Homemade Betty Crocker Bisquick

By Anne (Guest Post)

What type of shortening?

By

Debbie52

Here's the recipe I have:

SUBSTITUTE BISQUICK

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

By Arlene (Guest Post)

I would also like a version of the recipe for the low fat bisquick. Can anyone help? Thank you

By christi (Guest Post)

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
finished.

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.

By

Reece71

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.

By

NJH55

Check www.kitchenlink.com. They have a lot of CopyCat recipes.