How do you make homemade "bisquick"?greenspun.com : LUSENET : Countryside : One Thread
I want to know if there is a recipe for making homemade "bisquick"? It seems to me that I remember it being in an old issue of Countryside but don't know how to find it without digging them all out and thumbing through each one...which would be fun, but time consuming. I don't just want a pancake recipe, I want what Bisquick makes so I can use it for all their recipes, etc.
-- Michael & Beverly Wehrman (firstname.lastname@example.org), April 30, 2001
Here is the address of a Master Mix, this includes shortening, has a shelf life of 2 months, or longer if refrigerated. http://www.ianr.unl.edu/pubs/foods/nf96.htm
Good luck, Polly
-- Polly (NNY) (email@example.com), April 30, 2001.
Hi, Michael & Beverly,
Here is a recipe for Bisquick: 10 cups Flour 1/3 cup baking powder 1 tbsp. salt 2 cups shortning
1. Sift dry ingredients together in a large bowl. With two knives, a pastry blender or your food processor, add the shortening in spoonfuls and cut it in until the mixture is the texture of coarse cornmeal. If you are using a food processor, start and stop it often during the processing and watch closely.
2. Keep mix stored in a labeled, tightly closed container. It will keep on the pantry shelf for 1 to 6 months in dry weather. In very hot and humid weather, it's a good idea to keep the mix in the refrigerator.
Yields: 10 cups The cost of the ingredients is about $2.75 compared to the same amount of Bisquick which would be about $6.75.
This mix can be used the same as bisquick. For biscuits, add 2/3 cup milk to 2 cups baking mix. Bake at 400 degrees for 8 to 10 minutes.
This recipe came from a book called "Cheaper is Better" by Nancy Birnes. I believe the book is out of print but if you happen to find a copy, it's great. It has recipes for all kinds of great things like sweetened condensed milk, puddings, shake-in-a-bag mixes, etc.
Thanks for reading.
-- Dianne in Mass (firstname.lastname@example.org), April 30, 2001.
For a good recipe for the mix, as well as recipes that use it, look at:
and click on the tag for "The New Missouri Mix."
I would have just posted the link for the Missouri Mix, but there is so much else on that site, I figured most here would want to see all the stuff.
-- paul (email@example.com), April 30, 2001.
Hi! I took an adult continuing ed class at Washington State U. in 1991 on making master mixes. Here is the recipe I have:
4 c. all-purpose flour 4 c. whole wheat flour 1 1/3 c. nonfat dry milk 1/4 c. baking powder 1 teaspoon salt 1 1/2 c. vegetable shortening or lard
OR: If you don't want to use whole wheat flour (or don't have it), you can make it the following way:
9 c. white flour 1 c. + 2 Tablespoons dry milk 1/3 c. Baking Powder 1 3/4 c. vegetable shortening 1 t. salt
1. Stir dry ingredients together until well mixed. 2. Cut in vegetable shortening or lard until well mixed. 3. Store in closed, covered jar or can. Refrigerate if lard is used, as lard can go rancid. 4. Use in a month or keep refrigerated (up to 3 mos. if stored in a cool place). 5. Stir lightly before using in recipes.
If you want, email me privately, and I will mail u the recipes that go along with this master mix. firstname.lastname@example.org
-- Traci Rae Davis (email@example.com), June 07, 2001.