Homemade Biscuit Mix
This healthy version of our favorite baking mix comes in handy for all kinds of delicious baked goods like biscuits, muffins, and pancakes. I make it up ahead of time and refrigerate it until we need it. It works great in the Chicken Pot Pie recipe that I am going to post next. Since I make anywhere from six to ten pot pies at a time, I like to have this part ready to use on cooking day.
Whole Wheat Biscuit Mix
2 1/2 pounds whole wheat flour, (Use soft wheat if you are grinding your own wheat)
1 1/4 cups dry milk powder
1/4 cup and 2 tablespoons double acting baking powder
1 1/2 tablespoons salt
1/4 cup sugar
1 pound vegetable shortening (I use either coconut oil or olive oil- about 1 ½ cups added a little at a time until it’s the right consistency)
Sift dry ingredients together.
Cut in the shortening or oil until the mix looks like cornmeal
Store in the refrigerator.
Use the master mix in your favorite recipes that call for baking mix.
Biscuits: 3 cups mix, 3/4 cup water, blend for a few strokes, pat out, cut and bake for 10 min at 450.
Pancakes & waffles: 3 cups mix, 1 egg, 1 1/2 cups water, blend and cook.
Gluten Free Biscuit Mix
8 cups of your favorite gluten free flour blend
1/3 cup baking powder
4 teaspoons salt
¼ cup sugar (add up to ½ cup)
2 cups powdered milk
2 cups butter or healthy shortening alternative (I used 1 cup expeller pressed coconut oil and 1 cup butter)
Mix the dry ingredients together well.
Cut in the shortening until it resembles cornmeal.
Store it in an airtight container in the refrigerator or freezer until needed.
To Make Biscuits: Add to 1 1/4 cup mix, 1 egg beaten with 1/4 cup water. For egg free biscuits: Add 1 cup mix with 1/4 cup of water. Handle gently, roll out on floured surface.
Bake at 400 for 12-15 minutes.