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
"You don't look sick or anything"
"Well you don't look stupid, looks can be deceiving."
Celiac DX Dec 2012
CRPS DX March 2014
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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