Does anyone have a recipe for making Bisquick?
Nicole from Chicago
Here is one, a very good one too, I might add.
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):
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