Bisquick Baking Mix


  • 6 cups Flour
  • 3 tablespoons Baking powder
  • 3 tablespoons Sugar or art sweetener
  • 1 teaspoon Salt
  • 1 teaspoon Crisco
  1. In a roomy mixing bowl combine the dry ingredients thoroughly. Sift mixture together about 6 or 8 times and then work in the Crisco.
  2. Work with “cutting-in” in a mixture like this, fingers do a better job than the pastry blender or two forks, as so often recommended by the big cookbooks.
  3. Pinch the Crisco into the dry mixture, pressing it between your fingers, over and over, until the mixture is the consistency of very fine gravel.
  4. Store in a tightly covered container at room temperature up to 4 months.


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