Make Your Own Bisquick Mix Food

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".

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.

MAKE YOUR OWN BISQUICK MIX - CLONE, SUBSTITUTE

Steps:

• Mix together dry ingredients.
• Cut in shortening until mix resembles cormeal.
• Stores up to 6 weeks at room temperature, or FREEZE for a much longer time.

MASCARPONE CHEESE - MAKE YOUR OWN - SUBSTITUTE

Steps:

• CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan without touching the bottom of the pan. Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan. Remove the bowl.
• place the pan on medium heat, and bring the water to a boil. Place the cream in the bowl and place over the boiling water; Adjust the heat under the pan to medium and heat the cream, checking the temperature often with an instant-read thermometer, to 190F; stir occasionally.
• Stir in the vinegar, continuing to stir gently until the cream begins to curdle. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes.
• Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters. Set the strainer or colander over a bowl and carefully spoon the curds into the strainer. Allow the mascarpone to cool to room temperature.
• cover the strainer tightly with plastic wrap, and refrigerate for 24 hours to allow the cheese to finish draining and become firm. Store in the refrigerator in a tightly covered container. Use the mascarpone within 3-or-4 days.

MAKE YOUR OWN BISQUICK

Steps:

• This is the hard part just mix mix mix. I used a pastry cutter.
• Store in a air tight container. if you don't use it very often then I would place it in the freezer it will last for a lot longer.

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.

MAKE YOUR OWN BISQUICK MIX

Steps:

• First mix all of the dry ingredients together and make sure it is mixed well. Then add your shortening and you can add this to your food processor if you would like or use a pastry blender (or how ever you would like to do it) cut in the shortening til it's the consistency of cornmeal.
• Put into an air tight container or a ziploc bag and put in your pantry. This will stay good for 1 year. Use your recipes on the back of your old bisquick box and enjoy the savings!!!