I’m sure you’ve noticed that grocery store shelves are running low on inventory. As a baker, my favorite short-cut recipes are lacking in ingredients, especially if they call for specific baking mixes. And if you do find what you need, chances are the prices are exorbitant!
I have a solution for you, one that I’ve used reliably through the years, especially when my children were elementary age and I was in dire need of quick fixes. I have an old Mennonite Cookbook called More With Less (copyright 1976), an apt title for this recipe as well. From this one time-saving, money-saving recipe, creative baking can set flight! I even used this baking mix on camping trips and “baked” biscuits inside a cast-iron pot and lid buried in hot coals as an out door oven. All you have to do for biscuits is add water. We will discuss more options in forth-coming posts.
Sift together THREE times: 10 cups flour, 6 T baking powder, 1 1/2 T salt, 1 1/2 tsp cream of tartar, and 1/4 cup sugar.
Cut in to consistency of cornmeal: 2 cups vegetable shortening.
Stir in: 2 cups dry milk (powdered milk).
Store in a covered container at room temperature. To measure baking mix, pile lightly into a cup and level off with a spatula. You can replace 1/3 of the white flour with whole wheat flour. You can substitute gluten-free flour mix for the white flour.