RECIPE: Basic Baking Mix
Many who have stayed at the White Rose Manor, or who follow my Prep & Cook Online Series, know that I bake. Often, I use olde world recipes. This is one of those recipes.
To those who have attended my scones classes, here is the Basic Baking Mix we used as the base to create them. Please note this is a large quantity of baking mix, but it is scalable.
For use with biscuits, scones, waffles, pancakes, coffeecakes and more, here’s to happy baking!
Basic Baking Mix Recipe
YIELD: Approximately 12 CupsINGREDIENTS
10 Cups All-purpose flour
1-1/3 Cup Nonfat dry milk
4 Tbs. Baking powder
4 tsp. Salt
2 Cups Shortening/Lard* (unsalted butter may be used if not being stored)
*Lard is soy-free
In a very large bowl, combine flour, dry milk, baking powder, and salt. Stir well. With a pastry cutter (or 2 knives), cut in shortening/lard until coarse crumbs form.
Store in an airtight container in cool, dry place for up to 3 months. Stir before measuring as some settling may have occurred.
Use as directed in White Rose Manor recipes like our French Crumb Cake.