Make-Ahead Buttermilk Pancakes or Biscuits

By cmschnettler

Ingredients

• Buttermilk Mix
• 1 cup Organic Valley Buttermilk Blend (dry buttermilk)
• 1 cup whole wheat pastry flour
• 5 cups unbleached white flour
• 1 ⁄4 cup baking powder
• 1 tablespoon baking soda
• 2 teaspoons salt
• For Pancakes
• 2 cups Buttermilk Mix
• 1 1⁄2 cups Organic Valley Milk (or water)
• 2 tablespoons vegetable oil
• For Waffles
• 2 cups Buttermilk Mix
• 2 tablespoons Organic Valley Butter, melted
• 2 Organic Valley Large Eggs
• 1 1⁄4 cups Organic Valley 2% Milk
• For Biscuits
• 3 cups Buttermilk Mix
• 6 tablespoons Organic Valley Butter (frozen)
• 1 cup Organic Valley Milk (1% or 2%)

Preparation

Step 1

1. To make Buttermilk Mix: Place all ingredients in a large bowl; whisk well to distribute all the ingredients evenly. Store airtight.

2. To make pancakes: Heat a cast-iron stovetop griddle over medium-low flame. Place Buttermilk Mix in a bowl. Stir in milk or water and oil until barely combined. Film the hot griddle with cooking oil. Pour 1/3 cup or so of batter onto griddle for each pancake. (You can sprinkle on berries, nuts, etc. on at this point if you’d like). When bubbles appear over most of the batter surface and the undersides are golden brown, flip the pancakes to cook the other side. Serve with maple syrup and toppings of your choice.

To make biscuits:
Heat oven to 425 degrees. Place Buttermilk Mix in a large bowl. Using the largest holes on a hand-held grater, grate the frozen butter into the mix. Using a large fork, stir gently to incorporate the butter evenly. Stir in milk until mixture is barely combined. Using floured hands, gently shape 10-12 rough balls of dough and place them 1 inch apart on ungreased baking sheet. Bake until golden brown, 13-15 minutes. Serve hot or warm, with Organic Valley European Style Cultured Butter and jam.