The Master Mix, Kitchen Time-Saver

The biscuits on pot pies can be made with a master biscuit mix

The biscuits on pot pies can be made with a master biscuit mix

February’s Cook-In features “Master Mixes.” These are pre-mixed ingredients for baking such as  Bisquick® and Krusteaz©. The dry baking ingredients  are already mixed and the only thing left to do is add liquids or maybe eggs and sweetener. Master mixes are easy to use and a good addition to your pantry. You can purchase them from a grocer but there are advantages for  making your own. Read more for the whole story.

Why use a master mix?

Commercial master mixes are made with the most common grains, often contain preservatives and are not very budget-friendly. When you make your own master mixes you can choose what kind of wheat you want to use or make it gluten-free by using a non-wheat flour. You also have the option of combining different types of grains. The master mix in Miss Olivia’s kitchen was made by using two parts whole-wheat to six parts unbleached all-purpose flour. Here are other reasons:

  • You can choose to use butter, vegetable oil, or shortening in the recipe.
  • You control the type of sweetener and how much to use.  We use honey in our recipe at home. The neighbor uses agave..
  • There are different types of flour from which to choose.
  • You can vary the amount of salt in the recipe.
  • Having master mixes on the shelf surely saves time.
  • But more importantly, pre-mixed baking ingredients, when carefully combined, yield bread products that rise predictably and exhibit uniform flavor and texture.

 About master mixes:

The phrase “Master Mix” was coined by University Agricultural Extension Programs across the country to describe pre-mixed baking ingredients. We often refer to the Food $ense program out of Washington State University and the Master Mix concept is no exception. Now here are the recipes:

CAUTION!

  • When you make your first batch of master biscuit mix be sure to write-down the ingredients you used. 
  • For your second batch, use the same brand and type  of grain if you want similar results.

We suggest you bake with one brand and one type of flour when first learning how to bake because each type of grain and the way it is milled plays a part in how your baked goods turn out. Also humidity affects how much liquid you need and altitude plays a role in how much bread dough rises. Biscuit dough becomes tough if stirred too much while bead and pastry dough requires stirring and kneading.

Baking is a challenge, but sitting down to a table with fresh-baked rolls  comforting pot pies, or waffles is well worth the effort.

 

 

 

This entry was posted in 2015, baking, Master Mixes, Tips & Tricks on by .

About Don R

Born and raised in the Pacific Northwest. Retired teacher. Multiple successful business endeavors including screen printing / sporting goods business, executive director of a Boys & Girls Club, commercial fishing, and co-founding an alternative high school. Interests include family, hiking, cooking, Parkinson's research and developing an educational cooking program.