Homemade Bisquick
I often give away biscuit mixes and soup mixes together as a special "thank you" gift or for most any occasion. People love getting something homemade. I think it is a sign I put thought and effort into something for them. I also love using them at home. The great thing about making your own mixes is that you can control the ingredients if you have a foodallergy or just want to cut out chemicals. Plus...it's just cheaper! Here is one I really use a lot and have on hand constantly. Biscuits made from my own baking mix. The ones pictured have cheese folded into the dough and are just dropped onto the pan instead of rolled out. Cheese biscuits. Mmmm. Also, this is a basic mix you can make and have on hand from the products most have stored in their year's supply anyway. It's pretty awesome.
Baking Mix (my version of "Bisquick" adapted from an old church cookbook)
9 cups all purpose flour (organic whole wheat, use pastry wheat flour, and replace one cup of wheat flour with cornmeal or barley flour...this will yield better tender biscuits)
1 cup butter, cold (or I have used extra virgin coconut oil* or shortening)
1/3 cup baking powder
4tsp salt
1 cupfat free powdered milk (optional)
Put all ingredients in a kitchen-aid mixer and blend with the paddle attachment until consistency of Bisquick. If you use butter, store the mix in the fridge to avoid getting unwanted bacteria growth...away from the onions too (to avoid unwanted bad flavor growth). You can also mix by hand if you have sterilized your fingers and then mash and combine the butter or shortening with the flour mixture until the pieces are very small, about the size of small peas.
For biscuits: 2 cups mix, 1/2 -3/4 cup cup cold water (depending on the flour*), Mix just until blended then roll out onto a lightly floured counter top or board about 1 inch thick. Cut into 12 little circles and bake 425 10-12 minutes on a heavy pan or stone.
There you go. Enjoy!





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