This isn’t my recipe, and I’m going to link you to another page where you can find it. Thanks goes to Betsy Jabs for contributing this to DIY Natural. I agree with her that quality ingredients make a better tasting end result in every single recipe. My mother always baked from scratch. However, Bisquick was on the menu in our house–dumplings, drop biscuits, pancakes and waffles.
A couple of weeks ago I shared a pancake recipe. You can replace Bisquick in that and my beef stew recipes with this easy to make fresh alternative.
Reblog from DIY Natural – Betsy Jabs.
Use this baking mix in any recipe that calls for Bisquick.
- 6 cups flour – I use 3 cups organic whole wheat and 3 cups organic pastry flour (buy sprouted flours here)
- ¼ cup aluminum-free baking powder (find it here)
- 2 Tbsp organic cane sugar (find unrefined cane sugar here)
- 1 tsp sea salt (where to buy sea salt)
- 1 cup cold butter, preferably from pasture-raised cows
- Mix together dry ingredients in a large bowl (or pulse in a food processor).
- Cut in butter with a pastry blender or fork until mixture resembles fine crumbs. (If using a food processor, add butter and pulse until crumbly texture is achieved.)
- Store in an airtight container in the refrigerator. Mixture will last several months. Makes about 7 cups.
Use your baking mix for simple homemade biscuits!
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Use this baking mix in any recipe that calls for Bisquick. Mixture will last several months. Use your baking mix for simple homemade biscuits!