Homemade bisquick mix

[Guest snellma]

QUICK MIX (MAKE YOUR OWN BISQUICK MIX)  

 

8 1/2 c. flour

1 tbsp. baking powder

1 tbsp. salt

2 tsp. cream of tartar

1 tsp. baking soda

1 1/2 c. instant nonfat dry milk

2 1/4 c. vegetable shortening

 

Sift together all dry ingredients into a large bowl. Blend well. With pastry blender, cut in shortening. Mixture should resemble corn meal in texture. Put in large airtight container. Label. Date clearly - should be used in 10 to 12 weeks. Store in cool, dry place. Makes about 13 cups of quick mix. Can be used in any recipe that calls for Bisquick.

[Guest snellma]

BISQUICK MIX  

 

5 lb. flour

2 1/2 c. dry milk powder

3/4 c. baking powder

3 tbsp. salt

2 tbsp. cream of tartar

1/2 c. sugar

2 lb. or 5 c. Crisco

 

Mix well all dry ingredients together. Cut shortening into mixture until mix looks like cornmeal. Store in large containers at room temperature. Use as you would Bisquick. Use for biscuits, pancakes, waffles, muffins, cakes, etc.

[Guest snellma]

HOMEMADE "BISQUICK" FOR BISCUITS AND

PANCAKES  

 

8 c. all-purpose flour

1/3 c. baking powder

2 tsp. salt

8 tsp. sugar (optional)

1 c. Crisco

 

Using a pastry blender, cut in shortening until mixture resembles coarse meal. Store sealed in pantry or refrigerator.

To use:

 

BISCUITS - add 1/3 cup milk to cup of mix.

 

PANCAKES - 3/4 cup milk to a cup of mix, and I like to add an egg also but the original recipe didn't do that.

 

I add a one quart envelope powdered milk, or 3/4 cup Carnation powdered milk to the whole batch as I make up the mix; and then I just add water when I use it.