Bisquick Ready Mix
A versatile baking mix using Bisquick that simplifies making pancakes, biscuits, or other baked goods, perfect for quick breakfasts or snacks for the whole family.
Ingredients
Instructions
- Combine 9 cups of flour, 2 cups of shortening, 1 teaspoon of salt, and 4 teaspoons of baking powder in a large bowl.
- Mix thoroughly until well combined.
- Store the dry mixture in a covered container for future use.
- To prepare, add 2/3 cup of milk to 2 cups of the dry mixture and stir to combine.
Tips & Substitutions
For a lighter texture, consider sifting the flour before mixing. If you prefer a healthier version, substitute half of the all-purpose flour with whole wheat flour. You can also use coconut oil or butter in place of shortening for a different flavor profile. Adjust the milk based on desired consistency; for thicker mixtures, reduce the milk slightly.
Serving Suggestions
This versatile mixture can be used for pancakes, waffles, or biscuits. Serve them warm with butter and maple syrup for breakfast or pair with a side of scrambled eggs. For a delightful dessert, consider making Martha Washington Bonbons to accompany your baked goods, creating a sweet ending to your meal.
Storage & Reheating
Store the dry mixture in an airtight container in a cool, dry place for up to 3 months. If you have prepared a mixture with milk, use it immediately or store it in the refrigerator for 1-2 days. Reheat on the stovetop or in a microwave, adding a splash of milk if needed to restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Bisquick Ready Mix contains roughly 1088 calories, with 0g protein, 6g carbohydrates, and 121g fat. It is an excellent source of calcium (22% of the Daily Value). Note that it is relatively high in sodium, at 2237mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, it may result in a denser texture. A 50-50 mix of whole wheat and all-purpose flour is a good compromise for maintaining lightness while adding nutritional value.
How do I make pancakes using this mix?
To make pancakes, take 2 cups of the dry mixture and combine it with 2 eggs, 2/3 cup of milk, and a teaspoon of vanilla extract. Cook on a greased skillet over medium heat until bubbles form, then flip. Enjoy with your favorite toppings.
Is there a gluten-free option for this recipe?
To create a gluten-free version, use a gluten-free all-purpose flour blend in place of regular flour. Make sure the baking powder is also gluten-free. Adjust the liquid as necessary since gluten-free flours can absorb moisture differently.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).