My sweet, sweet friend, Carla S., is an amazing lady. I think she could make a feast off of a one burner hot plate. She's that talented! She and her husband moved to Asia once their girls were grown and in college, and from what I can see, she quickly learned to thrive here. I only wish we lived a little closer to them and saw them a little more often! She's someone I just want to follow around and learn from! Anyway, when she learned about this blog, she passed on a recipe she's been working on to get just "right." She said the following has been consistently good for using in anything calling for Bisquick.
Homemade Bisquick
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 Tbs salt
1/3 cup baking powder
2 cups shortening
In a large bowl or tub, stir sugar, powdered milk, salt and baking powder into the flour. Mix thoroughly. Using a pastry blender or 2 knives, cut the shortening into the dry ingredients until it resembles corn meal (coarse crumbs). Store in an airtight container for up to 4-6 months.
Homemade Bisquick
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 Tbs salt
1/3 cup baking powder
2 cups shortening
In a large bowl or tub, stir sugar, powdered milk, salt and baking powder into the flour. Mix thoroughly. Using a pastry blender or 2 knives, cut the shortening into the dry ingredients until it resembles corn meal (coarse crumbs). Store in an airtight container for up to 4-6 months.
Shortening? What do you substitute for that? Lard?
ReplyDeleteJimmie--I'm not sure if you're in China...or if you are, if you use Taobao...I buy my Crisco off there for fairly cheap (for an imported item and compared to butter!). There are also lots of local Crisco and margarine type options on there. However, back before I used taobao, I just used a local margarine type stuff that I could buy by the half kilo. You could try to find something like that. You could maybe half or quarter the recipe to experiment a bit and let all of us know what you find out!!
ReplyDeleteI'm sorry I'm not a huge help for this recipe...I'm not a big Bisquick/master mix user so I have not made my own much. I did several years ago so I could make sausage balls one Christmas and I did use the local margarine type stuff in that.
ReplyDeleteHey, Sara Beth. Yep, I'm in China. :-) "Small" city of five million.
ReplyDeleteActually, I'm not too keen on the health factors involved in shortening. As I said in another comment, I'm looking for ways to use more olive oil. I'm not opposed to butter; I think it's good for you, but it's not very easy to get. So I save it for the "good stuff."
Here is a recipe that uses oil. It's essentially the same, but without the sugar (which I might try adding to the next batch and see how it tastes!) and with oil instead of Crisco.
ReplyDelete9 c. flour
1/3 cup baking powder
1 cup + 2 tbsp powdered milk
4 tsp. salt
1 1/2 c. oil
-Stephanie Carter