Homemade Bisquick: Make Your Own Monday #14

Homemade Bisquick

Preparing for this post was interesting.  Do you know how many different recipes there are for an “all-purpose” mix?  Each one has a slight twist; a little more of this or a little less of that.  Really, I think one would have to try them all to see which adjustment actually makes a difference.

There are two major differences in the recipes (all of which I will give you in just a minute).  One type has fat in it and is a complete mix.  The other is more of a dry mix and contains no fat.  All need eggs and liquids as you make them into whatever it is you had planned.

Here is the list of ingredients in a purchased “all-purpose” mix: Bleached wheat flour, vegetable shortening (partially hydrogenated soybean and/or cottonseed oils), salt, dextrose, anhydrous monocalcium phosphate, baking soda, whey, soy protein, calcium caseinate, dicalcium phosphte, and some added B vitamins.  I Googled “anhydrous monocalcium phosphate” and couldn’t find much.  I am not sure why I’d want it in my biscuits.

Here is the list of possible ingredients in a homemade mix: flour (can use whole wheat), sugar, baking powder, baking soda, cream of tartar, salt, dry milk or dry buttermilk, and a fat (lard, butter or oil).    FYI: If you decide to use oil, use one-third less than a solid fat.Homemade Bisquick

So here are the combinations I found: (Note: I have only made the Gigantic mix, but assume, reading the ingredients that all would work)

Homemade Bisquick: Make Your Own Monday #14
Author: 
 
Ingredients
  • No Fat Added Mix:
  • 2 cups dry buttermilk
  • 8 cups flour
  • ½ cup sugar
  • 8 tsp baking powder
  • 4 tsp baking soda
  • 2 tsp salt
  • (It is by far the sweetest of the mixes)
  • Fat Added Mixes:
  • No Sugar Mix
  • 8½ cups flour
  • 3 Tbsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp salt
  • 2 tsp cream of tartar
  • 2¼ cups fat (lard, butter, shortening) ⅔ + 1½ Tbsp less if using oil
  • 1½ cups dry milk
  • Gigantic No Sugar Mix:
  • 18 cups flour
  • ⅔ cup baking powder
  • 2¼ cups powdered milk
  • 2 Tbsp salt
  • 3½ cups fat
  • No Sugar, No Milk Mix
  • 9 cups flour
  • ¼ cup baking powder
  • 1 Tbsp salt
  • 2 cups fat (see above)
  • No Milk Mix
  • 9 cups flour
  • ¼ cup sugar
  • ⅓ cup baking powder
  • 3 tsp salt
  • 1 tsp cream of tartar
  • 2 cups fat
  • Buttermilk Mix (full fat, full milk, full sugar)
  • 1½ cups dry buttermilk powder
  • 8 cups flour
  • 3 Tbsp sugar
  • 4 Tbsp baking powder
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 2⅓ cups fat
  • Milk Mix (full fat, full sugar, full milk)
  • 8 cups flour
  • ¼ cup sugar
  • ⅓ cup baking powder
  • 1 Tbsp salt
  • 2 cups fat
  • 2 cups dry milk
Instructions
  1. Instructions for all:
  2. Mix all dry ingredients together in a very large bowl.
  3. If making a mix with fat, cut the fat in with a pastry blender until crumbly.
  4. Store in an air tight container in the refrigerator because without those strange sounding foreign ingredients found in store bought mixes, you don't have any preservatives or anti-clumping agents.
  5. Use the mixes with fat just like you'd use Bisquick.
  6. The fat free mix would be more of a pancake/waffle mix and would still need some added fat when you made it.

 

 

So.  How many of you make your own “all-purpose”  mix?  Was your recipe in the list?  If not, what do you do differently?

 



8 thoughts on “Homemade Bisquick: Make Your Own Monday #14

  1. >such a great series… and 18 cups of flour… such a funny concept

    look forward to every one of these

  2. >Great post! I do a similar mix for pancakes. Just looking at the list of ingredients from store bought mix makes me quiver LOL! Thanks for all the options!

  3. >Hi Kristen :-)
    I followed your link here from Jen's Homemaking Haven.

    Very interesting 'research' you did!

    If I'm going to bother to make up a batch of my own mix for something, I most definitely want it to be a very large sized batch!!!

    Seeings how there are several recipes that this family likes, which call for Bisquick, but I use Jiffy mix for (it was always a bit less expensive than Bisquick, is a Michigan based company, and my sisters MIL worked there till she retired), I guess I should be getting me another pail* and making up a big batch. Then I won't always be running out of a box of it. :-}

    The another pail* part – I did a posting once about using pails to store stuff like these large mix's.
    The several recipes part – 1)plain hot muffins which are oh so good with goulash, or stews, etc. 2) chocolate pudding. Good cooled in the summer. Excellent served hot and topped with a scoop of ice cream in the winter. 3) Believe it or not, choc. chip or sprinkles cookies. 4) Impossible cheeseburger pie (which we add a layer of fresh chopped tomatoes to right before adding the cheese – DELICIOUS!!! 5) Strawberry shortcake!!!!!!!!!

    Hum mmm, maybe I'd better make up a triple batch o;-p

  4. Pingback: 7-Up Biscuits

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