6 Weeks of Holiday Food Gift Ideas - Week 3: All-Purpose Baking Mix {Pancakes, Waffles, Biscuits, Scones, etc.}

Homemade Bisquick

I'm a huge fan of mixes, as long as they aren't full of junk.  This meets that criteria in addition to being great tasting.  This is a great all-purpose mix that I discovered in the King Arthur Flour Cookbook.  

In continuing with the Holiday Food Gift Ideas, I think this makes a fantastic gift since it's easy to put together, stores very well in the freezer, and makes a nice array of things.  Don't forget to print out the recipes for the recipient so they have them handy when ready to bake!


All-Purpose Baking Mix
source:  King Arthur Flour

9 cups All-Purpose Flour {or 4 1/2 cups whole wheat and 4 1/2 cups all-purpose}
1/3 cup double-acting baking powder
5 teaspoons salt
1 1/2 cups nonfat dry milk, or dried buttermilk powder (I use a combination - 3/4 cup each dry milk and buttermilk powder)
1/3 cup granulated sugar
1 1/2 cups vegetable shortening; use butter-flavored if you like
Combine all of the dry ingredients into a large bowl, whisking them together to blend.

Using a pastry fork or blender mix in the shortening till the mixture looks like coarse crumbs. 
Store the mix in plastic bags or an airtight container for up to 1 month at room temperature; or longer in the freezer.


Recipes Using The Mix:
Biscuits
 2 cups All-Purpose Baking Mix
1/2 cup cold milk 

Preheat the oven to 450°F.
In a large bowl, stir together the baking mix and milk to make a soft dough.  Turn the dough out onto a work surface sprinkled with baking mix, sprinkle the top of the dough with a bit more mix, and knead a few turns, until cohesive.  Pat the dough about 3/4" thick, and cut with a 2" to 2 1/2" biscuit cutter. Place the biscuits on an un-greased baking sheet.
Bake the biscuits for 8 to 12 minutes, until golden brown. Remove from the oven, and serve hot.
Yield: about a dozen biscuits, depending on size.
Muffins
3 cups All-Purpose Mix

1/2 cup sugar
3/4 cup dried fruit or nuts, cinnamon chips, lemon chips, or the flavored chip of your choice
1 teaspoon cinnamon (optional)
2 large eggs
1 cup water
cinnamon-sugar or coarse sugar, for the tops of the muffins (optional)
Preheat the oven to 375 degrees Fahrenheit.  Prepare a muffin pan by lightly greasing the 12 muffin cups.
In a large bowl, whisk together the All-Purpose Mix, sugar, dried fruits or nuts or chips, and cinnamon.   In a separate bowl or cup, whisk together the eggs and water, then stir these liquid ingredients into the dry ingredients.
Use a muffin scoop or 1/4-cup measure to fill the muffin cups 3/4 full. Sprinkle the tops with cinnamon-sugar or coarse sugar, if desired.

Bake the muffins for 18 to 22 minutes, till they're golden. Remove them from the oven, and allow them to cool in the pan for 5 to 8 minutes. Rap the pan on the edge of a counter sharply to loosen the muffins, and turn them out onto a rack. Serve them warm. Yield: 12 muffins.


Cinnamon Rolls
Dough
4 cups All-Purpose Mix

1/4 cup granulated sugar
2 large eggs
1/2 cup + 1 to 2 tablespoons water or milk
1 teaspoon vanilla

Filling
3/4 cup light brown sugar, firmly packed
1 tablespoon Instant Clearjel® OR 2 tablespoons (1/2 ounce) unbleached all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons butter
2 tablespoons water
1/2 cup diced pecans or raisins (optional)
1/2 cup cinnamon chips (optional)

Glaze
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons cream or 2 to 3 tablespoons water or milk


Preheat the oven to 350 degrees Fahrenheit. 

To make the Dough: In a medium-sized bowl whisk together all of the dry ingredients. In a separate bowl, whisk together the eggs, the water or milk, and vanilla. Combine the dry and wet ingredients, and mix to form a slightly sticky dough. Flatten the dough into a rectangle, cover it, and let it rest for 15 minutes.

To Make The Filling: In a medium-sized bowl, whisk together the dry ingredients, then cut in the shortening or butter. Add water to form a spreadable paste; reserve the nuts and chips for later.

The Assembly: Generously flour your work surface, and roll the dough into a 12 x 15-inch rectangle, sprinkling both sides of the dough with flour if it's very sticky. Spread the dough with the filling, and sprinkle it with the nuts or raisins, and cinnamon chips, if you're using them. Starting at a short edge, carefully roll the dough into a log. Cut the log into 12 1-inch slices.

