Make Your Own Stash Of Baking Mix
BY JULIE VAN ROSENDAAL, DINNER WITH JULIE
Mar 17, 2017
Bisquick has been a staple of North American kitchens since its invention in 1930. Consisting of flour, shortening, baking powder and salt, it’s simple to make yourself. This is perfect to stash on the shelf (or in the freezer, for longer storage) is cheaper, uses less packaging, and will make it easier to mix up a quick batch of biscuits or stir together some pancakes.
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Homemade Baking Mix
Multiply this recipe to make as large a batch as you’d like. For a more nutrient-dense blend, substitute some or all of the all-purpose flour for whole wheat and replace the butter with about 3/4 cup canola oil. (You could use shortening instead of butter, but I like the flavour of butter better.)
4 cups all-purpose flour
1 tbsp. baking powder
1 tbsp. sugar
1 tsp. salt
1 cup butter, cut into pieces
Combine everything in the bowl of a food processor and pulse until well-blended; transfer to a large zip-lock bag and store at room temperature for up to two weeks, or in the freezer for longer storage.
To Make Pancakes:
Whisk together 2 cups of the mix, 1 cup milk and 2 eggs; add a little more milk if the mixture seems too thick. Cook on an oiled, preheated griddle until bubbles start to form on the surface; if you like, sprinkle with berries or sliced bananas as they cook. Flip and cook on the other side until golden.
To Make Biscuits:
Stir together 2 cups of the mix and 1/2 cup of milk; add any additions, like grated cheese, fresh berries or chocolate chips as you stir. Pat the dough 1-inch thick and cut into rounds, squares or wedges with a knife. Bake at 425˚F for 15-20 minutes, or until golden.
To Make Stuffed Biscuits:
Roll each cut-out biscuit out and stuff it with ham, cheese, crumbled cooked bacon, scrambled eggs, or all of the above - gather together to seal and re-shape into a biscuit and bake as directed.
To Make Pizza Rolls:
Stir together 2 cups of the mix and 1/2 cup milk; on a lightly floured surface, pat or roll the dough into a 9 x 14-inch rectangle. Spread with tomato sauce and sprinkle with grated cheese. Starting from a long side, roll tightly jelly-roll style into a log. Cut into nine biscuits using dental floss or a serrated knife, and place cut side down in the pan. Bake for 20 minutes, until golden.
To Make Fritters:
Stir together 2 cups of the batter and 3/4 cup milk; add 2 tbsp sugar and some grated lemon zest, or 1/4 cup each sugar and cocoa, or 1/3 cup yellow cornmeal. In a heavy, shallow pot, heat a couple inches of canola oil until hot but not smoking — a thermometer should read about 350°F — and carefully drop by the small spoonful (a small ice cream scoop works well) into the hot oil without crowding the pan. Cook for a few minutes, turning as necessary, until golden and cooked through. Transfer to paper towels to drain and if they’re sweet, sprinkle with sugar or icing sugar.
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