Mix dry ingredients, cut in shortening with a fork or pastry cutter.
Cream shortening and sugar, add beaten eggs, and then add the flour mixture, apples and cinnamon (if desired) and milk. You should have a medium batter, not too thick or too thin. Bake on a griddle till golden, flip when bubbles break and edges firm up.
Note: We tried this with about ½ cup applesauce and cinnamon added. They were good, a touch heavy, maybe needing a little more baking powder.
Some Homemade Bisquick recipes
8 cups Flour
1 1/4 cup Nonfat Dry Milk
1/4 cup Baking Powder
1 tablespoon Salt
2 cups Shortening
Combine flour, milk, baking powder and salt. Cut in shortening. Store in tightly closed container in cool place.
Use anywhere Bisquick or other biscuit baking mix is called for
Homemade Bisquick, another recipe
US measurements (5 cups)
|4 1/2||cups flour|
|1 1/4||cups powdered milk|
|1 1/2||teaspoons salt|
|8||teaspoons baking powder|
|276||ml powdered milk|
|39||ml baking powder|
8 1/2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant non fat milk
2 1/4 cups vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix
Variation: Use 4 1/4 cups all purpose flour and 4 1/4 cups whole wheat flour instead of 8 1/2 cups flour. Increase baking powder to 2 tablespoons
Here's a really simple fast version of a baking mix.
Just follow the rule of 5's.
5 lbs. self-rising flour
5 cups powdered milk
5 sticks margarine
In a large bowl combine flour and milk. Using a pastry blender cut in the margarine, similar to making a pie crust. Store in zipper bags or other sealed container in refrigerator.
When ready to use, scoop out as much as water and just add water to make biscuits. If using a recipe which calls for milk, use water instead since the mix has powdered milk in it.
BAKING POWDER BISCUITS
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup cold shortening
2/3 cup cold milk
Sift flour, baking powder and salt together and cut in shortening with 2 knives or a pastry blender. Add milk and mix quickly. Knead for a few seconds on lightly floured board. Pat out to 1/2-inch thickness and cut with biscuit cutter. Place in greased pan close together for crust on top and bottom only, far apart if crust is desired on sides also. Bake at once in very hot oven. (450 F) 12 minutes. Makes 12
BISCUIT CRUST-Roll dough 1/4 inch thick and cut to fit top of meat or chicken pie. Place on pie, pressing edges to dish. Cut opening in center to allow escape of steam.
DROP Biscuits----Increase milk to 1 cup and drop mixture from spoon into greased
muffin pans or onto greased baking sheet. Bake as above.