Sunday, February 5, 2012

All-Purpose Quick Mix

This is my everyday go to mix for biscuits, shortcake, coffee cake, scones and even a delicious self crusting quiche.  You can use this mix in any recipe calling for biscuit mix.

All-Purpose Quick Mix

5 lb. bag flour (20 Cups)
4 C. nonfat dry milk powder or buttermilk powder
3/4 C. baking powder
2 Tbsp. salt
1 Tbsp. cream of tartar
5 C. vegetable shortening

In a large bowl, sift together the dry ingredients.  With Pastry blender (or your hands) cut in shortening until mixture resembles cornmeal in texture.  Store in airtight container.

~Use 1/2 whole wheat flour, if desired.
~Cut recipe in 1/2 for smaller households.


3 C. All-purpose quick mix
3/4 C. milk or water

Stir together until blended.  Drop dough by spoonfuls onto baking sheet.  Bake in 450 degree oven for 10-12 minutes or until golden brown.

~Add 1/3 C. shredded cheese and chopped herbs to dough for a cheesy herb biscuit


Follow above biscuit recipe adding 2 Tbsp. sugar to dough.  Sprinkle tops of dough with sugar.
Biscuits and Shortcakes

Coffee Cake

3 C. All-purpose quick mix
1/3 C. sugar
1 egg
1 C. milk or water
1 tsp. vanilla extract

1/2 C. flour
1/2 C. packed brown sugar
1 tsp. cinnamon
1/4 C. butter or margarine

Preheat oven to 350 degree.  Spray an 8" pan with cooking spray.  Combine quick mix and sugar in medium bowl.  Mix egg, milk and vanilla.  Add to dry ingredients and stir to combine.   Prepare filling by mixing flour, brown sugar and cinnamon.  Cut in butter till mixture is crumbly. 
Spread half of the cake batter in bottom of pan.  Sprinkle filling over batter.  Top with remaining batter.  Bake 40-50 minutes until toothpick comes out clean.

~This is great for a weekend or company brunch.  Serve with fresh fruit and sausage or bacon.
Coffee Cake

Self-Crusting Quiche
~I love this for a lazy weekend breakfast or a busy weeknight!

3 eggs
1/3 C. all-purpose quick mix
1 1/2 C. milk
1 tsp. minced dried onion (or 1/2 tsp. onion salt)
salt and pepper to taste
1/2-1 tsp. herbs of your choice (parsley, thyme, oregano)
1 C. shredded cheese of choice ( I love swiss or cheddar)
1 C. finely chopped meat, crumbled bacon, sausage or cooked veggies (little bits of leftovers make a great filling!)

Preheat oven to 325 degrees.  Coat a 9" pie plate with cooking spray.  Layer meat and cheese in bottom of pan.

Combine rest of ingredients in blender and mix about 1 minute.  Pour over cheese and meat.  Bake 30-40 minutes until toothpick comes out clean.  Serve warm or cold.
Self-Crusting Quiche

Griddle Scones

~These tender scones are a favorite in our house.  Top with lemon curd, fresh whipped cream or your favorite preserve
~These are great for camping
3 1/2 Cups All-purpose quick mix
2 eggs (room temp).
2 Tbsp. honey
1/2 C. milk, cream or whipping cream

Place all-purpose quick mix in a bowl.  Mix eggs, honey  and milk in separate bowl.  Stir into mix with a fork just until blended (do not overmix!).  Turn dough onto floured surface.  Using 1/3 of the dough at a time, pat or press mixture into a circle about 1/2" thick.  Cut each circle into 4 or 6 wedges. 
Preheat a pan on med.-low heat.  Gently place the wedges on griddle.  Cook until bottoms are lightly browned and the scones rise slightly (be careful not to burn).  Turn and brown other side. Serve warm

For an extra special treat serve with Devonshire Cream:

Combine 1/2 C. chilled whipping cream and 2 Tbsp. brown sugar in mixer and beat until stiff peaks form.  Fold in 1/2 C. sour cream.  
You can also add 1 C. diced fresh fruit (peaches, strawberries, raspberries).
Griddle Scones w/Devonshire Cream and Raspberries