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Bisquik mix substitution recipe?

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That depends on what you use Bisquick for. If for biscuits, this isn't shelf-stable, but I pre-mix my self-rising flour and butter for biscuits--1 stick butter, 2 cups flour--in a food processor. I make 4 or 5 batches at a time and keep them in a big plastic thingy in the freezer. To make biscuits, scoop out (in advance--it needs to warm some or your hands will freeze) 2 1/2 cups of the mix, add 3/4 c. buttermilk, and make your biscuits. If you need shelf stable for the mix, you could look for a regular biscuit recipe using powdered milk. Biscuits are usually just self-rising flour, butter and buttermilk, so pre-mixing the dry ingredients doesn't get you very far.


If you use Bisqick for pancakes, I make my own pancake mix using this recipe (or one like it--instant cream of wheat is the secret ingredient). I make 6 or 7 batches of the dry ingredients at a time using white whole wheat flour instead of white flour and keep it in my pantry. Each batch requires 1 1/3 c. of mix and the wet ingredients specified in the recipe (1 1/2 c. buttermilk, 1/4 c. oil, 1 egg). It is really an excellent pancake recipe.



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