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.....
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
If ever you are feeling like you’re tired, And all your uphill struggles leave you headed downhill
If you realize your wildest dreams can hurt you, And your appetite for pain has drinken its fill
I ask of you a very simple question, Did you think for one minute that you are alone
And is your suffering a privilege you share only, Or did you think that everybody else feels completely at home
Just wait.... and it will come -- Just Wait by Blues Traveler
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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