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Bisquick copy cat recipe!

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Here is the copy cat recipe for Bisquick  – only missing the chemicals!  This is easy to make ahead and keep in the frig so you have it when you need it!

8 1/2 c. flour
1 tbsp. baking powder (without aluminum!)
1 tbsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
1 1/2  cups dry  milk                                                                                                                          2 1/4 c. vegetable shortening (I prefer coconut!)

Sift together all dry ingredients into a large bowl. Blend well. With pastry blender, cut in shortening. Mixture should resemble corn meal in texture. Put in large airtight container. Label. Date clearly – should be used in 10 to 12 weeks. Store in cool, dry place. Makes about 13 cups of quick mix. Can be used in any recipe that calls for Bisquick.

I have seen a Bisquick copy cat recipe made with liquid oil – I will include it here but I have not used it…so if you try it let me know how it turns out!

9 cups Flour
1/3 cup Baking powder
1 cup Powdered milk
2 tablespoons Powdered milk
4 teaspoons Salt
1 1/2 cup Vegetable oil

Directions:

Sift all dry ingredients, cut oil into flour until mixture resembles coarse cornmeal. Store, well covered in cool dry place.

Use just like you would Bisquick, or pancake mix.

Just a note…make sure your baking powder does not contain aluminum – Rumsfield is a good brand. I use coconut oil quite a bit as shortening – it is solid at room temperature – is good for you and tastes delicious!  Also, powdered mik – good powdered milk should resemble flour but a creamy color – not bleached white!  If you are buying the stuff that resembles really small pebbles….throw it out!  Or at least do some research on how it is made and what it is made from!

Enjoy!

Comments

9 responses to “Bisquick copy cat recipe!”

  1. denise Avatar
    denise

    Thank you, Cheri.

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  2. MrsBurns Avatar
    MrsBurns

    Hi:Ok, I’ll bite: where do you get dry milk and what brand do you recommend? After reading Nourishing Traditions last fall, I have done away with it. I have several recipes that call for dry milk and a couple of them would be great additions to my meal planning. I had just written it off as a no-no. Can you enlighten me? Thanks for all you do to shed light.MrsBurns

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  3. TNfarmgirl Avatar
    TNfarmgirl

    Denise,You are welcome.Mrs. Burns,I would love for you to help me learn something new 🙂 Many years ago I read about the typical powdered milk in the stores – it looks like little beads – and in my research found that it was processed using formaldehyde…among other chemicals. I stopped using that but also read that true powdered milk was ok. I get mine from a Mennonite store but don’t know the name.I just received the book Nourishing Traditions and have only gotten a few pages into it….so I have not come across anything negative yet. But I would love for you to share with me, and the readers here, what you know.Blessings,Cheri

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  4. Emily Avatar
    Emily

    Hi Cheri….thanks for the recipe! Would whole grain flour be okay in this since we don’t use white? Also, just to educate your readers a bit (if you don’t mind!), most people think “Crisco” when they hear shortening, but anything hydrogenated should be a big no-no for those of us who are health-conscious. (Please forgive me if you’ve addressed this before.) Coconut oil – I use the extra-virgin type by Nutiva – is an excellent substitute that is very good for you. The baking powder I use is Rumford which is aluminum-free. Don’t know anything about powdered milk but I’m wary of anything sold in the middle aisles of the supermarket!

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  5. TNfarmgirl Avatar
    TNfarmgirl

    Emily,I don’t know – I would try it in a smaller quantity and see what you come up with…let us know.I haven’t used this recipe in about 10 years – I just prefer to put things together as I go and didn’t find that I really needed a “bisquick” type of mix. I offered it here because it should still be healthier than the purchased mix…little steps you know :)You are absolutely right about hydrogenated anything! I am hoping Mrs. Burns will educate us about powdered milk!Blessings!

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  6. MrsBurns Avatar
    MrsBurns

    Hi Cheri:I only know what I read in Nourishing Traditions! Here are a couple of notes I remember making: the high temp required to dehydrate the milk damages the cholesterol in the milk. Damaged cholesterol seems to promote injury to arterial walls and plaque build-up (pg. 13) On pg. 35, Ms. Fallon repeats the cholesterol concern and then adds a kicker: the high temps also create large quantities of cross-linked proteins and nitrate compounds, which are potent carcinogens. I sort of put this info together with the idea that pasteurization killed most anything of value in milk and figured that dried milk was not something I wanted to put into those bodies for which I’m responsible.If you can point me to other research that I should read to be more fully informed, I’ll be happy to look it over. My concern (she says, as she straightens her stylish tin foil hat!) is that the “milk lobby” who won’t admit the value and safety of raw milk is publishing the research that says some dried milk is ok, as long as it’s not treated with formaldehyde! Sorry to be so long. I have few original thoughts, but I know where to look for them…MrsBurns

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  7. TNfarmgirl Avatar
    TNfarmgirl

    MrsBurns,Well, it seems it is time to do some research. I have read that section of Nourishing Traditions and it makes sense….my research is 10 years old so….I’ll see what I can find but until then….I’ll avoid the powdered milk 🙂

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  8. KathyJo Avatar
    KathyJo

    Hey, Cheri. My husband sent me a link to your blog a while back, so I’ve been reading on occasion. 🙂 We’re trying to move toward a more agrarian lifestyle, so I’m enjoying your perspective.We use a slightly different version of this sometimes. Two of our boys have food allergies, both wheat and corn. We substitute for the baking powder (which contains corn starch), 2 parts cream of tartar and 1 part baking soda. I’ve made this with both whole wheat and with gluten free flours, and it works fine. The powdered milk and the shortening are both optional IMO. I’ve never used either. My understanding is that the addition of powdered milk makes it a “just add water” kind of mix. I’d rather leave it out and “just add milk.” 🙂

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  9. TNfarmgirl Avatar
    TNfarmgirl

    Hi Kathy Jo,I’m glad you’re here 🙂 Thanks for sharing the recipe – I agree – nothing better than real milk!

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