Making pancakes or biscuits from scratch is delicious, but there are plenty of days where I'm too busy to go through all the extra work. This homemade mix is prefect for whipping up a quick breakfast.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
1 cup vegetable shortening or 1 cup butter
Add vegetable shortening or butter and cut into small pieces using a pastry blender until shortening or butter is in small, crumbly pieces.
Store mixture in an airtight container. If you used vegetable shortening that does not need to be refrigerated, then this mixture will keep at room temperature for six to ten weeks. Otherwise, store mixture in the refrigerator and use in two weeks.
To Make Biscuits
1 cup homemade Bisquick mix
⅓ cup milk
Mix together in a bowl until combined. Drop onto a cookie sheet in small rounds.
Bake at 450°F until golden brown, about 10 to 12 minutes. Remove from oven and let cool.
To Make Pancakes
2 cups homemade Bisquick mix
1 cup milk
2 eggs
Combine mix, milk, and eggs in a large bowl.
Pour ¼ cup of batter onto a hot cast-iron skillet or griddle.
After you pour, cook for two to three minutes until ready to turn. When bubbles appear on the upper surfaces, but before they break, use a spatula to see how well they have browned. Once they are a light, golden brown they're ready to flip.
Flip the pancakes over once (and only once) and continue to bake until the second side is done. Cooking the second side takes only about half as long as the first side. Do not press down on the top of the pancakes. The less you flip or press them, the fluffier they will be.
From MakeBetterFood.com. . (makebetterfood.com/recipes/homemade-bisquick-mix/).
In a large bowl, whisk together flour, baking powder, sugar, and salt.
Add vegetable shortening or butter and cut into small pieces using a pastry blender until shortening or butter is in small, crumbly pieces.
Store mixture in an airtight container. If you used vegetable shortening that does not need to be refrigerated, then this mixture will keep at room temperature for six to ten weeks. Otherwise, store mixture in the refrigerator and use in two weeks.
Mix together in a bowl until combined. Drop onto a cookie sheet in small rounds.
Bake at 450°F until golden brown, about 10 to 12 minutes. Remove from oven and let cool.
Combine mix, milk, and eggs in a large bowl.
Pour ¼ cup of batter onto a hot cast-iron skillet or griddle.
After you pour, cook for two to three minutes until ready to turn. When bubbles appear on the upper surfaces, but before they break, use a spatula to see how well they have browned. Once they are a light, golden brown they're ready to flip.
Flip the pancakes over once (and only once) and continue to bake until the second side is done. Cooking the second side takes only about half as long as the first side. Do not press down on the top of the pancakes. The less you flip or press them, the fluffier they will be.
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