Substitution Bisquick recipe?!
i have an apple coffee cake recipe and it calls for 2 cups of bisquick and i was wondering if i can substitute the bisquick with pancake mix from aunt jemima!?Www@FoodAQ@Com
Answers:
I think it would affect the flavor
Here's some recipes to make your own bisquik
2 C all purpose flour
1 TB sugar
1 ts salt
1/3 C lard or shortening
1 TB bkg powder
Sift or mix ingredients!.
Cut in lard till mixture resembles fine meal!.
I used this "dry baking mix" except I used about 1/3 C cold butter!. (instead of lard/shortening)
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9 cups all-purpose flour
1 1/2 tablespoons salt
1/4 cup baking powder
2 cups solid vegetable shortening
Recipe using self-rising flour:
10 cups self-rising flour (this already has salt and baking powder added to it)
2 cups solid vegetable shortening
You can use either recipe above and come up with the same results!. The procedure for making Biscuit Mix is the same for both recipes!. Choose the recipe that fits the status of your ingredients the best!.
Get out a very large bowl, or a clean, dry dish pan!. Mix all of the dry ingredients together first!. Then measure the shortening by using a one cup measure to scoop up a big glob of shortening!. Pack it down tightly, and level off the top with your finger or a dull knife!. Your fingers will get greasy; it's alright, you can wash them later!. Scoop the shortening out of the measuring cup into the bowl or dishpan!. Measure another cup of shortening the same way!. You should put a total of two cups of shortening into the flour!. Now use your hands to mix the shortening into the flour!. It should only take a few minutes before the mixture resembles lumpy cornmeal in texture!. Now you are done!.
Store the Biscuit Mix in a tightly sealed canister or clean coffee can!. These recipes make about 11 or 12 cups of Biscuit Mix!. Use it anywhere else you see Bisquick or Biscuit Mix called for!.
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Reduced fat -
6 cups unbleached white flour
1-1/2 teasspoons salt
2-1/2 tablespoons baking powder
1/3 or 1/2 cup shortening (see Note)
Begin by getting out a very large bowl!. Measure the flour into the bowl!. Add the salt and baking powder!. Stir the dry ingredients together so that the salt and baking powder are evenly distributed throughout the flour!. Measure in the shortening!. Use a standard 1/3 or 1/2-cup measure and pack it all the way full with shortening!. Level off the top with a knife!. Now scrape the fat into the bowl of flour!. Your fingers will get greasy!. That's all right, you can wash them in a few minutes!. Using your hands, mash the shortening into the flour!. Continue mixing and mashing until the mixture has a consistency similar to store-bought biscuit mix!. Transfer the mixture to a clean coffee can!. This recipe makes 7 cups of mix!. Each serving is 1/3-cup!.
NOTE: This biscuit mix can be made with either 1/3-cup or 1/2-cup of shortening!. When made with 1/3-cup shortening it's nutritional information is almost identical to Reduced-Fat Bisquick?!. The quality of the mix made with 1/3-cup shortening is not quite as good as when it is made with 1/2-cup shortening!.
the biscuits and muffins made with the 1/3-cup shortening-version of this mix are a tiny bit tougher than those made with Reduced-Fat Bisquick?!. Www@FoodAQ@Com
Here's some recipes to make your own bisquik
2 C all purpose flour
1 TB sugar
1 ts salt
1/3 C lard or shortening
1 TB bkg powder
Sift or mix ingredients!.
Cut in lard till mixture resembles fine meal!.
I used this "dry baking mix" except I used about 1/3 C cold butter!. (instead of lard/shortening)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
9 cups all-purpose flour
1 1/2 tablespoons salt
1/4 cup baking powder
2 cups solid vegetable shortening
Recipe using self-rising flour:
10 cups self-rising flour (this already has salt and baking powder added to it)
2 cups solid vegetable shortening
You can use either recipe above and come up with the same results!. The procedure for making Biscuit Mix is the same for both recipes!. Choose the recipe that fits the status of your ingredients the best!.
Get out a very large bowl, or a clean, dry dish pan!. Mix all of the dry ingredients together first!. Then measure the shortening by using a one cup measure to scoop up a big glob of shortening!. Pack it down tightly, and level off the top with your finger or a dull knife!. Your fingers will get greasy; it's alright, you can wash them later!. Scoop the shortening out of the measuring cup into the bowl or dishpan!. Measure another cup of shortening the same way!. You should put a total of two cups of shortening into the flour!. Now use your hands to mix the shortening into the flour!. It should only take a few minutes before the mixture resembles lumpy cornmeal in texture!. Now you are done!.
Store the Biscuit Mix in a tightly sealed canister or clean coffee can!. These recipes make about 11 or 12 cups of Biscuit Mix!. Use it anywhere else you see Bisquick or Biscuit Mix called for!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Reduced fat -
6 cups unbleached white flour
1-1/2 teasspoons salt
2-1/2 tablespoons baking powder
1/3 or 1/2 cup shortening (see Note)
Begin by getting out a very large bowl!. Measure the flour into the bowl!. Add the salt and baking powder!. Stir the dry ingredients together so that the salt and baking powder are evenly distributed throughout the flour!. Measure in the shortening!. Use a standard 1/3 or 1/2-cup measure and pack it all the way full with shortening!. Level off the top with a knife!. Now scrape the fat into the bowl of flour!. Your fingers will get greasy!. That's all right, you can wash them in a few minutes!. Using your hands, mash the shortening into the flour!. Continue mixing and mashing until the mixture has a consistency similar to store-bought biscuit mix!. Transfer the mixture to a clean coffee can!. This recipe makes 7 cups of mix!. Each serving is 1/3-cup!.
NOTE: This biscuit mix can be made with either 1/3-cup or 1/2-cup of shortening!. When made with 1/3-cup shortening it's nutritional information is almost identical to Reduced-Fat Bisquick?!. The quality of the mix made with 1/3-cup shortening is not quite as good as when it is made with 1/2-cup shortening!.
the biscuits and muffins made with the 1/3-cup shortening-version of this mix are a tiny bit tougher than those made with Reduced-Fat Bisquick?!. Www@FoodAQ@Com