Hello & Welcome in all Happy Homebuddies wherever you may be.
It's Monday I'm here & you are here so let's have a chit chat about Bisquick, of the homemade from scratch variety.
If you are an age where you can remember this being a "thing", then you and I are of the about the same age. It has been around for a long time, just like me.
My mom used Bisquick, and for a time I did also. I stopped using it because the box was getting smaller and the price was going higher. There isn't anything wrong with it, and if you use it or prefer it no shame in your game, do what is best for you. It is a time-tested product which provides good results.
I bumped into a homemade recipe, which I have used successfully for about a year or two now. It is made with ingredients you most likely have in your pantry.
Get you a nice size glass jar to store it in for freshness.
I've got some chicken breast simmering, and I thought I'd make chicken n dumplins for supper. I was low on my homemade mix and made more and I thought you might be interested if you are not already doing this yourself.
Homemade Bisquick from Scratch ( I did not invent this) but am grateful for whomever did.
4 cups flour
1/2 cup powdered milk
2 tbs sugar
2 1/2 tbs baking powder
1/2 tbs salt
Mix this to combine well, I do leave out the sugar up to you.
1/2 cup shortening cut in ( course cornmeal consistancy)
Store in a glass jar 3-6 months/ or freeze.
Cooking term: Cutting in
Experienced bakers will know what this means, but there are many who are new to all of this, and when you work from scratch often recipes will tell you things which women of our mothers time just knew what this meant.
This is an old school term which means you are taking the shortening, combining it to the flour mixture until it resembles cornmeal. You can do this with a fork, a pastry thingy ( I cannot think of the name of this) I nomally work this in with clean hands. It is worked in gently until it resembles course corn meal.
Be ever so blessed this day!
