This particular recipe was developed at Purdue University, and distributed to home-makers through their Extension program. But for some reason, the little yellow booklet was never embraced - I'm sure the availability of commercially prepared mixes contributed to that. I've been making and using this mix for a long time (30 years). I make it in large quantity and store about two-thirds in the freezer and keep a third handy on a pantry shelf. It's also useful if you camp, and with the optional dry milk, you can use plain water for your liquid.
Like its famous relative, it makes pancakes, waffles, and, according to the yellow booklet, even cookies and cakes, go together quickly. But I like it best for biscuits. So here is the recipe for about 30 cups of the mix- and a couple suggested variations:
5 lbs. (20 cups) unbleached all-purpose flour
(substitute a few cups of whole-wheat flour, if desired)
3/4 cup baking powder
2 or 3 Tbs. salt (kosher, if preferred)
2 Tbs. cream of tartar
1/2 to 3/4 cup sugar
2 lb. fat (butter, lard, vegetable shortening)
2 to 3 cups dry milk powder (optional)
In a very large bowl, combine all the ingredients with a pastry blender until it resembles corn meal. That is, incorporate the fat very evenly throughout the flour. Divide the mix into convenient portions: 1/2 gallon Mason jars; plastic containers with air-tight lids; zip-top storage bags with recipe-size amounts in each, stored in a bigger container. Store in a cool, dry place and use within 6 weeks. Freeze the mix for longer storage. If you use butter or lard for the fat, the mix MUST be refrigerated for storage, or frozen.
I print out and tape to my storage jar the following quick recipes - this assumes you've baked these items before...
for 10 pancakes: 2 cups mix, 1 Tbs. sugar, 1 cup milk, 1 lg. egg
(375º F griddle - 9o sec/ per side)
for 12 small muffins:2 cups mix, 2 Tbs. sugar, 2/3 cup milk, 1 lg. egg
(425ºF - 15 to 18 minutes)
for 8" pan cornbread: 1 1/2 cups mix, 2/3 cup cornmeal, 1/2 tsp salt, 1 cup milk, 1 lg. egg
(400ºF - 15-18 minutes)
combine the dry ingredients in a bowl. combine the wet ingredients in a separate measuring cup. pour wet into dry and mix till just combined. bake as directed.
for 8 biscuits: 2 cups mix, 2/3 cup milk (or more)
(425ºF for 10 minutes)
Once you learn this technique, you'll only need to have the measurements of mix and milk posted on your storage jar. combine ingredients quickly, adding enough milk to make a slightly sticky dough. turn out on a floured surface and fold dough over on itself 5 or 6 times (not really kneading, but folding and flattening and folding again). Pat dough to a 3/4 inch thick circle and cut with a SHARP 1 ½"cutter. gather scraps and re-pat and cut. Alternatively, pat into a 4"x8" inch rectangle OR 6 inch square and cut into 8 or 9 squares with a chef's knife for faster prep. place on a greased pan and bake at 425ºF for 10 minutes, till high and golden brown. brush with butter while still warm.
Making biscuits seems silly in this age of refrigerated tubes of pre-formed dough-balls, but try this once. It's what biscuits used to taste like! And it'll be less expensive than the tubes and almost as easy! Later, we'll post a whole-grain version of this handy mix. Let me know if you'd like a smaller-scale recipe for this mix or some other recipes using the mix, such as cakes and cookies. I usually don't bother with those since there are some additions that seem less than convenient - but fresh-made biscuits in 15 minutes...that's worth it to me.
