Saturday, October 2, 2010

Homemade Biscuit Baking Mix

If you are like me, you have lots of recipes that call for Bisquick or Pillsbury or another baking mix. The homemade version of these mixes is a great thing to have on hand and so easy to make. It is not only great to use when making biscuits or pancakes and waffles but so many other recipes as well. This is a great food storage recipe and can be made using part whole wheat flour as well. It is not hard to store the ingredients for this mix. Here is the recipe for the mix and some recipes that the mix can be used in as well.

Homemade Biscuit Baking Mix
9 c. flour
1/4 c. sugar (Optional)
2 1/3 c. powdered milk
1 T. salt
1/3 c. baking powder
2 c. shortening (regular and butter flavor both work well)
1 t. soda
2 t. cream of tartar
Sift together dry ingredients in a large bowl and mix well. With a pastry blender, cut in shortening until evenly distributed and mixture is the consistency of coarse crumbs. Put in a large tupperware or airtight continer and store in a cool, dry place for about 3-4 months.

2 ¼ c. biscuit baking mix
1 egg, beaten
1 ½ c. milk or water (since the mix contains milk, there is no need to use milk in the batter unless you really want to)
Combine egg and milk or water in a small bowl. Add all at once to mix. Blend well. Let stand about 5 minutes to thicken. Cook on a greased griddle until bubble and browned on both sides. For waffles cook in an oiled preheated waffle iron till golden.
Y: 10-12 4” pancakes or 3 large waffles

Red Lobster’s Cheddar Biscuits
2 c. biscuit baking mix
½ c. Shredded sharp cheese
2/3 c. milk
¼ c. melted butter
¼ t. garlic powder
Combine baking mix, cheese and milk and mix into a soft dough. Beat with a wooden spoon about 30 seconds. Spoon onto greased cookie sheet; smooth top of each biscuit with the back of a spoon. Bake 8-10 minutes at 450º. While baking, melt butter in pan and stir in garlic powder. Take biscuits from oven and brush tops with butter mixture. Serve hot.

Rolled Biscuits
3 c. Biscuit Baking Mix
2/3 c. milk or water
Combine mix and milk or water and blend well. Let dough stand 5 minutes. On a lightly floured surface, knead dough about 20 times. Roll out to 1/2" thickness and cut with a floured biscuit cutter. Place about 2" apart on a greased baking sheet. Bake 10-12 minutes at 450º until golden. Y: 12 biscuits (*for a fun variation, dip each biscuit in melted butter and in a cinnamon and sugar mixture and bake as above.)

Caramel Pudding Cake
1 c biscuit baking mix
½ c. brown sugar, packed
½ c. raisins (optional)
1/2c. nuts
½ c. milk
1 c. brown sugar, packed
1 T. butter
2 c. boiling water
Combine biscuit mix, sugar and raisins if(optional) and nuts. Mix well and add milk and blend. Pour into 8 or 9” square pan sprayed with non-stick cooking spray. Prepare topping by combining sugar, butter and boiling water and mixing well. Pour topping gently over top of cake mixture. Do NOT stir. Bake 30-40 minutes until cake springs back when touched in center. Cool about 10-15 minutes. Serve warm with ice cream or sweetened whipped cream.

This recipe has been posted here before, but this is my favorite used for this baking mix so I'm posting it again
4 eggs, beaten
½ c vegetable oil
1 c. biscuit mix
1 can (4 oz.) chopped green chilies, undrained
1 medium onion, chopped
1 garlic clove, minced
1 c. (8 oz.) shredded cheese, divided
4 c. coarsely chopped summer squash or zucchini or a combination of both, diced fine
Combine eggs, oil and biscuit mix. Stir in chilies, onion and garlic and half the cheese. Stir in squash. Pour into greased 13x9” pan. Bake at 350º for 40 minutes. Sprinkle with reserved cheese and bake 5 minutes more. Y: 8-10 minutes.

1 can sweetened condensed milk (14 oz.)
1 c. water
1/2 c. fresh lemon juice
2 tsp. grated lemon rind
1/2 c. Biscuit baking mix
3 eggs
1/4 c. butter, softened
1 tsp. vanilla
1 c. flaked coconut
Combine all ingredients, except coconut, in a blender. Blend on low speed for 3 minutes. Pour immediately, into a greased 10" pie pan. Let stand for 5 minutes. Then sprinkle coconut over the top. Bake at 350º for about 35 to 40 minutes.

1 1/4 c. biscuit baking mix
3 T. butter
1 c. powdered sugar
1 c. Cool Whip
2 1/2 c. cold milk
Shredded chocolate
1 tbsp. brown sugar, packed
1/2 c. nuts, chopped
1 pkg. cream cheese (8 oz.)
2 pkg. pistachio instant pudding (3 oz. each)
Cool Whip
Combine biscuit baking mix, brown sugar, margarine and nuts until crumbly. Press into 13x9" baking pan. Bake at 375º about 10 minutes, until light brown. Cool completely. Beat powdered sugar and cream cheese together. Fold in Cool Whip. Spread over first layer. Combine pudding and milk; beat with hand mixer until thick. Pour onto cream cheese layer. Cover with Cool Whip; sprinkle with shredded chocolate. Refrigerate until firm. Variation: Use butter pecan pudding and sprinkle with chopped pecans.

The first time I made this mix, I only made half of it thinking that I'd never use it all. I couldn't believe all the uses I found for it and soon found myself making another batch, the full recipe this time. If you have a favorite recipe that uses this baking mix, I'd love it if you'd share it.

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