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You don’t have to wake up extra-early to bake something from scratch for breakfast — even on weekday mornings. With a batch of this versatile baking mix in the refrigerator or freezer, you’ll never be more than minutes away from tender, tasty, fresh-from-the-oven biscuits, scones, and muffins. Get started with Cheddar-Pepper Drop Biscuits, Lemon-Raisin Scones, and Banana Bread Muffins.
Martha Stewart Living, November 2014
The secret to the flakiest baked goods? The butter needs to be distributed in small pieces throughout the flour. It’s much faster to stir in grated frozen butter (use the large holes of a box grater) than to cut in cold butter with a pastry blender or to use your fingers.
For a whole-wheat version, replace 2 cups of the all-purpose flour with whole-wheat flour.