Homemade Biscuit Mix

Ingredients:
10 cups all-purpose flour
1/2 cup baking powder
2 tablespoons white sugar2 teaspoons salt
1 1/4 cups vegetable oil

Directions:
1.Combine flour, baking powder, sugar and salt in a mixing bowl.
Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
2.Store in an airtight container in a cool, dry place for up to three months

2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk

Heat oven to 400 degrees.
Mix flour, salt and baking powder together in a bowl with a fork.
Add shortening and mix until blended. Add milk and mix until all is blended and makes a small ball.

Pour out on a floured board and pat just till you have a nice ball. Do not over roll. Press out to a ball about 1/2 inch think.
Cut into biscuits using a biscuit cutter or glass dipped in flour.

Bake 12 to 15 minutes or until lightly browned.

Makes 12 biscuits.

4 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 cup granulated sugar
1 cup packed brown sugar
1 cup (2 medium) very ripe bananas, mashed
3/4 cup vegetable oil
1 cup chopped walnuts

Directions
Preheat oven to 350º F. Grease and flour two 9 x 5-inch loaf pans.
Combine flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl.

1 cup + 1 tbs water
1/2 tsp salt
2 tbs sugar
1/2 cup dry instant nonfat dry milk
2 cups flour
1/3 cup butter
2 tsp baking powder
1/4 cup chopped chives, optional
1 1/2 cups shredded Cheddar cheese

Heat oven to 400°.
Grease a baking sheet. Combine cheese, flour, chives, milk, sugar, baking powder and salt in a bowl.
Cut in butter to make coarse crumbs. Stir in water until moistened.
Knead dough 10 times on floured surface. Pat into 8x6" rectangle.
Cut into 12 biscuits. Place biscuits on baking sheet.

1 cup + 1 tbs water
1/2 tsp salt
2 tbs sugar
1/2 cup dry instant nonfat dry milk
2 cups flour
1/3 cup butter
2 tsp baking powder
1/4 cup chopped chives, optional
1 1/2 cups shredded Cheddar cheese

Heat oven to 400°.
Grease a baking sheet. Combine cheese, flour, chives, milk, sugar, baking powder and salt in a bowl.
Cut in butter to make coarse crumbs. Stir in water until moistened.
Knead dough 10 times on floured surface. Pat into 8x6" rectangle.
Cut into 12 biscuits. Place biscuits on baking sheet.

1 cup cornmeal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon chili powder
2 eggs -- beaten
1/2 cup milk
1/2 cup butter -- melted
1 tablespoon jalapeno pepper -- chopped
1/2 cup sweet red peppers -- chopped
1/2 cup onion -- chopped
1 can creamed corn
1 cup Monterey jack cheese -- shredded

Sift dry ingredients together into a bowl. In another bowl, beat
together milk and eggs. Then beat in melted butter.

Add wet mixture into dry ingredients. Stir in remaining
ingredients. Mix thoroughly.

1 1/3 cups warm water (105 degrees F)
1/4 cup nonfat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon granulated sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounces per pan)
Butter flavored Pam

Preparation:
Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again.
Add flour and stir until dough forms and flour is absorbed.
Turn out on to a flat surface and knead for about 10 minutes.

1 cup self-rising flour
1 cup self-rising cornmeal, or you may use a cornmeal mix such as Aunt Jemima?s
2 eggs
1 Tbsp granulated sugar
1/2 cup buttermilk
1/3 cup plus 1 Tbsp water
1/4 cup vegetable oil or bacon grease
Oil or butter for frying

Preparation:

Mix all ingredients well except for the frying oil. Heat oil in a skillet over medium heat.
Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 Tbsp batter per hoecake. Brown until crisp; turn and brown on the other side.
Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days.

2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees.

Combine eggs, sugar, vegetable oil, and pumpkin, mixing well.

Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl.
Make a well in the center of the batter and add the pumpkin. Stir in cranberries.
Spoon batter into 2 greased and floured loaf pans.

Bake for 1 hour.

5 cups flour
4 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
4 eggs
1 cup vegetable oil
1 large can pumpkin
2 cups nuts (optional)

Preheat oven to 350 degrees.
In a large bowl, mix together vegetable oil, sugar, and eggs.
In another bowl, mix together flour and baking soda. Add flour and pumpkin
alternately to the egg mixture. Add nuts.
Pour into 2 greased loaf pans.

