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This DIY all-purpose baking mix could not be easier to stir up and makes weekend-level breakfasts doable any day of the week. But pancakes aren’t all you can do with this mix; to find more tips and ideas for putting your Homemade Bisquick to work, take a look at our guide, How to Make Your Own Bisquick—Plus, All the Ways to Use It. Because this homemade version doesn’t have the shelf stabilizers used in a packaged all-purpose baking mix, you’ll want to keep it in the refrigerator to maximize its lifespan.
- 5 1/2cups all-purpose flour
- 3/4 cup cornstarch
- 3 tablespoons baking powder
- 2 tablespoons granulated sugar
- 1 tablespoon table salt
- 1 cup chilled vegetable shortening or unsalted butter
How to Make It
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, sugar, and salt. It’s important to give this mixture a very thorough whisking to aerate the ingredients and make sure they are evenly distributed.
Using a food processor, pastry blender, or your fingertips, cut the chilled shortening and/or butter into the dry ingredients until the mixture resembles sand.
Store the mixture in airtight, lidded containers in the refrigerator for up to 3 months. And use in the place of Bisquick in any of your favorite recipes that call for all-purpose baking mix.
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