Copy Cat Bisquick Recipe

I love copy cat recipes when it means saving money or not having to run to the store for something.  I found quite a few of these and some had powdered milk in and some did not.  This one does not.  Believe this one is very close to the real one though.

8 cups flour

4 tablespoons sugar

4 tablespoons baking powder

4 teaspoons salt

1 cup shortening

Combine all of the dry ingredients into a large bowl, whisking them together to blend.

Using a pastry fork or blender mix in the shortening till the mixture looks like coarse crumbs.

Store the mix in plastic bags or an airtight container for up to 1 month at room temperature; or longer in the freezer.

Recipes Using The Mix:

Biscuits

2 cups mix

1/2 cup cold milk

Preheat the oven to 450°F.

In a large bowl, stir together the baking mix and milk to make a soft dough.  Turn the dough out onto a work surface sprinkled with baking mix, sprinkle the top of the dough with a bit more mix, and knead a few turns, until cohesive.  Pat the dough about 3/4" thick, and cut with a 2" to 2 1/2" biscuit cutter. Place the biscuits on an ungreased baking sheet.

Bake the biscuits for 8 to 12 minutes, until golden brown. Remove from the oven, and serve hot.

Yield: about a dozen biscuits, depending on size.

Dumplings

My mother always made her dumplings with Bisquick.  This is what I know as a dumpling.

2 cups mix

2/3 cup milk

Stir ingredients until soft dough forms.  Drop by spoonfuls onto boiling stew or chicken and reduce heat.  Cook uncovered 10 minutes. Cover and cook 10 minutes.

Muffins

3 cups Mix


1/2 cup sugar

3/4 cup dried fruit or nuts, cinnamon chips, lemon chips, or the flavored chip of your choice

1 teaspoon cinnamon (optional)

2 large eggs

1 cup milk

Cinnamon-sugar or coarse sugar, for the tops of the muffins (optional)

Preheat the oven to 375 degrees Fahrenheit.  Prepare a muffin pan by lightly greasing the 12 muffin cups.

In a large bowl, whisk together the All-Purpose Mix, sugar, dried fruits or nuts or chips, and cinnamon.   In a separate bowl or cup, whisk together the eggs and milk, then stir these liquid ingredients into the dry ingredients.

Use a muffin scoop or 1/4-cup measure to fill the muffin cups 3/4 full. Sprinkle the tops with cinnamon-sugar or coarse sugar, if desired.

Bake the muffins for 18 to 22 minutes, till they're golden. Remove them from the oven, and allow them to cool in the pan for 5 to 8 minutes. Rap the pan on the edge of a counter sharply to loosen the muffins, and turn them out onto a rack. Serve them warm. Yield: 12 muffins.

Cinnamon Rolls

Dough

4 cups mix


1/4 cup granulated sugar

2 large eggs

1/2 cup + 1 to 2 tablespoons milk

1 teaspoon vanilla

Filling

3/4 cup light brown sugar, firmly packed

2 tablespoons unbleached all-purpose flour

2 teaspoons ground cinnamon

3 tablespoons butter

2 tablespoons milk

1/2 cup diced pecans or raisins (optional)

1/2 cup cinnamon chips (optional)

Glaze

1 cup confectioners' sugar

1 teaspoon vanilla extract

3 tablespoons cream or 2 to 3 tablespoons milk

Preheat the oven to 350 degrees Fahrenheit. 

Dough: In a medium-sized bowl whisk together all of the dry ingredients. In a separate bowl, whisk together the eggs, the milk, and vanilla. Combine the dry and wet ingredients, and mix to form a slightly sticky dough. Flatten the dough into a rectangle, cover it, and let it rest for 15 minutes.

Filling: In a medium-sized bowl, whisk together the dry ingredients, then cut in the butter. Add milk to form a spreadable paste; reserve the nuts and chips for later.

Assembly: Generously flour your work surface, and roll the dough into a 12 x 15 inch rectangle, sprinkling both sides of the dough with flour if it's very sticky. Spread the dough with the filling, and sprinkle it with the nuts or raisins, and cinnamon chips, if you're using them. Starting at a short edge, carefully roll the dough into a log. Cut the log into 12 1 inch slices.

Lay the rolls in a lightly greased 9 x 13 inch pan. Bake for 22 to 25 minutes, until they're golden brown. Let them cool in the pan for 10 minutes, then spread or drizzle them with the glaze, which you've made by whisking together the sugar, vanilla, and cream or milk. For best flavor and texture, serve the rolls warm. Yield: 12 rolls.

Scones

2 1/2 cups mix


2 tablespoons granulated sugar

3/4 cup raisins, currants, or the dried fruit of your choice

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

1 egg

1/3 cup whole milk or cream

Coarse white sugar or cinnamon-sugar, for topping (optional)

Preheat oven to 400 degrees F.

Whisk the sugar, dried fruit and nutmeg into the mix. Whisk the vanilla, egg and milk/cream together, and stir them into the dry ingredients. Mix until evenly moistened.

Transfer the dough to a lightly floured work surface. Gently fold it over until it holds together. Place it on a lightly greased baking sheet, pat it into an 8 inch circle, and cut it into 8 wedges. Pull the wedges apart slightly. Brush the tops of the scones with a bit of milk, and sprinkle them with coarse sugar.

Bake them for 18 to 22 minutes, until lightly browned. Yield: 8 scones. 

Pancakes or Waffles

1 to 1 1/4 cups  milk

1 large egg

1 teaspoon vanilla extract (optional)

2 cups mix


In a small bowl or measuring cup, whisk together the milk, egg and vanilla, if you're using it. Mix these liquid ingredients into the All-Purpose Mix and stir gently until only a few small lumps remain.

Heat a griddle or cast iron pan over medium heat. Brush it with oil or melted butter.  When the griddle is the proper temperature a drop of water will bounce across the surface. Use a 1/4-cup measure or muffin scoop to ladle the batter onto the griddle. Turn the pancakes over when the bubbles that appear on the surface remain open. Cooking the other side of the pancakes will take a much shorter time, perhaps only 30 seconds or so, depending on the heat of the griddle and the thickness of the pancakes. Remove the pancakes from the griddle, and serve them hot. Yield: 1 dozen 3-inch pancakes.

Variations -  You can add chocolate chips, blueberries and even fresh corn to make corn cakes.

The same batter may be used for waffles; however, add a tablespoon of vegetable oil to the batter to make a crisper waffle. Be sure to grease the waffle iron, and preheat it. Waffle irons differ considerably, but most will cook waffles in 2 to 4 minutes.  Yield: 3 or 4 large waffles.

Corn cakes made by adding corn to the batter.  Pour maple syrup on them.  Yum!

You can go wild with Sunday brunch.  

Hope you have a great Sunday.  Be happy and may God bless you and yours.