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Biscuit Mix

Biscuit Mix I


  • 8 cups flour
  • 8 tsp. sugar
  • 1/3 cup baking powder
  • 2 tsp. cream of tartar
  • 2 tsp. salt
  • 1 3/4 cups shortening


Sift together dry ingredients and cut in shortening. Pack loosely in airtight container. When ready to use, mix 1 cup mix to 1/3 cup milk, blend lightly with fork only until flour is moistened and dough pulls away from sides of bowl. Place on lightly greased pan. Bake at 450 degrees F for 10-12 minutes.

By Robin from Washington, IA

Biscuit Mix II (Bisquick Clone)


  • 4 1/2 cups flour
  • Ad
  • 2 Tbsp. Baking powder
  • 1/2 cup powdered milk or buttermilk
  • 1 tsp. salt
  • 5 Tbsp. solid shortening, cut up
  • 3 Tbsp. unsalted butter, cut up


In a large bowl whisk together dry ingredients. With electric mixer on low or medium speed, cut in fats until uniform in texture and fat particles are no longer visible. Remove from mixer.

Yields 6 cups. Keep in air tight container refrigerated for up to one month.

Recipe is easily doubled, tripled, etc.

By Scott E. from Chicago IL


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April 16, 20090 found this helpful

(Submitted via email)

Homemade Bisquick

5 c unbleached flour

2/3 c powdered milk

3 T baking powder

1 1/2 t cream of tartar

2 T sugar

2 t salt

1 c shortening

Mix dry ingredients in a large bowl. Cut in the shortening until the mixture resembles course cornmeal. Store in an air-tight container.

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