| 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 <raab.ranch@sympatico.ca> on
Aug 08, 1997
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