The following is a post from Lauren.
Homemade baking mix is an easy item to keep on hand for last minute pancakes or biscuits. Making your own biscuit mix is considerably cheaper than buying name brand Bisquick. And the actual biscuits or pancakes?
Melt-in-your-mouth yumminess. Oh they’re divine.
After mixing the dry ingredients, sift the mixture 3 times. You do not want to skip this step. This is part of the reason the pancakes and biscuits are so light and fluffy.
To make this step easier, I use two large bowls and sift between the two of them.
After sifting the mixture, add in the Crisco.
Using a pastry blender, cut in the shortening until it resembles cornmeal.
- I’m sure you can substitute butter for the Crisco. However, I cannot give an accurate review of the substitution since I’ve never tried it. If you use butter the mix should probably be refrigerated.
- I have a daughter who needs to eat a lot of protein, so I’m always on the lookout for extra ways to sneak it in. I’ve tried this recipe with and without the milk powder and you can’t tell the difference at all. So I always add the powder to give her the extra protein boost.
- You can substitute up to 1/3 of the flour with whole-wheat flour. I tried substituting half of the flour with whole-wheat, but it changed the consistency too much for my family. They couldn’t tell any difference with just substituting 1/3.
Store the mixture in an airtight container for up to three months in a cool, dry spot. It does not have to be refrigerated.
- 9 cups flour
- 1/3 cup baking powder
- 2 teaspoons cream of tartar
- 1 tablespoon salt
- 1/4 cup sugar
- 2 cups Crisco
- 2 cups dry milk powder (optional)
- 2 cups baking mix
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 2 cups baking mix
- 1/2 cup milk
- 2-3 tablespoons melted butter with 1/4 garlic powder
- After measuring the flour, baking powder, cream of tartar, salt and sugar in the bowl, sift the mixture three times.
- Using a pastry blender, cut in the shortening until it resembles corn meal.
- Stir in the powdered milk, if you're using it.
- Store the mixture in an airtight container for up to 3 months
- Mix all ingredients together until moistened. Be careful not to over-mix the batter.
- Drop by cupfuls onto a hot griddle.
- Mix together biscuit mix and milk.
- Drop by spoonfuls onto a baking stone, cast iron skillet, or greased cookie sheet.
- Cook at 450 degrees for 10-12 minutes or until golden brown.
- While the biscuits are still hot, brush them with melted butter/garlic powder.
You can find more delicious meal ideas at the The Happy Housewife Recipe Index.