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+ photoPortions: 12
Ingrédients
- 8 c. All-purpose flour, (or possibly 4 c. each all-purpose flour and whole wheat flour)
- 2 Tbsp. Baking pwdr
- 1 Tbsp. Salt
- 2 tsp Cream of tartar
- 1 tsp Baking soda
- 2 c. Dry nonfat lowfat milk
- 2 c. Shortening
Préparation
- Mix all dry ingredients together in large bowl (if you have a large mixer it is ideal to use for blending this mix but it can also be done quite adequately using a pastry blender to cut in shortening). Add in shortening about a half c. at a time mixing well after each addition. Mix will be mealy when mixed adequately. Put in air-tight container and store either in refrigerator or possibly at room temperature. Use within about 3 months.
- YIELD: about 12 c. of mix
- For Biscuits: Mix 2 c. of Baking Mix with 1/2 c. water. Bake at 450F for 8-10 min.
- For Muffins: Mix 2 c. of Baking Mix with 2 Tbsp sugar, 1 beaten egg and 2/3 c. lowfat milk. Bake at 400F for 15 min.
- For Pancakes: Mix 2 c. of baking mix with 1 beaten egg and 1 1/3 c. lowfat milk.
- For Waffles: Mix 2 c. of Baking Mix with 1 beaten egg, 2 Tbsp oil, and 1 1/3 c. lowfat milk.
- NOTES : You can use this mix to make biscuits, dumplings, muffins, coffee cake, pancakes and waffles. It can also be used as an ingredient in casseroles and desserts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 12 servings | |
| Calories 620 | |
| Calories from Fat 309 | 50% |
| Total Fat 35.01g | 44% |
| Saturated Fat 8.09g | 32% |
| Trans Fat 11.42g | |
| Cholesterol 1mg | 0% |
| Sodium 1340mg | 56% |
| Potassium 236mg | 7% |
| Total Carbs 65.88g | 18% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.21g | 1% |
| Protein 9.94g | 16% |
