Homemade Bisquick Mix
Use this recipe as a great-tasting, economical option to the classic mix or as a tool to deconstruct the mix and substitute where needed. With this recipe, whole wheat, gluten-free, and trans fat-free options become easy. If you are using your food processor to combine the ingredients and would like to double or triple the recipe, I recommend processing it in batches to avoid a big poof of flour.

Yield: 3 1/2 cups


Ingredients

  • 3 cups all-purpose flour (or your favorite gluten-free blend; see notes)
  • 1 1/2 tablespoons baking powder
  • 1/2 tablespoon kosher salt
  • 1/2 cup cold butter, coconut oil, or vegetable shortening

Instructions

  1. Food Processor Method: Add the flour followed by the baking powder and salt to the work bowl. (Make sure the blade is already in it.) Measure whichever fat you are using. If using butter, dice it into 1/2-inch pieces. Add it to the work bowl. When using coconut oil or shortening, evenly disperse small pieces over the surface of the flour mixture. Pulse a few times, and then process for about 10 seconds or until the mixture is thoroughly combined. Transfer the mixture to a jar or airtight container and store in a dark, cool place for up to three months. When using butter, store the mix in the refrigerator.
  2. When Combining By Hand: Sift the flour, baking powder and salt three times into a large bowl. Cut in the cold butter, coconut oil or shortening with a pastry blender (two knives or your clean fingers work very well, too) until mixture resembles fine crumbs. Transfer the mixture to a jar or airtight container and store in a dark, cool place for up to three months. When using butter, store the mix in the refrigerator.
  3. Use whenever your recipe calls for Bisquick mix.

Notes

  • When substituting a gluten-free blend, I recommend my all-purpose gluten-free flour blend or another trusted brand like Bob’s Red Mill. For this type or recipe, a mix that includes xanthan gum as one of the last ingredients is desirable.
  • When using butter, the mix will require refrigeration.
  • *For Basic Pancake Recipe:* Add 1/2 cup of milk and 1 egg for every 1 cup of the mix.
  • *The neat egg is an excellent egg-free option.

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