Bake for 1 hour.

1/2 cup canned pumpkin
1/2 cup milk
1 egg
2 cups biscuit mix
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

***STREUSEL TOPPING***
1 tablespoon biscuit mix
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 teaspoons butter or margarine -- softened

In a mixing bowl, combine pumpkin, milk and egg with a fork. Combine dry = ingredients; add to mixing bowl and stir just until moistened. Spoon =

Cooking spray
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.
In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.

1/2 cup shortening
1/2 cup warm water
1 tbs sugar or Splenda
1/8 tsp baking soda
3 1/4 cups all purpose flour
1/4 tsp salt
1 tbs or 1 envelope active dry yeast
1 cup low fat buttermilk
Thinly sliced country ham

Heat oven to 400°.
Mix buttermilk and baking soda together. Mix yeast, sugar, salt and water together. Let stand until foamy.
Combine flour and shortening, stirring until mixed. Mix in buttermilk mixture. Mix in yeast mixture.
Cover with a towel and let rise in a warm place until doubled in size.

Soft N' Fluffy Hamburger Buns- by What's for dinner, mom?

1 cup warm water
2 tablespoons canola oil
3 cups bread flour
1 tablespoon white sugar
3/4 teaspoon salt
1 teaspoon vital wheat gluten
2 1/4 teaspoons active dry yeast

Directions:

Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine.
Line baking sheets with parchment paper.

1 1/2 cups milk
1/2 cup sugar
1 1/2 teaspoons salt
1/4 cup butter
1/2 cup warm water
2 packages active dry yeast
2 eggs, beaten
6 1/2 cups sifted all-purpose flour (about)
1 teaspoon grated lemon rind
4 cups cold milk
2 packages instant pudding (3.4 ounces each)

Scald milk in saucepan; stir in sugar, salt, and butter. Remove from heat and cool to lukewarm.

1 C. chopped onions
1/4 C. butter
2 1/2 C. Bisquick
1 tbsp. fresh parsley, chopped
1/2 tsp. thyme
3 eggs
1/2 tsp. basil
1/4 C. milk
1 C. grated cheese
1 1/2 C. to 2 C. shredded zucchini

Saute onions in butter. Cool a little and then add remaining ingredients.
Pour into an 8x8-in. baking pan and bake at 400 degrees for 40 minutes.

Blueberry Nut Bread

2 cups flour
1/4 teaspoon salt
3 teaspoons baking powder
1 cup sugar
1 cup blueberries
1/2 cup chopped walnuts or pecans
2 eggs; well beaten
1 cup milk
3 tablespoons oil

Sift together flour, salt, baking powder and sugar. Add the berries and nuts.
Combine the eggs, milk and oil. Add to dry ingredients and stir just until moistened.
Pour into a wax paper-lined 9x5x3" loaf pan. Let stand 20 min.
Preheat oven to 350 degrees. Bake 1 hour, or until tests done.

Contributor: New York Times Heritage Cookbook

1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries

Streusel:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Directions

In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well.
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.

3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
2 cups shredded zucchini
1 cup crushed pineapple
3 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 cup coconut
1 cup chopped walnuts

Cream together eggs, oil, sugar, and vanilla, then stir in the zucchini and drained crushed pineapple.
Next add the flour, baking soda, salt, baking powder, cinnamon, nutmeg, coconut, walnuts and blend.
Pour into two greased and sugared bread pans or one 9 x 12 cake pan.

Topping (recipe follows)

1 1/2 C. all purpose flour
1/2 C. sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 C. butter or marg, melted
1/4 C. milk
1 egg
2 med. peaches, peeled and diced (about 1 cup)

Preheat oven to 400°.
Line 12 muffin tin with paper cups. Prepare Topping, set aside.

Combine dry ingredients in large bowl. combine butter, milk and egg in small bowl until blended; stir into flour mixture just until moistened.
Fold in peaches. spoon evenly into prepared muffin cups.
Sprinkle topping over tops of muffins.

