Homemade self-assessing vegetable mix for biscuit recipe
Last Updated on
The isinglass caraway mixture is an important packing unit in the south. It’s handy for handmade corn starch, buns and corn sticks.
If your recipe calls for a self-rising kitchen mix and you don’t have one, you can make your own. Store the mixture in a container or a sealed container in the refrigerator.
This mix would also make a useful and welcome grocery store . Just add instructions on how to make corn milk, corn on the cob and corn fritters.
See also
Homemade biscuit baking mix
What you need
. 6 cups caraway (plain or stone ground) 1 3/4 cups all-purpose flour 1/4 cup baking powder 4 teaspoons salt
How to make it
Combine all the dry ingredients in a bowl and toss until fully mixed. Store in a storage container or refrigerator** in a large tightly packed bag or a utensil bag.
How to prepare baked breadsticks, corn on the cob, or muesli mix
Reasonwood
Preheat oven to 425 F (220 C/Gas 7). Grease a 10-inch iron baking dish or 8-inch square baking pan. Place the pans in the oven to heat. Place 2 cups of the cornmeal mixture in a large bowl. Add a tablespoon or two of sugar if you prefer slightly sweet cornmeal. Add 1/2 teaspoon baking soda if making batter with buttermilk. In another bowl, whisk 1 1/3 cups milk or about 1 3/4 cups buttermilk with 1 large egg. Stir in 1/4 cup vegetable oil, shortening or melted butter. Stir the milk mixture into the dry ingredients before mixing. Pour into a sauce pan or baking sheet with sauce mixture. Bake for 20 to 25 minutes or until buttered and lightly browned. Cut into wedges or squares and serve with butter.
Corn Sticks
Preheat oven to 425 F (220 C/Gas 7). Grease cereal pans and place in oven to heat. Place filled dough in a 2/2 rectangle covered with filling. Bake 12-15 minutes, until corn on the cob is browned.
Muffins
Preheat oven to 425 F (220 C/Gas 7). Grease muffin cups or spray with nonstick cooking or baking spray. Spoon into seasoned cups, filling about 2/3 full. Bake for 18 to 24 minutes, until buns are lightly browned. * Use regular steel or stone ground, yellow or blue cumin.
** A charcoal roasting pan contains natural sprouts, so it has a shorter shelf life. If using stone ground cumin, store the mixture in the refrigerator.
Nutrition Facts (per serving) Calories 64 Total fat 1 g Saturated fat 0 g Saturated fat 0 g Cholesterol 0 mg Sodium 349 mg Carbohydrate 13 g Fiber 1 g Protein 1 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
