Monday, August 17, 2009

Biscuit Mix

Think of this as a home-made version of Bisquick- use it as you would any other biscuit or pancake mix. I sometimes substitute powdered soymilk for the nonfat dry milk, when making recipes for my friend V, who is allergic to dairy. A stand blender with the flat paddle is the perfect equipment for mixing this stuff up.

4 1/4 C flour (up to half can be whole wheat)
1 1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cream of tartar
1/2 tsp baking soda
3/4 C nonfat dry milk (or substitute soy milk powder)
1 1/8 C vegetable shortening

Place the dry ingredients in the bowl of a stand blender fitted with the flat paddle attachment, and mix on low until thoroughly combined and sifted. Add the shortening gradually in large dollops, mixing between each addition, then turn the mixer up to medium until all of the shortening is cut in. No visible shortening bits should remain larger than a sesame seed, and the mixture's texture should resemble cornmeal. Store in an airtight container, and use as you would any commercial biscuit or pancake mix.

Without a stand blender: sift the dry ingredients together and combine them thoroughly, then cut in the shortening with forks or a pastry blender until the mixture is uniform, and resembles cornmeal in texture.

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