Best 13 Bisquick Mix Recipes

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.

COPYCAT BISQUICK MIX

Steps:

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

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.

JIFFY CORN MUFFIN MIX COPYCAT USING BISQUICK

Steps:

• Using whisk, mix dry ingredients in mixing bowl.
• Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
• If making corn muffins:.
• Preheat oven to 400-F.
• Stir in milk and egg. Stir until lumps are gone.
• Fill standard muffin cups half full.
• Bake 15-20 minutes or until muffin tops are slightly browned.
• Makes 6 muffins.

FAT FREE BAKING MIX (LIKE BISQUICK) COPYCAT - CLONE

Steps:

• Mix together.
• You will need to tightly cover and store.
• Stir before using.

LOW FAT BISQUICK MIX

Steps:

• 1. Mix together all ingredients.
• 2. Store in an airtight container.
• 3. Use any kind of milk...low fat, skim, etc. to moisten when ready to use!

HEALTHY BISQUICK MIX (WHOLE WHEAT & NO TRANS FATS)

Steps:

• 1. Combine dry ingredients well in a large bowl.
• 2. Rub in the oil with fingers to make fine crumbs.
• 3. Store in a large ziplock bag in the refrigerator. Makes 5 1/2 cups.
• See may other recipes that use this biquick mix:.
• Impossible Taco Pie.
• Impossible Quiche.
• Impossible Pumpkin Pie.

E-Z LOW FAT BISQUICK MIX

Steps:

• Mix together.
• Cover tightly and store.
• Use water, buttermilk or skim milk to moisten.

BISQUICK MIX

Steps:

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

GLUTEN-FREE BISQUICK MIX

Steps:

• In a large bowl, whisk together all dry ingredients.
• Cut in the shortening until no lumps appear.
• Store in the refrigerator or the freezer.

WHOLE WHEAT BISQUICK MIX-HOMEMADE

Steps:

• 1. Thoroughly stir together all-purpose flour, whole wheat flour, buttermilk powder and salt in a large mixing bowl.
• 2. With pastry blender,cut shortening into dry ingredients till mixture resembles coarse crumbs. Drizzle honey over flour mixture. Mix well. Store in covered airtight container up to six weeks at room temperature.
• 3. Before measuring,stir mix lightly. Spoon mix lightly into measuring cup, level off with flat edge knife.
• 4. For longer storage, place in a sealed freezer container and store in freezer for up to six months. --- To use: Allow mix to come to room temperature.

HOMEMADE BISQUICK MIX

Steps:

• 1. Measure out the flour, baking powder, salt, sugar and shortening into a deep mixing bowl. Mix ingredients together with a hand held mixer or a food processor. The mix will look like coarse meal. Store mix in a covered container in the refrigerator. Use this mix the same as the store bought kind. Do not sift. Keeps 4 to 5 months in refrigerator.