Homemade Biscuit Mix
With permission from Da Cap'n Himself (Phil) This replaces Bisquick, Jiffy and other brands: it's cheaper; and you can tweak it to your preferences. As Da Cap'n states:"No Rocket Science Needed Here" ...
Forum Discussion
Here is another bisquick substitute from Cindy Lynn.
The Master Mix (Homemade 'bisquick' Substitute) Recipe #45055
This recipe is in response to a discussion on the boards about Bisquick. Bisquick is apparently not available in the country where the originator of the thread lives. I prefer to use this in recipes that call for 'Bisquick' rather than purchase it, myself. If stored in the freezer, this will keep for several months. I hope you find this as handy as I do, since I could never keep 'Bisquick' on hand before. If I recall correctly, I think this came from one of my Make a Mix Cookery cookbooks.
by Cindy Lynn
23 min | 15 min prep
SERVES 12 , 10 -12 cups
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening
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.
********************************************
But if you want the very best biscuits try this King Arthur recipe. By the way, you can go to the King Authur web site and get great recipies for most anything using flour.
*************************************************************
KAF Guaranteed Biscuits
Here it is - the very easiest way to make tender biscuits. Rather than cutting or rubbing butter into flour, then adding liquid, these biscuits are a simple matter of stirring cream into the flour and other dry ingredients. Pat into a round, cut, bake, and enjoy!
Our Guarantee: These 2 1/4" biscuits will be golden brown on top, lighter-colored on the sides, and about 1" to 1 1/4" tall. They'll be very tender hot from the oven, and will gradually become less so as they cool.
Ingredients
Main Ingredients
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/4 cup cornstarch
3/4 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
1 to 1 1/4 cups heavy cream, enough to make a cohesive dough
1 to 2 tablespoons melted butter
Directions
1) Whisk together the flour, cornstarch, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You'll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together easily, without dry bits falling off.
2) Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8" circle about 3/4" thick. If you're uncertain about your ability to make a nice freeform 8" round, pat the dough into a lightly floured 8" round cake pan, then turn it out onto a lightly floured surface.
3) Use a sharp 2 ¼" biscuit cutter to cut rounds. Place them on a lightly greased (or parchment-lined) baking sheet.
4) Brush the biscuits with butter, if desired, for extra flavor.
5) Place the pan in the freezer for 30 minutes. This will improve the biscuits' texture and rise.
6) Preheat the oven to 425°F while the biscuits are in the freezer.
7) Bake the biscuits for 20 minutes, till they're golden brown. Remove from the oven. If you have any melted butter left over, brush it on the baked biscuits. Serve immediately.
Recipe summary
Hands-on time:
15 mins.
Baking time:
20 mins.
Total time:
1 hrs 5 mins.
Yield:
9 to 11 biscuits
Tips from our bakers
Easiest way to cut biscuits? Pat the dough into a 7" square. Use a sharp knife to divide the dough into nine squares. Hey, nobody said biscuits have to be round!
Why the cornstarch in this recipe? It lowers the protein of the flour, which in turn produces a more tender biscuit.
Can you use milk or buttermilk instead of heavy cream? Of course. You'll need to use a bit more, and your biscuits won't be as tender-textured or rich-flavored.
You don't have to use a 2 ¼" biscuit cutter. Use whatever size you have, understanding that larger biscuits may need to bake a bit longer, and smaller biscuits a bit less time.
It's important to use a sharp cutter; the sharper the cutter, the cleaner the cut, the higher the biscuits will rise.
Good Luck!
Wil
The Master Mix (Homemade 'bisquick' Substitute) Recipe #45055
This recipe is in response to a discussion on the boards about Bisquick. Bisquick is apparently not available in the country where the originator of the thread lives. I prefer to use this in recipes that call for 'Bisquick' rather than purchase it, myself. If stored in the freezer, this will keep for several months. I hope you find this as handy as I do, since I could never keep 'Bisquick' on hand before. If I recall correctly, I think this came from one of my Make a Mix Cookery cookbooks.
by Cindy Lynn
23 min | 15 min prep
SERVES 12 , 10 -12 cups
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening
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.
********************************************
But if you want the very best biscuits try this King Arthur recipe. By the way, you can go to the King Authur web site and get great recipies for most anything using flour.
*************************************************************
KAF Guaranteed Biscuits
Here it is - the very easiest way to make tender biscuits. Rather than cutting or rubbing butter into flour, then adding liquid, these biscuits are a simple matter of stirring cream into the flour and other dry ingredients. Pat into a round, cut, bake, and enjoy!
Our Guarantee: These 2 1/4" biscuits will be golden brown on top, lighter-colored on the sides, and about 1" to 1 1/4" tall. They'll be very tender hot from the oven, and will gradually become less so as they cool.
Ingredients
Main Ingredients
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/4 cup cornstarch
3/4 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
1 to 1 1/4 cups heavy cream, enough to make a cohesive dough
1 to 2 tablespoons melted butter
Directions
1) Whisk together the flour, cornstarch, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You'll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together easily, without dry bits falling off.
2) Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8" circle about 3/4" thick. If you're uncertain about your ability to make a nice freeform 8" round, pat the dough into a lightly floured 8" round cake pan, then turn it out onto a lightly floured surface.
3) Use a sharp 2 ¼" biscuit cutter to cut rounds. Place them on a lightly greased (or parchment-lined) baking sheet.
4) Brush the biscuits with butter, if desired, for extra flavor.
5) Place the pan in the freezer for 30 minutes. This will improve the biscuits' texture and rise.
6) Preheat the oven to 425°F while the biscuits are in the freezer.
7) Bake the biscuits for 20 minutes, till they're golden brown. Remove from the oven. If you have any melted butter left over, brush it on the baked biscuits. Serve immediately.
Recipe summary
Hands-on time:
15 mins.
Baking time:
20 mins.
Total time:
1 hrs 5 mins.
Yield:
9 to 11 biscuits
Tips from our bakers
Easiest way to cut biscuits? Pat the dough into a 7" square. Use a sharp knife to divide the dough into nine squares. Hey, nobody said biscuits have to be round!
Why the cornstarch in this recipe? It lowers the protein of the flour, which in turn produces a more tender biscuit.
Can you use milk or buttermilk instead of heavy cream? Of course. You'll need to use a bit more, and your biscuits won't be as tender-textured or rich-flavored.
You don't have to use a 2 ¼" biscuit cutter. Use whatever size you have, understanding that larger biscuits may need to bake a bit longer, and smaller biscuits a bit less time.
It's important to use a sharp cutter; the sharper the cutter, the cleaner the cut, the higher the biscuits will rise.
Good Luck!
Wil
