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Homemade Bisquick Mix Recipes

This a good master mix to use in place of Bisquick and saves money to boot.

Ingredients:

Directions:

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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August 4, 2016

I like to make my own Bisquick because it is more economical, and I can't always use an entire box before the expiration date. A lot of the recipes to make it at home make very large quantities. I was really happy to find this recipe. It makes 1 and 1/2 cups.

Making Small Amounts of Homemade Bisquick

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November 6, 2009

I need the ingredients for making your own Bisquick.

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12 Questions

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January 13, 2006

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.



George Lamb from Leeds, AL

Answers

January 13, 20060 found this helpful
Best Answer

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.

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January 14, 20060 found this helpful
Best Answer

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

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May 22, 2012

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

Answers

May 22, 20121 found this helpful
Best Answer

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.

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May 24, 20120 found this helpful
Best Answer

Homemade Bisquick Mix
Yield: 6 cups

Ingredients:
6 cups all-purpose flour, sifted
3 tablespoons baking powder
1 tablespoon salt
1/2 cup cold unsalted butter

Instructions:
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.

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January 15, 2011

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?

By lorraine mcdonald

Answers

January 18, 20110 found this helpful
Best Answer

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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November 6, 2009

Recipe for Making Bisquick. Does anyone have a recipe for making Bisquick?

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December 26, 2008
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May 28, 2010

Mix first six ingredients together. Cut in shortening, and mix well. Keep in refrigerator, as it has no preservatives. Use as you would Bisquick.

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February 3, 2010

I need a homemade Bisquick recipe.

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August 5, 2008
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January 24, 2008
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