In my new frugal lifestyle, I've started going through my cookbooks looking for ways to save money. I have two wonderful cookbooks, Make-A-Mix Cookery and More Make-A-Mix Cookery (circa 1978 & 1980, respectively) that really answer that money saving question.
In today's world we rely on convenience foods so much, even though most of us recognize that they really aren't that healthy for us. With all the added preservatives we are preserving our own bodies. Eugenia Bone, in her book Well-Preserved, states, "A serious canner friend of mine told a story about a mortician in her town. He said in the past morticians used to have to get a body into the earth real quick, but nowadays a human body will hold for two weeks due to all the commercial preservation he's eaten." Ummm....gross!
Anyway, I wanted to share a mix with you. This is the master mix Quick Mix. Use it as a substitute for any Bisquick recipe.
Quick Mix (makes about 13 cups)
- 8 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp salt
- 2 tsps cream of tartar
- 1 tsp baking soda
- 1 1/2 cups instant nonfat dry milk
- 2 1/4 cups vegetable shortening
Variation (and a much better one for you!):
Use 4-1/4 cups all-purpose flour and 4-1/4 cups whole-wheat flour. Increase baking powder to 2 tablespoons.
Light and Tender Biscuits
1-1/2 cups Quick Mix
1/3 cup milk or water
In a medium bowl, combine quick mix and milk or water. Stir with a fork to blend. Let dough rest 5 minutes. Preheat oven to 450°F. On a lightly floured board, knead dough about 15 times. Roll out to 1/2-inch thick (in a rectangle). Cut into 2-inch squares with a knife. Place biscuits about 2 inches apart on an ungreased baking sheet. Bake 10 to 12 minutes in a preheated oven until golden brown. Makes about 6 biscuits.
