I really like the idea of the commercial all-purpose biscuit mix that can be used to create all sorts of baked goodies from, well, biscuits, to rolls. It’s a product that is magical for those hectic weekdays when school and jobs turn ordinary folks into raving lunatics – it’s quickly prepared and provides that wonderful home-baked, hot-from-the-oven goodness.

Goodness, that is, until one reads the list of ingredients. Now I know that food producers will not include any ingredient not FDA approved, but I still don’t like the idea of using bought products containing stuff I can’t even spell, much less pronounce.

My husband’s cousin, who is as conservative as I am, came up with a great homemade baking mix that can be stored at room temperature for many weeks in an airtight, weevil-proof container. Actually, finding a large enough container in which to put the mix is the hardest part. Using it is a snap. The Baking Mix recipe makes 7 or 14 cups of mix which will keep for three weeks or longer when stored in a cool, dry place, or the refrigerator.

Baking Mix

Ingredients for 7 cups:

2 1/2 tablespoons baking powder

1 tablespoon salt

6 cups flour

1 cup solid vegetable shortening

Ingredients for 14 cups:

12 cups flour

5 tablespoons baking powder

2 tablespoons salt

2 cup solid vegetable shortening

Stir together the baking powder and salt. Measure 3 cups of flour at a time into a bowl. Stir in about 2 tablespoon of the baking powder mixture. Sift into a large container. Repeat with the rest of flour and baking powder mixture.

Cut in shortening until mixture resembles coarse meal. Store in a cool dry place or refrigerator.

NOTE: I like using unsalted butter rather than the vegetable shortening, but because butter tends to cause the mixture to get rancid at room temperature, I make the 7-cup mixture, and store it in the refrigerator.

Even so, the mix will keep up to three weeks in the ‘fridge.

If salted butter is used, the amount of salt in the mix must be reduced by half.

Biscuits

2 cups Baking Mix

1 tablespoon sugar

2/3 cup milk

Stir together Baking Mix and sugar. Add the milk and stir with a fork until soft dough forms. Turn out on a lightly floured board and pat or roll out to 1/2-inch thickness.

Cut with floured 2-inch biscuit cutter. Baked at 400 degrees on an ungreased baking sheet for 10 to 12 minutes or until golden brown. Makes 16 biscuits.

Currant Scones

1 egg

1/3 cup milk

2 cups Baking Mix

2 tablespoons sugar

1 teaspoon grated orange rind

1/2 cup currants

Milk for brushing on top

Mix together the egg and milk. In a large bowl to Baking Mix add sugar, rind, and currants. Add egg mixture and stir with a fork until soft dough is formed. Turned out on lightly floured board and knead a few times.

Divide dough into 2 portions. Roll each into a circle 1/2-inch thick. Cut each circle into wedges with a pizza cutter. Place wedges on a greased baking sheet and brush tops with milk. Sprinkle with granulated sugar.

Bake at 450 degrees for 10-12 minutes. Makes 12 scones.

Orange Fruit and Nut Muffins

2 cups Baking Mix

1 tablespoon sugar

1 egg

3/4 cup milk

Grated rind of 1 orange

1/3 to 1/2 cup raisins, nuts, or dried cranberries, or mixture

Stir all ingredients together first 4 ingredients until just moistened. Fold in nuts or dried fruit. Fill muffin pans 2/3 full. Bake at 400 degrees for 25 minutes. Makes 12 muffins.

Chocolate Chip Bread

3 cups Baking Mix

3/4 cup sugar

1 egg

3/4 cup milk

1/2 cup orange juice

Grated rind of 1 orange

1 cup chocolate mini-chips

3/4 cup chopped walnuts or pecans

In a large bowl, stir together Baking Mix and sugar. Combine egg, milk, orange juice, and orange rind; add to Baking Mix mixture. Beat for 1 minute. Stir in chocolate chips and nuts.

Greased well or spray with pan-spray a 9 x 5 x 3-inch loaf pan. Spoon in batter. Bake at 350 degrees for 55-60 minutes or until center tests done. Let stand for 15 minutes.

Remove from pan and continue cooling on a wire rack. Makes 1 loaf.

Pecan Rolls

3 cups Baking Mix

3/4 cups milk

2 tablespoons butter or margarine

1/3 cup firmly packed brown sugar

3 tablespoons butter or margarine

3 tablespoons firmly packed brown sugar

1/2 cup chopped pecans

In a large bowl, add milk with Baking Mix until soft dough is formed. On a lightly floured surface knead a few times. Roll out to a 12 x 10-inch rectangle.

Cream together 1/3 cup of brown sugar with 2 tablespoons butter or margarine. Spread on rectangle. Roll lengthwise; cut into 1-inch slices.

In an 8-inch square pan melt the 3 tablespoons butter. Stir in the 3 tablespoons sugar. Spread mixture over the bottom of pan; sprinkle with nuts.

Lay rolls in pan. Bake at 375 degrees for 35 minutes. Invert immediately onto serving plate. Let stand for 1 minute before removing the pan. Makes 12 rolls.

Herbed Cheese Pizza

1 cup Baking Mix

1/4 cup milk

1 tablespoon olive oil

1 1/2 pounds fresh Roma tomatoes, sliced

1/4 cup grated Parmesan cheese

1 cup shredded Mozzarella cheese

1 teaspoon fresh or 1/4 teaspoon dried chopped oregano

1 tablespoon fresh or 1 teaspoon dried chopped basil

Salt and black pepper to taste

In a medium bowl, stir milk into Baking Mix until soft dough is formed. Turnout on a lightly floured surface and knead a few times. Shape into a ball and roll into a 12-inch circle.

Place dough circle on ungreased baking sheet. Brush dough with olive oil. Arrange tomato slices on dough in a single layer. Sprinkle cheeses over tomatoes. Sprinkle oregano, basil, salt and pepper over surface. Sprinkle with oil.

Bake at 425 degrees for 15-20 minutes. Cut into wedges. Makes one 12-inch pizza.