1/2 cup chopped walnuts
1 tsp vanilla
1/2 cup fat free milk
1/2 tsp cinnamon
2 cups all purpose baking mix or Bisquick
2 bananas, peeled, mashed
3 eggs
6 tbs salted butter or margarine
1 cup sugar or Splenda

Heat oven to 350°.
In bowl, beat baking mix, sugar, cinnamon, butter, milk, eggs and vanilla 2 min.
Add bananas and nuts, pour into greased and floured loaf pan.
Bake 50 min. or until done.
Let cool in pan 5 min. Remove from pan.

Makes 10 servings.

1/3 cup all-purpose flour
1/4 cup rye flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon dried parsley flakes
1/8 teaspoon salt
1/4 cup cold butter
1 egg
1 tablespoon milk

Directions

In a small bowl, combine the flours, brown sugar, baking powder, parsley and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the
egg and milk just until combined.
Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet.
Bake at 400° for 7-10 minutes or until golden brown. Remove from pan to a wire rack.
Serve warm.
Yield: 4 biscuits.

1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
2/3 cup nonfat dry milk
6 tablespoons flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
8 packets sugar substitute
2 tablespoons raisins
1/2 cup grated carrots 1/2 to 1 cup
Mix pumpkin, eggs and vanilla. Add dry milk, flour, pumpkin pie spice, cinnamon, baking powder and sweetner. Add raisins and carrots. Pour into
muffin tin or cupcake liners.
Bake at 350 degrees F for 20-25 mins.

Serves 12

1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar

Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C).
Spray the top of a muffin pan with non-stick coating, and line with paper liners.
In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time.

1/3 cup dark brown sugar
2/3 cup raisins
2 tsp salt
2 tbs canola oil
1/4 cup nonfat dry milk
2 cups bread flour
1 tbs + 1 tsp cinnamon
1 1/2 tsp instant dry yeast
3 tbs honey
1 large egg
2 cups whole wheat flour

Measure out 1 1/4 cups very warm water. Combine both flours, dry milk, egg, oil, honey, salt, yeast and warm water in bowl. Mix 3 min. then increase speed and mix 5 more min.
Transfer dough to a bowl coated with cooking spray.
Cover tightly with plastic wrap and let rise at room temp until dough has nearly doubled in size, 30 min.

Pepper
1 tsp fine salt
2 1/2 cups all purpose flour
1/2 tsp salt
2 tbs dried rosemary
2 tbs olive oil
1/4 oz pkt active dry yeast

Stir yeast, sugar and 1/4 cup warm water in a bowl. Let sit until foamy. Add 1 tbs oil, flour, 1 1/2 tbs rosemary, fine salt and 3/4 cup warm water, stir until a dough forms.

Turn dough out onto a floured surface and knead 10 min. until smooth and elastic. Brush a bowl with oil. Add dough, cover with plastic wrap, let stand at room temp until more than doubled, 2 hours.

2 eggs
1/2 tsp salt
1 1/2 tsp baking powder
3/4 cup flour
1 cup buttermilk
1/2 tsp baking soda
3/4 cup yellow cornmeal
5 tbs unsalted butter or margarine

Heat oven to 425°.

Butter an 8" square baking pan or other pan.

Melt butter in microwave in a microwave dish in three 15 second intervals on high or in a pan on the stove.

Set it aside to cool.

In a bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.

1-1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 small jar maraschino cherries; cut up
2 eggs
3 tablespoons melted butter
1 cup cherry juice and milk combined

Preheat oven to 375. Prepare muffin tins. Stir together dry ingredients then add the cherries.

Mix eggs, cherry liquid and melted butter together then combine with the dry ingredients incorporating until just combined.

Bake for 20 minutes.

Avoid over mixing the batter or your muffins will be tough and chewy.
Make sure to use paper baking cups to line your muffin pan for quick removal and cleanup.
For fast measuring, fill baking cups with batter using a spring loaded ice cream scoop.
Freeze cooled muffins in a zip top freezer bag or plastic container for up to 2 weeks...

1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons unsweetened cocoa powder
1-1/2 teaspoon baking soda
3/4 cup fat-free milk
3/4 cup unsweetened applesauce
1 tablespoon cooking oil
1 tablespoon molasses
2 teaspoons balsamic vinegar
1 teaspoon vanilla
1/3 cup miniature semisweet chocolate pieces

Preheat oven to 350 degree F. Coat about forty-eight*

1-3/4-inch or eighteen 2-1/2-inch muffin cups with nonstick cooking spray; set aside.