Servings: Yields 21 oz. (about 4-1/2-cups).
This wonderful make-ahead baking mix can be used for all kinds of yummy things, such as Herbed Cheese Buttermilk Biscuits, Blueberry Scones, Shortcake Biscuits, and Fruit Cobbler. You can make up to twelve times this recipe, but store each batch in a separate bag in the fridge (for up to a week) or in the freezer (for up to six months). Frozen mix should sit at room temperature until the butter is pliable, about 5 minutes.
Ingredients
- 13-1/2 oz. (3 cups) all-purpose flour
- 1 Tbs. sugar
- 1 Tbs. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 6 oz. (12 Tbs.) cold unsalted butter, cut in small pieces
Nutritional Information
- Nutritional Sample Size per ounce
- Calories (kcal) : 130
- Fat Calories (kcal): 60
- Fat (g): 7
- Saturated Fat (g): 4
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 2
- Cholesterol (mg): 20
- Sodium (mg): 180
- Carbohydrates (g): 15
- Fiber (g): 1
- Protein (g): 2
Preparation
- In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt. Cut or massage the butter into the flour with a fork, a pastry cutter, or your fingers until the mixture looks like cornmeal and the biggest pieces of butter are the size of large peas. (You can also do this in a food processor; just be sure not to overmix.) Proceed with Herbed Cheese Buttermilk Biscuits, Blueberry Scones, Shortcake Biscuits, or Fruit Cobbler, or refrigerate or freeze the mixture until ready to use.
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Reviews (1 review)
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scottsdale | 05/15/2008This recipe is a perrenial favorite. Once you get the knack, it's very easy. I make a batch, split it in half (using a kitchen scale for accuracy) and keep the halves in zipper bags in the freezer for future use. Each half makes 6 scones, just enough for a Sunday-paper-reading session. A trick for adding fresh or frozen blueberries - during the second folding process, gently press the berries into the surface of the dough before you fold.I also sometimes subsitute dried cranberries and toasted walnuts for the blueberries. Yum!
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