Frank's Recipes! Quick Mix 2

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Quick Mix 2

Whenever a recipe calls for biscuit mix, use this versatile mix.

4 1/4 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 teaspoon cream of tartar
1/2 teaspoon baking soda
3/4 cup instant nonfat milk powder or dry buttermilk powder
1 cup plus 2 tablespoons vegetable shortening

In a large bowl, combine flour, baking powder, salt, cream of tartar, baking soda and milk powder or buttermilk powder. Stir with a wire whisk to blend. Use a pastry blender, a heavy-duty mixer with a bowl cover or your fingers to blend in shortening until evenly distributed Spoon into an 8-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 10 to 12 weeks

Makes about 7 cups QUICK MIX.

Light and Tender Biscuits

The convenience of mixes is apparent when biscuits are this easy to make.

1-1/2 cups QUICK MIX
1/3 cup milk or water

In a medium bowl, combine QUICK MIX and milk or water, Stir with a fork to blend. Let dough rest 5 minutes. Preheat oven to 450'F (230'C). on a lightly floured board, knead dough about 15 times. Roll out 1/2 inch thick. Cut with a biscuit cutter or top of a large thin drinking glass. Place cut biscuits about 2 inches apart on an ungreased baking sheet. Bake 10 to 12 minutes in preheated oven until golden brown.

Makes 6 large biscuits.

Variation
Apple Cobbler:
Place 2 cups sliced apples in a 6 1/2 inch square baking pan. Sprinkle with 1 tablespoon lemon juice. Combine 3 tablespoons sugar and 1/2 teaspoon cinnamon. Sprinkle over apples. Stir 2 tablespoons sugar into QUICK MIX. Prepare Light and Tender Biscuit dough as directed above. Drop dough by spoonfuls over fruit, Bake at 325'F (165'C) 35 to 40 minutes until dough is browned and fruit is tender.

Makes 2 to 4 servings.

Fruit Muffins

Substitute chopped apple or fresh blueberries for the raisins or dates.

1 egg, beaten
1/2 cup milk or water
2 tablespoons sugar
1 1/4 cups QUICK MIX
1/2 cup raisins or dates
1/2 cup chopped nuts

Preheat oven to 425'F (220'C). Generously grease 6 large muffin cups. On a small bowl, combine egg and milk or water. In a second small bowl, stir sugar into QUICK MIX. Add egg mixture all at once, stirring until just moistened. Stir in raisins or dates and nuts. Fill each prepared muffin cup 2/3 full with batter. Bake 15 to 20 minutes in preheated oven until golden brown and a wooden pick inserted in center comes out dry.

Makes 6 large muffins.

Quick Pancakes

1 egg, beaten
3/4 cup milk or water
1 1/4 cups QUICK MIX
1 1/2 tsp. sugar

In a small bowl, combine egg and milk or water in another small bowl, combine QUICK MIX and sugar. Add egg mixture all at once, stirring with a wire whisk to blend Let stand 3 to 5 minutes. Preheat griddle according to manufacturer's directions. Lightly oil hot griddle. Pour about l/3 cup batter onto hot griddle to make 1 pancake. Cook until edge becomes dry and bubbles form. Turn with a wide spatula. Cook 35 to 45 seconds until browned. Repeat with remaining batter.

Makes about six 4 inch pancakes.