03 May 2012

Recipe box: make your own Ready-Quick Mix

Need Bisquick®, but you've run out? Below is a recipe for an alternative, which is courtesy of the Utah State University Cooperative Extension. It has two batch sizes, you can make 13 cups or 29 cups of the mix, depending on how much storage space you have.

What's more, the Extension's site has a free PDF booklet about this Ready-Quick Mix, which has a number of recipes for using it once you've made it.

("Large" batch makes 29 cups; "Small" batch makes 13 cups)

5 lb. (20 cups)9 cupsFlour
3/4 cup1/3 cupDouble-acting Baking Powder
2 Tbs. + 1 tsp.4 tsp.Salt
4 cups1-3/4 cupsShortening (not requiring refrigeration)
2-3/4 cups1-3/4 cupsNon-fat dry milk

Mixing Directions
  1. Stir baking powder, non-fat dry milk, and salt into the flour.
  2. Cut fat into flour mixture until all particles of fat are thoroughly
    coated and mixture resembles coarse cornmeal. This can be done
    with a pastry blender, fork, or electric mixer.
Measuring Mix for Recipes
  1. Do not sift mix.
  2. Stir lightly before measuring.
  3. Lift lightly into cup and level with straight edge.

When deciding how much Ready-Quick Mix to make, consider how quickly it will be used and if you have a large enough container to make and store 29 cups. Store in a tightly covered container, at room temperature for up to 6 weeks.

NOTE: Bisquick is a registered trademark of General Mills

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