125 Best Biscuit Mix Recipes: From Appetizers to Desserts

125 Best Biscuit Mix Recipes: From Appetizers to Desserts

by George Geary
     
 

A box of biscuit mix is found in more than half of America's kitchens.

Look in your kitchen cupboard and chances are you will find a box of biscuit mix. The ultimate pantry staple, biscuit mix is a convenient and delicious shortcut to a host of delicious, baked recipe ideas. 125 Best Biscuit Mix Recipes offers a variety of outstanding recipes from

Overview

A box of biscuit mix is found in more than half of America's kitchens.

Look in your kitchen cupboard and chances are you will find a box of biscuit mix. The ultimate pantry staple, biscuit mix is a convenient and delicious shortcut to a host of delicious, baked recipe ideas. 125 Best Biscuit Mix Recipes offers a variety of outstanding recipes from old favorites like pancakes, waffles and biscuits to new recipes that appeal to current tastes.

Master baker Geary brings his outstanding talents to recipes that include appetizers, main courses, meal-in-one-dishes like casseroles, and quick breads and cookies. Using either a packaged or homemade mix, anyone can make these delectable recipes:

  • Cheese and Leek Scones
  • Three Cheese Lasagna Loaf
  • Almond Peach Pork Chops
  • Baked Buttermilk
    Chicken
  • Blueberry Almond Pancakes
  • Pear Almond Nutmeg Waffles
  • Creamy Peanut Butter Chocolate Brownies

Along with 125 delicious recipes, the book includes useful information on:

  • Substitution charts and proper storage of ingredients
  • Tools and equipment from handtools to baking pans
  • Cooking and baking tips from measuring to troubleshooting

These are outstanding recipes; they take a minimum of time and deliver maximum results.

Editorial Reviews

Miami Herald - Linda Cicero
Simple yet clever ways to use homemade or commercial biscuit mix to make everything from cheese and leek scones to tempura vegetables.
Family Motor Coaching - Janet Groene
Helping little fingers produce quick, carefree dishes... Fabulous new book... puts biscuit mix to more uses than you may have dreamed possible.
Appleton Post-Crescent - Myrna Collins
Very simple... It isn't difficult to find selections that will please the family as well as the busy cook.

Product Details

ISBN-13:
9780778800873
Publisher:
Rose, Robert Incorporated
Publication date:
03/06/2004
Pages:
192
Product dimensions:
7.00(w) x 10.00(h) x (d)

Read an Excerpt

Excerpted from the Introduction

Introduction

Time. We do not have enough of this ingredient. My first pastry job was at a big hotel, and, to save time, we had a large bin filled with a flour mixture that was used for many different recipes. I was surprised at the versatility of this flour mix. We used it for every baked good, from cookies to muffins, just adding the required perishable ingredients to create a tasty treat. Now, at home, you can stir up a batch of biscuit mix and keep it on hand. When you need to save time in your busy day, just add a few ingredients to this mix and you'll have a main dish or a batch of cookies in no time.

--

Fast and Easy Biscuit Mix

There are many brands of biscuit mixes available. In this cookbook, I tested the recipes with Bisquick®. If you are using a biscuit mix other than this or the homemade one below, be aware that the results may differ depending on the active ingredients within the mix. As a general rule, low-fat biscuit mixes will produce a drier texture in baked goods. If you prefer to make your biscuit mix from scratch, here is my homemade version for you to keep on hand.

Makes about 8 cups (2 L)

Tip:
Place in an airtight container in your pantry. Use within 3 months.

  • 4 1/2 cups (1.125 L) all-purpose flour
  • 3/4 cup (175 mL) instant nonfat dry milk
  • 1/4 cup (50 mL) granulated sugar
  • 1 1/2 tsp (7 mL) baking powder
  • 1 1/2 tsp (7 ml) salt
  • 1/2 tsp (2 mL) baking soda
  • 1 cup plus 1 tbsp (265 mL) vegetable shortening

In a large bowl, using a fork, blend together flour, dry milk, sugar baking powder, salt and baking soda. Using a pastry blender, blending fork (see page 13) or two knives, blend in shortening until well dispersed.

Meet the Author

George Geary, CCP, has taught baking techniques in dozens of baking schools across America. A contributing editor to several magazines and newsletters, he has also been the pastry chef and production manager for the Walt Disney Corporation and the Marriott Corporation. He lives in Fullerton, California.

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