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.
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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