| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 8 1/2 | c | Flour; all white, or half white and half whole wheat |
| 3 | tb | Baking powder |
| 2 | ts | Salt |
| 2 | ts | Cream of tartar |
| 1 | ts | Baking soda |
| 1 1/2 | c | Skim milk powder |
| 1 | lb | Solid vegetable shortening (like Crisco) |
INSTRUCTIONS
For all of you poor, unfortunate souls who live in parts of the world devoid of Bisquick, here is a homemade version of it which works in any recipe that calls for the commercial mix. I have used it for pancakes, muffins, and biscuits, and wouldn't dream of going camping without a batch of the stuff. Well, I wouldn't dream of going camping anyway anymore but that's a different issue. In a huge bowl, stir together all the dry ingredients until you.re sure they.re well mixed. Using a pastry blender, cut the shortening into the flour mixture until it resembles coarse cornmeal. This can also be done in batches in a food processor - just make sure you divide the ingredients equally, and don.t over-process. Store the mixture at room temperature in a tightly covered container, and use in any recipe that calls for store-bought biscuit mix. Makes tons. Posted to JEWISH-FOOD digest V97 #228 by raab <[email protected]> on Aug 08, 1997
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