In my Jan. 4 column I included a master mix recipe that could be used in place of a purchased Bisquick product for making biscuits.
The ingredients and directions for a chicken pot pie topping were included in the column, but the information for making biscuits or other items from the master mix were not included because of space constraints. Here is the master mix recipe and directions for making a variety of other items.
Master mix
5 cups unbleached flour 1.25 L
2/3 cup powdered milk 150 mL
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3 tablespoons baking 45 mL
powder
11/2 teaspoons cream 7 mL
of tartar
2 tablespoons sugar 30 mL
2 teaspoons salt 10 mL
1 cup shortening 250 mL
or butter
Mix dry ingredients in a large bowl. Cut in the shortening or
butter until the mixture resembles course cornmeal. Store in an airtight container in a cool, dark, dry place. Use within 10 to 12 weeks.
Variation: Use 21/2 cups (625 mL) all-purpose flour and 21/2 cups (625 mL) whole wheat flour instead of five cups (1.25 L) unbleached flour.
For a larger quantity this recipe can be easily doubled.
Try some of these quick and easy recipes using this mix.
Golden tea biscuits
3 cups master mix 750 mL
1/2 cup water or milk 125 mL
2 eggs
Mix the eggs into the water or milk. Measure the master mix into a bowl and add the liquids. Mix quickly using a fork until the dough lumps together. Turn out onto a lightly floured surface. Using your hands, flatten the dough to about a one inch (2.5 cm) thickness. Fold in thirds and flatten again. Do this five times, gathering in the extra flour. This will give a nice flaky biscuit.
Finally, flatten out to 3/4 inch (2 cm) thickness. With a lightly floured two inch (5 cm) round cutter, cut out biscuits, rerolling scraps once.
Bake on an ungreased baking sheet in 425 F (220 C) oven for 12 to 15 minutes or until golden brown.
Makes 12 biscuits.
Drop biscuits
For a drop biscuit, add 3/4 cup
(175 mL) water or milk to the eggs, beat to mix and then add to the flour mixture and mix with a fork. Drop spoonfuls onto a cookie
sheet and bake as above.
To use as dumplings, drop biscuits can also be dropped onto the top of a chicken or beef stew, just before serving. Cover the pot with a lid and cook for 20 minutes. Serve hot from the pot. If the stew is baked in the oven drop batter on top and then return to the oven. Bake 30 minutes at 400 F (200 C). Do not cover. The result will be a golden topping.
Self crust
cheese tart
paprika
1 cup grated 250 mL
swiss cheese
4 strips bacon,
cooked and
crumbled
3 eggs
1/4 teaspoon salt 1 mL
1/4 teaspoon nutmeg, 1 mL
if desired
11/2 cups milk 375 mL
1 teaspoon instant 5 mL
minced onion
1/3 cup master mix 75 mL
Preheat oven to 325 F (160 C). Generously butter a nine inch (22 cm) pie plate. Sprinkle bottom and sides of prepared pie plate lightly with paprika. Layer swiss cheese and bacon on bottom of pie plate. Combine eggs, salt, nutmeg, milk, onion and master mix in a blender. Blend at medium speed about one minute, until thoroughly mixed. Pour over cheese and bacon in pie plate. Bake 30 to 40 minutes, until a toothpick inserted in the centre comes out clean. Serve hot. Makes six servings.
Variation: Substitute 1/2 cup (125 mL) chopped ham for bacon.
Adapted from Make-A-Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover, published by Bantam Books.
Scones
3 cups master mix 750 mL
1/4 cup sugar 60 mL
1 cup table cream 250 mL
(15 or 18 percent) or milk
1 egg, lightly beaten
Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
Combine master mix and sugar in medium-sized bowl. Add cream all at once, stirring with a fork to create a soft, slightly sticky dough. With floured hands, press dough into a ball. On lightly floured surface, knead gently about three times. Pat dough into a 3/4 inch (2 cm) thick round. Cut with floured two inch (5 cm) cookie cutter. Gather up scraps and repeat with remaining dough. Transfer to prepared baking sheet.
Brush the top of each scone lightly with beaten egg. Bake in centre of preheated oven for 12 to 15 minutes or until golden. Let cool on racks.
Strawberry jam scones
Use the above scone recipe.
1/3 cup strawberry jam 75 mL
Place jam in pastry bag fitted with plain tip or large heavy-duty freezer bag with hole cut in one corner. Using the tip of a knife, poke hole in the side of each scone. Pipe jam into hole, making sure that jam is placed in the middle. Brush with beaten egg and bake as for regular scones.
Source: Adapted from Robin Hood, www.robinhood.ca/recipe.
Pancakes
3 cups master mix 750 mL
2 tablespoons sugar 30 mL
2 eggs, beaten
4 tablespoons oil 60 mL
11/2 -2 cups water 375-500 mL
Beat eggs in a separate bowl, add oil and half of the water.
Put the master mix and sugar in a large bowl, mix well, then make a well in the middle of the mixture. Add the egg, oil and water mixture. Mix with a spoon and add more water as needed to make a thin batter. Mix only until combined.
Heat a griddle or fry pan until a few drops of cold water will dance across it. Add a few drops of oil to the pan if not a nonstick pan.
Spoon on batter to about three inches (7.5 cm) in diameter.
Cook until the surface is covered with bubbles and the edges lose their gloss. Turn and cook the other side until golden brown. Serve hot with butter,syrup, fruit and whip cream.
Makes about 20 pancakes.
Betty Ann Deobald is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
