From simple home organization to major changes (like moving closer to your work and social activities), most of us try hard to make life a little less crazy/time-consuming/chaotic. Bisquick, the beloved baker’s shortcut, was created in the 1930s and is still used. The problem: hydrogenated oils, pricey for what you get, etc. If you make a big batch of homemade ‘baking mix,’ you can use a cup here and two cups there in all sorts of ways for meal/snack shortcuts. Here is how I use it:
- Garlic cheese biscuits
- Pancakes
- Chicken pot pie
- Breading for chicken or shrimp
- Pies
- Muffins
- Scones
- Etc, etc, etc…
So here are the ingredients in the big Yellow box:
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Salt.
(courtesy of http://blog.fooducate.com/2010/08/29/bisquick-a-shortcut-loaded-with-trans-fat/)
Ick. But here are two homemade recipes:
Homemade Bisquick Mix
Thanks to Pennies & Pancakes for her recipe
- 6 cups all-purpose flour
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1/2 cup cold unsalted butter
Combine the first three ingredients in a large bowl. Using a pastry cutter or the back of a fork, chop up the butter in the same bowl and combine it with the flour mixture.
Transfer to an airtight container and keep in your fridge for up to 4 months. Scoop out the mix as needed.
Homemade Wheat Bisquick Mix
Thanks to Thrifty Housewife for her recipe
- 4 Cups unbleached flour
- 4 Cups whole wheat flour
- 1/4 Cup baking powder
- 4 Teaspoons salt
- 1 Cup shortening or oil
- 1 1/3 Cups dry powdered milk
In large bowl, blend unbleached flour, salt, and baking powder. Add shortening (or oil) and mix until crumbly. Stir in powdered milk, and then the whole wheat flour.
Store in an airtight container for up to 2 months; refrigerate if made with the oil.
***USE BOTH OF THESE MIXES AS YOU WOULD NORMALLY USE BISQUICK.
And, on that note, a simple Bisquick recipe…that I’ve been making since high school.
Garlic Cheddar Biscuits (like from Red Lobster)
Makes 8, but easily doubles
2 cups Bisquick mix (either regular or wheat version)
3/4 cup milk (or 1 cup milk for wheat version)
1/2 cup shredded cheddar cheese
1/2 t. garlic powder
2 TB butter or margarine, melted
Preheat oven to 425 degrees. In a large bowl, combine all ingredients except butter.
Spoon out small ‘biscuit-sized’ portions of dough on a nonstick baking sheet. Bake for 8-10 minutes, or until golden on top.
Once you take the biscuits out of the oven, quickly brush the melted butter on top of them. Serve warm or at room temp.
*These go great with anything, but we usually serve them with pork, ribs, stew, or something hearty. If you’re serving with fish, you might want to add 2 dashes of dill to the dough.
Happy eating!
Laurel
