Cracker Barrel Buttermilk Baking & Pancake Mix
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour, Enzymes, Ascorbic Acid), Palm and Soybean Oil, Sugar, Dextrose, Less than 2% of: Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate, Salt, Buttermilk, Sodium Stearoyl Lactylate, Lactic Acid, Ascorbic Acid.
Rolled Biscuits: 2-1/4 cups mix; 2/3 cup milk. Heat oven to 425 degrees F. 1. Stir ingredients together until dough forms a ball. Place dough on well-floured surface (or use additional mix), coating both sides. 2. For 6-7 biscuits, roll dough to 1/2 inch thick and cut with 3-inch biscuit cutter. Arrange biscuits on ungreased cookie sheet so that they touch. 3. Bake 10-12 minutes or until golden brown. Brush with melted butter or margarine while still hot. For Drop Biscuits: Prepare dough as directed. Drop dough by spoonfuls onto ungreased cookie sheet to form 6-7 biscuits. Bake as directed. Pancakes: 2 cups mix; 1 cup milk, 1 egg. 1. Heat pancake griddle to 375 degrees F. (medium heat), and lightly grease. Tip: For pancakes with crispy edges, grease griddle with butter. 2. Measure mix by spooning it into measuring cup and leveling. Stir ingredients together with a wire whisk until blended. 3. Pour slightly less than 1/4 cup batter per pancake onto griddle, and cook for 1-1/2 minutes per side or until golden brown, turning only once. Makes 10-12 pancakes. Waffles: 2 cups mix; 1 cup milk; 2 tsp sugar; 1 tsp vanilla; 2 eggs. 1. Preheat waffle iron. 2. Stir ingredients together with wire whisk until blended. 3. Pour batter onto lightly greased waffle iron. 4. Cook until steaming stops or according to waffle iron manufacture's directions. Makes 12, 4-inch waffles.
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