A lil bit retro, a lil bit enviro, a lotta sass!

YOU CAN DO IT: MYO BISQUICK

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Aug 6, 2010 Condiments/Mixes, DIY/MYO, GREEN YOUR: KITCHEN {COOKING}, Make Your Own, PLASTIC {THE BANE OF MY EXISTENCE}, YOU CAN DO IT: SUSTAINABLE LIVING {WASTE REDUCTION} , , , , , 23 Comments

I like convenience foods, but despise their inconvenient packaging.  Seriously, it seems like the quicker you can have it, the more packaging it comes with.  If it takes 10 minutes before you can eat it, the packaging has two items {box and inner plastic wrapper}; 5 minutes or less will give you three items {box, wrapper, and plastic tray}; under 1 minute and you have a slew of waste {bag, box, wrapper, napkins, packets, cup, lid, straw – Oy!}.  Cooking from scratch eliminates a lot of unnecessary waste, but it is also a lot of work and takes way more time than we’ve come accustomed to.  Sometimes I just want to get dinner on the table fast, you know?

That’s why I love Bisquick.  A little milk, maybe an egg, and you can turn it into a myriad of things.  It’s great that Bisquick comes in a cardboard box that can be recycled or worm food, but it also has that damn plastic bag inside the box.  Ugh.  So, what’s a green girl to do?  Make her own, of course!

Bisquick recipe

The whole idea of this stuff was to be quick, right?  Right.  Forget the pastry blender and pull out the food processor if you’ve got one.  Dump everything in and hit the button.  Done.  Okay not exactly.  I have a 14 cup capacity food processor.  Or so it says.  Even though this recipe only calls for 8 cups of flour, I do not and cannot put all 8 cups in at once.  That’s half a batch in that picture up there.  No need to get all technical and try to measure out half of a third of a cup.  Fill the whole third cup and only dump half in per batch.  The rest is easy to split.  I started out by only making half a batch, but once Mister caught wind that he could use my baking mix for his weekend “daddy cakes” I had to up the ante.

Making bisquick

Yes, my sugar is brown.  That’s because I use evaporated cane juice that I can buy in bulk at my local food coop.  It is far less refined than the snow-white stuff you find at the supermarket.  The color may be a bit off-putting at first, but it tastes just like sugar I assure you.  I buy my flour, salt, and baking soda in bulk there too, so the only packaging I have for this recipe is from my shortening.  Which unfortunately comes in a plastic tub.  Life can’t be perfect.  I do however get several batches of baking mix from one tub of shortening.  I like Spectrum Organic All Vegetable Shortening.  It’s non-hydrogenated, vegan, kosher, and gluten free.  You use it just like conventional shortening.  Enough chewing the fat.  So, what does a coarse meal look like anyway?

coarse meal

Crumbly, but clumpy. Does that make sense?  Once you have it this consistency you’re done.  Store it for a quick batch of pancakes {or, “daddy cakes” depending on who’s making breakfast}, waffles, too, easy-peasy biscuits, pizza dough, even pot pie crust!  Which is what I did for dinner.

Pot pie crust

Drop me a line if you would like the recipe for any of these.  Just click CONTACT in the footer bar.  Otherwise enjoy!



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Comments

  • DADDY CAKES®
    Aug 11, 2010 at 5:47 pm Reply

    Hi!
    Love the your style and that of your blog. Your “Homemade Bisquick” recipe caught my attention when you mentioned “Daddy Cakes”. Here at Daddy Cakes® we actually makes 10 different mixes and our goal is to completely differentiate our products from that of existing companies that have been sold in the grocery store for so many years. What you made looked delicious.
    Keep Cooking ~ Keep Having Fun!
    Dan Byers
    Owner/CEO
    Daddy Cakes® International, LLC

  • Toni’s Treehouse
    Aug 17, 2010 at 9:52 am Reply

    Just wanted to let you know I included this great idea in my blog’s weekly Reading Roundup. Thank you for sharing!
    Toni’s Treehouse recently posted…READING ROUNDUP – Best Links Of The WeekMy Profile

    1. Rebecca Jean
      Aug 20, 2010 at 10:28 am Reply

      Thanks Toni! I hope my post will be useful for your readers.

