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.
Yield: about 7 cups
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.
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.