Baking Mix by Lynette Rohrer Shirk
This is nice to have on hand for making quick biscuits, shortcakes, or cobblers. You may substitute non-trans-fat shortening for the butter. It's like making your own standard mix with the addition of healthful, high-fiber whole-wheat flour.
Serves 12
Serving Size 1 cup
Calories: 648.01
Protein: 14.50 grams
Carbohydrates: 78.47 grams
Fiber: 5.36 grams
Fat: 31.94 grams
6 cups all-purpose flour
3 cups whole-wheat flour
⅓ cup baking powder
1 tablespoon salt
2 tablespoons sugar
½ cup nonfat dry milk
2 cups cold unsalted butter
Combine flours, baking powder, salt, sugar, and nonfat dry milk in a mixing bowl.
Cut butter into small pieces and add to dry ingredients. Mix butter into dry ingredients with a pastry cutter, your fingers, or an electric mixer until mixture reaches the texture of cornmeal.
Store in the freezer or refrigerator in an airtight container.
Be sure to keep your baking mix in the refrigerator. If you are going to leave it unrefrigerated, leave the butter out until you are going to use it. To make biscuits or shortcakes, mix 3 cups baking mix with ⅔ cup whole milk, heavy cream, or buttermilk. Knead 10 times on a floured surface, roll to ¾″ thickness, cut into rounds, and bake 12–15 minutes at 400°F.
