I'm always looking for ways to save and also to eat healthier. So when I came across this recipe for Homemade Bisquick I was pretty excited. Not only is it cheaper than buying Bisquick it is also much healthier because the homemade version has no partially hydrogenated vegetable oils, which I really like to avoid. And you couldn't ask for an easier thing to make! It literally just takes minutes.
On top of all that, we actually liked how the things I made with this turned out better than when I made them with Bisquick mix! I've used it now for several different things and they all turned out more delicious than usual. Can you tell I'm sold? :)
Here are two of our favorite quiche recipes using Bisquick- Zucchini Quiche and Crustless Bacon and Egg Quiche,
Okay, so on to the recipe!
On top of all that, we actually liked how the things I made with this turned out better than when I made them with Bisquick mix! I've used it now for several different things and they all turned out more delicious than usual. Can you tell I'm sold? :)
Here are two of our favorite quiche recipes using Bisquick- Zucchini Quiche and Crustless Bacon and Egg Quiche,
Okay, so on to the recipe!
Homemade Bisquick
5 c. flour (you could use half whole wheat flour)
1/4 c. baking powder
2 Tbsp. sugar
1 tsp. salt
1 c. shortening (I use butter)
Mix dry ingredients together then cut in butter until crumbly. Store in refrigerator** and use as you would Bisquick.
Yields: A little over 6 cups
** If you don't use butter or margarine for this recipe, but instead use vegetable shortening, you could store at room temperature.
For other recipe ideas, check out Balancing Beauty and Bedlam's Tasty Tuesday, Blessed with Grace's Tempt my Tummy Tuesday, Fudge Ripple's Tuesday Night Supper Club, 33 Shades of Green's Tasty Tuesday, and All the Small Stuff's Tuesday's at the Table.
1/4 c. baking powder
2 Tbsp. sugar
1 tsp. salt
1 c. shortening (I use butter)
Mix dry ingredients together then cut in butter until crumbly. Store in refrigerator** and use as you would Bisquick.
Yields: A little over 6 cups
** If you don't use butter or margarine for this recipe, but instead use vegetable shortening, you could store at room temperature.
For other recipe ideas, check out Balancing Beauty and Bedlam's Tasty Tuesday, Blessed with Grace's Tempt my Tummy Tuesday, Fudge Ripple's Tuesday Night Supper Club, 33 Shades of Green's Tasty Tuesday, and All the Small Stuff's Tuesday's at the Table.
I don't think the store bought Bisquick is stored in the refrigerator. At least I never did. :) Thanks for the recipe. Its nice to be able to make stuff like this from scratch!
ReplyDeleteYes! I too make my own, and it keeps nicely in the fridge. Good for you!
ReplyDeleteO, this is, indeed, amazing. I love this idea so much, may I put your recipe on my sidebar, with a link back to you?
ReplyDeleteI think a lot of people would dearly LOVE this.
xo bj
Rachal, I don't store my store-bought Bisquick in the fridge either. However I do this since I make it with butter. I'm glad you mentioned it though- I added a note to the post above. :)
ReplyDeleteFantastic idea! Thanks for sharing.
ReplyDeleteHope to see you on my blog:)