Baking mix–Flour
Lex Herald l0-2-08
9 C unbleached all purpose flour
1 ½ C non-fat dry milk or dried buttermilk powder
or use 3/4 C each–as you prefer
5 T double-acting baking powder
5 t salt
1 1/2c vegetable shortening
In a large bowl, comb milk, baking powder and salt. With a pastry blender or two knives cut in shortening until mixture looks like coarse cornmeal and the shortening is evenly distributed.
Store in tightly closed contained in dark, cool place.
To use:
When ready to use for scones, biscuits or toppings, combine
1/4C Water to each 1 C mix.
Biscuits. ( I would probably use all dried buttermilk powder as I like buttermilk biscuits)
Put mix in a mixing bowl and pour cold water over the surface.
With a fork, blend the two take no more than 20 seconds.
Turn the dough onto a floured surface and gently knead about 10 times. This gentle handling keeps the gluten asleep and makes tender biscuits.
Cut into biscuits or scones and bake in a preheated 425 degree oven for 20 minutes or until lightly browned.
BakeOver Topping: Shape dough into a flattened round and with a floured rolling pin or fingertips, roll it out until it’s ½ to 3/4 inches thick. Saute 4 C fruit in an ovenproof skillet with 2 T butter. Place dough atop fruit and put skillet in a preheated 425 degree oven for 20 minutes or until crust is lightly browned.
Other options:
To alter biscuits/scones, add 1/3 C grated cheese, 1 t fresh herbs or 1/3 t dried, and 1/4 C chopped bacon, etc. to 1 C mix.
Place 2 cups mix into quart jars or gallon zip-top bags. To each 2 C container, add seasonings of choice, such as 1/4 C sugar, 2 t favorite spice, ½ C dried cranberries, ½ C nuts or sunflower seeds, etc.
Bake-overs> from MaryJanesFarm
Chop or slice vegetables or fruit that you want. Saute’ them 3 to 5 minutes in an oven proof skilled and place on of her bake over mixes or “lids” on top like a pie crust. Place the skilled in the oven for 20 minutes, and when it’s done, flip the contents upside down onto a place and serve. Proportions are simple. The one skillet rule is Vegetables: 4 C vegetables, 2 T butter or oil, and quick baking mix. Fruit: 4 C fruit, 2 T butter or oil and quick baking mix. Other ideas are available at www.maryjanesfarm.org and www. kingarathurflour.com
Peach BakeOver
4 C fresh peaches, peeled and sliced
2 T butter
2 T brown sugar
In an ovenproof skillet, saute peaches in butter and brown sugar 3 to 5 minutes. Remove from heat and place baking mix dough over fruit. Place skillet in preheated 425 oven for 20 minutes.