- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 139.9
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 327.3 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 2.3 g
- Protein: 3.6 g
Homemade Multi-Purpose Baking MixSubmitted by: FRANKJAK
View the original recipe for 1/2 Batch Homemade Multi-Purpose Baking Mix (by FRANKJAK)
IntroductionThis Homemade Baking Mix incorporates whole-wheat flour and costs about the same per serving as the national brand. This Homemade Baking Mix incorporates whole-wheat flour and costs about the same per serving as the national brand.
4 1/4 cups white whole-wheat flour or whole-wheat flour (see Note)
3/4 Tbl baking powder
1/2 teaspoons salt
1/4 teaspoon cream of tartar
1 cups vegetable shortening stick (2 sticks)
Note: White whole-wheat flour and regular whole-wheat flour are nutritionally comparable: Both contain additional protein and fiber that comes from the bran and the germ of the wheat kernel. White whole-wheat flour is made from a variety of wheat that's lighter in color and milder in flavor than regular whole-wheat flour. The two can be used interchangeably. Use regular whole-wheat flour if you prefer a heartier, nuttier flavor and slightly denser texture.
Use this homemade whole-wheat baking mix as you would the name-brand biscuit/pancake mix. However, it should be stored in the refrigerator (whole-wheat flour can spoil).
To make pancake batter: Stir together 2 cups baking mix with 1 cup milk and 2 large eggs.
To make biscuits: Stir together 2 1/4 cups baking mix and 2/3 cup milk; knead the mixture together. Drop spoonfuls on a baking sheet and bake in a preheated 450 degree oven for 10 minutes, until tops are golden.
To make 2 scones, 1/2 c mix. 1/4 cup milk. Handful of raisins. 1 tsp sweetner. Bake 11 minutes at 450' in toaster/oven.
Transfer the baking mix to a large plastic container or gallon-size zip-top plastic bag. Store the baking mix in the refrigerator for up to 6 months.
Serving Size: 6 cups, about 18 servings