BISQUICK CLONE RECIPE

BISQUICK CLONE MIX

• 4½ cups all purpose flour

• 4 tablespoons baking powder

• 2 tablespoons sugar

• 1 teaspoon salt

• 10 tablespoons Canola oil

Whisk everything together (I used my stand mixer with the whisk attachment) but a hand whisk would work just as well, it will look like this.

Store this mixture in a container with a tight fitting lid (at room temperature) for up to 6 weeks. Use it exactly like you would for ANY recipe that calls for Bisquick (biscuits, muffins, pancakes, pot pie crusts, etc.). It not only saves a lot of money, but it tastes great too!!

BISCUITS (makes 6)

• 2¼ cups Bisquick Clone Mix

• 2/3 cup milk

Mix with a spoon until it comes together, then turn out onto your counter that has been dusted with a little more of the dry mix (don't use flour). Knead lightly 10 times, then pat to 1/2" thick. Cut with 2½" biscuit cutter. Place on greased cookie sheet (I use parchment) and brush with melted butter. The melted butter is optional, but we like them that way.

Bake at 450 for 10-12 minutes (my electric oven took 12 minutes).

SUNDAY MORNING FLUFFY BISCUITS

I have been biscuit "challenged" for many years, so when I'm in a hurry, I usually resort to a tube of commercial rolls and try to jazz them up, but they are pretty unmistakable (and getting expensive!!). 

The last few years, I've tried out a lot of biscuit recipes, in hopes of finding the perfect one; one that is flavorful, light, fluffy and EASY............here is my latest success...YUM!!!

Made with baking powder, baking soda, buttermilk AND yeast, these biscuits are light and fluffy. Hot out of the oven with butter and honey, they are a winner!!!

In a small bowl, mix 1 packet of dry active yeast, a pinch of sugar and ¼ cup of warm water (set aside). After a few minutes, it should be foamy like this:

2½ cups of all purpose flour
½ teaspoon baking soda
1½ teaspoon baking powder
½ teaspoon salt
1 tablespoon of white sugar
6 tablespoons Crisco flavored shortening
1 cup buttermilk (see note)

Stir dry ingredients together and then cut in the shortening until it is about the size of small peas. Stir in the dissolved yeast and buttermilk. Mix well, but do not over mix. Turn out onto floured board and roll to ¾” thick. Cut with a 3” biscuit cutter. Place on parchment paper and bake in preheated 400° oven for 12-14 minutes or until nice and golden. Brush with melted butter when they come out of the oven; they make fantastic breakfast sandwiches!!

NOTE: No kneading needed.

NOTE: This recipe does not work as well if you use butter instead of shortening. I use butter flavored Crisco in all my recipes that call for shortening.

NOTE: Don't be tempted to use your food processor when cutting in the shortening, it will process the shortening to much, it is better to have larger pieces of butter than super fine. I use my pastry cutter.

NOTE: Do NOT add all of the buttermilk at once. Add about 2/3 of it and see if that is enough. Personally, I think 1 cup of milk is too much, but everyone’s flour is different. Just flour your board enough so that the biscuits are not sticky.

NOTE: If you don’t have parchment paper, spray your pan with vegetable spray.

NOTE: Don’t use a twisting motion when you are cutting your biscuits. It seals off
the edges and they won’t raise very high.

WHIPPING CREAM BISCUITS

I am fairly successful when it comes to baking with yeast, however, biscuits have been one of my big failures for many years. Every so often, I try various biscuit recipes in hopes of finding a good one. After each attempt, Hubby tells me "I like whomp biscuits" better. Are you familiar with "whomp biscuits"? They go "whomp" when you hit them on the edge of the counter to pop the tube open. Personally, they aren't my favorite, but Hubby likes them (Pillsbury Grands).

Last week, I made Paula Deen's cream biscuits for breakfast. Because the recipe has only THREE ingredients (self rising flour, sugar and whipping cream), I didn't have very high expectations, but they turned out GREAT!! The biscuits were light, moist, tasty and oh so quick. I used them to make some ham & egg sandwiches and Hubby actually liked them!!

2 cups self rising flour (see note)
1 tablespoon sugar
1½ cups heavy whipping cream


Mix all 3 ingredients together until dough forms a ball. Turn out onto lightly floured counter and knead 5 to 7 times. Pat dough out to ½ inch thickness and cut biscuits with a 3 inch cutter. Place on greased baking sheet (with 1" between biscuits) and bake at 500F for 10 minutes

NOTE: I never have self rising flour, so for EACH CUP of self rising flour, I substitute 1 cup of all purpose flour + 1¼ teaspoon baking powder + 1/8 teaspoon salt.
NOTE: I brushed my biscuits with butter when them came out of the oven.