Homemade Baking Mix – Better Than Bisquick

February 21, 2012 · 22 comments

Did you know that you can make your own “Better Than Bisquick” homemade baking mix to have on hand, so you can quickly make dumplings to throw in a soup or stew, biscuits for “Ala King”, homemade pot pies, strawberry shortcake, or anything you might normally use Bisquick for?

The boxes from the store still had trans-fats last I looked!

Homemade Baking Mix – Just Like Bisquick

  1. Stir dry ingredients together.
  2. Add shortening and mix with a whisk or mixer until thoroughly incorporated. It should be fine with only a few small lumps.
  3. Keep in a sealed container (I keep mine in the freezer). Use it just like you would Bisquick.
  4. If you’re making biscuits, just add 2 c. milk and shape.   More specifics at this biscuit recipe post.
Here are some heart biscuits I made recently for Valentines Day, they really turn out well.  Soft inside, and a flaky outside:

What is your favorite recipe to use homemade baking mix in?  I used to have a lot of them, but since we quit using the box of Bisquick, I threw all those recipes out.  If you know of any, please share.

photo

Related Posts Plugin for WordPress, Blogger...

  • Share this article


  • Stay Connected!

  • Get new articles and recipes, plus help getting and keeping your family on real food! Also coupons/discounts, and STAY signed up to be automatically entered in gift card giveaways!

  • { 22 comments… read them below or add one }

    1 Rebecca In Michigan February 21, 2012 at 7:17 am

    Thank you Kelly. I was going to make something that required the box mix, but looking at the box and price, I decided to not get it. I knew LLL had a recipe, but I didn’t have the book anymore. This is even better. Thanks.

    Reply

    2 Yolanda February 21, 2012 at 7:54 am

    Kelly, how do you feel about using that much white flour?

    Reply

    3 Kelly the Kitchen Kop February 21, 2012 at 9:58 am

    I have to fix the recipe to say half sprouted SPELT flour, but as far as using half unbleached white, Sally Fallon calls for white flour in her biscuits, too. Otherwise they’re too dense for me. If you don’t mind a heavier biscuit you could use all whole grain flour though.

    Kelly

    Reply

    4 Kathy (aka Mrs Dull) February 25, 2012 at 1:15 pm

    I find they turn out pretty light and fluffy if you use whole wheat pastry flour without the white flour. Just started making my own pastry flour with the sifter attachment for the Bosch. Works out pretty well :-)

    Reply

    5 J in VA February 21, 2012 at 9:34 am

    Kelly,

    I use a similar recipe I adapted from Heloise, though I do need to incorporate more whole wheat or sprouted flour in it.

    I use my home rendered pastured lard.

    I love having this around premixed to throw together a quick breakfast of waffles, some southern style biscuits with dinner or in a crustless quiche.

    Reply

    6 Pak February 21, 2012 at 10:22 am

    Even though my kids are teens (and beyond) I still have my LLL cookbook, and use it to this day! It has several DIY recipes in it that I refer still refer to. Here is the recipe for their mix: 8 cups flour (whole wheat, whole wheat pastry), 5 T. baking powder, 1 T. salt, 1 – 2 cups dry milk powder, 1 – 1/2 cups oil, butter or fat. I always used 1/2 unbleached white flour though in my mixes, otherwise the kids wouldn’t eat it.

    Reply

    7 jstocks February 21, 2012 at 3:04 pm

    What is LLL? Two comments mentioned it and I am curious.

    Reply

    8 Rebecca In Michigan February 21, 2012 at 3:36 pm

    LLL=La Leche League. It is a breastfeeding organization.

    Reply

    9 Yolanda February 21, 2012 at 3:39 pm

    La Leche League, an international organization offering education and support to women who choose to breastfeed their baby. They have the most authoritative information available and their meetings are free, as well as the telephone counseling. Of course, you CAN join, if you like and can afford it. I used to be a LLL leader. It was wonderful.

    Reply

    10 Michele Ty February 21, 2012 at 10:46 am

    Thank you so much for this recipe. My husband’s favorite dessert is his Grandmother’s egg custard which calls for bisquick, and I was trying to figure out an alternative. I am slowly moving us to a more traditional diet, but it is difficult at times to give up all the comfort foods. I can’t wait to try making cheddar biscuits like Red Lobster for my little guy.

    Reply

    11 Yolanda February 21, 2012 at 4:16 pm

    Could you share that recipe with us?

