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Homemade Quick Mix Recipe

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This recipe for Homemade Quick Mix is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Mix
Ingredients:  
Ingredients:  
8 ½ cups flour
4 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 ½ cups instant dry milk or buttermilk powder
2 ¼ cups shortening
Directions:
Directions:
In a large bowl, sift together the dry ingredients. Then, with a pastry cutter, cut shortening until it is evenly distributed, and the resulting mixture looks like cornmeal. Put into an airtight container and label. Store in a cool, dry place for up to 12 weeks. For longer storage, freeze.
 

Crispy Breadsticks
Ingredients:  
Ingredients:  
2 cups quick mix
½ cup cornmeal or flour
½ teaspoon salt
About ½ cup milk or water
Sesame, caraway, or poppy seeds, if desired
Directions:
Directions:
Preheat oven to 400°F. Lightly grease a baking sheet.

In a medium bowl, combine quick mix, cornmeal or flour, and salt. Add milk or water to form dough. Knead about 12 times, until dough is smooth. Divide into 12 balls. Shape into pencil-like strands ½-inch thick. Roll in seeds, if desired. Bake for 20 minutes, until brown and crisp. For extra crispness, turn off oven and leave breadsticks in the oven for an additional 5 to 10 minutes.
 

Drop Biscuits
Ingredients:  
Ingredients:  
3 cups quick mix
¾ cup milk or water
Directions:
Directions:
Preheat oven to 400°F. Lightly grease a baking sheet.

In a medium bowl, combine quick mix and milk or water. Stir until just blended. Drop dough by tablespoons onto prepared baking sheet. Bake 10 to 12 minutes, until golden brown.
 

Rolled Biscuits
Ingredients:  
Ingredients:  
3 cups quick mix
⅔ cup milk or water
Directions:
Directions:
Preheat oven to 450°F. In a medium bowl, combine quick mix and milk or water. Blend. Let dough stand for 5 minutes. On a lightly floured surface, knead dough about 15 times. Roll out to ½-inch thick. Cut with floured biscuit cutter. Place about 2 inches apart on an ungreased baking sheet. Bake 10 to 12 minutes, until golden brown.

 

 

 

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