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 must have at least a half dozen of these homemade mixes, and I've found them all to be just as much like Bisquick as is possible. My kids enjoy making their own pancakes when they're home, and this is a good and fast way to get the job done. I've never been one to use very many boxed mixes, but I do like making my own. Much, much cheaper for sure.
Thank you for sharing yours with us.
This one makes a smaller batch:
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon Crisco
Mix dry ingredients together, then using a pastry knife cut the Crisco into the mix. Makes 1 cup Bisquick equivalent.
Does anyone have the recipe for mixing the flour and shortening in large batches to have to make different items such as: biscuits, pancakes, pies, cinnamon rolls, etc., like Bisquick? I thought I got it on line here. It was about 6 pages long in great detail, but I misplaced it. Now I am lost. It has to be on a link someplace. Please help.
By Mary Anne
Here's the one I use, with no shortening. It works great!
9 c. all-purpose flour
3/4 c. canola oil
1 Tbsp. salt
1/4 c. baking powder
2 c. non-fat dry milk powder
Combine all ingredients and store in a covered container.
Homemade Bisquick Mix
Yield: 6 cups
6 cups all-purpose flour, sifted
3 tablespoons baking powder
1 tablespoon salt
1/2 cup cold unsalted butter
1. Measure the sifted flour, baking powder and salt into a large bowl. Use a wire whisk to blend thoroughly.
2. Cut in cold butter using a pastry cutter until thoroughly incorporated. Store refrigerated in an airtight container for up to 4 months.
Perhaps you're wondering just how well this homemade Bisquick mix will work in your traditional Bisquick recipes. This has been successfully substituted store bought Bisquick in all of my favorite recipes.
I need the ingredients for making your own Bisquick.
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
HOMEMADE BISCUIT MIX
8 cups flour
8 teaspoons baking powder
4 teaspoons salt
1-1/2 cups shortening
Sift flour and measure. Sift again with the baking powder and salt.
Cut in the shortening until the mixture has a fine even crumb. Place in a closed container and keep in refrigerator, using as desired.
This mixture will keep at least a month in the refrigerator. It will yield five batches with two cups of the mixture to the batch. It may be used for biscuits, dumplings, shortcake, waffles, muffins, quick coffee cake, and dozens of other things.
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
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 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.
Mix first six ingredients together. Cut in shortening, and mix well. Keep in refrigerator, as it has no preservatives. Use as you would Bisquick.
By Robin from Washington, IA
You have baking powder down twice. (02/03/2010)
I need a homemade Bisquick recipe.
Marlene from Beaver City, Nebraska
Thanks, my hubby loves pies and my mom used to make the crusts easily with that. Maybe I can get it together for him (and save some $, too). (12/27/2008)
All Purpose Mix
Use within 10 - 12 weeks. Makes about 14 cups of ALL PURPOSE MIX.
Variation: Use 5 cups all-purpose flour and 5 cups whole- wheat flour instead of
10 cups all-purpose flour. Increase baking powder to 4 tablespoons.
Note: If you are using ALL PURPOSE MIX at high altitudes, add 1/2 cup flour when
You can use ALL PURPOSE MIX with any recipe you may already have for `Bisquick'! (01/05/2009)
A very long time ago, I found this cook book that had all these recipes for all kinds of dry mixes, cake mixes, pudding, Bisquick, and what have you. It's called "Make A Mix Cookery". I don't remember what or who the author was, but it was a great book. You still may be able to find it. (01/05/2009)
By Chris T.
Does anyone have a recipe for making Bisquick?
Nicole from Chicago
Here is one, a very good one too, I might add.
Tried and true.
Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal. Store in tightly
closed covered container in a cool place. Makes about 10 cups.
Small Batch Baking Mix
In large bowl, combine flour, baking powder, salt, cream of tartar, baking soda,
and dry milk powder. Stir with a whisk to blend.
Cut in shortening using a pastry blender or heavy-duty mixer. Seal and label.
Use within 10 to 12 weeks. Makes about 7 cups.
Use as you would for any Bisquick recipe.
Much cheaper to buy the generic mix.
Piggly Wiggly has a good food club mix. (07/19/2006)
I have been making this for 20+ years and it makes a a good supply and works wonderfully. I've also included some recipes to use.
Sift flour, then measure it and sift again with the baking powder, salt, and sugar. Sift the mixture twice. Add shortening, cut in, place in tightly covered container. (When it says cut in the shortening - I just take my electric mixer and use that to cut it in. When it looks like Bisquick, stop mixing.)
BAKING POWDER BISCUITS
2 cups biscuit mix; 1/2 cups milk. Bake 450 for about 12 minutes.
2 cups biscuit mix; 1 egg; 1/2 cup milk. Beat the egg and add to the milk. Add liquid to mix, stir until thoroughly blended. Roll and cut. Bake 450 about 12 minutes.
2 cups biscuit mix; 2 eggs; 1 1/3 cups milk. Beat eggs well and add to milk. Add to dry ingredients, beat until thoroughly mixed.
2 cups biscuit mix; 3 tbsp sugar; 1 egg; 1 cup milk. Beat eggs slightly, add milk, then sugar, then combine with biscuit mixture, mixing until liquid ingredients are just blended into dry. Half fill greased muffin tins and bake 400 for about 20 minutes.
To make cinnamon buns, use the rich biscuit mixture. Roll dough to 1/3 inch thickness, spread with melted butter, sprinkle with sugar and cinnamon. Roll up as for jelly roll. This roll can be wrapped in wax paper and stored in refrigerator for several hours. Cut when ready to bake in 1 inch slices. Bake 450 for 12 minutes. (07/20/2006)
The book, BETTER THAN STORE BOUGHT, by Helen
Witty/Eliz. Schneider Colchie, prints:
(Store dry ingredients premixed in tight bag for up to 6 months.) When ready to use, for 3 batches of whatever (scant 2 cups each):