That's a thought, Pamela, thanks much. Maybe the addition of a bit
more milk and an egg could do the trick. Egg is a good sticker
togetherer, isn't it? :) :) :) It's worth a try, anyway. It's nice to
have a basic mix around that can be used for a couple different
things so you don't have to drag everything down from the pantry
every time, but just add a few little things.
Karen
At 10:20 AM 9/1/2020, you wrote:
I would add about a cup of milk into this basic mix, maybe increase the
shortning to 1-1/2 cups. For some purposes I might also add an egg to the
batter. Good luck.
Pamela Fairchild
<pamelafairch...@comcast.net>
-----Original Message-----
From: Cookinginthedark 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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