The Quick Mix Secret


by Barbara Kyte and Katherine Greenberg

Keep our Quick Mix on hand for muffins, breads, biscuits, coffeecakes, pancakes and waffles. Store, tightly covered, for up to 2 months in the refrigerator and up to 4 months in the freezer.
3 cups whole wheat flour
3 cups all-purpose flour
3 Tbs. baking powder
1 1/2 tsp. salt
1 cup butter or margarine

Blend flour, baking powder, and salt in a large bowl. With an electric mixer, food processor, or pastry blender, cut butter into flour mixture until it resembles coarse cornmeal. Store tightly covered in the refrigerator or freezer. Makes about 8 cups mix.

Just mix, bake and serve. Since these are so easy to put together, why not take a few minutes and add one of the variations below.
2 1/2 cup Quick Mix
1/2 cup milk
Preheat oven to 450 degrees. Combine Quick Mix and milk. Knead gently 12 times. Roll or pat dough 1/2-inch thick, or roll 1/4-inch thick and fold over. Cut into squares, 21/2-inch rounds or other interesting shapes with cookie cutters. Bake on an ungreased baking sheet for 12 minutes, or until golden brown. Makes 10 biscuits.


by Barbara Kyte and Katherine Greenberg (page 2)

Add one of the following to the dry ingredients called for in Quick Mix Biscuits.
1/4 tsp. dried thyme, basil, or marjoram
2 tsp. poppy, sesame, or caraway seeds
3 Tbs. grated onion
1/2 cup grated cheese
1/2 cup chopped nuts
1/2 cup chopped dates or raisins

  • Sweet Buns. Dip a sugar cube in orange juice and press into biscuit center.
  • Drop Biscuits. Increase the milk to 1 cup. Drop batter by tablespoonfuls onto a greased baking sheet. Add any one of the variations to the dry ingredients.
  • Filled Biscuits. Roll dough 1/4-inch thick. Spread half of dough with any variation or jam; fold the other half over. Cut in squares or triangles.
  • Sour Cream Biscuits. Substitute 1 cup sour cream for the milk and add 1/2 tsp. baking soda.
  • Pinwheel Biscuits. Roll the dough into a 10-x-16-inch rectangle, 1/4-inch thick. Brush with about 1/3 cup melted butter or margarine and spread with any of the following fillings. Roll jelly-roll style, beginning on the long edge. Cut into 1-inch slices and bake. Makes 16.
  • Pinwheel fillings
    1 cup grated cheese and 1/4 cup sliced ripe olives or sliced green onions
    1/2 cup sugar combined with 1 tsp. cinnamon
    1/2 cup brown sugar, firmly packed, and 1/2 cup chopped pecans or walnuts
    1/2 cup jam or marmalade
    1/2 cup sugar
    1 Tbs. grated orange rind (zest), and 1/3 cup currants

    These muffins are so quick and easy to make, you can serve them often. Be sure to try some of our scrumptious variations below.
    1/2 cup milk
    1 egg
    2 cups Quick Mix
    1/4 cup sugar
    Preheat oven to 400 degrees. Mix milk and egg together well. Add to Quick Mix and sugar. Stir until just moistened. Fill greased or paper-lined muffin cups 2/3 full. Bake for 20 minutes, or until golden brown. Makes 10 muffins.

    For variety, add one of the following to the dry ingredients in our Quick Mix Savory Muffin recipe.
    3 Tbs. thinly sliced green onion
    1/4 tsp. dried dill, 1/2 tsp. dried oregano and 1 Tbs. snipped fresh parsley
    1/2 cup shredded cheddar cheese
    1/2 cup shredded Swiss cheese and 1 tsp. caraway seeds
    1/3 cup crumbled blue cheese, 2 Tbs. minced red onion and 1/4 cup chopped walnuts
    1/2 cup grated carrot, 1/4 cup sunflower kernels, 1/4 tsp. dried thyme or 1/2 tsp. dried tarragon
    1/2 cup sunflower kernels
    1/4 cup powdered buttermilk and 1/2 tsp. baking soda; or replace milk with buttermilk and add 1/2 tsp. baking soda

    Also, if desired

  • Before baking, sprinkle the top of each muffin with about 1/4 tsp. paprika, Parmesan cheese or sesame seeds.
    Hot cross buns are traditionally served for Easter but are also a special treat on other occasions.
    2 cups Quick Mix
    1/4 cup currants or raisins
    1/4 cup mixed candied fruit
    1 tsp. cinnamon
    1 tsp. instant coffee powder
    1/4 cup sugar
    1/2 cup milk
    1 egg yolk
    1 Tbs. water

    1/3 cup confectioners' sugar
    1 tsp. milk
    Preheat oven to 450 degrees. Stir together Quick Mix, currants, candied fruit, cinnamon, coffee powder, and sugar. Add milk and stir to form a soft dough. Knead on a floured surface 25 times. Shape into 8 balls and place close together in a greased, floured 8-inch round baking pan. Combine egg yolk and water. Brush over tops of buns. Bake for 15 minutes, or until golden brown. Cool and drizzle frosting over each bun to form an X. Makes 8 buns.

    Our favorite nut bread lends itself to many variations (see following recipe).
    1 cup whole wheat or all-purpose flour
    1 cup all-purpose flour
    1 Tbs. baking powder
    1/2 tsp. salt
    1 cup chopped walnuts
    2/3 cup honey, or 3/4 cup sugar
    3/4 cup milk when using honey (1 cup milk when using sugar)
    1 egg
    1/4 cup vegetable oil
    Preheat oven to 350 degrees. Stir together flours, baking powder, salt and nuts. Mix honey, milk, egg, and oil together well. Add liquid mixture to dry ingredients. Stir until just blended. Pour batter into a greased, floured loaf pan (9-x-5-x-3 inches). Bake for 50 minutes, or until bread tests done. Cool in pan for about 10 minutes. Turn out on a wire rack to cool completely. Makes 1 loaf.

    Try a different variation each time you bake Classic Nut Bread.

  • Apricot Nut Bread. Add 3/4 cup chopped dried apricots. Or use any dried fruit, such as dried cherries, dried cranberries, chopped dried apples or pears.
  • Date Nut Bread. Substitute 3/4 cup brown sugar for 3/4 cup sugar and add 1/2 cup chopped dates.
  • Orange Nut Bread. Substitute orange juice for milk and add 2 Tbs. grated orange rind (zest).
  • Lemon Nut Bread. Add 1 Tbs. grated lemon rind (zest).
  • Spice Nut Bread. Add 1/4 tsp. ground cloves, plus 1/2 tsp. cinnamon and 1/2 tsp. nutmeg.
  • Pecan, Almond and Walnut Bread. Replace 1 cup chopped walnuts with 1/3 cup each chopped pecans, almonds and walnuts.
  • From Muffins, Nut Breads and More, by Barbara Kyte and Katherine Greenberg. Illustrated by Richard C. Cabrera. 1996 by Bristol Publishing Enterprises, Inc. Excerpted by arrangement with Bristol Publishing Enterprises, Inc. $8.95. Available in local bookstores, or call 510-895-4461.