Bisquick Baking Mix Recipe?

Ranee Mueller said:

Someone posted a recipe for a basic baking mix recipe that you could
use in place of bisquick. I don't particularly care for bisquick, but
have come across a couple recipes that use that type of mix, and wanted
to make up something of my own to use instead. Does anyone have that
recipe? I thought I had saved it. Thank you.

* Exported from MasterCook *

Bisquick Baking Mix

Recipe By :Todd Wilbur
Serving Size : 0 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 cup shortening

Combine all dry ingredients in a large bowl. Add shortening and
mix with an electric mixer on medium speed until all shortening
is blended with the flour. Keep sealed up in a container in your
pantry until needed.

Use the mix as you would the real thing by following directions
on the box (Or see Cooking Tips below).

This recipe yields 6 cups.

Cooking Tips: Here are recipes to help you make Pancakes,
Waffles and Biscuits using the cloned version of the mix as
you would the real thing.

Pancakes: Stir 2 cups Bisquick clone mix with 1 cup milk
and 2 eggs in a bowl until blended. Pour 1/4 cup portions
onto a hot griddle. Cook until edges are dry. Turn; cook
until golden. (Makes 14 pancakes)

Waffles: Stir 2 cups Bisquick clone mix with 1-1/3 cups
milk, 1 egg, and 2 tablespoons vegetable oil in a bowl
until blended. Pour onto hot waffle iron. Bake until
the steaming stops. (Makes 12 (4-inch) waffles)

Biscuits: Preheat oven to 450 degrees. Stir 2 1/4 cups
Bisquick clone mix with 2/3 cup milk. When dough forms,
turn it out onto a surface sprinkle with extra mix.
Knead 10 times. Roll dough 1/2-inch thick. Cut with
2 1/2-inch cutter. Place on an ungreased cookie sheet.
Bake for 8 to 10 minutes or until golden brown.
(Makes 9 biscuits)

Source:
"Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"

--
Reg

1 All purpose flour: 1 Cup
2 Baking powder (Double Action): 1/2 Tablespoon
3 Cream Of Tartar: 1/2 teaspoon
4 Confectioners Sugar (Powdered): 1 teaspoon
5 Table Salt: 1 teaspoon
6. Ghee or Vegetable Shortening: 2 Tablespoons and 2 teaspoons

Mix ingredients 1 through 5. Cut-in Shortening.

Yogi

Reg said:

Ranee Mueller said:

Someone posted a recipe for a basic baking mix recipe that you could
use in place of bisquick. I don't particularly care for bisquick, but
have come across a couple recipes that use that type of mix, and wanted
to make up something of my own to use instead. Does anyone have that
recipe? I thought I had saved it. Thank you.

* Exported from MasterCook *

Bisquick Baking Mix

Recipe By :Todd Wilbur
Serving Size : 0 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 cup shortening

Only trashy people use hydrogenated vegetable shortening.

Quoted message said:

Source:
"Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"

--
Reg

--Bryan

Yogi Gupta said:

1 All purpose flour: 1 Cup
2 Baking powder (Double Action): 1/2 Tablespoon
3 Cream Of Tartar: 1/2 teaspoon
4 Confectioners Sugar (Powdered): 1 teaspoon
5 Table Salt: 1 teaspoon
6. Ghee or Vegetable Shortening: 2 Tablespoons and 2 teaspoons

Mix ingredients 1 through 5. Cut-in Shortening.

Only trashy people use hydrogenated vegetable shortening.

Quoted message said:

Yogi

--Bryan

"Yogi Gupta" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

1 All purpose flour: 1 Cup
2 Baking powder (Double Action): 1/2 Tablespoon
3 Cream Of Tartar: 1/2 teaspoon
4 Confectioners Sugar (Powdered): 1 teaspoon
5 Table Salt: 1 teaspoon
6. Ghee or Vegetable Shortening: 2 Tablespoons and 2 teaspoons

Mix ingredients 1 through 5. Cut-in Shortening.

Yogi

-= Exported from BigOven =-

Basic Baking Mix

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Quickbreads, Master_mix

-= Ingredients =-
9 c Flour
1 lb Shortening
4 tb Baking powder
1 tb Salt

-= Instructions =-
This is best made in a food processor, but can be done by hand. In
processor, just throw everything in; process just enough to make a
crumbly mixture. By hand, put flour, salt and baking powder in a large
bowl and mix. Add shortening and blend in with pastry blender or knives.
Keep in airtight container away from heat. Use in any bisquik or baking
mix recipes. MM BY H. PEAGRAM

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

--
CHI-MUM

thanks for mentioning the short cut.......................

--

http://www.pixentral.com/show.php?picture=1T9xTIktVuyas2bjzZqobjFZuHy3Su

"CHI-MUM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Yogi Gupta" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

1 All purpose flour: 1 Cup
2 Baking powder (Double Action): 1/2 Tablespoon
3 Cream Of Tartar: 1/2 teaspoon
4 Confectioners Sugar (Powdered): 1 teaspoon
5 Table Salt: 1 teaspoon
6. Ghee or Vegetable Shortening: 2 Tablespoons and 2 teaspoons

Mix ingredients 1 through 5. Cut-in Shortening.

Yogi

-= Exported from BigOven =-

Basic Baking Mix

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Quickbreads, Master_mix

-= Ingredients =-
9 c Flour
1 lb Shortening
4 tb Baking powder
1 tb Salt

-= Instructions =-
This is best made in a food processor,

In article <[email hidden]>,

Reg said:

Bisquick Baking Mix

Thank you Reg and everyone else who posted your suggestions. I can
try these to see how they work. If I stored it in the fridge, could I
get away with using butter for the fat?

