Homemade Bisquick Food

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:

• 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.

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 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".

BISQUICK

Steps:

• Combine all dry ingredients in a large bowl.
• Add the shortening and mix with an electric mixer on medium speed until all shortening is blended with the flour.
• Use the mix as you would the real thing.
• Pancakes-Stir 2 cups of your bisquik with 1 cup milk and 2 eggs in a bowl until blended.
• Waffles-Stir 2 cups of your bisquik with 1 1/3 cups milk, 1 egg and 2 T veg oil.
• Biscuts-Preheat oven to 450* Stir 2 1/4 cups your bisquik with 2/3 cup milk.
• Makes 9.