Introduction

In an emergency, having a versatile and long-lasting food supply is crucial. This DIY Utah Ready-Quick Biscuit and Pancake Mix recipe from the Utah State University Extension Service is perfect for your emergency food storage. It combines essential ingredients to create a mix that can be stored for up to six weeks and used to make pancakes, biscuits, muffins, and more. Let’s dive into how to make this mix and how to use it.

Making the Mix

To create your Utah Ready-Quick Biscuit and Pancake Mix, gather the following ingredients: 9 cups all-purpose flour, 1/3 cup double-acting baking powder, 4 tsp salt, 1 3/4 cups shortening (or coconut oil), and 1 3/4 cups instant non-fat dry milk. Start by combining the dry ingredients: flour, baking powder, and salt. In a large bowl, whisk these together until well mixed. Next, add the shortening or coconut oil. Use a food processor, pastry cutter, or a fork to cut the fat into the flour mixture until it resembles coarse cornmeal. This step is crucial for achieving the right texture in your final product. Once the fat is properly incorporated, add the instant non-fat dry milk. Mix thoroughly to ensure everything is evenly distributed. Transfer the mix to an airtight container and store it at room temperature. This mix will keep for up to six weeks.

Using the Mix

The Utah Ready-Quick Biscuit and Pancake Mix is incredibly versatile. Here’s how to use it for pancakes and biscuits:

Pancakes

For pancakes, you’ll need: 1 cup of the Ready-Quick Mix, 1/2 cup water (adjust as needed for desired thickness), 1/2 egg or 1 tbsp powdered egg + 1 tbsp water, and 1/2 tsp sugar. Mix the dry ingredients in a bowl. In a separate bowl, whisk the liquid components. Combine the dry and wet ingredients, stirring about 25 times. Cook on a preheated cast iron skillet or griddle over medium heat. When bubbles form on the surface, flip the pancake and cook until golden brown on both sides.

Biscuits

For biscuits, you’ll need: 1 cup of the Ready-Quick Mix and 1/2 cup water. Mix the dry ingredients and water in a bowl. Knead the dough gently, then roll it out to about 1/2 inch thickness. Use a biscuit cutter or a knife to cut out biscuits. Place them on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for about 10-12 minutes, or until golden brown.

Preparing for Emergencies

To make meal assembly quick and easy during emergencies, pre-measure portions of the mix and store them in jars or zip-top bags. Label each container with the date and contents. This way, you can grab a pre-measured portion and quickly make pancakes or biscuits without having to measure out ingredients. Additionally, consider storing extra eggs and powdered milk separately to extend the shelf life of your mix.

Conclusion

The Utah Ready-Quick Biscuit and Pancake Mix is a versatile and essential addition to your emergency food storage. With just a few simple ingredients, you can create a mix that lasts for weeks and can be used to make a variety of quick and nourishing meals. Whether you’re making pancakes for breakfast or biscuits for dinner, this mix will help you stay prepared and well-fed during any emergency.

Summary

The Utah Ready-Quick Biscuit and Pancake Mix is a versatile and long-lasting food option for emergency preparedness. It can be used to make pancakes, biscuits, and more. Pre-measure portions and store them properly to ensure quick and easy meal assembly during emergencies.

[KNOWLEDGE CONNECTIONS]
CLOSEST CONNECTIONS