Today we're talking homemade Bisquick. Buying those boxes of pre-made biscuit mix is, in my very humble and rather unscientific opinion, a waste of money and trees. Why not make it yourself? This is a recipe my sister-in-law gave to me, and I have used it innumerable times.
Ingredients: flour, shortening, salt, baking powder. Shocking, isn't it?
Mix 2 cups flour, 1 teaspoon salt, and 2 teaspoons baking powder together in a bowl.You can sift it if you want to be fancy, but I never do. Baking powder doesn't seem to clump like baking soda. And while we're on the subject, why does baking soda have to come in such a lame box? Seriously--it never closes after you open it, and it's hard to open in the first place.
But I digress.
Add 1/3 c. shortening and use a pastry blender or two knives to mix together until even crumbs are made.
That's it! Use this mix to replace Bisquick in any recipe. You can store it in an airtight container in the fridge for several weeks, although it never lasts that long at my house--I typically make it as I need it.Check out the Betty Crocker website for lots and lots of Bisquick recipes!
COMING NEXT MONTH . . . a fabulous biscuit recipe.
Homemade Bisquick Mix
2 c. flour
2 teaspoons baking powder
1 t. salt
1/3 c. shortening
Combine dry ingredients. Add shortening and mix with pastry blender until even crumbs are made. Keep in covered container in refrigerator. Use in any Bisquick recipe.
Or if you want to make a big batch:
Bisquick in Bulk
8 c. flour
8 tsp. baking powder
4 tsp. salt
1 1/2 c. shortening
Awesome! Who knew it was that easy! Thanks so much for the recipe!! I LOVE your blog!
ReplyDeleteThanks for the recipe! This is the one I've been using. Just for comparison. :)
ReplyDelete* 9 cups flour
* 1/4 cup sugar
* 2 1/3 cups powdered milk
* 1 tablespoon salt
* 1/3 cup baking powder
* 2 cups shortening
Directions
1. In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
2. Cut the shortening into the dry ingredients until the mix is the consistency of corn meal.
3. Place the mix in a covered glass or plastic container and keep in a cool, dry place.
4. In warm weather the mix should be refrigerated.
5. Use within a month.
6. To measure, pile the mix lightly into a cup and level off with a spatula or the back of a knife.
This is a heart attack in a sack.
ReplyDeleteI agree with anonymous...food storage should also include healthy food options. I make my pancakes and waffles with regular olive oil. Much better for the heart!
ReplyDeleteJust found your blog and I'm excited about this recipe. Thanks for sharing!
ReplyDeleteFunny, but I made a similar mix yesterday. I, like anonymous, can be concerned about using shortening. I toyed with the idea of just mixing the dry ingredients and then adding oil when I make the biscuits or whatever, but ultimately justified using shortening since I really don't use this mix more than once or twice a month. I do make my pancakes from a different recipe and always use canola oil in that. Your university extension office is generally a great source for recipes for various homemade mixes. I also have used the recipes in the Make-A-Mix cookbook for years with great success. Some things are not cheaper to make from scratch, however. Brownie mix bought on a $1 sale, for instance, is less money than making from scratch. Some favorite mixes: Muffin Mix, Sweet Quick Bread Mix, Snack Cake Mix, Chili seasoning mix, Chicken flavored rice mix. Mixes are a great way to use your food storage, save money, not put a zillion preservatives through your body, and make things that taste great!
ReplyDeleteI think this recipe looks great- and its handy for food storage because shortening can last so long! Thanks for the recipe- I'll be trying it!
ReplyDeleteI like to use whole wheat flour whenever I can - do you think you could make this using whole wheat flour?
ReplyDeleteSifting isn't 'fancy', it's for eliminating lumps and for you to remeasure properly. It can make a big difference in a recipe, where without sifting, you could be adding up to 1/2 a cup more flour.
ReplyDeletei make this mix with butter, not shortening, but I clarify the butter first to remove the water.
ReplyDeleteGrammy - consumers can now buy 'white' whole wheat flour, which is what Wonder uses in it's 'white' whole wheat bread. Some health food stores carry it. King Arthur flour sells it online. It isn't cheap ($7.95 for 5 lbs), but it behaves like white flour in recipes, I love it.
ReplyDeletePS. that white whole wheat flour is technically called 'ultra grain' (or ultra-grain, ultragrain).
ReplyDeleteI make a big-batch whole wheat version. I can't buy the white whole wheat locally, so I use whole wheat pastry flour instead.
ReplyDeleteI also replace half the shortening with canola oil, and run it all through the food processor in batches to cut the fats into the flour mixture.
Just what I was looking for, Thank you Sooo Much!
ReplyDelete