Homemade Baking Mixes

I borrowed this book from my co-worker awhile back...I forget what it was called, but she's had this book for 25 years, and it is absolutely the most awesome book I've ever seen (ok, there are others just as awesome, but maybe this is the most awesome cook-type-book). It's a huge book full of recipes for making your own groceries at home. I'll probably post various things from it from time to time, but for today, I decided to post the baking mixes section (wish I had the stupid power cord for my scanner, I'd just scan the pages and post the picture...oh well).

BISCUIT AND BAKING MIX (like Bisquick)
8 3/4 cups flour (I used wheat flour, but wouldn't recommend it...maybe half white and half wheat, but don't use all wheat, k? Just not good...)
1/3 cup baking powder
1/4 cup sugar
1 tbsp. salt
2 cups vegetable shortening

In a very large mixing bowl, sift together the flour, baking powder, sugar, and salt. Use a pastry blender, or two knives, or your fingertips to cut in the shortening, 1 cup at a time, until the mix looks like coarse meal. Put in a covered container or plastic bag. Store at room temperature for about 3 months. For longer storage, place in freezer. To measure mix for use, lightly spoon it into a measuring cup; do not pack; level with a spatula.

BISCUITS
Spoon 2 cups of the above mix into a bowl. Make a well; add 1/2 c. cold milk, all at once. Working quickly, stir vigorously with a fork just until dough follows fork around the bowl - this should take 30-40 seconds. Turn dough onto a lightly floured board and knead gently for another half minute (about 10 folds) to remove stickiness. Roll or pat dough out to 1/4 to 1/2 inch thick. Dip a 2-inch cutter or an inverted glass tumbler in flour; cut dough straight down - no twisting - to form biscuits.

For soft biscuits, place dough rounds close together in a shallow, ungreased baking pan; for crusty biscuits, place the rounds 3/4 inch apart on a cookie sheet. Prick biscuit tops with a fork. If you wish, brush tops with milk or melted butter. Bake in an oven preheated to 450F for 10-15 minutes. Makes about 12 biscuits.


DROP BISCUITS
Increase milk to 2/3 cup. Do not knead. Drop dough from a teaspoon onto a well-greased cookie sheet. Bake as directed.


CHEESE BISCUITS
Add 1/3 cup grated cheese, any flavor, to dough.

ONION BISCUITS
Add 1/4 cup chopped, sauteed onions to dough.


HAM-BACON BISCUITS
Add 1/3 cup crisp bacon bits or 1/4 cup very finely chopped cooked ham to dough.

PANCAKES
In a mixing bowl, combine 1 1/3 cups milk and 1 egg. Add 2 cups of lightly spooned baking mix; beat smooth with an egg beater. If you wish, fold in 1/2 cup blueberries or 3/4 cup sliced apples. Drop mixture in 1/4 cup measurements onto a hot, lightly greased griddle. Makes 10 4-inch pancakes.

SHORTCAKES
Use a fork to lightly beat 1 egg in a mixing bowl; add 1/2 cup milk, 3 tablespoons sugar, and 3 cups of lightly spooned baking mix. Stir quickly with a fork to moisten, about 30 strokes. Turn onto a floured surface and knead well, 8 times. Roll out dough 1/2 inch thick. Using a floured cutter or inverted glass tumbler, cut dough into an equal amount of 2 1/2- and 3-inch rounds. Brush a larger round with melted butter and place a smaller one on top of it. Repeat until you have 5 or 6 double shortcakes. Place on an ungreased cookie sheet, gently prick tops with a fork; butter them if you wish. Bake in a preheated 425F oven for 12-15 minutes.

QUICK MEAT OR CHICKEN PIE
Pour 4 servings of canned or homemade beef or chicken stew into a buttered casserole dish; bake at 425F for about 10 minutes. Spoon 1 cup of baking mix into a bowl, make a well, and, all at once, pour in 1/3 cup of milk. Stir vigorously with a fork until moistened. Drop by teaspoonfuls on top of the heated stew. Bake 20-25 minutes more, then serve.