Homemade Bisquick Mix
This mix can be used just like you would store-bought Bisquick mix. You can use it to make pancakes, muffins, biscuits, coffeecake, and more...in any recipe that calls for Bisquick. I made several batches at once and placed them in a gallon sized Ziploc freezer bag to put in the freezer. You cant keep this mix in the pantry because of the butter added to the mix.
This mix can be used just like you would store-bought Bisquick mix. You can use it to make pancakes, muffins, biscuits, coffeecake, and more...in any recipe that calls for Bisquick. I made several batches at once and placed them in a gallon sized Ziploc freezer bag to put in the freezer. You cant keep this mix in the pantry because of the butter added to the mix.
- Carbohydrate 826.965406706523 g
- Cholesterol 527.250000655007 mg
- Fat 192.745873575227 g
- Fiber 0.0176666666666667 g
- Protein 34.37480002988 g
- Saturated Fat 121.976413486451 g
- Serving Size 1 1 Recipe (1987g)
- Sodium 2336.54933586923 mg
- Sugar 826.947740039856 g
- Trans Fat 13.3301533501293 g
- Calories 5038 calories
Step-by-step
- Mix dry ingredients together and then use a pastry blender or a fork to mix in the butter until the mixture is crumbly.
- Use immediately or place in a freezer safe container and freeze for up to 6 months.
Swapping standard salted butter for shortening alters both the hydration requirements and the shelf stability of the final output, as solid fats contain varying water percentages that impact biscuit lift. Developing a reliable pantry staple requires attention to fat distribution and precise measuring ratios. When cutting the fat into the dry goods, aim for a uniform, coarse-meal texture where no visible fat lumps exceed the size of a pea. This ensures steam pockets form correctly during baking.
Scaling and Equipment
Multiplying this formula for larger batches demands careful consideration of mixing vessels. A standard five-quart bowl quickly becomes overcrowded when doubling quantities, leading to uneven fat distribution. Work in batches or utilize a stand mixer fitted with a paddle attachment on low speed to cut the butter into the flour efficiently without generating heat that softens the dairy. When dividing ingredients, maintain the precise proportion of four and one-half teaspoons of baking powder per cup of flour to guarantee consistent leavening action.
- Store the prepared blend in a freezer-safe container for up to six months to prevent the butter from oxidizing.
- Allow frozen portions to sit at room temperature for fifteen minutes before incorporating liquid ingredients.
- A wire pastry blender offers superior control over hand-mixing compared to standard forks, preventing over-processing.
