This homemade dry mix simplifies breakfast by letting you whip up either golden whole wheat pancakes or tender skillet biscuits with just a few added ingredients. The blend of all-purpose and whole wheat flours provides a satisfying texture and nutty flavor, while the vegetable shortening ensures tenderness without dairy. It’s perfect for busy weekday mornings or leisurely weekend brunches. Store this mix in an airtight container for quick access whenever hunger strikes. Whether you prefer a sweet pancake with syrup or a savory biscuit with butter, this versatile recipe delivers consistent, home-style results every time.
Whole Wheat Pancake Mix-Bisquits
Description
This homemade dry mix simplifies breakfast by letting you whip up either golden whole wheat pancakes or tender skillet biscuits with just a few added ingredients. The blend of all-purpose and whole wheat flours provides a satisfying texture and nutty flavor, while the vegetable shortening ensures tenderness without dairy. It&# 226;ÂÂs perfect for busy weekday mornings or leisurely weekend brunches. Store this mix in an airtight container for quick access whenever hunger strikes. Whether you prefer a sweet pancake with syrup or a savory biscuit with butter, this versatile recipe delivers consistent, home-style results every time.Ingredients
Directions
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In a large bowl, whisk together the sugar, all-purpose flour, salt, whole wheat flour, and non-fat dry milk until well combined.
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Add the vegetable shortening to the dry ingredients.
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Use a pastry cutter, two forks, or your fingertips to cut the shortening into the flour mixture until it resembles coarse meal with some pea-sized lumps remaining.
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Transfer the mix to an airtight container for storage, or proceed immediately to make pancakes or biscuits.
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For pancakes: In a separate bowl, beat 1 egg and mix in 1 cup of water.
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Stir 2 cups of the dry mix into the egg-water mixture until just combined; do not overmix.
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Pour 1/4 cup of batter onto a hot, lightly greased griddle. Cook until bubbles form on the surface, then flip and cook until golden brown.
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For skillet biscuits: In a small bowl, mix 1 1/2 cups of the dry mix with 1/3 cup of water until a soft dough forms.
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Pat the dough into a thick circle and cut into desired shapes, or drop spoonfuls onto a hot, greased skillet.
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Cover the skillet and cook over medium heat until biscuits are risen and cooked through, flipping once if necessary.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1654.9kcal
- % Daily Value *
- Total Fat 64.2g99%
- Saturated Fat 21.3g107%
- Cholesterol 0.6mg1%
- Sodium 8733.0mg364%
- Total Carbohydrate 237.3g80%
- Dietary Fiber 12.5g50%
- Sugars 10.0g
- Protein 32.8g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the dry mix in an airtight container at room temperature for up to 6 weeks.
Substitutions: You can substitute the vegetable shortening with cold butter or lard for a richer flavor in the biscuits. For a dairy-free option, use water instead of non-fat dry milk in the mix and water or plant-based milk for the wet ingredients.
Tip: For fluffier pancakes, let the batter rest for 5 minutes before cooking. For biscuits, ensure your skillet is hot before adding the dough to get a good crust.
