Bisquick homemade
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WOW!!! I just made pancakes yesterday morning and had just enough Bisquick. Did I make a mental note to get more at the store? Of course not. I asked myself, "What is in this stuff"? Thank You. :2thumb:
BTW I used some of my freshly made apple butter to top them off instead of syrup. Yummy!
BTW I used some of my freshly made apple butter to top them off instead of syrup. Yummy!
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2,439 Posts
*Andi could you post the recipe for the larger amount? When I actually need Bisquick, I tend to use a lot. (Every time I bake something I have to make extra for my Daughter and for my Mom!) Do you know the shelf life of the homemade recipe?
UncleJoe--I am making my third batch of apple butter! I may make more next weekend too!
UncleJoe--I am making my third batch of apple butter! I may make more next weekend too!
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7,777 Posts
Here you go mdprepper ... this is one of the two I have...
6 c plain flour
2 1/2 c whole wheat flour
1 T salt
1 1/2 c instant dry milk
1 T baking powder
1 t baking soda
2 t arrowroot powder
2 1/2 c shortening
Cut shortening in well ...
This stores for a month in an airtight container ...
6 c plain flour
2 1/2 c whole wheat flour
1 T salt
1 1/2 c instant dry milk
1 T baking powder
1 t baking soda
2 t arrowroot powder
2 1/2 c shortening
Cut shortening in well ...
This stores for a month in an airtight container ...
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7,777 Posts
This is the one I used ... I'm thinking I cut the amount of baking powder
down to half :scratch Sorry ... it has been a long time ... also I did keep mine in the frig.
About the only thing I used it for was the pumpkin pie recipe I posted with the Halloween recipes ...
5 pounds plain flour
2 1/2 c dry milk
3/4 c baking powder
2 t cream of tartar
2/3 c suger
3 T salt
2 pounds shortening
Mix dry ingredients and cut in shortening well ...
Store in airtight container 4 - 6 weeks.
down to half :scratch Sorry ... it has been a long time ... also I did keep mine in the frig.
About the only thing I used it for was the pumpkin pie recipe I posted with the Halloween recipes ... 5 pounds plain flour
2 1/2 c dry milk
3/4 c baking powder
2 t cream of tartar
2/3 c suger
3 T salt
2 pounds shortening
Mix dry ingredients and cut in shortening well ...
Store in airtight container 4 - 6 weeks.
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839 Posts
why the cream of tartar with baking powder?This is the one I used ... I'm thinking I cut the amount of baking powder
down to half :scratch Sorry ... it has been a long time ... also I did keep mine in the frig.
5 pounds plain flour
2 1/2 c dry milk
3/4 c baking powder
2 t cream of tartar
2/3 c suger
3 T salt
2 pounds shortening
Mix dry ingredients and cut in shortening well ...
Store in airtight container 4 - 6 weeks.
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839 Posts
I'd give it about 3 months unless you store it in a freezer
To hell with the Bisquick.
My family has been loving the blender pancake recipe from the what to do with your wheat thread. I printed it out and taped it up inside my cabinet. Fresh, healthy and cheap. We eat them plain or add 1 banana or 1 cup of any type of berries to the recipe or 1.5 cups of corn to make corn fritters. We make waffles from the same batter. I'll never buy pancake mix again.
My family has been loving the blender pancake recipe from the what to do with your wheat thread. I printed it out and taped it up inside my cabinet. Fresh, healthy and cheap. We eat them plain or add 1 banana or 1 cup of any type of berries to the recipe or 1.5 cups of corn to make corn fritters. We make waffles from the same batter. I'll never buy pancake mix again.
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2,439 Posts
Can someone link back to this recipe or maybe repost it? I can not find it!!!
http://www.preparedsociety.com/forum/f36/time-use-stored-grains-now-what-770/
It's an older post so you need to dig deep.
It's an older post so you need to dig deep.
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7,777 Posts
Well ... alright then ...
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Just a bit! ... I posted a HOMEMADE recipe to a overpriced processed junk food... Hello ???
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