By R. Maxine Lundquist
This mix can be used for any number of recipes, several of which follow. Once you have the hang of it, you can make just about anything with it, from dumplings for chicken dumplings to banana bread. This is a great mix for experimentation. If you like, you can substitute 1 cup of the vegetable shortening for 1 cup of butter. Tastes far better, in my opinion, but has a shorter shelf life.
10 c. all-purpose flour
1 1/2 tsp. baking soda
1 1/2 Tbs. baking powder
1 Tbs. cream of tartar
1 3/4 c. powdered skim milk
2 1/2 c. vegetable shortening
1 Tbs. salt
1 Tbs. sugar
Combine all ingredients except vegetable shortening. Cut shortening in with two forks or a pastry blender until mix resembles coarse meal. pack into air-tight jiffy bags and store in a cool, dry place.
Biscuit Mix Pancakes:
2 cups instant mix
1 to 1 1/2 cups water
Mix together till dry ingredients are wet. Mix will be a little lumpy. Pour by the spoonful in a hot, well buttered frying pan. Note: You can separate the egg, add the yolk to the pancake batter, and beat the whites until fluffy, then fold them gently into the batter; this makes for a fluffier pancake.
Biscuit Mix Biscuits:
2 cups instant mix
1/2 cup water
Mix until well blended, then turn out onto a board and knead very briefly; over kneading will make the biscuits tough. Flatten into a thick disc, roll out and cut biscuits out of dough using a cutter or small glass (in a pinch you can take a knife and cut dough into squares). Place on a greased pan and bake at 400 degrees F for about 8 minutes. If no camping oven is available, use a Dutch oven nestled in coals; Place inside on the bottom a metal pie-plate, upside down. Place biscuits on separate greased metal pie place and place on top of upside-down plate in Dutch oven. Cover with lid, then cover lid with tinfoil; Place coals on top. Bake for about ten minutes. This method is extremely variable, so don’t be disappointed if they are not done enough or are burned. It takes practice to become adept at Dutch oven baking.
Biscuit Mix Fritters:
2 cups instant mix
3/4 to 1 cup water
2 Tbsp. sugar if sweet fritters; 2 Tbsp. herbs and/or spices if savory fritters
1 cup of fruit for sweet fritters or 1 cup meat, fish or vegetable if savory fritters
Blend everything together into a mix resembling a very soft dough. Drop by teaspoonfuls into about 2″ hot fat and fry until golden brown. Drain on paper towel. Sweet fritters can be further enhanced by sprinkling icing sugar on them or melting chocolate and drizzling over them.
Biscuit Mix Hush Puppies:
1 cup yellow cornmeal
1/3 cup instant mix
1 Tbs. brown sugar
1 large egg
1/4 cup finely chopped green onion
1-250 ml (or thereabouts) (8 oz.) can creamed corn
1/4 cup buttermilk (or 1/4 c. milk to which has been added 1 Tbsp. lemon juice and allowed to stand 5 min.)
vegetable oil for frying, about 2 cups
Mix everything together in a bowl and stir to make a stiff batter. Heat oil in a skillet (cast-iron is best) until a 1″ cube of bread can be put in and browned in about 2 minutes, give or take. Drop the batter by heaping tablespoons into the oil to fry, leaving plenty of room between the hush puppies. Fry for about 3 minutes, then turn and fry about 2 minutes more. As each batch is finished, place on a paper-towel-lined sheet of tinfoil and wrap, then place on a rock by the fire to keep warm, until ready to eat.
It’s easy enough to mix this up when at the campsite if you take flour and cornmeal along; but if you do it at home you save a step when cooking, leaving you time for other things. Seasoning flour is used for coating things prior to frying. It’s awesome for trout!
1 cup all-purpose flour
1/4 cup cornmeal
1 Tbsp. salt
1 Tbsp. pepper
Mix everything together and store in a Ziploc bag. When ready to use, pour out onto a plate and dredge item in mixture.