The shortening has changed lately and does not feel the same.  This is good
for us because they had to get rid of the trans fats.  But is that possibly
why recipes come out a little differently than they did before?  

If they come out too crumbly, maybe just use a little less.  This mix
doesn't have the chemical agents for de-clumping that are in the
store-bought mixes.  
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
Marilyn Pennington via Cookinginthedark
Sent: Tuesday, September 1, 2020 10:36 AM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: Re: [CnD] Basic Biscuit Mix Recipe and a question

Yes, I do make Helen's baking powder biscuits.  They are very good and easy.

-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Tuesday, September 1, 2020 9:45 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead <hwhiteh...@cogeco.ca>
Subject: Re: [CnD] Basic Biscuit Mix Recipe and a question

Karen, I'm wondering if there's too much flour in the recipe?
Maybe the batter is too dry? Just a guess on my part. I do have a biscuit
recipe though, and even Marilyn makes them. Sorry, it doesn't include
recipes for pancakes, waffles, or dumplings, but, they turn out every time I
make them, and they do freeze well.
-----Original Message-----
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Karen Delzer via Cookinginthedark
Sent: Monday, August 31, 2020 9:11 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer <catwa...@verizon.net>
Subject: [CnD] Basic Biscuit Mix Recipe and a question

Hi gang,
Below, I've pasted the basic biscuit mix for making biscuits, dumplings,
pancakes and the like. But I have a question. While the recipe tastes much
better than Bisquick because of the lack of chemical taste, my biscuits just
fall apart when I try to butter them. I know that many homemade biscuits
come out great and can be sliced open to butter or whatever. I'm wondering
if some of you more seasoned cooks, (no pun intended), can look at this
recipe and tell me what I can change to make the biscuits come out better.
Any help would be appreciated!
  (Please see below).
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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