By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 173). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
BRISK-QUICK MIX:
INGREDIENTS:
6 cups flour
3 TB baking powder
3 TB sugar, or equivalent in artificial sweetener
1 TB salt
1 cup Crisco
INSTRUCTIONS:
In a roomy mixing bowl, combine the dry ingredients thoroughly, sifting mixture together about 6 to 8 times and then cutting in the Crisco. When I work with “cutting in” a mixture like this, I find that my fingers do a better job than the pastry blender or two forks, as so often recommended by some cookbooks.
Pinch the Crisco into the dry mixture, over and over, until the mixture is the consistency of very fine gravel. Store in a tightly covered container at room temperature up to 4 months. Also, it’s a good idea to tape 2 or 3 dry bay leaves to the inside of the lid to ward off any little bug-like creatures considering setting up housekeeping in your biscuit mix. Makes about 7 cups of mix.
HOW TO MAKE WAFFLES FROM THE MIX:
INGREDIENTS:
2 eggs
1 1/3 cup milk
4 TB melted butter (or oil)
2 cups Brisk-Quick Mix
INSTRUCTIONS:
Beat eggs into milk and butter [or oil]. Combine this with the Brisk-Quick Mix. Pour batter on a hot waffle iron, per manufacturer’s instructions, until golden brown. Makes about 6 or 7 waffles, 5 inches in diameter.
See also…
