You can combat rising food costs and avoid food additives at the same time. Make-it-yourself master mixes are re surging onto the food scene, probably by necessity as well as convenience. We will post at least one master mix each week under the category…”Master Mixes” (No surprise there) since these recipes form a base, foundation or core for hundreds of easy to prepare meals.
There are master mixes for anything from baked goods to dressings. Just follow the recipe using common and inexpensive ingredients, store the mix as directed and use it later as a base for hundreds of recipes. No longer do you need to buy Bisquick, spicy soup mixes or expensive rice meals. Plus we will share tricks to customize the mix as you use it.
Master Mix #1 Biscuit and Short Bread Mix
Important! : There are many variations of this recipe so feel free to experiment. Keep records and change ingredients as needed.
- 4C unbleached flour
- 4C whole wheat flour
- 2 sticks butter (1 c)
- 1/3 C non-aluminum baking powder
- 3 Tb sugar
- 1 1/2 tsp sea salt
- Sift the unbleached flour,baking soda, sugar, and salt together in a medium sized bowl
- “cut” the butter into the mixture using a pastry blender or two forks. When mixed, it should be uniformly crumbly.
- Cut the whole wheat flour into the mix.
- Place in jars and cover tightly with a lid.
- Store in refrigerator..
Uses: Biscuits, pancakes, coffee cake, banana bread, brownies,muffins, Indian fry bread, pizza crust,tortillas, drop biscuits, naan, and fruit cobbler to name a few.
We will eventually post all of these as we test our recipes. Until then, you can visit many State University Extension offices and sites.
We found excellent information on the Washington State University site at
Other good resources are available by searching for Nebraska Master Mix, and West Virginia Master Mix publications