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This a good master mix to use in place of Bisquick and saves money to boot.
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
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.
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 need the ingredients for making your own Bisquick.
By bonnie from Niagara Falls
The Master Mix (Homemade Bisquick Substitute)
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening
1. In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
4. In warm weather the MIX should be refrigerated.
5. Use within a month.
6. To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.
Recipe from the following website: http://www.recipezaar.com
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I am looking fo a homemade version of Betty Crocker boxed "Bisquick" mix. I have used it for years and know it's out there somewhere. It's quicker and easier than the "flour" way, since I usually don't have all the goodies anyway. Thank you for your help.
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.
Here's the recipe I have:
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
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
Here's the one I use, with no shortening. It works great!
9 c. all-purpose flour
3/4 c. canola oil
1 Tbsp. salt
1/4 c. baking powder
2 c. non-fat dry milk powder
Combine all ingredients and store in a covered container.
Homemade Bisquick Mix
Yield: 6 cups
6 cups all-purpose flour, sifted
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.
I am concerned about using shortening as all the labels I have been reading indicate a hydrogenated process has been carried out. ie. Crisco. Can I make a Bisquick homemade mix using oil? And if so, how much would I use?
I personally wouldn't use oil as a substitute for shortening for any bisquik/flour type of baking unless the recipe calls for it because oils give a more flat dense end product. Just substitute an equal amount of unsalted butter or if using salted butter don't use the recommended salt amount in the recipe. And please don't even think to use margarine as a substitute to save money because it is hydrogenated too even if only partially and even if the margarine package says not hydrogenated some of the ingredients they use to make the margarine are.
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Does anyone have a recipe for making Bisquick?
Nicole from Chicago
Here is one, a very good one too, I might add.
Tried and true.
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)
By Dorie Crews
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):
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)
Most 'make-it-yourself' mixes make a huge batch. They do make smaller boxes of Bisquick if you don't use it much. Also Jiffy mix is almost exactly the same thing at a lower cost. Make coffee cakes, pancakes or waffles with the remainder of the box. (09/17/2008)
Here is a recipe I've had for the Red Lobster Biscuits.
Red Lobster Cheddar Biscuits
Enjoy! Susan (09/19/2008)
Mix first six ingredients together. Cut in shortening, and mix well. Keep in refrigerator, as it has no preservatives. Use as you would Bisquick.
I need a homemade Bisquick recipe.