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Sierra Camp Baking Mix

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  Whole wheat flour 2 Cup (32 tbs), unsifted
  Yellow cornmeal 1 Cup (16 tbs)
  Rye flour 1 Cup (16 tbs), unsifted
  Soy flour 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 6 Tablespoon
  Baking powder 3 1⁄2 Teaspoon
  Salt 1 3⁄4 Teaspoon
  Soda 1 3⁄4 Teaspoon

In a large bowl, thoroughly blend all ingredients.
Package airtight in plastic bags or containers and store in a cool, dry place.
Makes 5 cups mix.
Frying Pan Biscuits or Shortcakes.
Combine 2 cups of either baking mix with 1/2 cup milk or water and 2 tablespoons salad oil; stir until thoroughly blended.
Dust your hands with additional mix, shape dough into a ball, and divide it into 8 equal portions;) pat each into a round about 2 1/2 inches in diameter' and about 1/2 inch thick.
Melt 1 tablespoon butter or margarine in a large-heavy frying pan over low heat; add as many patted biscuits at a time as you can without crowding, and) cook slowly, uncovered, for about 10 minutes until golden brown on bottom.
Turn and cook for about 7 more minutes until other side is golden brown and biscuits are cooked through (break one to test).
Repeat for any remaining biscuits, adding a little more' butter to pan if needed.

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Sierra Camp Baking Mix Recipe