DIY Bisquick Mix Recipe

BISQUICK CLONE MIX

4½ cups all purpose flour
4 tablespoons baking powder
2 tablespoons sugar
1 teaspoon salt
10 tablespoons Canola oil


This recipe can easily be doubled or tripled and I love that the ingredients are always on hand.

Whisk everything together (I used my stand mixer with the whisk attachment) but a hand whisk would work just as well, it will look like this.

Store this mixture in a container with a tight fitting lid (at room temperature) for up to 6 weeks. Use it exactly like you would for ANY recipe that calls for Bisquick (biscuits, muffins, pancakes, pot pie crusts, etc.). It not only saves a lot of money, but it tastes great too!!

BISCUITS (makes 6)

2¼ cups Bisquick Clone Mix
2/3 cup milk

Mix with a spoon until it comes together, then turn out onto your counter that has been dusted with a little more of the dry mix (don't use flour). Knead lightly 10 times, then pat to 1/2" thick. Cut with 2½" biscuit cutter. Place on greased cookie sheet (I use parchment) and brush with melted butter. The melted butter is optional, but we like them that way.

Bake at 450 for 10-12 minutes (my electric oven took 12 minutes).

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Bisquick Recipe

  
http://fakeitfrugal.blogspot.com/2011/05/fake-it-yourself-bisquick.html

 Ingredients:
1 Bag of Flour (5lb. bag)
5 Teaspoons Salt
20 Teaspoons Sugar
2/3 Cup Baking Powder
2 Cups Shortening (Crisco Style, no butter or margarine)
1 large bowl

 
 Add all of the other dry ingredients.  Using a whisk, mix the dry ingredients together.

 Measure out the 2 Cups of shortening and put it on top of your dry ingredients.

 Mix the shortening into the dry ingredients using your hands.  This doesn't take as long as you might think.

 Keep mixing and rubbing the shortening in until there are no visible pieces of shortening left and the mixture seems uniform. 
Don’t forget to dig deep and get the dry ingredients on the bottom of the bowl, too!  
Put some of the mixture in between hands and rub them together to achieve uniformity and to feel for small bits of shortening:
You can tell it’s done when the mixture has the texture of cornmeal and it can form a ball when pressed together like this:

 


Now you can put it into storage bags.  
Divide into three bags of 8 Cups each, which is the same amount you get in one regular box of Bisquick.



Fake Bisquick can stay in your pantry for up to one year…just like the real thing!  Use it as you would in any Bisquick recipe…

The Fake-It Yourself Breakdown:

Fake Bisquick, Yield 24 Cups (Aldi Flour $1.78, Shortening $1.00, Baking Powder $1.14, other ingredients are too small in amount to count)

Fake-It Yourself Cost:  $3.92

Real Bisquick, 3 Boxes ($3.59 each)

Total Fake-It Yourself Savings:  $6.85

*If you wanted to use your Bisquick solely for making pancakes, you could scoop 2 Cups of mix into a Quart Size Mason Jars, yielding 12 jars of Fake Shake’N'Pour pancake mix!  Compare to Bisquick’s Shake’N'Pour at $2.59 each and you’ve got a Fake-It Yourself Savings of $27.16. 

http://fakeitfrugal.blogspot.com/2011/05/fake-it-yourself-bisquick.html
 

Easy Drop Biscuits N Basil Butter Spread Recipe

easy drop biscuits and basil butter spread recipe

what you’ll need

makes 1 dozen biscuits

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons salt
• ½ cup cold butter
• 1 ½ cups buttermilk
•  ½ cup butter, room temperature
• 2 teaspoons fresh basil, chopped

let’s do it

• preheat oven to 475 degrees
• mix flour, baking powder, baking soda, and salt in large bowl
• blend in cold butter with pastry blender
• TIP: butter should be pea-sized at the end of blending
• make a well in middle of flour mixture
• pour in buttermilk
• stir with spoon until mixture comes together
• make biscuit balls and drop on greased cookie sheet
•  bake for 10-15 minutes, until golden brown
• BASIL BUTTER SPREAD RECIPE
• cream room temperature butter and fresh basil
• spread over warm biscuits

Easy Buttermilk Biscuit Recipe

easy buttermilk biscuits recipe

what you’ll need

makes 1 dozen

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons salt
• ½ cup cold butter
• 1 ½ cups buttermilk

let’s do it

• preheat oven to 475 degrees
• mix flour, baking powder, baking soda, and salt in large bowl
• blend in cold butter with pastry blender

TIP: butter should be pea-sized at the end of blending

• make a well in middle of flour mixture
• pour in buttermilk
• stir with spoon until mixture comes together
• turn out biscuit dough onto lightly floured surface
• press dough out, taking caution to be gentle
• cut out biscuits with 3″ biscuit cutter
• lay on greased cookie sheet 2″ apart
• bake for 10-15 minutes, until golden brown

Buttermilk Biscuits

 Old Fashioned Butter Milk Biscuits

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, very cold (you can also use Crisco)
1 cup buttermilk

Preheat your oven to 450. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. It should be very wet.

Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.

Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom. Do not over bake.

Hints: Your dough must be handled as little as possible or you will have tough biscuits. So work quickly. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits.

You can also make them up and freeze them on a cookie sheet. Once they are frozen, drop them into a ziploc bag or container for up to one month. Then just bake frozen biscuits as you need them in the oven at 450 degrees for 20 minutes.

Photography ©Welcome Home

FLUFFY BISCUITS

Made with baking powder, baking soda, buttermilk AND yeast, these biscuits are light and fluffy. Hot out of the oven with butter and honey, they are a winner!!!

In a small bowl, mix 1 packet of dry active yeast, a pinch of sugar and ¼ cup of warm water (set aside). After a few minutes, it should be foamy like this:

2½ cups of all purpose flour
½ teaspoon baking soda
1½ teaspoon baking powder
½ teaspoon salt
1 tablespoon of white sugar
6 tablespoons Crisco flavored shortening
1 cup buttermilk (see note)

Stir dry ingredients together and then cut in the shortening until it is about the size of small peas. Stir in the dissolved yeast and buttermilk. Mix well, but do not over mix. Turn out onto floured board and roll to ¾” thick. Cut with a 3” biscuit cutter. Place on parchment paper and bake in preheated 400° oven for 12-14 minutes or until nice and golden. Brush with melted butter when they come out of the oven; they make fantastic breakfast sandwiches!!

NOTE: No kneading needed.

NOTE: This recipe does not work as well if you use butter instead of shortening. I use butter flavored Crisco in all my recipes that call for shortening.

NOTE: Don't be tempted to use your food processor when cutting in the shortening, it will process the shortening to much, it is better to have larger pieces of butter than super fine. I use my pastry cutter.

NOTE: Do NOT add all of the buttermilk at once. Add about 2/3 of it and see if that is enough. Personally, I think 1 cup of milk is too much, but everyone’s flour is different. Just flour your board enough so that the biscuits are not sticky.

NOTE: If you don’t have parchment paper, spray your pan with vegetable spray.

NOTE: Don’t use a twisting motion when you are cutting your biscuits. It seals off
the edges and they won’t raise very high.

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