    Reply

    12 J in VA February 22, 2012 at 11:13 pm

    Here’s my version

    Red Lobster Biscuits
    2 Cups Bisquick
    1/2 tsp. garlic powder
    1 tsp parsley or cilantro
    3/4 c milk
    Mix together.
    3/4 c. shredded cheddar cheese
    Stir in.
    Bake at 450F for 10 minutes or until brown
    Brush tops with:
    3 TBSP melted butter + 1/4-1/2 tsp garlic powder

    Reply

    13 KitchenKop February 23, 2012 at 2:48 pm

    Youza, that sounds great, I’m making those!!

    Reply

    14 J in VA February 22, 2012 at 11:18 pm

    (Here’s a similar recipe that is great with soup)

    Onion Cheese Bread

    1/2 c. onion chopped and sauted in butter (until tender but not brown)
    1 1/2 c. Bisquick
    1 beaten egg
    1/2 c. milk
    1 c. shredded cheese, divided
    2 TBSP parsley
    2 TBSP melted butter

    Combine egg and milk and add to Bisquick. Stir. Add cooked onion, half of shredded cheese and parsley. Spread into greased 8in. cake pan. Sprinkle top with remaining cheese and drizzle with melted butter.

    Bake at 400F for 20 minutes or until toothpick comes out clean.

    Reply

    15 Robin February 21, 2012 at 12:03 pm

    I actually made up a version of homemade bisquick (very similar to yours, using the palm oil but can’t remember exact proportions on everything) to use in sausage balls. The recipe I have from my grandmother uses Bisquick (plus cheese and sausage), and it worked great!

    Reply

    16 Marcia February 21, 2012 at 11:46 pm

    Love this idea. Thanks!

    Reply

    17 Nicole February 22, 2012 at 10:37 pm

    What is the food item featured in the photo at the top of this post Kelly? The one with butter melting on it? Looks too good!!!

    Reply

    18 KitchenKop February 23, 2012 at 2:49 pm

    Those are my biscuits. I thought it was a fairly good picture, but maybe not if you can’t tell what they are, LOL! :)

    Reply

    19 Kathy (aka Mrs Dull) February 25, 2012 at 1:43 pm

    I’ve shared a link on Facebook of this recipe as I’ve promised NOT to use Bisquick in any of the recipes on my site ;-) This one could definitely come in handy as a substitute.

    Reply

    20 Rebecca In Michigan February 25, 2012 at 2:17 pm

    I also pinned it on my board in pinerest.

    Reply

    21 D. March 27, 2012 at 5:42 pm

    I don’t use bisquick-y type things, but I just had to share this with you guys. I recently received an email from a friend (one of those chain-type emails) about not keeping a boxed cake mix or bisquick (and the like) past it’s expiration date (and there was even a link to some snopes information, of which I give no credibility – sorry) but the reason behind not keeping the outdated boxes of cake mix were that the yeast contained in the mixes can grow spores and sicken people.

    Well, er, uhm – do you suppose the yeast can read dates so it knows when to start growing these spores?!! Heavens to murgatroyd! The yeast contained in the mixes can grow spores just as easily coming straight from the “factory” as it can while sitting on a store shelf or sitting on a shelf at home.

    This is where fear-mongering has its genesis. If people would just take two seconds to stop and think about it, they would be asking the same questions which I’m asking.

    Safest thing? Make homemade cakes, brownies, scones, muffins – whatever. Leave the boxes on the store shelves, right?

    Reply

    22 Ck Cooks August 22, 2012 at 9:53 am

    Just shows how wrong emails that fly around can be and how uneducated emailer and bloggers are on subject matters being amassed to others… because there is NO ‘yeast’ in cake mixes or bisquik-type mix. Baking powder and baking soda are not yeast derivatives.

    The reason expiration dates are given on those products is because the potency of the baking powder activity may be compromised and the rise of baked goods less – the older the baking powder the more likely outcome may be disapointing.

    Reply

    Please note this paid endorsement disclosure (the FTC is making me put this here): Is everything always breaking around your house, too? Well the same thing happens on a website. A lot. Sooooo... "In order to support my blogging activities, I may receive monetary compensation or other types of renumeration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog or social media posts." This includes Amazon affiliate links either here or on social media. It doesn't earn much, but it's better than nothing, and cost is the exact same for you either way. Thanks for your support!

    Also a disclaimer: The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act. Click here to read more of this exciting information: Icky Small Print Stuff: privacy policy, copyright, disclaimers, terms and conditions.



    Leave a Comment

    Previous post:

    Next post:

    Protect your files with Carbonite Online Backup Thesis Theme for WordPress:  Options Galore and a Helpful Support Community