Thursday, January 21, 2016

Copycat Baking Quick Mix

Y'all, do you use Bisquick, Pioneer, Jiffy or a store brand quick baking mix? I do.  I actually like the quick mixes because the quick mix offers the busy cook  a time savings for recipe versatility. The caveat is they are kind of pricey, depending on brand and size, with prices ranging anywhere from $3.99-$7.00 a package.  The truth of the matter is, most people already have the ingredients on hand, and can make up their own quick mix.

Ingredient list
10 cups of AP unbleached flour
1 cup of powdered non-fat milk
3/4 cup powdered buttermilk
1/2 cup granulated sugar
1/4 cup double acting aluminum free baking powder
1 tablespoon salt
1 1/2 teaspoon baking soda

I combined all ingredients in the bowl of my kitchen aid stand mixer and stirred for 10 minutes using the wire whisk attachment. The contents were transferred to a plastic cereal container (with pour spout), labelled and stored in the fridge.

I  did not add in the shortening. I will cut in what I need (or add oil per the specifics of the recipe) when I pull from the mix. Commercial mixes have a host of preservatives and shelf storage stabilizers.; whereas, mine is limited. I would rather err on the side of caution in terms of potential microbial content

++Note, the volume of liquid, temperatures and times noted are what work in my environment, altitude and oven. Some adjustments/ modifications may be necessary for your use++

Heat oven to 425°F
Combine 2 & 1/2 cups baking mix with 1/2 cup shortening cut in until it resembles course crumbs. Begin adding 2/3 -3/4 cup warm water (or milk). The amount of liquid depends if your house is humid or not. I have found on cool, dry days I need more liquid; on warm, humid days I need less.  Stir until a soft dough ball forms. Dough will be slightly tacky but pliable. On lightly floured surface, knead dough about 6 times and roll to 1/3 to 1/2 inch thickness. Cut using a flour dipped cutter. Bake 10-12 minutes until golden brown.

Heat oiled griddle to 350°F
Combine 2 cups baking mix, 1 cup water (or milk)*, 2 tablespoons melted butter, 1 egg (or equivalent egg substitute), 1/2 teaspoon cinnamon and 1 teaspoon vanilla. Combine all ingredients until incorporated. Batter may be lumpy.  Pour batter as 1/4 -1/3 cup dollops on a hot, oiled griddle,. Let the pancakes cook undisturbed, until the edges are dry and air bubbles form in the batter. Flip and cook until golden brown.

*For thinner pancakes increase the total liquid by 1/2 cup
**Waffles increase eggs to 2, use 3 tablespoons oil instead of butter and 1 & 1/2 cups milk

Apple Butter Streusel Coffee Cake
Heat oven to 350°
Combine 2 cups mix, 2 tablespoons granulated sugar, 1 egg, 2/3 cup milk, 2 tablespoons oil or 1/3 cup applesauce, and 1 teaspoon apple pie spice. Blend until well incorporated. Pour into a greased 8 or 9 inch pan. Dollop 2/4 cup apple butter over batter, then gently use a knife to swirl in apple butter. Streusel--In a separate bowl combine 1/4 cup brown sugar, 1 tablespoon baking mix, 1/2 teaspoon cinnamon or apple pie spice, 1/2 cup chopped walnuts and 1 teaspoon melted butter until crumbly. Sprinkle over top of batter in pan.  Bake 25-28 minutes (a toothpick inserted will be free of batter), the cake will have puffed and it is golden brown. Mix 1/2 cup powdered sugar with 2-3 tablespoons of milk, mix until uniform. Transfer icing to a plastic baggie, snip a small edge of the corner and pipe icing drizzle over a slightly warm coffee cake (The icing should hold it's shape when piped, if it doesn't the coffee cake is still too warm)

Honey Butter Cornbread
Heat oven to 350°F
1 & 1/2 cup baking mix, 1 & 1/2  cup cornmeal, 1/4 cup honey, 2 eggs (beaten), 1 & 1/4 cup water (or milk), and 2 tablespoons + 1 teaspoon melted butter. Combine all ingredients until well blended. Batter may be lumpy. It will definitely be thick and somewhat sticky because of the honey. Pour into a well sprayed 8 or 9 inch pan. Bake for 30-35 minutes, until an inserted toothpick comes out clean.

There are so many other uses for the baking mix. As a coating/ breading, scones, shortcakes, pierogi dough, a quick pizza crust, sweet or savory quick breads, fritters, and brownies--YES-brownies! You are limited only by your imagination.

What are some of your go to quick mix recipes?

1 comment:

  1. Before I found out I was allergic to wheat, I used to make up a mix that used butter---oh yum!! I stored it in the freezer, which worked out pretty good. I don't know how well shortening would work if you freeze it, but that might be an option to try if you want to save a step later on.
    Hope your winter is going well.


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