For those of us living in every other country on the planet except the USA, we have a wide variety of international products available to us, though there are still a few American products that have either not been successful outside of the US, or for which we’ve at length found a better solution. This is one such product: Bisquick. If you’re unfamiliar with it, it’s a pre-mix for baking everything from plain bisquits to pie doughs to crumbles, both sweet and savoury varieties as it’s a neutral mixture. It was discovered in the 1930s when a sales exec from General Mills was in a train’s dining car, complimented the chef on his biscuits, and the chef unwittingly gave the recipe away – which was then patented and produced by General Mills and the Betty Crocker label. For me the greatest advantage of making it myself is that I know EXACTLY what’s in it – no chemicals, no preservatives other than the natural ingredients of salt compounds. So without further ado, here’s that train chef’s recipe:
4 C. flour
1/2 C. + 2 Tbs. (250 gr.) nonfat dry milk
2 Tbs. baking powder
1/2 Tbs. salt
1 C. shortening
Combine flour, milk, baking powder & salt. Cut in shortening with a couple forks until the mixture is fine and “packable”, like wet sand. Store in tightly closed container in cool place.
Uses for this recipe can be googled. Here’s the easiest, and one I made this past week:
1½ C. Clone Baking Mix
1/3 C. milk in a bowl
Mix, knead lightly on floured board. Roll ½” thick; cut & place on ungreased baking sheet. If you are in a hurry or don’t like kneading, you can increase the milk to ½ C. for drop biscuits & simply drop the dough by heaping tablespoons onto a baking sheet.
Bake 10 minutes at 230°C (450°F).
Options: Add grated cheese, chopped herbs, or a tablespoon or two of Ranch dressing powder (or any powder mix – soup, dressing, sauce, etc.).