You can make your own version of the popular baking mix, Bisquick. This page contains homemade Bisquick mix recipes.
I'm short on Bisquick for an ingredient. What can I use instead?
Here is a recipe I had on file:
Multi-Purpose Baking Mix
8 cups flour (4c. Unbleached flour + 4c. Whole wheat)
1/4 cup double-acting baking powder
4 tsp. Salt
1 cup shortening (can substitute oil, and keep mix refrigerated)
1 and 1/3 cups dry powdered milk
In large bowl, blend together: 4 c. unbleached flour, salt, and baking powder. Add shortening and cut in with pastry blender until it resembles coarse crumbs. Work out your aggressions here, with that tool - one of my favorite workouts! Stir in powdered milk, then whole wheat flour. Store in an airtight container or heavy duty ziploc bag (keeps about 2 months). Refrigerate, if using oil instead of shortening. For longer storage, you can freeze it. Much healthier and cheaper than fancy brands of mix.
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vegetable oil
and than add the rest of your ingredients. So easy, good luck
Here's a recipe that I found on the Recipe Zaar website.
Just get a cookbook, or go on line and find the recipe for what you are making and do it from sctatch. It doesn't take that much more time.
This a good master mix to use in place of Bisquick and saves money to boot.
Whisk together all of the dry ingredients. Place half of the dry mixture and half of the shortening into a food process. Process until combined. Repeat for second half of ingredients. Combine both batches in a big bowl and work with your hands, breaking up any larger pieces.
Store in a covered container and use within a month. To measure, use the same scoop and level method you would use with regular flour.
Note: In hot weather, especially if your kitchen is not air conditioned, mix should be kept in the refrigerator.
Source: Amanda's cooking blog
By Elaine from Belle Plaine, IA
I am looking fo a homemade version of Betty Crocker boxed "Bisquick" mix. I have used it for years and know it's out there somewhere. It's quicker and easier than the "flour" way, since I usually don't have all the goodies anyway. Thank you for your help.
George Lamb from Leeds, AL
Here are the two I have.
Buttermilk Biscuit Mix (Bisquick)
8 cups flour
1 1/2 cups buttermilk blend powder
4 T baking powder
3 T sugar
2 tsps salt
2 tsps cream of tartar
1 tsp baking soda
2 1/3 cups shortening
In a bowl, combine the first seven ingredients; cut in
the shortening until crumbly. Store in an airtight container in a
cool dry place for up to 6 months. Makes about 13 1/2 cups
Use in recipes calling for bisquick
Serving Size : 24 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Cups Flour
1/3 Cup Baking Powder
2 Tsps Salt
8 Tsps Sugar
1 Cup shortening
Mix all the dry ingredients together. Cut in the shortening using a
pastry blender, or the old fashion ways with two knives or he he ( I
use the bread hooks on my mixer). It should look like coarse meal when
Store in quart jars in the refrigerator or freezer. To each cup of mix
add 1/3 cup of milk. Knead, roll out and cut biscuits.
Pre-heat oven to 450* Bakes in 12 to 13 minutes depending on your oven.
To use a quart jar, dump contents into large bowl, add 1- 1/3 cups of milk.
If you store them in the freezer let them warms up some before you use
it. Maybe a half hour in the bowl.
I would also like a version of the recipe for the low fat bisquick. Can anyone help? Thank you
Here's the recipe I have:
5 c Flour
2 1/2 tb Baking powder, double acting
2 tb Sugar
2 ts Salt
1 ts Cream of tartar
1 c Shortening
Sift dry ingredients together. Cut in shortening with pastry blender
until it resembles crumbs. Store in airtight container up to six weeks at
room temperature, or freeze for up to six months
What type of shortening?
I am concerned about using shortening as all the labels I have been reading indicate a hydrogenated process has been carried out. ie. Crisco. Can I make a Bisquick homemade mix using oil? And if so, how much would I use?
I personally wouldn't use oil as a substitute for shortening for any bisquik/flour type of baking unless the recipe calls for it because oils give a more flat dense end product. Just substitute an equal amount of unsalted butter or if using salted butter don't use the recommended salt amount in the recipe. And please don't even think to use margarine as a substitute to save money because it is hydrogenated too even if only partially and even if the margarine package says not hydrogenated some of the ingredients they use to make the margarine are.