Homemade Quick Baking Mix and Biscuits
|June 29, 2012||Filled under Recipes: Biscuits, Muffins, Bread, Recipes: Mixes||
Bisquick baking mix has been around for quite some time. My mother used it to make pancakes, waffles, biscuits and cheeseburger pie which was a family favorite. Using this mix saved you time. All you had to do was measure out the mix, add water or milk and stir. Occasionally a recipe might call for an added egg. No matter what extras were added it was always ready to use within a minute or two.
After I started weeding out all the premade processed and boxed mixes I used there were times when I really missed my Bisquick biscuits. I guess my husband did too because he started buying grocery store biscuits on Sunday mornings when he picked up the paper. They were a bit pricey. $4 for a container of 4 biscuits.
I searched the internet for a homemade version of the mix. Most of them used instant powdered milk as well as solid vegetable shortening. I’d rather pass on both of those ingredients. The drying process used to create powdered milk damages the naturally occuring cholesterol in the milk. It’s this type of damaged cholesterol that leads to atherosclerosis. As for the partially hydrogenated vegetable shortening, I think most people have heard that this stuff isn’t good for you. Stick with the butter. It’s soooo much better. Even better if you are able to get butter made from pasture feed cows.
Piecing together several recipes, swapping out the powdered milk and vegetable shortening, I finally came up with one that has worked out well so far. The recipe makes a fairly large amount. Since it contains butter it should be stored in your refrigerator until needed.
Needless to say it is NOT low carb. I’ll be posting another recipe that uses ground almonds and coconut flour to create a quick mix very soon.
Quick Baking Mix
- 9 cups all purpose flour (I use half wheat and half white wheat flour)
- 4 tablespoons baking powder (increase to 5 tablespoons if using wheat flour)
- 1 tablespoon salt
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 pound of butter (4 sticks) at room temperature
- In a large bowl sift together all the dry ingredients. Blend well. With a pastry cutter or a heavy duty mixer cut in the butter. The mixture should have the texture of cornmeal when it is done. Put your mixture into a container and store in the refrigerator until needed.
This mix should be able to be used in any recipe calling for Bisquick. I’ve also tried this recipe replacing the 1 pound of butter with 3 sticks of butter and it still works well for making items such as cheeseburger or taco pie. Biscuits made might be a little less flakier but you may not even notice.
Quick Mix Drop Biscuits
3 cups of Quick Mix
1 cup of milk or buttermilk
Preheat your oven to 450 F.
Lightly grease your baking sheet with coconut oil or a bit of butter.
In a bowl combine quick mix and 3/4 cup milk or buttermilk. Stir until blended. Drop dough by well rounded tablespoons on to the prepared baking sheet. Bake for 10 to 12 minutes or until golden brown.
WLS Tip: make smaller sized biscuits and reduce the cooking time. You can also try using this low carb bake/quick mix instead.