I came across this recipe for Homemade Biscuit Mix, like Bisquick, in an old edition of the famous, red plaid cover, Better Homes and Gardens Cook Book. Now, the edition that I have is over 20 years old, but this is the cook book that sets the standard. (TIP: It makes a great wedding gift!)
*For a healthier option, cut in cold Coconut Oil instead of Crisco.
- 10 cups all-purpose flour (I modified this using 5 cups of whole wheat flour, 5 cups of white flour)
- 1/3 cup baking powder
- 1/4 cup sugar
- 4 teaspoons salt
- 2 cups shortening that does not require refrigeration (such as Crisco) *A healthier option is cold Coconut Oil.
- In a large mixing bowl, stir together flour, baking powder, sugar, and salt.
- With a pastry blender, cut in shortening until mixture resembles coarse crumbs.
- Store in a covered airtight container up to six weeks at room temperature. (*Please note: If you use whole wheat flour at all, this will keep best in the refrigerator.)
TO MAKE BISCUITS:
Use 2 cups Homemade Biscuit Mix to 1/2 cup milk. Mix together, then roll out on a lightly floured surface to 1/2-inch thickness. Use a 2 1/2 inch biscuit cutter. (In a hurry? Make “drop biscuits” by dropping spoonfuls of the dough onto an ungreased baking sheet.) Bake at 450 degrees for 10-12 minutes. Makes around 10.
TO MAKE PANCAKES:
Use 2 cups Homemade Biscuit Mix plus 2 beaten eggs and 1 cup milk. Stir until slightly lumpy. Drop batter by 1/4-cupfuls onto a hot, lightly greased griddle or heavy skillet. Cook one side until pancake has a bubbly surface and slightly dry edges. Flip to cook other side. Makes around 10 pancakes.
SOURCE: Better Homes and Gardens Cook Book