Description
This homemade Bisquick recipe provides a convenient and versatile baking mix that can be used for pancakes, biscuits, and other quick breads. Made with common pantry ingredients, this mix offers a fresh alternative to store-bought baking mixes and can be stored for up to three months in the refrigerator.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 1/2 Tablespoons baking powder
- 1 1/2 teaspoons salt
Fat
- 1/2 cup vegetable shortening (such as Crisco)
Instructions
- Combine Dry Ingredients: In a large bowl, place 3 cups of all-purpose flour, 1 1/2 tablespoons of baking powder, and 1 1/2 teaspoons of salt. Stir these ingredients together thoroughly to ensure an even distribution of baking powder and salt throughout the flour.
- Cut in the Shortening: Add 1/2 cup of vegetable shortening to the dry mixture. Using a pastry cutter or two forks, cut the shortening into the flour mixture repeatedly until it resembles coarse crumbs and the shortening is well distributed. This process helps to integrate the fat and create the texture typical of Bisquick mix.
- Store the Mix: Transfer the mixture into an airtight container and seal it. Store the container in the refrigerator where it will keep fresh for up to 3 months, ready to be used in a variety of recipes as a convenient baking mix.
Notes
- Use vegetable shortening for the best texture and shelf life; butter can melt and cause the mix to spoil faster.
- The mix can be used for pancakes, biscuits, muffins, and other quick bread recipes.
- Shake or stir the mix before using if it has been stored for a while to redistribute ingredients.
- Ensure the container is airtight to prevent moisture and odors from contaminating the mix.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Prep Time: 10 minutes
- Category: Baking Mix
- Method: No-Cook
- Cuisine: American
Keywords: Bisquick, baking mix, homemade baking mix, pancakes, biscuits, quick bread, baking powder mix
