All-purpose baking mix
Updated Nov 24, 2014
Chatelaine
Ingredients
Instructions
- WHISK all ingredients together in medium bowl until combined. Use right away or store in an airtight container in a cool dry place up to 1 month.
Substitution tip: Whisk 1 1/2 cups each all-purpose and whole wheat flour with remaining ingredients.
Four tasty ways to use it
Cheddar biscuits
Combine 2 1/2 cups all-purpose baking mix with 1/2 cup grated cold unsalted butter and 1/2 cup grated cheddar in a medium bowl. Stir in 1 cup milk until dough comes together. Scrape out onto a floured surface and pat into a 3/4-in.-thick circle. Cut into 12 wedges. Bake on a parchment-lined baking sheet at 425F until golden, 12 to 15 min.
Peanut butter cookies
Stir 1/2 cup natural peanut butter with 1/4 cup unsalted butter in a medium bowl until smooth. Stir in 1/4 cup sugar, then 1 egg, until combined. Mix in 1 cup all-purpose baking mix until dough comes together. Roll into 1-in. balls, then roll in sugar until coated. Arrange on parchment-lined baking sheets and press each ball down using the back of a fork. Bake at 350F until golden, 8 to 10 min.
