HollyDay Posted September 4, 2012 Share Posted September 4, 2012 I want to make up my own mixes to help cut the grocery budget. Anyone have a great "shelf stable" (doesn't need refrigeration) recipe to share? Quote Link to comment Share on other sites More sharing options...
plansrme Posted September 4, 2012 Share Posted September 4, 2012 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. Terri Quote Link to comment Share on other sites More sharing options...
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