Saturday, March 21, 2009

Homemade Bisquick

Note: I omit the shortening and sub fine sea salt for table salt and will sub castor sugar for regular sugar (it has a tendency to settle out because of the size)
This way you can keep it on the counter in a glass and not keep it in the fridge, just remember to add a bit of oil when you use it. We

9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening


In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.

Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.

Place the mix in a covered glass or plastic container and keep in a cool, dry place.

In warm weather the MIX should be refrigerated. Use within a month.

To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.


nashbabe said...

What is caster sugar?

I just made my own cake mix! :-)

Botanical Bath said...

it is sugar that is finer than regular sugar, but bigger than powdersugar. I would hat for the sugar to settle out of the mix.