      ♥ Rebecca Jean

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  • Toni
    Jan 5, 2012 at 3:25 pm Reply

    I would like more natural fresh recipes cooking from scratch. Thank you

  • Bella
    Feb 28, 2012 at 7:43 pm Reply

    Totally awesome Rebecca!! I actually tried making my own one time, but no shortening, and I’m pretty sure I used old baking soda, because those pancakes never quite turned out, lol.

    I might just give this a try again, with your recipe :)

    Thanks for sharing!!

    P.S. I also pinned you girlBELLA’S PINTEREST BOARDScome check it out!!
    P.P.S. After coming back from an extended blogging break, I’ve started a couple new series I’m pretty excited about!!
    Hope you can give me some feedback!!
    Hugs, Bella :)
    Bella Before and After
    Euro Style Cakes

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  • suzicq
    Aug 19, 2012 at 2:28 pm Reply

    I know this is an old post, but anyway… I really love the idea of making your own “Bisquick” for the the reasons you have mentioned, as well as the cost savings factor. Unfortunately, however, I have yet to find a recipe that actually works as well and tastes as good as real Bisquick. All the recipes that I have found and tried come up short, they just don’t taste the same… I don’t know why, but something is missing.

  • Kim
    Aug 29, 2012 at 9:32 am Reply

    What kind of flour did you use?

    1. Rebecca Jean
      Aug 29, 2012 at 10:15 am Reply

      Kim, I just used an organic unbleached baker’s flour that I buy in bulk at my local food co-op. Any all purpose flour should be fine.

      ♥ RJ

  • Daniel McPheeters
    Sep 20, 2012 at 8:12 pm Reply

    How do you store it? How long will it keep?

    1. Rebecca Jean
      Sep 21, 2012 at 6:13 pm Reply

      Daniel,

      I store it in an airtight container in the pantry. No refrigeration is needed and it will keep as long as your shortening does. I have never had a problem with it going bad or not working.

      ♥ RJ

  • Tammy
    Feb 3, 2013 at 7:33 pm Reply

    Love your recipe. I am wondering if i could use gluten free flour. Would the recipe change at all? Or if i needed to add anything?

    1. Rebecca Jean
      Feb 3, 2013 at 8:58 pm Reply

      I don’t have any experience with gluten free flour, Tammy, so I’m afraid I can’t answer that for you. If it performs the same as all purpose flour would in your other recipes, then I think the recipe would remain the same. Sorry I can’t be more helpful. Make a small batch and give it a go! ♥ RJ

      1. Tammy
        Feb 4, 2013 at 12:37 pm Reply

        Will try. Thank you!

  • Erika
    Mar 11, 2013 at 3:25 pm Reply

    I’m a Bisquick lover as well, Thanks for this great idea I usually use extra virgin coconut oil ad my shortening substitute…I hope it works.

  • Kristin
    Mar 15, 2013 at 9:56 am Reply

    Great recipe. I am going to incorporate some white whole wheat flour as well.
    Kristin recently posted…Frugal Friday: Save 5% at Target Everyday – Not a credit card!My Profile

  • Whitedove Apple
    Jun 1, 2013 at 1:41 pm Reply

    thanks, been wanting to find this recipe for Bisquick so quick & way I make home made anythings for church Sunday am with coffee or tea before services. we have a small little foyer in the front and I call it “Hebrews Café” It is a take off of Hebrews Café at New Life Christian Fellowship in Jacksonville, FL the youth do it there,
    Sometimes though I am so tired Saturday night and homemade donuts is getting me up at 4 am this way I can pop something up fast and delicious thanks again

  • Rochelle
    Jun 12, 2013 at 8:16 am Reply

    I would love to have the biscuit and pancake recipes that go along with this mix.

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  • Darlena
    Jul 16, 2013 at 4:49 pm Reply

    Thank you so much for sharing this recipe. We make pancakes all the time with bisquick and go through it often. This will come in handy and with combining finer ingredients, will probably taste better.

  • rita gawrecki
    Aug 22, 2013 at 4:38 pm Reply

    what are the amounts for a batch of pancakes? say 6-8- how much milk?eggs?

  • beverly diemer
    Sep 11, 2013 at 2:08 am Reply

    Could please send me the recipe for homemade bisquick.
    I love your blog. It makes me feel as if I was right in your kitchen

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