Easily The Most Versatile Mix In Your Kitchen
Ever wonder why biscuit and baking mixes like Bisquick and other baking mixes are so popular? It's not just marketing. They're easy to use and let you skip any number of steps depending on how complete the mix is.
The biggest reason they're so popular is their versatility. The number of recipe ideas that have sprung forth from having that one box of mix in the family kitchen is quite literally almost endless. It includes kitchen classics like,
While a good biscuit and baking mix is amazingly convenient and almost a must-have for today's busy home kitchens, making mixes like this yourself makes them incredibly inexpensive as well.
There's also a certain comfort to be gained from knowing all the ingredients stored away in your premade mixes.
The best-kept little secret about making your premade baking mix yourself is that when someone asks whether you made all these biscuits, pancakes, or whatever from scratch. You can answer with a resounding, "yep, start to finish."
First, If you're going to make a biscuit and baking mix, you will need to add in some shortening or fat of some type. If not, you should consider simply using your Super Easy Homemade Self-Rising Flour instead of a premade biscuit and baking mix. It will still give you the advantage of skipping a few steps, but you will need to cut in a shortening each time.
Your choices for the shortening can include any food fat that forms a solid at room temperature. The most common types of shortening used would be Lard, Vegetable Shortening, Butter, or Margarine. There are, of course, others, but these four are pretty much universally available.
If choosing to use butter and margarine, keep in mind, that they are solid but very soft at room temperature. Butter and margarine can become rancid if left out for too long in the heat of summer, for example.
Either will work, but if you're making enough mix to store for weeks or even months at a time, you'll need to keep those versions of the baking mix in a very cool place such as your refrigerator.
Personally, my precious refrigerator space is far too limited. The last thing in the world I'll be keeping in my refrigerator is a package of a baking mix for any length of time, let alone months. I will always use a shelf-stable shortening in my premade baking mix.
Now I know someone will say to me, oh, you should only use this type of shortening. Or, tell me, that type of shortening isn't good for you.
I'll take just a moment here to thank social media for helping to create a culture that is afraid of everything. Here is the truth. All shortening is fat, and none of them are all that "good for you." Use what works best for your situation and enjoy life.
You can use a large mixing bowl and a handheld whisk or a pastry cutter to cut in the shortening when making the mix. My personal preference is just using the whisk.
If you're making a baking mix in bulk, say a few pounds of flour at a time, you may also choose to use a stand mixer to cut in your shortening as well.
Homemade mixes of any kind do not come with a box. You can use storage bags to store your mix, however, just like bags of flour, they are prone to ripping open. You're better off finding a rigid, airtight container that will stand the test of time.
Another consideration is recipes. When you buy a box of mix from the store they often come with several basic recipes conveniently printed right on the box. If you like having recipes right on the package, try printing them on large address labels and sticking them on your package.
The Question I Always Get
Most Americans have been nothing short of bamboozled by expiration dates on their food these days. Many people even think these dates are required and regulated. The truth is, other than the formula used for babies, most of these dates are merely suggestions by the manufacturer.
For definitive answers on how long the food items will keep on your pantry shelves at home, I would strongly suggest a visit to my friends at Still Tasty. They are, in my opinion, the best shelf life guide you are likely to find on the internet, and I can all but guarantee you'll discover you've been throwing a lot of cash in the trash over the years.
No need to waste your money on store-bought biscuit or baking mix. Make your own in just minutes and save money every time you do!
Add all ingredients to a large mixing bowl and whisk together thuroughly.
Add shortening to dry ingredients and use a whisk or shortening blender to cut shortening into the dry ingredients. Continue until the mix begins to resemble crumbly sand.
Store in an airtight container just as you would our self-rising flour recipe. Stored properly your biscuit mix will keep 6 months to a year.
Servings 27
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If you choose to use butter or some other fat that is not shelf-stable you will need to store this mix in the refrigerator.
Using a shelf-stable shortening such as lard or vegetable shortening means your mix may be stored in your pantry or cabinets.
Your shelf-stable mix will easily keep six months to a year when stored in a cool dark place, kept in an air-tight container. Use as you would any store-bought biscuit mix.
Recipes Ideas: