Bisquick
10 years ago
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10 years ago- 10 years ago
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How to approximate Bisquick
Comments (10)I could quickly & easily make biscuits or hotcakes for my family, but now I live alone, and I don't like the result when I cut down those recipes to make just enough to top a pot pie or make just a few hotcakes. So I decided to use a baking mix, but wanted one without Bisquick's or (equally good) Jiffy Mix's preservatives. The recipes I tried w/ powdered milk were not good, but SACO Buttermilk Blend (w/ buttermilk & whey) is available in every supermarket, and their baking mix recipe (phone number on the label) really is good. It's a dry product that can no doubt be shipped to your son. It comes in a 12-oz tub or in small packets, w/ the latter recommended for anyone who won't use it up very quickly. For anyone who cares, I leave fat out of the mix per se, and add it the way I want for each bread. For hotcakes, I emulsify the egg yolk & fat -- usually bacon or sausage fat that was refrigerated, so it must be left out to soften before doing this -- then add that & the egg white & milk to the dry mix; that way, all my hotcakes are equally fluffy. For biscuits, I cut chilled butter -- I don't use hydrogenated fats -- into the dry mix....See MoreCooking disasters: got one?
Comments (20)I grew up on a dairy farm and that was operated in the same manner as the Amish do today. Grandmother had an 8ft long coal stove in the kitchen and our idea of running water was whenever one of us boys entered the kitchen Grandma would hand us a 5gal pail and say, "Run out to the spring and get me some water." The next boy in the room got handed the coal bucket to fill, and the next boy had to take a couple 5gal buckets of vegetable timmings out to the hog lot and more often than not during the canning season one of the younger boys got detailed to stay at the house and assist Grandma in the kitchen. As a consequence I began learning how to cook when I was about 5 or 6 years old, and I don't regret a minute of that time. Dissassters? Wow, I could write a book about dissassters I have made in the kitchen but one will always stick out in my mind. At about 13yrs old my cousin & I got the silly idea to make some home made rootbeer. (In those days you could buy Hires Rootbeer Syrup in a tube like a huge toothpaste tube in the spice section of any grocery store for about $1). My cousin and I spent about 3 weeks rounding up empty soda bottles & washing them out, all the while saving our allowance money to get the rootbeer syrup. We finally had enough bottles washed out, got the syrup, set up the bottle capper and commenced to mixing our brew in a huge 5gal crock. First you add the water, then the syrup, then sugar and finally a cube of flieshmans yeast, mix it all up and let it set about 24 hours then you bottle it and let it age 14 days to make the fizz. When it was all done my cousin and I each took a bottle from the basment up to the kitchen to get a bottle opener. I snapped the opener on the bottle cap, started to lift it and WHAAAAAAAAAAAAAAAM, the lid flew off and the rootbeer spurted up out of that bottle so high it hit the ceiling. Talk about a mess...LOL...My cousin tried opening his with exactly the same result. What went wrong we wondered? Then we got to recounting our mixing procedures. It seems that my cousin had not seen me put the yeast in, so without saying a word, he put another cake of yeast in. But as is true of teenagers everywhere, we weren't gonna let a little thing like atomic fizz prevent us from drinking our rootbeer. We just put a dishpan in the sink, then one of us would carefully open the bottle while the other one held a pot upside down over the bottle to catch the spray and let it go into the dishpan, which we then poured in our glasses and enjoyed out rootbeer, even though it did have a rather strong yeasty taste..LOL...See MoreRECIPE: Breakfast Casserole
Comments (2)Yes - and by using less than a cup, you don't get a thick crust...but just enough of one. The original recipe (given to me by a co-worker years ago) called for a single packet of Bisquick but I haven't been able to find that anymore (box of Bisquick with the packets inside) so the 3/4 cup seems to be a similar amount. I've added the minced bell peppers to give it more flavor since I use turkey sausage. My friend used Jimmy Dean hot sausage and that was delicious....See MoreGluten & Dairy Free Cookie Cutter Cookies?
Comments (9)The cookie cutter will be perfect for the Halloween Cutout Cookies recipe above. :-) King Arthur has "Gluten-Free Measure for Measure Flour", which is their version of Cup4Cup and is available at Wal-Mart in our area. Test kitchen tips for Gluten-Free Measure for Measure Flour This flour is best suited for non-yeasted recipes. Directly swap the amount of all-purpose flour called for with the same amount of Measure for Measure flour: No need for additional specialty ingredients. Works beautifully in your favorite recipes, whether you’re substituting just a few ounces of conventional flour or several cups. Grainlady's soapbox: The biggest drawback with most of the all-purpose gluten-free blends --- rice flour being the main ingredient. I wouldn't recommend using large amounts of rice flour for anyone, and especially children, due to the arsenic associated with it; and nearly all gluten-free flour blends and commercial gluten-free foods contain rice flour. For more information: http://glutenfreecooking.about.com/od/glutenfreecookingbasics/a/Arsenic-In-Rice-And-Gluten-Free-Diets.htm I also dislike the large amounts of high-glycemic flours and starches they contain. To use an old idiom: Out of the frying pan and into the fire. Trading one health concern for another potential health concern - gluten intolerance followed by diabetes and other health issues due to food choices. Therefore, just as before I was gluten-free, I mill gluten-free wholegrain flour myself and use coconut flour and almond flour over rice flour. The brown rice flour I do use I make myself in order to reduce the amount of arsenic in it by rinsing, soaking, sprouting (which includes more rinsing), dehydrating the sprouted grain, and milling it into flour myself. With that much work involved, you use it sparingly. After a 10-day detox from all grains at the first of the year, I soon realized how other grains, even gluten-free grains, still affect your wellbeing. They initiate inflammation and auto immunity. Phytates block nutrient absorption, and oats contain higher levels of phytates than almost any other grain - unless you know how to soak and prepare them to reduce the phytates. Going gluten-free and maintaining your health is more challenging than just "going gluten-free." Especially with all the commercial gluten-free choices now, and most are really just more junk food - without the gluten. In the end, I would suggest using coconut flour and coconut oil, and a dairy-free margarine for the butter, like in this recipe: http://www.healthextremist.com/coconut-flour-cookies-recipe/ Or this one which uses almond and coconut flour with dairy-free choices: http://blog.meaningfuleats.com/the-best-almond-flour-sugar-cookies-gluten-free-grain-free/ -Grainlady...See More
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