A MIX FOR ALL REASONS
Homemade Bisquick and some recipes to experiment with
The lockdown has lured a lot of friends to experiment in the kitchen. Here is my contribution to their appeal for doable cooking shortcuts—my alltime favorite do-everything mix.
A YANKEE PRODUCT
I had been reading about Bisquick for years in magazines like Good Housekeeping before finally finding a box for sale in the Angeles City black market outside the US military Clark Air Base in the mid-1970s. It was heaven-sent for our family with five growing kids who were always hungry.
Bisquick is a pre-mixed baking mix sold by General Mills under its Betty Crocker brand, containing flour, shortening, salt, and baking powder (a leavening agent). It was originally created as a shortcut for making fresh biscuits, but the mix has since become a favorite in kitchens around the world.
Millions use it daily as an easy one-step ready-to-use mix that can replace having to combine multiple ingredients. Using Bisquick, I have made some tortillas, churros, pretzels, and empanadas with a flakey, golden crust. Asian dishes I have made with it include okoy, tempura, sweet and sour pork, and sarciado.
With growing popularity and rising demand, it was inevitable that do-it-yourself versions were developed by fans of the mix. Here is one homemade formula and several recipes for popular dishes.
DIY BISQUICK
Mix together one cup of all-purpose flour, one and a half teaspoons of baking powder, a quarter teaspoon of salt, and one tablespoon of shortening or vegetable oil. Whisk until fully incorporated.
Homemade Bisquick can be made in less than five minutes and used in any recipe that calls for Bisquick or all-purpose baking mix. It’s perfect for breakfast stuff like pancakes and diner-style muffins.
Homemade Bisquick comes together in a food processor in less than five minutes and it keeps within the refrigerator for up to three months! No need for boxed again! It doesn’t have the added chemical stabilizers to make it safe for keeping in the pantry. It’ll go rancid quickly if left at room temperature, which in the Philippines is dangerously high, especially in summer.
BULK BISQUICK MIX
Using a mixer or food processor, mix six cups of all-purpose flour, three tablespoons of baking powder, one tablespoon of salt and a cup of vegetable shortening, cubed. Pulse ingredients for about 15 seconds or until the mixture resembles cornmeal. Place homemade mix into an airtight container and store in the refrigerator for up to three months.
PIZZA PANCAKE
In a bowl, combine two cups of mix with two teaspoons of Italian seasoning (basil and oregano). In another bowl, whisk two large eggs and one cup of milk just until blended. Add to dry ingredients, stirring just until moistened. Stir in half a cup of shredded cheese, half cup chopped pepperoni, ham or sausage, one chopped tomato, and a quarter cup of chopped green pepper. Cook as you would regular pancakes. Serve with pizza sauce.
BACON AND CHEESE WAFFLES
Place two cups of mix in a large bowl. In another bowl, whisk one large egg, one cup of milk, one of cup sour cream, and one tablespoon of melted butter. Stir into mix until blended. Fold in six to eight bacon strips, cooked, and crumbled, and one cup shredded cheddar cheese. Cook in a preheated waffle iron until golden brown.
TEMPURA
Place one cup of mix in a bowl. In another bowl, whisk one cup of mix with enough cold water to achieve condensed milk consistency. Season fish, shrimp, chicken, or vegetable pieces and then drench in dry mix. Set aside. Heat oil for deep frying. Dip floured pieces in batter to coat evenly. Drop gently in hot oil. Do not crowd.
Millions use it daily as an easy onestep ready-touse mix that can replace having to combine multiple ingredients. Using Bisquick, I have made some tortillas, churros, pretzels, and empanadas with a flakey, golden crust.