delighted.mam
Pregnant: 2nd Trimester
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- Nov 18, 2009
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Hi all! I always make my own baking mix that I use for (American) biscuits, muffins, and scones, and occasionally as a substitute in recipes calling for "Bisquick". It's just white flour, salt, baking powder, and powdered milk.
I found an old cookbook, "Make-a-Mix Cookery," with tons of recipes using their own baking mix. Their recipe:
4.25 c. flour (high altitude: 4.5 c.)
4.25 c. whole wheat flour (high altitude: 4.5 c.)
5 T. baking powder
1 T. salt
2 tsp. cream of tartar
1 tsp. baking soda
1.5 c. dry milk powder
2.25 c. vegetable shortening
My question: do you have a healthier baking mix recipe, or could you help me adjust either mine or the cookbooks, in a way that would be more wholesome but also would work for biscuits, muffins, scones, sweet breads, breadsticks, and other baked goods? I notice theirs has fat (shortening) whereas mine doesn't, so I wonder if that would be necessary to use their other recipes?
I found an old cookbook, "Make-a-Mix Cookery," with tons of recipes using their own baking mix. Their recipe:
4.25 c. flour (high altitude: 4.5 c.)
4.25 c. whole wheat flour (high altitude: 4.5 c.)
5 T. baking powder
1 T. salt
2 tsp. cream of tartar
1 tsp. baking soda
1.5 c. dry milk powder
2.25 c. vegetable shortening
My question: do you have a healthier baking mix recipe, or could you help me adjust either mine or the cookbooks, in a way that would be more wholesome but also would work for biscuits, muffins, scones, sweet breads, breadsticks, and other baked goods? I notice theirs has fat (shortening) whereas mine doesn't, so I wonder if that would be necessary to use their other recipes?
