Homemade Bisquick Mix Food

BISQUICK BISCUITS

Steps:

• Preheat oven to 450*.
• Stir ingredients until soft dough forms.
• Place on greased surface dusted with baking mix.
• Knead 10 times.
• Roll dough 1/2 inch thick.
• Cut with 2 2/12 inch cookie cutter dipped in baking mix.
• Place on ungreased cookie sheet.
• Bake 7-9 minutes or until golden brown.

THE MASTER MIX (HOMEMADE BISQUICK SUBSTITUTE)

Steps:

• In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
• Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
• Place the mix in a covered glass or plastic container and keep in a cool, dry place.
• In warm weather the MIX should be refrigerated.
• Use within a month.
• To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.

ORIGINAL BISQUICK BAKING MIX COPYCAT

Steps:

• Whisk dry ingredients together. Mix well.
• Using an electric mixer, slowly stir in canola oil.
• Mix until all lumps are gone and mixture is a uniform texture, about 1 minute.
• Store in an airtight container.

BISQUICK MIX

Steps:

• Mix all ingredients well until crumbly.
• Keep in a sealed container on shelf until ready to use.

BISQUICK® SUBSTITUTE

Steps:

• Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated. Cut butter into flour mixture using a pastry cutter until evenly combined.

HOMEMADE BISQUICK

Steps:

• 1. Whisk all of the dry ingredients together.
• 2. Add the canola oil and mix until uniform. I usually do this by hand.
• 3. I also usually store my mixture in the refrigerator but that is not really necessary- just a preference.

HOMEMADE BISQUICK MIX

Steps:

• Sift flour, baking powder and salt three times into a large bowl.
• Cut in shortening with a pastry blender until mixture resembles fine crumbs.
• Store mixture in airtight container in the refrigerator up to 4 months.
• Use whenever your recipe calls for "Bisquick mix".

DUMPLINGS

Steps:

• Stir ingredients until soft dough forms.
• Drop by spoonfuls onto boiling stew; reduce heat.
• Cook uncovered 10 minutes. Cover and cook 10 minutes.

HOMEMADE BISQUICK MIX

Steps:

• Mixing in Bowl:
• Whisk together flour, baking powder and salt
• Cut butter into flour mixture using a pastry blender or fork
• Transfer to airtight container and store in refrigerator for up to 3 months
• Food Processor Method:
• Add flour, baking powder and salt to food processor
• Pulse to combine
• Add butter and pulse until mixture is coarse and resembles cornmeal
• Transfer to airtight container and store in refrigerator for up to 3 months
• Biscuits: makes 8 using a 2.5 inch cutter
• Use 1 ½ cups homemade bisquick
• Use ½ cup milk
• Lightly spray cookie sheet with non-stick cooking spray
• Preheat oven to 400 degrees
• Combine ingredients in a medium bowl until soft dough forms
• Knead dough until well combined
• On a lightly floured surface, roll dough out with a rolling pin to about ½ inch thick and cut with a round cookie cutter
• Alternatively, drop by tablespoons onto greased baking sheet
• Bake for 7-9 minutes or until golden brown

HOMEMADE BISQUICK™

Steps:

• Place the flour, baking powder, salt and butter in a large bowl
• Use a pastry cutter or two forks, combine the mixture until the butter has been worked into the mixture and is small fine crumbs. You want this to resemble commercial Bisquick in appearance, so no large lumps of butter.
• Store in an airtight container in the fridge for up to two months for the butter version, and up to three for the shortening version. This can also be stored in the freezer.
• Add the flour, baking powder and salt to the bowl of a food processor.
• Pulse the dry ingredients for 10-20 seconds until mixed together completely.
• Place the cubed butter into the dry mixture. Pulse the processor until the butter has been worked into the mixture and is small, fine crumbs. You want this to resemble commercial Bisquick in appearance!
• Store in an airtight container in the fridge for up to two months for the butter version, and up to three for the shortening version. This can also be stored in the freezer.

HOMEMADE BISQUICK

Steps:

• Add the flour, baking powder and salt to the bowl of a food processor.
• Pulse ingredients for about 15 seconds.
• Add in the vegetable shortening and pulse the processor until the mixture resembles cornmeal.
• Place homemade Bisquick into an airtight container and store within the refrigerator for up to 3 months.

HOMEMADE BISQUICK MIX

Steps:

• Mix all ingredients together and store in an airtight container.

BISQUICK PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F. Place the butter in a 12-inch round cast-iron skillet or a 9-by-13-inch baking dish and place in the preheating oven to just melt the butter, 5 to 10 minutes.
• Whisk the baking mix, milk, cinnamon and nutmeg together in a medium bowl. Toss the brown sugar and peaches together in a separate medium bowl and set aside.
• Remove the pan from the oven and swirl the butter or use a pastry brush to coat the bottom and sides of the pan, then pour the melted butter into the batter. Whisk until combined, then pour the batter into the buttered pan. Spoon the peaches and brown sugar syrup evenly over the top of the batter.
• Bake until golden brown and the peach juices are bubbling, 45 to 55 minutes.
• Let cool to room temperature before serving with ice cream.