By Snazzy from Pretoria, South Africa
And a very handy staple to have in your pantry. The home made mixes are as good, but probably not as shelf stable because of no preservatives. I would store mine in the refrigerator I think.
biscuits, scones, coffee cakes , quick nut breads, "cobblers" ( quick fruit baked dessert) , fast pies and quiches using a blender , dumplings for stew, drop cookies. Haven't made anything rolled out in 50 years...nor sure if I could.
Just about any baked good that uses flour, non liquid fat, baking powder as a base-- you then add the other requirements of the receipe. For savings I used dry milk for years in lieu of fluid-- other dried ingredients ( eggs for instance) can also be used.
Take a look at this link & a picture is worth a thousand words:
http://www.bettycrocker.com/product ... .htm?WT.mc_id=vanityurl_web_bisquick
I am not sure that pancakes & biscuts mean exactly the same thing down your way. By the way, Betty Crocker is a ficticious entity created by some advertising agency many years ago. A great product, use it a lot myself!
A multi purpose baking product, you can make your own with recipes off the internet really easy.
A biscuit mix for making biscuits or pancakes. In US is on the baking aisle in grocery stores
Bisquick is a trade name of a product that is the dry ingredents for basic baking. If you mix certain wet ingredents (eggs, milk, butter) you get bisquits, other wet ingredents will result in pancakes or waffles.
I love your site, but get a bit confused with the names of some USA products. Could you please tell me what Bisquick is? It's in so many recipes and I guess it must be flour, but don't really know. Thank you.
Leah from Queensland, Australia
By Cindy from Queensland Australia
Biscuit Mix (All Purpose Baking Mix)
In a large bowl whisk together dry ingredients. With electric mixer on low or #2 of a 3 speed mixer, cut in fats until uniform in texture and fat particles are no longer visible. Remove from mixer. Yields scant 6 cups. Keep in air tight container refrigerated for up to one month. Recipe is easily doubled, tripled, etc. (09/05/2008)
By scott E.
If you don't like the idea of shortening, try this:Substitution: 1 cup mix = 1 c flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 1 tbsp oil or melted butter. (09/05/2008)
Mix flour and other dry ingredients. Cut in shortening. Use a mixer on low to cut in the shortening to save time. Store in an airtight container up to 6 months. This recipe uses a 5-pound sack of flour when doubled. (09/06/2008)
By Leah from Australia
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