Ruth Haffly wrote to Dave Drum <=-

You showed me yours.

I'm going to send a copy of my all purpose (imitation Bisquick) recipe
at the end of this message. It's from "Whole Foods for the Whole
Family" put out by La Leche League, International. The recipe can be
used for anything from biscuits to pancakes to coffee cake and more, depending on what tweaks you make to it. A cannister of it stays in my fridge, gets a lot of use, especially in the cooler months.

8<----- CHOP ----->B

LLI Baking Mix

8 cups flour--I use all whole wheat, about 5 cups of high gluten, 3
cups of pastry. Other flours may be used, just remember what you're
using when you want to make something like coffee cake. Rye flour
wouldn't be the best sub there. (G)

5 TBSP baking powder
1 TBSP salt
1-2 cupsdry milk powder--I buy the boxes of quart mix packets; one
packet has about 1 1/3 cups of milk powder in it.
1 1/2 cups oil, butter or fat

Mix all dry ingredients in a large bowl. Cut in oil or butter with
fingers (or a pastry cutter) until mixture makes fine crumbs. Store in
a tightly covered container in the refrigerator, a scoop inside the container is helpful (G). Makes 11 cups, may be doubled.

Here's mine. I don't do the dry milk. And I don't usually add the fats
until ready to make biscuits or whatever. The recipe may be made in as
many multiples as you can lift. But, I'm a single guy so I don't do
huge quantities.

One of my favourite biscuits from this is to add a couple of TB fresh
coarsely ground black pepper and make buttermilk-black pepper biscuits
for biscuits and gravy. Or for bacon, egg and cheese biscuits.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Baking Mix
Categories: Five, Breads
Yield: 6 cups

6 c All-purpose flour
3 tb Baking powder
1 tb Salt
1 c Lard or Crisco

Sift flour, baking powder, and salt at least three times
into a large bowl.

If not using immediately store in a ZipLoc bag or air
tight Tupperware conatiner.

When ready to use

Cut in lard/Crisco with either knives, pastry cutter or
just mash with a fork until mixture resembles fine crumbs.

You can store this readt-to-use mixture in an airtight
container in the ice box for up to four months.

Uncle Dirty Dave's Kitchen

MMMMM

... Skip the big box stores and avoid dehydration and mental breakdowns.

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Hi Dave,

I'm going to send a copy of my all purpose (imitation Bisquick) recipe
at the end of this message. It's from "Whole Foods for the Whole
Family" put out by La Leche League, International. The recipe can be
used for anything from biscuits to pancakes to coffee cake and more, depending on what tweaks you make to it. A cannister of it stays in my fridge, gets a lot of use, especially in the cooler months.

LLI Baking Mix

8 cups flour--I use all whole wheat, about 5 cups of high gluten, 3
cups of pastry. Other flours may be used, just remember what you're
using when you want to make something like coffee cake. Rye flour
wouldn't be the best sub there. (G)

5 TBSP baking powder
1 TBSP salt
1-2 cups dry milk powder--I buy the boxes of quart mix packets; one
packet has about 1 1/3 cups of milk powder in it.
1 1/2 cups oil, butter or fat

Mix all dry ingredients in a large bowl. Cut in oil or butter with
fingers (or a pastry cutter) until mixture makes fine crumbs. Store in
a tightly covered container in the refrigerator, a scoop inside the container is helpful (G). Makes 11 cups, may be doubled.

Here's mine. I don't do the dry milk. And I don't usually add the fats until ready to make biscuits or whatever. The recipe may be made in as many multiples as you can lift. But, I'm a single guy so I don't do
huge quantities.

The milk is optional but I've always put it in--adds a bit or protein.
This isn't a huge batch and it can be cut in half if desired but I use
it often enough that the full batch works well, even for our household
of 2.

One of my favourite biscuits from this is to add a couple of TB fresh coarsely ground black pepper and make buttermilk-black pepper biscuits
for biscuits and gravy. Or for bacon, egg and cheese biscuits.

That sounds good--with country ham for the filling? Might consider
giving that a try.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Move along, folks...nothing to see...just an off-topic message.

--- PPoint 3.01
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