Homemade Biscuit Mix
Posted 27 May 2012 - 11:14 AM
10 cups flour
1/3 cup baking powder
1 Tbsp salt
2 cups shortening
1. Sift dry ingredients in a large bowl. Using a pastry blender, a food processor, or your favorite method, cut in the shortening, a little at a time, until it is the texture of coarse cornmeal.
2. Keep stored in a tightly closed container. Room temperature if cool and dry, in the fridge if hot and humid. Use like Bisquick.
A lot of very cool things in this book, if you can find it.
I never liked bread anyway.....
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Posted 27 May 2012 - 05:44 PM
Gluten free January 2012.
Tyramine free June 2012 - slowly getting a few foods back at a time.... scratch that
Low Histamine April 2013 - I swear this better be the last time I have to restrict my diet because giving up chocolate is the final straw
Iodine free briefly fall 2012
I like nonsense, it wakes up the brain cells. Fantasy is a necessary ingredient in living. It's a way of looking at life through the wrong end of a telescope, which is what I do, and that enables you to laugh at life's realities. -- Theodor Geisel
Posted 28 May 2012 - 02:07 AM
As Commercial gluten-free Bisquick contains
modified potato starch
gluten-free "Bisquick" Substitute
Yield: 1 cup.
1/2 cup rice flour#
1/4 cup tapioca flour*
1/4 cup potato starch+
3/4 teaspoon xanthan gum
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoon shortening 1 oz
# I like sorghum, arrowroot [the real stuff] and cornstarch. Depending on the recipe, a bit of besan is also good ..
Posted 28 May 2012 - 08:53 AM
The recipe is from Bette Hagman.
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