This homemade version of Bisquick will yield about 5 smaller batches of biscuits, pancakes, coffeecakes, cobblers, pizza rolls or cinnamon rolls. There are so many options! Once you have the mix ready, store it in a cool place for a quick dessert or addition to a meal. You can use this mix in recipes calling for Bisquick. The original recipe (even larger) comes from the MCC Plaza Kitchen where my mom used to make biscuits on a regular basis.
- 12 cups unbleached flour
- 1/2 cup baking powder
- 1/2 Tbsp cream of tartar (optional)
- 1/4 cup sugar
- 1 Tbsp salt
- 1 1/2 cups shortening
Quick Plain Biscuits (2 ways)
- 3 cups dry mix
- 1 egg beaten with a fork and enough milk or buttermilk to make 1 cup liquid
- 3 cups mix
- 1 cup milk or buttermilk
- Stir liquids into dry ingredients, using a fork, until all crumbs have been absorbed by the liquid. It may seem dry at first, but keep stirring and it will come together.
- Remove to floured surface and gently shape to smooth out into a 5x8 inch rectangle, using your hands. Do not over knead as it will make them tough. Better to have them look rustic.
- Cut into 8 pieces. Bake at 400 F for 12-15 minutes on ungreased baking sheet.