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Breakfasts

Make Your Own Stash Of Baking Mix

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.

Pancakes with blackberries and syrup on top!

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.


Four lightly-browned biscuits on a kitchen towel.

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.


Bacon and eggs on a circular rolled-out dough, ready to be rolled.

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.


Pizza rolls in a baking dish, fresh out of the oven.

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.


Almost two dozen browned fritter balls.

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.

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.

 

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