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ranee Mueller said:

In article <[email hidden]>,

Reg said:

Bisquick Baking Mix

Thank you Reg and everyone else who posted your suggestions. I can
try these to see how they work. If I stored it in the fridge, could I
get away with using butter for the fat?

Absolutely. Butter has much more flavor, but the results might
not be quite as flaky. It's a trade off.

Some use equal amounts of each. All things considered, I use
butter. I love the flavor.

--
Reg

Which short cut?

The processor?

I never considered making it any other way.

MoM
"readandpostrosie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

thanks for mentioning the short cut.......................

--

http://www.pixentral.com/show.php?picture=1T9xTIktVuyas2bjzZqobjFZuHy3Su

"CHI-MUM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Yogi Gupta" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

1 All purpose flour: 1 Cup
2 Baking powder (Double Action): 1/2 Tablespoon
3 Cream Of Tartar: 1/2 teaspoon
4 Confectioners Sugar (Powdered): 1 teaspoon
5 Table Salt: 1 teaspoon
6. Ghee or Vegetable Shortening: 2 Tablespoons and 2 teaspoons

Mix ingredients 1 through 5. Cut-in Shortening.

Yogi

-= Exported from BigOven =-

Basic Baking Mix

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Quickbreads, Master_mix

-= Ingredients =-
9 c Flour
1 lb Shortening
4 tb Baking powder
1 tb Salt

-= Instructions =-
This is best made in a food processor,

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Reg said:

Bisquick Baking Mix

Thank you Reg and everyone else who posted your suggestions. I can
try these to see how they work. If I stored it in the fridge, could I
get away with using butter for the fat?

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

I think it would still go rancid over time.

MoM

CHI-MUM said:

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Reg said:

Bisquick Baking Mix

Thank you Reg and everyone else who posted your suggestions. I can
try these to see how they work. If I stored it in the fridge, could I
get away with using butter for the fat?

I think it would still go rancid over time.

Not any faster than butter goes rancid in the fridge, which
is not very fast.

--
Reg

Ranee Mueller said:

In article <[email hidden]>,

Reg said:

Bisquick Baking Mix

Thank you Reg and everyone else who posted your suggestions. I can
try these to see how they work. If I stored it in the fridge, could I
get away with using butter for the fat?

Yes. Butter keeps well refigerated. Hydrogenated fats are more
stable, but they're bad from the get go. They'll eventually be
outlawed.

Quoted message said:

Regards,
Ranee

--Bryan

1. My recipe uses Ghee. In United States, lard was common. Ghee
provides nutty flavor. Some people will add one part butter to 4 parts
lard for flavor in United States. People worried about saturated fats
use vegetable shortening. Vegetable shortenings used to be bad because
of trans-fats. Now you can buy vegetable shortening low in trans-fats,
they are expensive but used by many restaurants. You can look at soft
margarines with low trans-fats.

2. Yes! the Bisquick will go rancid and must be stored in a cooler
about 40 deg F for up to six months. Thats why my recipe makes smaller
amout that you do on as needed basis.

3. Everything is easier with food processor including cutting-in
shortening.
Yogi

Yogi Gupta said:

1. My recipe uses Ghee. In United States, lard was common. Ghee
provides nutty flavor. Some people will add one part butter to 4 parts
lard for flavor in United States. People worried about saturated fats
use vegetable shortening. Vegetable shortenings used to be bad because
of trans-fats.

They still are. The overwhelming majority of shortenings and
margarines are still hydrogenated. Note the stupidity about the
subject, even among those who fancy themselves cooks.

Quoted message said:

Now you can buy vegetable shortening low in trans-fats,
they are expensive but used by many restaurants. You can look at soft
margarines with low trans-fats.

Low trans fats are not good enough. You can get shortenings and
margarines with NO trans fats, typically palm oil, not to be confused
with palm kernel oil.

Quoted message said:

2. Yes! the Bisquick will go rancid and must be stored in a cooler
about 40 deg F for up to six months. Thats why my recipe makes smaller
amout that you do on as needed basis.

Palm oil shortening is more stable than nearly every other edible fat.

Quoted message said:

3. Everything is easier with food processor including cutting-in
shortening.
Yogi

--Bryan

Stupidity is reflected by comments based on limited knowledge of the
subject.
The Saturated fats
Plam oil: 49%
Coconut oil: 86%
Palm Kernel oil: 81%

If Saturated fats are good, then the above oils are good for you.
Yogi

Food Snob said:

Only trashy people use hydrogenated vegetable shortening.

Oh, you ARE a *big* food snob. LOL
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Ranee Mueller said:

Thank you Reg and everyone else who posted your suggestions. I can
try these to see how they work. If I stored it in the fridge, could I
get away with using butter for the fat?

Oh, of course! Try using lard in another batch and see which one you
like the best. (not joking)
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Food Snob said:

Only trashy people use hydrogenated vegetable shortening.

Oh, you ARE a *big* food snob. LOL
--

It occurs to me that only trashy people use a term like trashy people.

Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

"Yogi Gupta" <[email hidden]> wrote in news:1147975420.236872.195360
@g10g2000cwb.googlegroups.com:

Quoted message said:

If Saturated fats are good, then the above oils are good for you.

Saturated fats are better than Transfats, period. By hydrogenizing a mono
or poly unsaturated fat, you're essentially saturating it, but unlike Sat
Fat, TransFat has an unnatural chemical make up, and that is where the
concern comes in.