Baking Mix (Biscuits, Pancakes, etc)

Here is another one of the mixes I came up with recently through trying different recipes and incorporating ones that I already use and love. As I already wrote previously, I have been looking for more mixes that are homemade because they are great for saving time, but they also save money and allow me to control more what our family eats. It is hard to find mixes that are part wheat flour and do not use partially hydrogenated oils.

This mix can be used in place of any baking mix in recipes, as well as to make biscuits or make into pancakes (although I have a buttermilk pancake mix I previously posted that I prefer). I also used palm shortening since it is naturally solid and does not turn rancid at room temperature. I had to order palm shortening online (I bought from Tropical Traditions) since it is not always readily available in many grocery stores in the U.S.

Makes about 9 batches of biscuits or pancakes
Ingredients:

• 10 cups flour total (may divide into different types of flour but is best if not using more than 1/2 whole wheat flour)- I used 6 cups white flour, 2 cups whole wheat pastry flour and 2 cups white whole wheat flour
• 1/2 cup baking powder
• 2 Tbsp cream of tartar
• 1 Tbsp + 2 tsp salt
• 5 Tbsp sugar
• 2 cups shortening or butter
• 2 cups dry milk powder

Directions:

• In a very large bowl or clean bucket/dishpan, mix all the dry ingredients together except the dry milk. 
• Cut in the shortening or butter until it is mixed throughout the dry ingredients and is about pea-sized
• Stir in the dry milk and mix together well.
• Store in a cool dry place in a 1 gallon sized container. If using butter, you should keep it in the freezer or at least the refrigerator.

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To Make Biscuits:

• Preheat oven to 425 degrees F.
• Mix together 1 1/2 cups of baking mix with 1/2 cup milk in a medium bowl. (Add it gradually and use a little less if you want to make the dough drier so it can be rolled/cut out).
• Drop by rounded spoonfuls onto an ungreased baking sheet and bake in preheated oven for 8-10 minutes or just until the tops are golden brown.
• Remove to a cooling rack.

To Make Pancakes:

• In a medium bowl, beat together 1 egg, 1 cup of milk and 1 tsp vanilla.
• Add in 1 1/2 cup of baking mix and stir just until moistened being careful not to overmix.
• Fry on a greased, hot frying pan or griddle.

Adapted from Baking Mix recipe in Simply In Season, 2009

Buttermilk Pancake Mix

I love buttermilk pancakes but do not always have buttermilk on hand to use. Sometimes I make soured milk to use, but it takes a little time and forethought. On the SACO Buttermilk Powder container, there is a recipe for Buttermilk Pancakes that we use and really enjoy. I have adapted it and made it into a bulk mix that can be made up and save some time when you are making pancakes. I was able to find buttermilk powder in a 10 pound package much cheaper at one of the local country stores, and I store the extra in the freezer. If you have any stores near you that sell bulk foods, they are probably able to order the buttermilk powder for you at a much cheaper price than the name brands available online or in the stores.

*Note: the label in the picture has been changed since I took the picture and should not be followed for this recipe since I adjusted ingredients in the meantime.

Bulk Recipe Ingredients:

• 10 cups all purpose flour (or up to 5 cups whole wheat pastry flour or white whole wheat flour; may also use 4 cups all purpose flour, 3 cups cake flour and 3 cups whole wheat flour)
• 1 cup powdered milk
• 2 1/2 cups powdered buttermilk powder
• 2/3 cup sugar
• 3 Tbsp + 1 tsp baking powder
• 1 Tbsp + 2 tsp baking soda
• 2 1/2 tsp salt

Bulk Directions:

• In a large mixing bowl, combine/sift together the ingredients, being sure to mix everything together very well.
• Store in a cool place in a well-sealed gallon container.

Below are the instructions that you can print out on a large label and affix to the side of your container. This way you always have the instructions when you are ready to make pancakes. You may need to copy/paste and adjust according to the size of your labels.

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                            Buttermilk Pancake Mix

To Make Pancakes:    Makes about 10 pancakes (4 inch) 

• 1 1/2 cups pancake mix
• 1 egg
• 1 tsp vanilla extract
• 3/4 - 1 cup water (depending on how thick you like your pancakes)
• 2-4 Tbsp oil or melted butter

Directions:

• Measure 1 1/2 cups of pancake mix into a medium mixing bowl. 
• In a smaller bowl, mix together egg, vanilla, water and oil.
• Add liquids into the dry ingredients and stir just until moistened/combined, being careful to not over-mix.
• Heat skillet or griddle on medium high heat. 
• Drop 2-3 Tbsp of batter into greased skillet/griddle and cook until bubbles appear around the top of the pancakes. 
• Flip over and cook for another 2-3 minutes or until other side is golden brown.

Optional add-ins:  1/4 cup applesauce or grated apples or other finely chopped fruit, 1/4 cup coconut or chopped nuts. If using chocolate or other flavored baking chips or berries, toss first in a couple Tbsp of flour to keep them from falling to the bottom of the bowl. 

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Mop It Up Monday 51

Homemade Cornbread Mix

Sometimes I  am a lazy cook. I am not very good at planning ahead meals, although I am trying to work on this. I enjoy cornbread but find that I do not make it very often because it seems like too much work to mix up the batter and get it in the oven while I am making the rest of the supper, which is often being done at the last minute. So, not that I enjoy baring my faults with the world, but this is an area that has been an impetus for me to look for shortcuts without always going to a box (although I do that with cakes and brownies at times). I have come across a lot of bulk mixes on blogs like Chickens in the Road and Country Momma Cooks, which made me decide to get out the recipes I love and make up some of my own bulk mixes. Then when I am running short on time (which is most of the time), I can just pull out the container, add the wet ingredients and it is ready for the oven in a jiffy!

I love a lot of different cornbread recipes, but the one that really caught my taste buds was from Land-O-Lakes, called Honey Moist Cornbread. You can see the original recipe at the link attached to the title. I have not really changed the recipe much- I usually use low fat milk in place of half and half and it still comes out wonderful. If you like a VERY sweet cornbread, you might want to add a little more sugar, but try it first this way since it has a nice balance of sweetness already.

This bulk mix makes 6 recipes. The following is the information I put into a label to put on the outside of the container so I would not have to get out my recipe every time I make some.

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Cornbread Mix

9 servings

In a large bowl, mix 1 cup milk or half and half, 2 slightly beaten eggs, ¼ cup honey and ¼ cup melted butter. Stir in 2 1/3 cups of cornbread mix just until moistened.

      Pour into greased 8 or 9” pan. Bake at 350 for 18-22 minutes or until toothpick comes out clean. 

For the bulk mix recipe:

• 6 cups all purpose flour
• 6 cups yellow or white cornmeal
• 1 1/2 cups sugar
• 6 Tbsp baking powder
• 3 tsp salt
• 6 Tbsp dry milk powder (optional)

Stir all ingredients together until well blended in a LARGE bowl or clean bucket. Transfer to a seal-tight storage container.