Nothing new since I was here last. I just made this recipe, so I will add it here. This is for homemade “bisquick”, if you don’t want to buy the boxed kind.
Makes 2 1/2 cups mix. Double, triple or quadruple if you go through a lot. I have no idea why they made it for 2 1/2 cups, because that leaves an odd half cup of mix leftover. I’m thinking maybe they expect you to double it.
2 cups flour
1 T baking powder
1 t salt
2 t sugar
1/4 cup shortening
Combine the dry ingredients, then add the shortening and cut it in with a pastry blender. (You can use two knives if you don’t have a pastry blender.) You want to get the shortening finely chopped and coated with the flour.
Store at room temperature in a tightly covered container. Use in any recipe that calls for Bisquick.
To make biscuits, preheat oven to 450F. Add 2/3 cup milk to 2 cups of mix. Stir until moistened. Turn onto a floured surface and knead gently about 10 times. Pat or roll it to 1/2 inch thickness. Cut with a 2-3” round cookie cutter, or use a canning jar ring or a glass. Place on ungreased baking sheet. Touching for soft sides, apart for crunchier biscuits. Knead the scraps together and re roll and cut until all used up. (Instead of cut out biscuits, you can also drop large spoonfuls right from the bowl onto the baking sheet without rolling or kneading.)
Bake at 450F for 9-10 minutes.
ETA: I had to look up how long you can store the mix. It was from this website and it says up to 4 months:
https://chocolatechocolateandmore.com/homemade-biscuit-mix/
