Recipes and Cooking All-Purpose Baking Mix 4.0 (4) Stir together this All-Purpose Baking Mix recipe so you're never more than minutes away from a tasty batch of waffles, pancakes, biscuits, or muffins. To add a bit more nutrition to recipes using all purpose baking mix, trade whole wheat for all-purpose flour. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 22, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 10 mins Yield: 8 1/2 cups mix Jump to Nutrition Facts Ingredients 6 ¾ cup all-purpose flour* 1 cup nonfat dry milk powder ⅔ cup sugar ⅓ cup baking powder 1 teaspoon salt Directions In a large bowl stir together all of the ingredients. Store in an airtight container at room temperature up to 6 months. *Tip If desired, substitute 3 cups whole wheat flour for 3 cups of the all-purpose flour. Waffles: In a medium bowl combine 2 lightly beaten eggs, 1 3/4 cups water, 1/2 cup vegetable oil or melted butter, and 1 teaspoon vanilla. Add 2 cups All-Purpose Baking Mix; stir just until moistened (batter should be slightly lumpy). Using a waffle baker, prepare waffles according to manufacturer's directions. Store any leftover waffles individually in the freezer up to 1 month; reheat in a toaster or toaster oven. Makes 8 waffles.Nutrition analysis per serving: 253 calories, 5 g protein, 25 g carbohydrate, 15 g total fat (2 g sat. fat), 47 mg cholesterol, 1 g fiber, 5 g total sugar, 2% Vitamin A, 0% Vitamin C, 329 mg sodium, 16% calcium, 9% iron Pancakes: In a medium bowl combine 1 lightly beaten egg, 1 1/3 cups water, 1/4 cup vegetable oil or melted butter, and 1 teaspoon vanilla. Add 2 cups of the All-Purpose Baking Mix; stir just until moistened (batter should be slightly lumpy). For standard-size pancakes, pour 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet; spread if necessary. Cook over medium heat 1 to 2 minutes on each side or until pancakes are golden; turn over when surfaces are bubbly and edges are slightly dry. Makes 12 pancakes.Nutrition analysis per serving: 123 calories, 3 g protein, 16 g carbohydrate, 5 g total fat (1 g sat. fat), 16 mg cholesterol, 0 g fiber, 3 g total sugar, 1% Vitamin A, 0% Vitamin C, 213 mg sodium, 11% calcium, 6% iron Biscuits: Preheat oven to 450°F. In a medium bowl use a pastry blender to cut 1/2 cup butter into 2 cups All-Purpose Baking Mix until mixture resembles coarse crumbs. Make a well in center of mixture. Add 1/2 cup cold water all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead by folding and gently pressing dough four to six strokes or just until it holds together. Pat or lightly roll dough until 3/4 inch thick. Cut with a floured 2 1/2-inch biscuit cutter; reroll scraps as necessary. Place biscuits 1 inch apart on an ungreased baking sheet. Bake 10 to 14 minutes or until golden. Remove and serve warm. Makes 6 biscuits.Nutrition analysis per serving: 288 calories, 5 g protein, 33 g carbohydrate, 16 g total fat (10 g sat. fat), 41 mg cholesterol, 1 g fiber, 7 g total sugar, 11% Vitamin A, 0% Vitamin C, 535 mg sodium, 21% calcium, 10% iron Blueberry Muffins: Preheat oven to 375°F. Lightly grease eight 21/2-inch muffin cups or line with paper bake cups. In a medium bowl combine 2 lightly beaten eggs, 1/2 cup milk, 1/4 cup vegetable oil, 2 Tbsp. honey, and 1 tsp. vanilla. Add 2 cups All-Purpose Baking Mix; stir just until moistened (batter should be slightly lumpy). Gently fold in 2/3 cup fresh or frozen blueberries. Spoon batter into prepared muffin cups, filling each three-fourths full. Bake 16 to 18 minutes or until golden. Cool in muffin cups 5 minutes. Remove and serve warm. Makes 8 muffinsNutrition analysis per serving: 225 calories, 5 g protein, 32 g carbohydrate, 9 g total fat (1 g sat. fat), 48 mg cholesterol, 1 g fiber, 11 g total sugar, 3% Vitamin A, 2% Vitamin C, 335 mg sodium, 18% calcium, 9% iron Rate it Print Nutrition Facts (per serving) 113 Calories 25g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 113 % Daily Value * Sodium 310mg 13% Total Carbohydrate 25g 9% Total Sugars 5g Protein 3g Vitamin C 0.1mg 1% Calcium 156mg 12% Iron 1.4mg 8% Potassium 61mg 1% Folate, total 46.4mcg Vitamin B-12 0.1mcg Vitamin B-6 18mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.