Does anyone make --- Homemade Bisquick Mix Recipe?

Homemade Bisquick Mix Recipe #69051

This recipe appeared in the Kansas City Star food
section some years ago. Try this and you'll never
buy the boxed Bisquick mix again! by Lan

50 min | 20 min prep
7 cups

* 6 cups all-purpose flour
* 3 tablespoons baking powder
* 1 tablespoon salt
* 1 cup vegetable shortening

1. Sift flour, baking powder and salt three times
into a large bowl.
2. Cut in shortening with a pastry blender until
mixture resembles fine crumbs.
3. Store mixture in airtight container in the
refrigerator up to 4 months.
4. Use whenever your recipe calls for "Bisquick
mix".

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I think I tried this years ago and thought I'd try it again. Another question regarding shortening. Do you think butter-flavored Crisco would work? Our grocer gave us that one time instead of a liquid vegie oil and the Crisco can sits unopened. Or would it be better just using regular butter? I'm not much of a baker as you can tell ;-)

I just bake as I go rather than creating a whole pile of mix ahead of time. I do use butter in its place. :hi:

That Bisquick mix is for us non-baking folks. Crisco and butter are both bad for us, no? yes?

I remember using the real in-the-box Bisquick mix maybe 30 years ago and the "impossible" recipes were great. Super simple and tasty. :-)

if you can throw together the ingredients for a baking mix, you can throw together the ingredients to just bake. :rofl:

Shortening, OTOH, is pure evil.

calls for shortening, though you could also use the vegetarian trans-fat-free "shortening".

I made faux Bisquik years ago. It was better than the real thing, of course. I have both Make-a-Mix cookbooks from years ago, not sure why I never make the stuff anymore.......

What's worse Crisco or Butter? I don't think they are so different.


Here's a funny:

UFFDAMINNESOTA

http://www.youtube.com/watch?v=t5QLtPLBAWk

Even the Crisco that's labeled transfat-free contains transfats but it has less than .5 gram per serving so they are able to label it that way.

Butter is way, way better for you.

may have saturated fats, but no trans fats.

I use butter, olive oil, lard, and canola oil in my kitchen and nothing else. Last I checked, my lipid profile was great. Trans fats are behind our huge cardiovascular disease problem in this country, IMHO.

Thanks for that.

I've always used butter over margarine, but was never sure between canola, corn, or vegetable oil. Wish I had read this before buying some of the Crisco sticks (they weren't cheap!)

So, when a recipe calls for Crisco, you either use butter or lard?

so I may or may not use it in any given recipe.

My grandmother's pie crust recipe called for both shortening and margarine. I, of course, changed it to lard and butter.

thanks!

it is soy based.

This is perfect for my daughter. She never has a spare moment, between a full-time, job two young boys, marathon running, garden-growing, school volunteering....

Saving a few minutes on making breakfast will give her that much more time to hug those kids!:hi: Thanks!!!

on the plus side to doing this. The only thing that would concern me is that it might go rancid before it got used up. But it could be kept in the fridge, I'd imagine.

:hi: