron and cook for 5 minutes or until
steaming stops. Makes about 12 (4-inch) waffles.
For Dumplings: Stir together 2 cups baking mix and 2/3 cup milk just
until soft dough forms. Drop by spoonfuls into boiling liquid, cover
and cook for 10 minutes without lifting the lid. Makes about 10 dumplings.
Tip: For Buttermilk Baking Mix, add 9 tablespoons dry buttermilk
powder to the basic mix.
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