by Josh Perkins, Prepared Foods Category Manager
The dog days of summer are safely behind us. Colors and light change, and thoughts turn to how best to celebrate a long walk in cool weather or an afternoon putting the garden to bed. There are few better ways than to enjoy bakery fresh from the oven, which can now be fired up without adding more summer heat to your house. If you’re coming in happily tired out from a day in the yard, though, you may want a way to get that batch in the oven without getting entangled in what feels like a new project.
I remember hearing the bluegrass pioneers Flatt and Scruggs sing about Martha White’s self-rising flour, “that one all-purpose flour,” and wondering what this was all about. As a Yankee born and bred, I had no idea what this staple of Southern biscuit-making was. If you are not familiar, this is a basic baking mix with the leavener and salt measured and mixed in, leaving you only to add shortening or butter and (butter)milk to come up with biscuit dough.
It is a very basic form of baking mix, useful for anyone planning to turn out a batch of biscuits at least once a day and probably more. Three ingredients to measure and mix instead of five. Three ingredients to keep in the kitchen instead of five.
Baking mixes in other forms have long occupied grocery shelves all across the country, a prominent example being the many cake mixes that line the baking goods aisle in any store. Convenient as they are, some mixes contain ingredients that may not be what you’re looking for, such as chemical emulsifiers and dough conditioners. But, you can gain these same advantages using basic home kitchen staples in their whole and clean form, choosing your preference for local and organic as you may.
Two simple mixes
Below are two simple mixes that will help you convert a big flour buy into building blocks when time is short and your belly is talking to you. Keep these in a cool dry place in large labeled containers to be ready for a quick batch and make them your own by adding fruit, chocolate, or cheese as you please (especially for scones, which are a close cousin to biscuits, in a different shape).
Biscuit and Scone Mix
Adapted from Fine Cooking.
6 c. all-purpose flour
2 Tbs. sugar
2 Tbs. baking powder
1 tsp. baking soda
2 tsp. salt
Directions: Combine all ingredients and mix well. Store in an airtight container up to three months. To make biscuits or scones, preheat oven to 400ºF and measure out half of the amount above (13.5 oz or 3 cups + 2 1/2 Tbs.) into a large mixing bowl. Incorporate 12 Tbs. cold butter (cut into small pieces) with your fingers or a pastry blender until mix resembles coarse meal. Mix one large egg with 1 1/2 cups milk or buttermilk and stir in until mix comes together. Add fruit, nuts, or cheese as you wish (about 1-1 1/2 cups, depending on personal preference) and roll out and cut into rounds about 1 inch thick (for biscuits) or a large round cut in quarters (for scones.) Bake on an ungreased baking sheet for 20-25 minutes or until well-browned, rotating sheet 180º halfway through.
Alternative method: Add butter to mix in the initial step and store refrigerated or frozen—this leaves only liquid ingredients to finish!
Pancake and Waffle Dry Mix
Adapted from Simply Scratch.
6 1/4 c. unbleached all-purpose
6 Tbs. granulated sugar
4 Tbs. baking powder
2 tsp. salt
Directions: Mix all ingredients well or sift together. Store in an airtight container up to three months. To make pancakes or waffles, mix 1 large egg and 1 teaspoon vanilla extract into 1 1/4 cups milk or buttermilk until just combined. Let stand 10-15 minutes and cook using your favorite method— skillet or griddle. As above, add chocolate or fruit as you enjoy. Serve with maple syrup, honey, or your favorite sauce.
