Easy Bisquick Recipe

If you're used to using Bisquick or you just want a faster way to whip up bicuits, pancakes and the like here's an easy Bisquick recipe that can be used cup for cup in any recipes that call for it.  Please not that this mix needs to be kept cool and dry.  If it's stored at room temperature you'll need to use it within a month.  If you store it in the fridge it can be used two months and in the freezer it'll keep about 3-4 months.




INGREDIENTS

2 1/4 cups white flour
2 1/4 cups whole wheat flour (If you prefer not to use whole wheat just double the amount of white flour instead)
2 tablespoons sugar
1 cup plus 3 tablespoons powdered milk
1 1/2 teaspoons salt
3 tablespoons baking powder
1 cup safflower oil or butter-flavored shortening

DIRECTIONS


In a large, flat bowl, blend first six ingredients.
Cut the shortening into the dry ingredients using a pastry blender. Continue to work the ingredients until the mixture has the consistency of corn meal.
Store in an airtight glass or plastic container.

RECIPES FOR BISQUICK:

Biscuits - 1 cup mix plus 1/3 cup milk makes 5 biscuits. Bake at 425 until golden brown.
Pancakes - 1 cup mix plus 1 beaten egg plus 1/2 cup milk. Stir and pour onto griddle.