Instructions

For the All-Purpose Baking Mix:

1. In a large bowl stir together the flour, milk, sugar, baking powder and salt.
2. Transfer to an airtight container; store at room temperature up to 6 months.

For the (blueberry) Muffins:

1. Preheat oven to 375°.
2. Lightly grease or line a muffin tin with 8 baking cups.
3. In a medium bowl add the eggs, milk, oil, honey, vanilla and baking mix; stir to combine.
4. Fold in the fruit (blueberries).
5. Fill each muffin cup three-fourths full.
6. Bake 16 to 18 minutes or until golden.

For the Biscuits:

1. Preheat oven to 450°.
2. Line a cookie sheet with parchment paper.
3. In a medium bowl add the baking mix and butter.
4. Use a pastry blender to cut the butter into the mix; until the mixture resembles coarse crumbs.
5. Add the water all at once.
6. Stir until dough is moistened.
7. Turn dough out onto a lightly floured surface.
8. Knead until the dough holds together.
9. Pat or lightly roll until the dough is 3/4-inch thick.
10. Cut with a floured 2 1/2-inch biscuit cutter; combine scraps and roll again.
11. Place biscuits 1-inch apart.
12. Bake 10 to 14 minutes or until lightly golden.
13. Makes 6 Biscuits

For the Waffles:

1. Turn on waffle iron and heat up to temperature.
2. In a medium bowl combine the eggs, water, butter, vanilla and all purpose baking mix; stir just until moistened.
3. Spoon batter into heated waffle iron; cook until golden.
4. Store any leftover waffles individually in the freezer up to 1 month.
5. Reheat in a toaster or toaster oven.
6. Makes 8 Waffles.