Post by kim55 on May 25, 2011 16:33:11 GMT -5
Here's the recipe I found for Missouri Mix. It can be used like Bisquick, and has no added sugar. I am moving it here from the Bisquick Warning thread.
Smaller batch of Missouri Mix
•8 cups flour (all-purpose, whole wheat or any combination)
•1/4 cup plus 1 tablespoon baking powder
•2 teaspoons salt
•1 cup nonfat dry milk powder
•1-1/2 cups shortening
Makes 11 cups mix.
Combine dry ingredients in large bowl. Sift to assure even distribution of ingredients. Using a pastry blender, cut in shortening until mix is the consistency of cornmeal.
Preparing and storing Missouri Mix
•Accurate measuring can mean the difference between a prize-winning product and a failure.
•Measure dry ingredients in standard dry measuring cups or standard measuring spoons. Spoon ingredients lightly into the cup and level with a spatula. Be careful not to hit the side of the measuring cup with the spoon causing dry ingredients to settle and measurements to be inaccurate.
•All ingredients to be measured should be lump-free. Sifting will remove lumps from baking powder.
•Solid ingredients, such as shortening, should be packed firmly into a flush-rim measuring cup so that no air pockets remain. A rubber spatula is useful to get all the shortening out of the cup.
•When the baking powder is added, stir mix at least one minute to thoroughly distribute.
•Always stir Missouri Mix before measuring to redistribute the ingredients. Spoon lightly into a cup and level with a spatula. Do not sift Missouri Mix before using.
•If stored in an airtight container in a cool, dry location, Missouri Mix will stay fresh for several months.
•Suitable storage containers for Missouri Mix include: glass jars, plastic containers and bags made for freezer use.
•The shelf-life of Missouri Mix can be extended by packaging in moisture- and vapor-proof containers and refrigerating or freezing.
•If whole wheat flour is used, Missouri Mix must be refrigerated to prevent flavor changes due to the higher level of fat in whole wheat flour.
•Before storing, label Missouri Mix with name of product, date prepared, use-by date and other information you will need to use the Mix.
In addition to the recipes that follow, Missouri Mix can be used to make your own favorite recipes. Use 1-1/2 cups of Missouri Mix for each cup of flour in your recipe. Leave out leavening, salt, milk and fat in the recipe because they are already included in the Mix.
Basic biscuits
For six biscuits:
•1 cup Missouri Mix
•1/4 to 1/3 cup water
For 12 biscuits
•2 cups Missouri Mix
•1/2 to 2/3 cup water
Gradually add water to mix, stirring with a fork. Use just enough water to make a soft, nonsticky dough. Turn onto floured board and knead about 10 times. Roll or pat out to 1/2-inch thickness. Cut out with floured biscuit cutter. Bake on baking sheet in a 450 degrees Fahrenheit oven 8 to 10 minutes, until lightly browned.
For drop biscuits
Increase water slightly to 1/3 cup for six biscuits, and to 2/3 cup for 12 biscuits. It is not necessary to knead or roll. Drop by spoonfuls onto a greased baking sheet.
Flavor variations for biscuits
Blend grated cheese, chopped parsley, chives or other herbs with the dough to add color and flavor.
Basic pancakes and waffles
•2 cups Missouri Mix
•1 teaspoon sugar (in the original recipe, but LEAVE THIS OUT)
•1 egg
•1 cup water (more water may be added to thin batter)
Add sugar to mix. Beat egg slightly, then add to water and stir thoroughly. Add liquid to mix and stir about 25 strokes. Batter will not be smooth. Bake on a preheated griddle or skillet. Or follow directions for individual waffle makers.
(My note: For waffles, I would use the pancake recipe and add 2 tablespoons of oil.)
Smaller batch of Missouri Mix
•8 cups flour (all-purpose, whole wheat or any combination)
•1/4 cup plus 1 tablespoon baking powder
•2 teaspoons salt
•1 cup nonfat dry milk powder
•1-1/2 cups shortening
Makes 11 cups mix.
Combine dry ingredients in large bowl. Sift to assure even distribution of ingredients. Using a pastry blender, cut in shortening until mix is the consistency of cornmeal.
Preparing and storing Missouri Mix
•Accurate measuring can mean the difference between a prize-winning product and a failure.
•Measure dry ingredients in standard dry measuring cups or standard measuring spoons. Spoon ingredients lightly into the cup and level with a spatula. Be careful not to hit the side of the measuring cup with the spoon causing dry ingredients to settle and measurements to be inaccurate.
•All ingredients to be measured should be lump-free. Sifting will remove lumps from baking powder.
•Solid ingredients, such as shortening, should be packed firmly into a flush-rim measuring cup so that no air pockets remain. A rubber spatula is useful to get all the shortening out of the cup.
•When the baking powder is added, stir mix at least one minute to thoroughly distribute.
•Always stir Missouri Mix before measuring to redistribute the ingredients. Spoon lightly into a cup and level with a spatula. Do not sift Missouri Mix before using.
•If stored in an airtight container in a cool, dry location, Missouri Mix will stay fresh for several months.
•Suitable storage containers for Missouri Mix include: glass jars, plastic containers and bags made for freezer use.
•The shelf-life of Missouri Mix can be extended by packaging in moisture- and vapor-proof containers and refrigerating or freezing.
•If whole wheat flour is used, Missouri Mix must be refrigerated to prevent flavor changes due to the higher level of fat in whole wheat flour.
•Before storing, label Missouri Mix with name of product, date prepared, use-by date and other information you will need to use the Mix.
In addition to the recipes that follow, Missouri Mix can be used to make your own favorite recipes. Use 1-1/2 cups of Missouri Mix for each cup of flour in your recipe. Leave out leavening, salt, milk and fat in the recipe because they are already included in the Mix.
Basic biscuits
For six biscuits:
•1 cup Missouri Mix
•1/4 to 1/3 cup water
For 12 biscuits
•2 cups Missouri Mix
•1/2 to 2/3 cup water
Gradually add water to mix, stirring with a fork. Use just enough water to make a soft, nonsticky dough. Turn onto floured board and knead about 10 times. Roll or pat out to 1/2-inch thickness. Cut out with floured biscuit cutter. Bake on baking sheet in a 450 degrees Fahrenheit oven 8 to 10 minutes, until lightly browned.
For drop biscuits
Increase water slightly to 1/3 cup for six biscuits, and to 2/3 cup for 12 biscuits. It is not necessary to knead or roll. Drop by spoonfuls onto a greased baking sheet.
Flavor variations for biscuits
Blend grated cheese, chopped parsley, chives or other herbs with the dough to add color and flavor.
Basic pancakes and waffles
•2 cups Missouri Mix
•1 teaspoon sugar (in the original recipe, but LEAVE THIS OUT)
•1 egg
•1 cup water (more water may be added to thin batter)
Add sugar to mix. Beat egg slightly, then add to water and stir thoroughly. Add liquid to mix and stir about 25 strokes. Batter will not be smooth. Bake on a preheated griddle or skillet. Or follow directions for individual waffle makers.
(My note: For waffles, I would use the pancake recipe and add 2 tablespoons of oil.)