Bisquick, Homemade

Denise Ellis


If a leaner mixture is desired, or you prefer to add some butter when making the biscuits up, the shortening may be reduced by 1 to 3 tablespoons.

pinch tips: How to Crack an Egg with One Hand


No-Cook or Other


9 c
all purpose flour
1 1/2 c
powdered milk
1/2 c
3/4 c
baking powder
1 tsp
baking soda
3 tsp
2 1/4 c
shortening, can use butter flavor.

Directions Step-By-Step

In a very large bowl, stir together all ingredients except Crisco until very well combined. You can use a food processor to mix well.
Cut in the Crisco using a pastry blender or two knives until mixture resembles coarse crumbs.
Store in airtight container. This can last for up to 3 months.
2 1/4 cups biscuit mix
2/3 cup milk
Preheat oven to 450°F.
Combine ingredients and mix for 30 seconds or just until mixture comes together. Turn out onto a lightly floured board; knead 10 times and cut into rounds using a floured biscuit cutter. Arrange biscuits on a lightly greased or parchment-lined baking sheet and bake for about 7-10 minutes or until lightly golden brown (depends upon size of biscuits).
2 cups biscuit mix
2 eggs
1 cup milk or buttermilk
1/2 tsp. vanilla
Combine ingredients mixing together with a fork or whisk. Pour a small circle of batter onto a hot griddle or skillet brushed with butter or oil; flip pancakes when tiny bubbles begin to form around edges and bake second side until cooked through. Serve with melted butter and syrup.
Yield: 10-15 pancakes (depends upon size).
2 cups biscuit mix
1 1/4 cups milk or buttermilk
1 tsp. vanilla
1 egg, lightly beaten
1/4 cup melted butter
Preheat waffle maker according to manufacturer's instructions; spray waffle maker with non-stick spray before heating.
Combine all ingredients, mixing well. Pour onto hot waffle maker and close cover (fill only the center - the mixture will expand). Bake until mixture stops steaming or until desired doneness. Remove from waffle maker and serve with melted butter, syrup or jam, or sprinkle with cinnamon sugar.

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