I am a single guy who lives alone and I do cook for my self, but I like to keep things simple as possible.
I make Flat-Bread, Bisquits, Muffins, Scones etc...but I generally use 'Bisquick', (or other such type Baking Mixes) as I am usually pressed for time and I dont want to deal with the mess of doing it from 'Scratch', what with waiting for the yeast rise, kneeding the dough..etc..etc.
Anyway...I would not quite claim to be on the 'Atkins' diet (Low Carb) but I want to start replacing my white breads with more wheats. (or Whole Grains)
I called the 1-800 # for Bisquick and they said they did make a wheat Bisquick alternative many years ago, but they discontinued due to lack of interest, which is ironic, because I bet they would sell a ton of it now...LOL !
My question is :
Can anyone recomend another 'Wheat Based' instant baking mix I can but readily, or would you say this is a product I might have to search for on-line ?
Any help / suggestions you can provide will be most appreciated.
Feel free to e-mail me directly if you wish. Thanks in advance.
If it's something you can use Bisquick to make, then the "real" version needs no more kneading, rising, etc. than the Bisquick version. Bisquick is simply flour, shortening, baking powder and salt. The only effort you save with Bisquick is in measuring out then mixing in the shortening (a few seconds of effort with a food processor, and not much more by hand), and measuring the baking powder and salt. Whether or not you use Bisquick or from scratch, biscuits aren't kneaded--you want them to be tender.
Do it from scratch. You can make it ahead of time by mixing together all of the dry ingredients, including the shortening, then storing it in an airtight container. You can use it instead of Bisquick with no added effort. Whole wheat flour works differently than white, so I don't think it'll simply be a matter of substituting whole wheat flour for the AP or AP/cake flour in a standard recipe, but I came across the following:
WHOLE WHEAT BISCUIT MIX
One batch of mix makes about 48 biscuits. Keep the mix on your kitchen shelf for up to 6 weeks or in the freezer for 6 months.
6 cups all-purpose flour
4 cups whole wheat flour
1/3 cup baking powder
1/4 cup sugar
2 tsp. salt
2 cups shortening
In an extra-large bowl stir together flours, baking powder, sugar, and salt. Cut in shortening till mixture resembles coarse crumbs. Store in an airtight container.
To use, bring mix to room temperature if frozen. Spoon mix lightly into a measuring cup; level off with a spatula. Continue as directed in variations. Makes about 12 cups.
Basic Biscuits Stir together 1 cup Whole Wheat Biscuit Mix and 1/4 cup milk just till dough clings together. On a floured surface, knead dough gently 10 to 12 strokes. Roll to 1/2-inch thickness. Cut with a 2
1/2-inch biscuit cutter. Place on an ungreased baking sheet. Bake in a
450o oven 8 to 10 minutes or till biscuits are golden. Makes 4 biscuits.
Drop Biscuits: Prepare Basic Biscuits except increase milk to 1/3 cup. Do not knead, roll, or cut dough. Drop dough from a tablespoon onto a greased baking sheet. Makes 4.
Buttermilk Biscuits: Prepare Drop or Basic Biscuits except stir 1/4 teaspoon baking soda into the flour mixture in a bowl and substitute buttermilk for the milk. Makes 4
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WHOLE WHEAT BISCUIT MIX
5 c. whole wheat flour
8 tsp. baking powder
3 tsp. salt
1 cube butter
Cut this real fine with two knives until butter is as fine as the flour. Store it in a container in refrigerator. Just add milk to make pancakes or biscuits. You do not need eggs in this recipe.
Hodgson Mill makes a whole wheat baking mix as well as a number of other whole wheat flours and pasta products.
I really like their whole wheat pastry flour, but I'm disappointed in the baking mix. It was really good, but as in all good things, they had to "improve" it.
The improvement isn't an improvement. The old version had the shortning in the mix, just like Bisquick and Jiffy Mix (which I prefer for non-whole wheat things), but the new type doesn't. That means they whole reason I use the mix over doing from scratch has disappeared since I now have to measure and cut in the shortning.
Unfortunately I didn't notice they'd changed the formula until after I bought a new box. Just comparing the recipes on the back of the old box to the new one, you could tell something was up. I tried it anyway, even with the new recipe and the results just weren't acceptable to me.
The pastry flour is great and makes good whole wheat pie crusts. You mileage may vary on the baking mix.
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