Best 4 Homemade 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".

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.

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.