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. 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.).