Master Mix Recipes
THE MASTER MIX (HOMEMADE BISQUICK SUBSTITUTE)
This recipe is in response to a discussion on the boards about Bisquick. Bisquick is apparently not available in the country where the originator of the thread lives. I prefer to use this in recipes that call for 'Bisquick' rather than purchase it, myself. If stored in the freezer, this will keep for several months. I hope you find this as handy as I do, since I could never keep 'Bisquick' on hand before. If I recall correctly, I think this came from one of my Make a Mix Cookery cookbooks.
Provided by Cindy Lynn
Categories Quick Breads
Time 23m
Yield 10-12 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
- Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
- Place the mix in a covered glass or plastic container and keep in a cool, dry place.
- In warm weather the MIX should be refrigerated.
- Use within a month.
- To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.
MY MASTER MIX
This is Purdue's Master Mix, enriched with whole dried milk. Use 5 lbs. of flour and 2 pounds of shortening - no need to use measuring cups! Substitute whole wheat (pastry) flour for up to half of the all-purpose flour, if desired.
Provided by Lise in Indiana
Categories Breads
Time 10m
Yield 29 cups
Number Of Ingredients 7
Steps:
- Measure/weigh all ingredients accurately.
- Stir the flour, dry milk, salt,baking powder, cream of tartar and sugar together until well blended.
- Cut in the shortening with a pastry blender or rub your hands until it is evenly distributed and the mixture resembles coarse meal.
- Makes about 29 cups of mix.
- Store this mix in an air tight container such as glass jars, or in plastic or metal containers.
- Be careful not to pack the mix. Tighten the lids and store at room temperature in a dark place.
- Label and date the container. This mix keeps 4 weeks at room temperatures.
- Freeze for longer storage - up to a year.
Nutrition Facts : Calories 635.7, Fat 32.1, SaturatedFat 10.1, Cholesterol 10.7, Sodium 1258.6, Carbohydrate 75.3, Fiber 2.3, Sugar 7.9, Protein 11.8
MASTER MIX FOR BISCUITS
Make and share this Master Mix for Biscuits recipe from Food.com.
Provided by Northern_Reflectionz
Categories Scones
Time 10m
Yield 18 cups
Number Of Ingredients 7
Steps:
- Stir dry ingredients.
- Cut in shortening until mixture resembles cornmeal.
- Measure 3 cups into each freezer bag.
- Freeze.
- To make up biscuits:.
- 3 cups basic mix.
- 3/4 cup cold water.
- Blend well. Knead 10 strokes. Cut into biscuits and bake 450 10 minites.
MASTER MIX ( BISCUITS OR PANCAKES )
Make and share this Master Mix ( Biscuits or Pancakes ) recipe from Food.com.
Provided by gran9879
Categories Breakfast
Time 25m
Yield 9 biscuits per cup
Number Of Ingredients 6
Steps:
- Sift dry ingredients together THREE times.
- Cut in the shortening until the consistency of corn meal.
- Store in covered container at room temperature.
- For Biscuits: for each 1 cup of mix, add 1/4 cup milk, pat out on a floured board and cut.
- Bake 10 minutes at 400.
- For Pancakes: for each 3 cups mix, add 1 egg and 1 1/2 cup milk.
- Stir only until moistened.
- Bake on hot griddle.
- These are extremely thick and"meaty".
MASTER BAKING MIX
Makes 4 lbs. you can store for later use. Make corn bread, pancakes or waffles, biscuits, coffee cake or muffins. For these recipes, search for "Master Baking Mix: Corn Bread Recipe" or "Master Baking Mix: Pancakes or Waffles Recipe," etc. NOTE: You can easily double the recipe if you like.
Provided by Heffermama
Categories Breads
Time 20m
Yield 4 pounds
Number Of Ingredients 9
Steps:
- Sift flour, baking powder, salt, cream of tartar and sugar together 3 times.
- Cut vegetable shortening in (to the consistency of cornmeal).
- Stir in dry milk powder.
- OPTION: Add 1 cup untoasted wheat germ.
- Store in covered container at room temperature. To measure baking mix, pile lightly into a cup and level off with a flat edge.
Nutrition Facts : Calories 2520.6, Fat 130.5, SaturatedFat 41.9, Cholesterol 62.1, Sodium 4501.2, Carbohydrate 283.6, Fiber 18.3, Sugar 38.1, Protein 64.4
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