Lay the rolls in a lightly greased 9 x 13-inch pan. Bake for 22 to 25 minutes, until they're golden brown. Let them cool in the pan for 10 minutes, then spread or drizzle them with the glaze, which you've made by whisking together the sugar, vanilla, and cream or water. For best flavor and texture, serve the rolls warm. Yield: 12 rolls.



Scones
2 1/2 cups All-Purpose Mix

2 tablespoons granulated sugar
3/4 cup raisins, currants, or the dried fruit of your choice
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 egg
1/3 cup whole milk or cream
coarse white sugar or cinnamon-sugar, for topping (optional)


Preheat oven to 400 degrees Fahrenheit.

Whisk the sugar, dried fruit and nutmeg into the All-Purpose Mix. Whisk the vanilla, egg and milk/cream together, and stir them into the dry ingredients. Mix until evenly moistened.

Transfer the dough to a lightly floured work surface. Gently fold it over until it holds together. Place it on a lightly greased baking sheet, pat it into an 8-inch circle, and cut it into 8 wedges. Pull the wedges apart slightly. Brush the tops of the scones with a bit of milk, and sprinkle them with coarse sugar.

Bake them for 18 to 22 minutes, until lightly browned. Yield: 8 scones.
 



Pancakes or Waffles
1 to 1 1/4 cups water or milk
1 large egg

1 teaspoon vanilla extract (optional)
2 cups All-Purpose Mix



In a small bowl or measuring cup, whisk together the water or milk, egg and vanilla, if you're using it. Mix these liquid ingredients into the All-Purpose Mix and stir gently until only a few small lumps remain.

Heat a griddle or cast iron pan over medium heat. Brush it with oil or melted butter.  When the griddle is the proper temperature a drop of water will bounce across the surface. Use a 1/4-cup measure or muffin scoop to ladle the batter onto the griddle. Turn the pancakes over when the bubbles that appear on the surface remain open. Cooking the other side of the pancakes will take a much shorter time, perhaps only 30 seconds or so, depending on the heat of the griddle and the thickness of the pancakes. Remove the pancakes from the griddle, and serve them hot. Yield: 1 dozen 3-inch pancakes.

The same batter may be used for waffles; however, adding a tablespoon of vegetable oil to the batter will result in a crisper waffle. Be sure to grease the waffle iron, and preheat it. Waffle irons differ considerably, but most will cook waffles in 2 to 4 minutes.  Yield: 3 or 4 large waffles.

Check out some other fantastic food gift ideas:
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10 comments:

Our Neck of the Woods said...

I really like this idea! It would made such a thoughtful gift. I like how you can put it in the freezer for longer storage. Thanks for all the recipe ideas as well :)

Sue@CountryPleasures said...

This is a staple in my pantry, saved me more than once!!! I was just telling my daughter in love that she could freeze flour to stock up, it all helps!

daisy g said...

I love giving "Gifts in a Jar". I usually give out sandart cookie mix or cornbread mix.
Thanks for sharing your recipes!

Trish said...

Awesome idea!! I received my soap and I have to tell you that the package (once again) smelled AMAZING!! I had to use the Rosemary Mint right away and it did not disappoint. Thank you so much for the awesome giveaway and great quality products!!

~~Melissa said...

Great gift idea - so versatile! Pinned it. :)

Staci at Life At Cobble Hill Farm said...

Thanks so much all!

Trish - I'm so happy you received them and that you like them. :)

Erica Ferreira said...

I hate to sound ignorant, but what is vegetable shortening? Is that Crisco? And if it is, isn't it a well agreed on fact that Crisco (and its wealth of trans fats) is terribly unhealthy for us? Do you think this can be made with home-rendered lard instead? I love, love, love the idea here but I couldn't in good conscience give this to someone or eat it myself if it involves using Crisco. I appreciate anyone's feedback. :)

Staci at Life At Cobble Hill Farm said...

Erica - you can use butter as long as the mix is stored in the freezer. Butter is not shelf stable. hope this helps!!

Bessie T. said...

Excited to try this! I am wondering if you can substitute coconut sugar for the granulated? I have for other baking recipes but wanted to double check. Thank you!

Staci at Life At Cobble Hill Farm said...

Bessie - I'm actually not sure. I've never tried substituting with coconut sugar before. If you do give it a try, I'd love to know how it worked!
Staci