Bisquick Mixes (home made)

Bisquick Mixes I’m nuts about making my own mixes and collected many good basic lost recipes. Most of the mixes in the health food store have added pesticides, additives, and other ingredient in the mixes I don't care to eat. Note, if you freeze your mix first, for 24 hours, in a tight container, then store in the refrigerator if your not going to use it within six month. It will have as long shelf life as the store bought ones. Plus, I like the freedom of taking out and adding other type of flours I get in sometimes. This is nice to have on my “survival recipe” list too, and keep for those emergency times we all seem to have these days. In your kitchen you’re in control of it. I like to add my milk, eggs in last minute, but you could add the powdered milk and powdered eggs in any of the mixes using your kind of favorite seasonings (sea salt i.e,. The health food store brands use a lot of cornmeal in everything, and heavier combinations of grains that I may not care for. However this recipe use as a substitute for any “Bisquick” recipe. Option: Add in Bob's Red Mill whole ground Flaxseed meal that's rich in fiber, lignans and omega 3 fats and is a good egg substitute. Follow directions on package.
*8 Cups sifted organic whole wheat flour (soft spring WW_pastry w/w flour) (can take a 1/4 cup out and add or mix in other flours like Quinoa, soy, barley, buckwheat, etc.) Or, only add 7 cups WW rather than the 8 cups of unbleached white flour. (At least it still has its gluten. Try as is at first is always a good rule of thumb.
Their is also a powder butter milk powder however its just as easy to add it into or part of the liquid instead last minute.
Then by 1/8 or ¼ cup etc.
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Bisquick Homemade
Mix 8 cups of sifted whole wheat flour, (soft spring wheat, sometimes called baker’s whole wheat flour)
1/4 cup and 2 tsp. Rumford baking powders (aluminum free)
4 tsp. sea salt
1/4 cup sugar (add your health needs here) but adjust the recipe.
1 cups shortening (more or less) Sift dry ingredients together twice. Cut in shortening and place in a covered container. Store in refrigerator. This will keep up to two months. Use a food chopper to make this up if you have one on “pulse”.
The original recipe called for two cups of shortening for my tastes, it was too much and adjusted it to one, but feel free to add it in. Bisquick has a lot of shortening.
*Note: when working with WW you have to add more water or less flour because WW is more concentrated and condensed than white flour because of the fiber. I stop adding flour when it first begins to medium soft ball in bread making machine. When you add other flours to this recipe the same may occur depends on the type of flour and its concentration of fiber and gluten. To roll this into biscuits add more oil or water to your hands instead of adding WW flour or use white flour.

This next Bisquick mix is
*9 cup of flour rather than 8 and has cream of tartar in the mixture. Try this one the next time you make the mix and see which one you like best.
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II Basic Bisquick Mix
9 cup four,
1/3 cup baking powder,
1 Tbs salt,
1 tsp cream of tartar (is the outer part of the grape)
1/4 cup sugar 2 cups of shortening.
Combine dry ingredients and cut in shortening until mixture resembles coarse crumbs. Sore in airtight containers. This can be substituted for any of your favorite Bisquick recipes.

Shake and Bake Mix 4 cups flour, 1 cup cornmeal, 2 Tbs. paprika, 1 Tbs. pepper, 5 Tbs. salt and 2 Tbs. parsley flakes. You can add any of your favorite herbs or seasoned salt like Lawry's for instance. Look on the one in the grocery that’s your favorite and add the ingredient missing that you like. (onion, garlic etc.)