This Master Baking Mix comes together in less than 5 minutes and can be used in any recipe that calls for Bisquick™ or all-purpose baking mix. Bisquick™ is a pre-mixed baking mix sold by General Mills under its Betty Crocker brand, consisting of flour, shortening, salt, and baking powder and it is NOT available in other countries outside of North America.
It’s perfect for things like pancakes and muffins. From coffee cake to Southern biscuits to pizza dough to dumplings, this baking mix is going to become one of your favorite cooking shortcuts.
The baking mix gives you a shortcut to mixing all those batters and baked goods you might normally buy off the shelves of the grocery store. Additionally you will be able to control the ingredients to fit your dietary needs. This master mix only requires 4 ingredients that you probably already have in your pantry.
Just don’t forget to keep it refrigerated if you use anything but shortening. This homemade version of Bisquick™ doesn’t have the added chemical stabilizers to make it safe for keeping in the pantry. It’ll go rancid in less than a month if left at room temperature – which won’t taste good. And it keeps within the refrigerator for up to 3 months. If you freeze it, it will keep for up to 6 months.
Master Baking Mix
Makes the equivalent of one 40 ounce (2lb, 8oz) box of Original Bisquick™ or 9-1/3 cups
9 cups all-purpose flour (I prefer unbleached flour)
4-1/2 tablespoons baking powder
1-1/2 tablespoons salt
1-1/2 cups vegetable shortening, cubed or butter or coconut oil or lard or a vegetable oil
- Sift dry ingredients together using a food processor.
- Cut in shortening, oil, or other fat of choice until the mixture resembles the consistency of cornmeal.
- Store in an airtight container within the refrigerator for up to 3 months. If you freeze it, it will keep for up to 6 months.
Heart-Healthy Master Baking Mix: Bisquick HeartSmart™ is formulated with Canola oil resulting in less saturated fat and 0g trans fat. You can use Canola oil as your fat if you wish.
Gluten-Free Master Baking Mix: Bisquick™ also comes in a gluten-free variety, which uses rice flour instead of regular flour. Our gluten-free flour blend recipe can replace the 9 cups of flour to achieve the same effect.
Whole Wheat Master Baking Mix: A whole wheat master baking mix may be made using 4-1/2 cups all-purpose unbleached flour and
4-1/2 cups whole wheat flour.
Fluffy Golden Pancakes
Makes 12 Servings
Adapted from the Betty Crocker Cookbook
2 cups Master Baking Mix
1 cup milk
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil, butter, lard, or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
- For the most tender pancakes, mix just until dry ingredients are moistened. There may still be lumps in the batter. Mix pancake batter in a measuring cup or bowl with handle and spout. Then you can easily pour batter onto a griddle.
- Cook until edges are dry, they are puffed and bubbles form on top. Turn; cook until golden. Don’t turn them more than once. Repeated cooking on both sides toughens rather than browns the pancakes.
- Keep pancakes warm until ready to serve by placing them uncovered in a single layer on a paper towel-lined cookie sheet in a 200°F oven.
Crepes or Thinner Pancakes: If you like thin pancakes, increase milk to 1-1/2 cups.
Berry Pancakes: stir 1/2 cup fresh, frozen (thawed and well-drained), or dried (and rehydrated, drained, then measured) blackberries, blueberries or raspberries into batter.
Buttermilk Pancakes: substitute 1 cup buttermilk for the 3/4 cup milk. Decrease baking powder to 1 teaspoon. Add 1/2 teaspoon baking soda.
Make-Ahead Pancakes: stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and removed waxed paper. Heat on ungreased cookie sheet in 400°F oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot.
Bisquick® Rolled Biscuits
Makes 9 Servings
Adapted from recipe on the Original Bisquick™ Box
Serve these for breakfast with butter and jam or for dinner in place of bread or rolls. Use to top casseroles or flavor them with cheese and/or garlic to make your own dinner special.
2-1/4 cups Master Baking Mix
2/3 cup milk
- Preheat oven to 450ºF.
- Stir ingredients until soft dough forms.
- Turn onto surface dusted with Master Baking Mix. Knead 10 times. (Count your kneads. Kneading biscuit dough too much can make biscuits tough.)
- Roll dough 1/2 inch thick. Cut with 2-1/2-inch cutter. Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until golden brown.
Butter Biscuits: Add 1/3 cup firm butter and increase Master Baking Mix to 2-1/2 cups.
Buttermilk Biscuits: substitute 1 cup buttermilk for the 2/3 cup milk and add 1 tablespoon butter, melted.
Buttermilk-Herb Biscuits: Add 1-1/2 teaspoons dried herb leaves, such as rosemary, basil or thyme, or Italian seasoning to the buttermilk biscuit recipe.
Classic Streusel Coffee Cake
Makes 10 Servings
Adapted from Betty’s Guide to Brunch
1/3 cup Master Baking Mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
2 cups Master Baking Mix
2/3 cup milk or water
2 tablespoons sugar
- Preheat oven to 375°F. Grease 9-inch round pan.
- In small bowl, stir streusel ingredients until crumbly; set aside.
- In medium bowl, mix coffee cake ingredients until blended.
- Spread in pan. Sprinkle with streusel.
- Bake 18 to 22 minutes or until golden brown.
Berry Coffee Cake: stir 1/2 cup fresh, frozen (thawed and well-drained), or dried (and rehydrated, drained, then measured) blackberries, blueberries or raspberries into batter. Increase sugar to ¼ cup.
Try other fresh, frozen, or dried fruits too! Just dice and add to your coffee cake mix.
Add pecans or other nuts to the topping before baking.
Printable Recipe can be found here, Master Baking Mix (Bisquick) Recipes.
More Recipes here, 4 More Recipes Using the Master Baking Mix.
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