I like to keep a jar of this mix on hand for making biscuits or for recipes that call for commercial baking mix. I do like the biscuits this mix makes but not the pancakes. The biscuits are a drop biscuit, not the traditional roll out and cut type. So don’t expect them to look fancy and tall. But they are a good, everyday, quick biscuit, if that’s what you are looking for. The pancakes? I’m not sure why I don’t like them. Maybe it’s because the butter is cut in instead of melted? We love these too much, anyway.
Recipe adapted from Simply in Season, page 326
2.5 cups (10 5/8 oz) whole wheat pastry flour
2.5 cups (12.5 oz) all-purpose flour
3 T (18 g) ground flax
3 T baking powder
2 T sugar
2 t salt
3/4 t cream of tartar
7 T (3.5 oz) butter, on the cold side of softened
1 cup (2.5 oz) dry milk powder
Combine flours, flax, baking powder, sugar, salt and cream of tartar. Cut in the butter with a fork or pastry cutter until the mixture resembles cornmeal. Gently stir in the milk powder.
Store in your messy freezer next to pie crumbs, sunflower seeds, pesto, and ground flax.
Yield: about 7 cups
Biscuits
Combine 1 1/2 cups baking mix with 1/2 cup milk. Drop by tablespoons onto ungreased cookie sheet and bake in a preheated 425 oven for 9 or 10 minutes. This makes 6 or 7 – 2.5 inch biscuits.
Pancakes
Beat together 1 egg and 1 cup of milk. Add 1 1/2 cups baking mix and stir until smooth. Fry on a hot, greased pan. Makes about 10 pancakes.
I’ll have to try this! I have a go-to fake bisquick mix that I LOVE for pancakes. I’ll have to post it next time I whip up a new batch so you can try it.
That’d be great!
Love your freezer- mine is so bad right now stuff falls out when the door opens. We must have too much food.
-Amber
We definitely have too much food!
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