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.
MisMachado
This page contains the following solutions.
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.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
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:
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
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
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.
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.
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Recipe for Making Bisquick. Does anyone have a recipe for making Bisquick?
Mix first six ingredients together. Cut in shortening, and mix well. Keep in refrigerator, as it has no preservatives. Use as you would Bisquick.
