Buttermilk Biscuit Mix (no leavening)

Parmesan Quick Bread
1 1/2 cups Augason Farms Buttermilk Biscuit Mix (no leavening)
1 tablespoon baking powder
1 egg
1 egg white
1/2 cup milk
1 tablespoon dried minced onion
2 teaspoons garlic powder
1 tablespoon sugar
1/4 cup grated Parmesan cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried basil

Turn crock pot to high and spray with cooking oil. In a bowl, combine all ingredients except cheese, parsley and basil. Pour mixture into crock pot, spreading evenly. Sprinkle with Parmesan, parsley and basil. Cover and cook 45-50 minutes. Check sides and bottom of bread to see if it is done. Cook an additional 10 minutes if needed. Gently scrape around sides to loosen, then remove bread. Place on serving plate, cut into 8 wedges, serve with soup or salad.

Buttermilk Blueberry Muffins
2 cups Augason Farms Buttermilk Biscuit Mix (no leavening)
1 tablespoon + 1 teaspoon baking powder
1/3 cup + 2 tablespoons sugar
2/3 cup milk
2 tablespoons vegetable oil
1 egg
3/4 cup Augason Farms Freeze Dried Whole Blueberries – rehydrated

May place half a walnut or walnut piece on top of each muffin before baking.  Grease bottoms of 12 medium muffin cups, or line with paper baking cups. Stir all ingredients, except blueberries, just until moistened. Fold in blueberries. Divide evenly among muffin cups. Bake at 400˚F for 15 to 18 minutes.
 

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