I got into a bind. We had just come home from shopping and I meant to get bisquick.
I wanted it in the house so I could make biscuits.
I have two recipes.
One is on here as my Cream Biscuit recipe, and it usually tastes more rich. They should since they are loaded with whipping cream. I can hear a proper Southern Woman saying, of course, honey, y’all have to have fat in your biscuits. She would want me to try it with ice cold butter and cutting it in and …
Nah, too complex. The cream biscuits are really quite good.
The other one is using Bisquick. (Little R in a circle, trademark of General Mills and Betty Crocker and …so on). Bisquick is fine, and it’s a fine product, but we just don’t use it enough to keep it here enough that I get good and reproducible results.
It’s two parts Bisquick to one part milk, bake at 450 for about 10 minutes or until done.
But… how hard can it be to make your own mix like a substitute for Bisquick?
Turns out that it is not hard at all. And this is a small quantity so you can double, triple, or whatever the upscale factor is that you need.
This is enough to make 5 biscuits. Just add 4.4 ounces of milk – 125 grams. Bake at 450F for 10 minutes or until done.
(Where did I hear that before?)
- 2 cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Salt
- 2 Tablespoons Butter – At Room Temp or Partially Melted
- Add the first three ingredients to a mixing bowl dry.
- Blend the ingredients somewhat.
- Add butter and mix until the mixture is even and lumps are gone.
To use for biscuits, add 4.4 ounces or 125 grams of cold milk to the bowl
The mix should be sticky.
Bake at 450F for 10 plus minutes or until done.
May be doubled, add extra butter, or smother with sausage gravy.
After all, 5 lonely biscuits won’t really last you long will they?