I use this baking mix recipe as a basis for so many other recipes. It is just like Bisquick, only better! Though it lasts for six weeks, I go through it pretty quick because I have so many great recipes. It's one of the main ways I use up my wheat and POWDERED MILK purchased from the Cannery. That is why I call it a rotation recipe because this recipe helps to use up my old food storage which I replenish on a regular basis.
|"All grain is good for the food of man...Nevertheless, wheat for man." Doctrine and Covenants 89:16-17|
Wheat Quick Baking Mix
8 cups all-purpose flour
2 cups whole wheat flour
1/2 cup non-instant powdered milk
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups Crisco shortening (or butter-flavored Crisco)
Combine dry ingredients; mix well. Cut in shortening with pastry blender until mixture resembles coarse meal. Store in an airtight container at room temperature. (Mix may be stored up to 6 weeks). Package for gift giving and present with the following recipes. Yield: 15 cups.
Wheat Quick Biscuits
1 egg, beaten
1 cup water or milk
2 cups Wheat Quick Mix
Combine egg and water in a mixing bowl; mix well. Add Wheat Quick Mix; stir just until moistened. For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges are brown. Serve with syrup. Yield: Eight 4-inch pancakes.
See these fabulous Quick Mix Recipes!Wheat Quick Christmas Coffee Cake
Wheat Quick Sausage Balls
Wheat Quick Pancakes
Perfect, Easy Biscuits (7 Up Biscuits)
|How I store my Wheat Baking Mix in the fridge.|