1: Bisquik is a prepared mix available in the US. It is white, fine soft wheat flour and baking powder mix. Bisquik flour is soft — that means, not much gluten. It is the kind of flour used for good pastries — NOT the kind used for chewy bread. You can probably substitute any good white wheat flour. Mix in baking powder to make it rise.
2. ‘c’ means “cup” — an 8 oz. teacup — about .24 litre. It is a measurement of bulk, not of weight.
Here’s a basic master mix recipe:
5 pounds all purpose flour
3/4 cup baking powder
3 T. salt
2 cups powdered milk
1 T. cream of tartar
4 cups shortening = 2 lbs.
1/2 cup sugar (optional)
Sift all dry ingredients together 3 times.
Cut in shortening until mix is consistency of corn meal.
Store in covered container at room temperature.
Try to use up within six months or so.
Here’s a couple of simple recipes using the master mix:
1 cup mix + 1/2 cup water or milk = pancakes for 2 people
1 cup mix + 1/4 cup water or milk = biscuits for 2 people (knead, roll, cut, bake 450-10 min.)
Here’s another Master Mix that’s 50% whole wheat flour.
4 cups all purpose flour
4 cups whole wheat flour
1/4 cup baking powder
2 cups nonfat dry milk powder
2 cups shortening = 1 lb.
Note: In most recipes, a lower-case “t” means teaspoon and a capital “T” means tablespoon
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