All of these recipes can be made in a fry pan. My kind of cooking.
This is an all-purpose baking mix (like Bisquick) for making biscuits and other baked or fried breads. Its easy to make and keeps for about a month if made with shortening. You can scale this down for a smaller quantity. If you want a lighter texture substitute white flour for the whole wheat…
5 cups un-bleached White Flour / 4 cups Whole Wheat Flour
1-1/3 cups Non-Fat Dry Milk / 4 Tbs. Baking Powder
1-1/2 Tbs. salt / 2 cups Shortening or stick Margarine
Mix all of the dry ingredients together well with a fork or whisk and then cut in the shortening/margarine (softened) until it resembles cornmeal in texture (don’t kneed, a food processor works well if done in batches). This can be stored in a large zip-loc bag or a jar (seal tightly). Before using, give it a stir to loosen it up. You can use this in just about any recipe calling for a biscuit mix… (way too much for the truck kitchen. I cut the recipe by four. That is enough for a month or two. 21/4 c flour, ~1/3 c powdered milk, 1 tbs baking powder, some salt, 1/2 cup of shortening.)
Handy Baking Mix Recipes
:: Biscuits :: 2 cups Baking Mix / 1/2 cup Cold Water or Milk
Mix the ingredients well and, on a floured surface, roll dough to make a ball. Knead the dough a few times and roll out to 1/2″ thickness and cut with a 2″ biscuit cutter (or suitable instrument like a cup), or pat out individual biscuits in your hand. Bake in a reflector oven, Dutch oven, etc. for about 15 minutes over med/high heat. If pan baking, cook over low heat and cover the pan with a lid or a sheet of foil to make an oven, turn 1/2 way thru and don’t make them too thick if pan baking, the bottom will burn before the inside gets done. Makes 8 to 10 biscuits… (way too much for the truck kitchen. I cut the recipe by four, again. Thats enough for two “cat’s head” biscuits. 1/2 cup of mix and a splash of milk.)
:: Boondocker’s Light Pan Cornbread ::
3/4 cup Handy Baking Mix
/ 1/3 cup Cornmeal
1/4 tsp. Baking Soda / 1/2 cup Buttermilk / 1 Egg
Mix the cornmeal with the baking soda and then add the Baking Mix, egg and buttermilk to get a thick-but-still-runny batter (add more buttermilk if necessary). Put your favorite 6-inch skillet (double recipe, except egg, for 8″ skillet) over the fire and lube with oil or bacon grease, pour in the cornbread batter and cook, covered (with a lid or foil), over med-low heat until the top looks done (12 to 15 minutes, or until done). This makes a light biscuit/cornbread cross.