Mondays are probably the least loved day of the week, which is why I decided it was the perfect time to finally share one of my biscuit recipes. A little over one year ago, I perfected my buttermilk biscuit recipe. For years I’d been making Dorie Greenspan’s, and while I never fell out of love with it, it was time for this little bird to stretch her wings and go out on her own. The ingredients were pretty much the same—flour, baking powder, baking soda, sugar, salt, very cold butter, and buttermilk. The ratios and technique are what I tinkered with to make what I think are the fluffiest biscuits, ever.
All-Purpose Baking Mix Recipes
To say I’ve been feeling overwhelmed would be a severe understatement. It’s just been one of those weeks where all that I’m responsible for in my life is apparent. Back to school routines have been like a jolt of caffeine to my schedule. I certainly welcome the undisturbed work time while the girls are in school, but that morning crunch of getting two kids ready and out the door by 8:20am has tipped the balance of calm at my core. Back to school was yet another reminder that I’m alone in this job as a parent. I may be used to it, in terms of the delicate dance, but my heart is just not into being a single mother. I don’t think it ever will be, truthfully.
Jennie’s All-Purpose Baking Mix
makes a little more than 4 cups (619 grams)
3 3/4 cups (525 grams) unbleached all-purpose flour
1/4 cup (50 grams) granulated natural cane sugar
2 tablespoons (32 grams) baking powder
1 teaspoon (6 grams) baking soda
1 teaspoon (6 grams) fine sea salt
Add the ingredients to a large bowl; whisk to combine. Store in a tightly sealed container or plastic zip-top bags for up to 2 months. Ingredients will settle, so be sure to shake well before using.
Recipes using my All-Purpose Baking Mix: