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
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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.
I am keeping this recipe in case I ever do need to use Bisquick! Thanks so much for sharing Elaine! :-)
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.
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
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.
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.
I use this with anything I'd use bisquick for, it works just as well and is alot cheaper :-)
How do you make homemade Bisquick?
Rita from Ohio
By fred swenders
Does anyone have a recipe for homemade Bisquick? I have a copycat Red Lobster Biscuit recipe that uses Bisquick, but I never buy it. Thanks in advance.
Kathy from Illinois
The recipe for homemade bisquick I have used for years is as follows:
Just blend all together with pastry blender and use as bisquick substitute.
Stays fresh for about 10 weeks. Can also be made with half whole wheat flour and half all purpose. I even like to use bread flour for a lighter outcome. (09/12/2008)
Blend all ingredients well. Use as you would regular Bisquick.
This is from one of the cookbooks I compiled. It's called Mixes In Jars. It's several recipes of just dry mixes. (09/16/2008)
Here is a recipe I've had for the Red Lobster Biscuits.
Red Lobster Cheddar Biscuits
Enjoy! Susan (09/19/2008)
I need a homemade Bisquick recipe. Marlene from Beaver City, Nebraska
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 making mix.
You can use ALL PURPOSE MIX with any recipe you may already have for `Bisquick'! (01/05/2009)
By Chris T.
By Robin from Washington, IA
I heard you had a recipe for homemade Bisquick. May I get it?
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