- This mix can be used in recipes that call for Bisquick.
- 9 cups King Arthur Unbleached All-Purpose Flour*
- 1/3 cup double-acting baking powder
- 5 teaspoons salt; extra-fine, if you have it
- 1 1/2 cups Baker's Special Dry Milk, nonfat dry milk, or dried buttermilk powder (we like to use 3/4 cup each dry milk and buttermilk powder)
- 1/3 cup sugar
- 1 1/2 cups vegetable shortening; use butter-flavored if you like
- *Substitute 100% white whole wheat flour for up to half of the unbleached all-purpose flour, if you wish.
Directions
1) Measure all of the dry ingredients into a large bowl, whisking them together to blend. |
2) Using a pastry fork or blender, your fingers, a food processor, or a mixer, mix in the shortening till the mixture looks like coarse crumbs. |
3) Store the mix in plastic bags or an airtight container for up to 1 month at room temperature; or longer in the freezer. Click on the link for tips to using this mix on King Arthur's website. |
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