It’s not exactly fast food but it’s fast, and who hasn’t experienced the world of Bisquick? It’s easy, cheap and you can make about anything with it. When I was growing up, it was a favorite for shortcake and coffeecake. But before you know it, the box had barely enough to finish a recipe. So why not make a homemade version of Bisquick and make it last.
This recipe will give you about 10 cups, and based on some biscuits I made, it’s far superior than what’s in the yellow box. The biscuits were lighter and fluffier and stayed that away even when they set out all morning. The regular Bisquick recipe usually resulted in biscuits that were hard as rocks by afternoon.
Since shortening is in this recipe, you’ll want to use an airtight container or Ziploc and store it in the fridge or freezer.
8 c. flour
1 ¼ c. nonfat dry milk
¼ c. sugar
1 Tbs. salt
1/3 c. baking powder
2 c. shortening
1. Combine flour, dry milk, sugar, and salt in a very large bowl.
2. Cut in shortening until is resembles coarse cornmeal.
3. Store in tightly closed container or Ziploc in refrigerator or freezer.