Multi-purpose baking mix

Ruthie-Roo · ‎01-04-2015

@vabreeze, @60sgirl, et. al. -- Sorry, the delay was longer than I anticipated. This is the mix I use. I cannot take credit for creating it. I found a recipe online, but have no clue where the poster got it from. I believe they tweaked it to their liking, as I do now, and many of us do with recipes. I've found that of the different versions I've found, most seem, more or less, pretty similar in ingredients and measurements. If you don't care for this one, I'm sure you'd be able to find something else that works for you. My notes are in parentheses. Use this as you would the mix from the yellow box, or others like it. :-)

** P.S. Edited: I forgot to mention.... In the thread about cooking from scratch in the Kitchen section, I was asked for this recipe. While I initially addressed this post to 2 people, of course, it is for anyone who might enjoy the recipe (hence, the "et. al.").

Multi-purpose baking mix

6 c. all-purpose flour (I prefer unbleached a-p.)
1 c. shortening or lard (I like to use regular shortening, which I store in the fridge. Some may prefer using lard, which I've never used.)
3 tbs. baking powder
1 tbs. salt (I prefer kosher salt. I've never used table salt with this recipe, so I don't know how it would turn out.)
1/4 c. (white) sugar (Not in recipe I found, just my addition, preference. Optional, I suppose.)
1 c. nonfat dry milk powder (This may have been in the recipe I found; it works for me, and means all I need to do is add water later. You could always just use regular milk when utilizing the mix; that works fine as well.)

Whisk all dry ingredients together well. Cut in the shortening or lard until mixture looks crumbly (the shortening or lard, looking the size of peas/crumbly). Store in an air-tight container in the refrigerator. I use this frequently for easy biscuits, waffles, and pancakes. I've doubled this recipe, and simply stored it in a larger container.