I like to make my own stuff from scratch, so that I will know exactly what went into it. I don't have to question how it was made, whether it is full of chemicals and preservatives or if it is something I would just rather not consume. Sometimes it is hard to tell about things, too, because labeling can be confusing or just plain deceitful (if you read my treatise on vinegar, you know what I mean). The following are just a couple of suggestions here on things you can make yourself from much healthier ingredients and with a whole lot fewer preservatives.
BROWN SUGAR: I know of people who use brown sugar because they think it is healthier than processed white sugar, although there is nothing special about brown sugar. Commercially prepared brown sugar is nothing but granulated processed white sugar sprayed with molasses. That's it. The darker the brown sugar, the more molasses. It is still refined WHITE sugar. Turbinado or any other organic cane sugar, into which you have stirred you own molasses is a better choice. I use my food processor to make a couple of pounds which I keep in my freezer. Just add molasses to your sugar and pulse until it looks like brown sugar. May not be as sticky, but it will be close.
HOMEMADE BAKING MIX (Just Like Bisquick)
There are lots of uses for baking mixes and they can take a lot of time out of certain recipes (they make cobblers quick and easy as pie), but I am one of those people who doesn't trust some of the things in processed foods. So, I make my own versions.
This mix will keep in a glass jar in the pantry for about a month or in the freezer for 6 months, as long as container is airtight. The first recipe is the one I use. I listed several other versions, also. If you are giving as a gift, include instructions on preparation and storage!
What you need:
8-1/2 cups flour - all purpose, unprocessed white, or half unprocessed white and half whole wheat
3 tbsp. baking powder (one without aluminium)
2 tsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
1-1/2 cups skim milk powder
1 lb. solid vegetable shortening (like Crisco)
In a huge bowl, stir together all the dry ingredients until you're sure they're well mixed. Using a pastry blender, cut the shortening into the flour mixture until it resembles coarse cornmeal. This can also be done in batches in a food processor - just make sure you divide the ingredients equally, and don't over-process. Store the mixture at room temperature in a tightly covered container, and use in any recipe that calls for store-bought biscuit mix. Makes tons.
HERE IS ANOTHER VERSION
This is a good one, too.
5 1/2 cups all purpose flour
2/3 cup nonfat dry milk powder
2 Tablespoons sugar
2 Tablespoons double acting baking powder ( one without aluminium)
2 teaspoons salt
3/4 cup solid vegetable shortening (butter flavored is good) Combined flour, dry milk, sugar, baking powder and salt in a large bowl; Stir to mix well. Add shortening to the bowl. Cut into dry ingredients with pastry blender or fork, until mixture is smooth. Store in container with tight-fitting lid in cool place or fridge up to 3 weeks. Stir well before using. Pile lightly into measure; level off top.
CORNMEAL BAKING MIX
Substitute 2 1/2 cups cornmeal for 2 1/2 cups of all purpose flour.
WHOLE-WHEAT BAKING MIX
Substitute 2 1/2 cups of whole-wheat flour for 2 cups of the all purpose flour.
AND YET ANOTHER VERSION
4 cups unbleached white flour
2/3 cup instant non fat dry milk
1 tsp salt
3 Tbsp double acting baking powder
1/2 cup good vegetable oil
Mix flour, milk, salt and baking powder together in blender or food processor. Mix well, then blend in the oil. Empty into covered container, and store in refrigerator until needed. This yields about 5 cups of mix. Each cup of mix makes about six biscuits.To make biscuits: Add 1/2 cup water to each 1 cup of mix. Roll out dough 1/2 inch thick on lightly floured board, cut into biscuits*, brush tops with butter and bake on a greased cookie sheet in a preheated 425 deg. oven for approx. 10 minutes.
*If you want to save time and effort, pat the dough out onto your pan, pat out into a rectangle and slice into squares. Separate squares slightly with the blade of the knife, so that all sides of biscuits brown. If you are making this mix strictly for biscuit making, try adding buttermilk powder as a substitute for half of your dry milk.
For an interesting change, add dried herbs or shredded cheese to the baking mix for specialty busicuits.
Just don't over do it with extras.
