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This is one of those recipes that I have gotten by request. I want to say 'thank you' to Susan
for giving me the idea. I'm so sorry it took me so long; sometimes I'm not very organized.
We're going to make homemade Bisquick. I'm going to give you the recipe for Bisquick,
or just any baking mix. Anytime you have a recipe that calls for baking mix . . . because
I don't keep the commercial stuff, I just throw my own together if I need it.
This is how you do it: I have a great, big mixing bowl and I've got 3¾ cups of all purpose
flour. Use all-purpose for this one, it matters; it does matter. I've got about 1½ teaspoons
of just plain old salt. I use table salt for this one, non-iodized, not the iodized version,
but regular table salt because it's got a much finer grain and will disperse better,
I think. Maybe not, but I think it does. I've also got 1 tablespoon of baking powder and
1 teaspoon of baking soda. We're assembling the elements in the dry goods that go into
things like biscuits and pancakes, and that sort of thing; we're jump starting it. ½
cup of sugar; especially in the south, we like everything sweet. This is corn starch,
½ cup, maybe. There we go. This is what gives it that distinctive flavor, which good or
bad, this is what does it. This is non-fat dry milk powder. If you buy this and it has
little bags inside that say it'll make a quart, it's one of those bags, or a cup. It's one
cup or 1, 1 quart bag of non-fat dry milk powder. This is it, this is the whole technique:
You whisk it. Make sure you're whisking it really, really well. You want everything that
you've put in here evenly distributed. That's it, that's all there is to it.
I like to store mine in mason jars, where I know I can get a really nice, tight seal.
I stick it up in the back of a cupboard and I use it up within . . . I use it up pretty
quick. This will be a couple batches of pancakes at my house. I'll use it up within a few weeks.
Make sure you store it in a cool, dry place. If you're going to stick it in the refrigerator,
it will last longer, but be super, super careful that you're not getting it in there unless
it's really well sealed, because whatever else you put in your refrigerator, this will
pick up the odors and it will also absorb moisture. You really want o make sure that
you have a great seal on it. That's it; homemade Bisquick, that's how you do it.