Homemade “Bisquick” for Biscuits and Pancakes
- 8 c. all-purpose flour
- 1/3 c. baking powder
- 2 tsp. salt
- 8 tsp. sugar (optional)
- 1 c. shortening
To use with:
BISCUITS – add 1/3 cup milk to 1 cup of mix.
PANCAKES – add 3/4 cup milk to 1 cup of mix, and I like to add an egg also but the original recipe didn’t do that. Or, add 3/4 cup powdered milk to the whole batch as you make up the mix; then just add water instead of milk when you use the mix.
Muffin Mix Recipe from Taste of Home:
Ingredients
- 8 cups all-purpose flour
- 1 cup sugar
- 1/3 cup baking powder
- 1 tablespoon salt
- 1 cup shortening
- 1 egg
- 1 cup milk
FOR CHEDDAR MUFFINS:
- 3/4 cup shredded cheddar cheese
- 1/4 cup crumbled cooked bacon
- 2 tablespoons minced chives
FOR CINNAMON-RAISIN MUFFINS:
- 1/2 cup raisins
- 1/4 teaspoon ground cinnamon
In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in airtight containers in a cool dry place or in the freezer for up to 6 months. Yield: 4 batches (10 cups).
To prepare plain muffins: Place 2-1/2 cups muffin mix in a bowl. Whisk egg and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 15-20 minutes or until a toothpick comes out clean. Let stand for 5 minutes before removing to a wire rack.
To prepare cheddar muffins: In a bowl, combine 2-1/2 cups muffin mix, cheese, bacon and chives. Whisk egg and milk; stir into cheese mixture just until moistened. Fill muffin cups and bake as directed for plain muffins.
To prepare cinnamon-raisin muffins: In a bowl, combine 2-1/2 cups muffin mix, raisins and cinnamon. Whisk egg and milk; stir into raisin mixture just until moistened. Fill muffin cups and bake as directed for plain muffins. Yield: 1 dozen per batch.
