bisquick, homemade

How To Make bisquick, homemade

• 1

  In a very large bowl, stir together all ingredients except Crisco until very well combined. You can use a food processor to mix well.
• 2

  Cut in the Crisco using a pastry blender or two knives until mixture resembles coarse crumbs.
• 3

  Store in airtight container. This can last for up to 3 months.
• 4

  Biscuits:
  2 1/4 cups biscuit mix
  2/3 cup milk
  Preheat oven to 450°F.
  Combine ingredients and mix for 30 seconds or just until mixture comes together. Turn out onto a lightly floured board; knead 10 times and cut into rounds using a floured biscuit cutter. Arrange biscuits on a lightly greased or parchment-lined baking sheet and bake for about 7-10 minutes or until lightly golden brown (depends upon size of biscuits).
• 5

  Pancakes:
  2 cups biscuit mix
  2 eggs
  1 cup milk or buttermilk
  1/2 tsp. vanilla
  Combine ingredients mixing together with a fork or whisk. Pour a small circle of batter onto a hot griddle or skillet brushed with butter or oil; flip pancakes when tiny bubbles begin to form around edges and bake second side until cooked through. Serve with melted butter and syrup.
  Yield: 10-15 pancakes (depends upon size).
• 6

  Waffles:
  2 cups biscuit mix
  1 1/4 cups milk or buttermilk
  1 tsp. vanilla
  1 egg, lightly beaten
  1/4 cup melted butter
  Preheat waffle maker according to manufacturer's instructions; spray waffle maker with non-stick spray before heating.
  Combine all ingredients, mixing well. Pour onto hot waffle maker and close cover (fill only the center - the mixture will expand). Bake until mixture stops steaming or until desired doneness. Remove from waffle maker and serve with melted butter, syrup or jam, or sprinkle with cinnamon sugar.
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