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Anyone have a recipe for making their own bisquick or jiffy baking mix?

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Homemade Bisquick)

Master Mix
12 Cup Recipe
8C unsifted regular flour
3Tbsp plus 2 tsp baking powder
2 tsp salt
1-1/2C shortening
1C non-fat dry milk
3-1/2 Tbsp sugar

30 Cup Recipe
20C unsifted regular flour
1/2C +1 Tbsp. baking powder
1 Tbsp + 2 teaspoons salt
3-3/4C shortening
2-1/2C non-fat dry milk
1/2C sugar

Measure all dry ingredients into a large bowl or an 11 quart dishpan. Stir until all ingredients are well blended.
Cut in shortening until mixture looks like cornmeal. Use a pastry blender or two knives for this.
Cover Master Mix and store in a cool dry, place for up to 8 weeks.

Do not use lard or self-rising flour for this recipe.

3C Master Mix
2/3C water
Measure mix into a bowl and add water. Stir until blended about 20-25 strokes.
Turn out on lightly floured board or waxed paper and knead lightly 8-10 strokes, adding a little flour to keep dough from being sticky. Roll or pat out to 1/2 inch thickness and cut.
Place on ungreased baking sheet and bake at 450F or until lightly browned.
Makes 12-18 biscuits.
*To make drop biscuits, increase liquid to 3/4C and drop by spoonfuls onto greased baking sheet.

Easy Dinner Rolls
3C Master Mix
1C warm water
1 egg
1 envelope active dry yeast
Beat egg, add warm water and yeast. Add mix and blend with a wooden spoon until combined, then stir vigorously for 30-40 strokes. Place bowl in warm place for 20-30 minutes until batter has doubled.
Stir down and spoon into greased muffin tins. Let rise 20-30 minutes and bake in 400F oven for 15 minutes until lightly browned.
Makes 12 large rolls.

2C Master Mix
1/2C water
Add water to Mix. Stir, then drop by spoonfuls into hot stock. Cover and simmer gently for 10-12 minutes. Makes 4 servings.

Herb Dumplings(Excellent with chicken or beef stew): Add 1/8 teaspoon poultry seasoning and 2 Tbsp. chopped parsley to dumplings before dropping into hot stock.

Fruit Dumplings Add 1/2C sugar to Mix, then add water. Blend. Simmer sweetened fruit, such as berries or apples in water. Add dumplings. Cover and simmer 10-12 minutes. Serve hot with ilk or cream.

Quick Cheese Bread
2-1/2C Master Mix
3/4C water
2 eggs, beaten
2 tsp dry mustard
1-1/2C shredded cheese
Heat oven to 350F. Grease and 8-1/2 X 4-1/2 X 2-1/2 inch loaf pan. Place Master Mix in large bowl. Stir in water and beat with a wooden sppon until smooth. Add remaining ingredients except 1/2C cheese. Mix thoroughly. Pour into pan. Sprinkle with remaining cheese. Bake 40-45 minutes. Cool in pan 10 minutes. Remove from pan and cool on rack before slicing. Makes one loaf
Serve bread sliced, buttered and toasted with a green salad, soup, or chili. It also makes delicious croutons.

Pancakes or Waffles
3C Master Mix
1 egg, beaten
1-1/2C water
Measure Mix into bowl. Combine egg and water. Pour liquid into Mix and mix until well blended. Bake on hot greased griddle or hot waffle iron until golden. For thinner pancakes, add more water. Makes 18 pancakes or 6 waffles.

1C Water
2C sugar
1/2 maple flavoring
Heat water to boiling. Remove from heat. Add sugar to water and stir until dissolved. Add maple flavoring ans stir. Store in refrigerator until ready to use.

Banana Bread
3C Master Mix
1/2C sugar
1/2C chopped nuts
1-1/2C mashed bananas (4 medium sized)
1 egg, beaten
1/4C water
Add sugar to Mix and stir to blend. Mash bananas; add egg and water to them. Pour Banana mixture into dry ingredients and stir only to mix- do not beat. Add nuts and pour into a greased, lined loaf pan. Bake at 400F for 25-30 minutes. Makes about 8 servings.

Breakfast Pizza
2C Master Mix
1/2C milk or water
1/2 tsp lemon juice
1/2C appricot or peach preserves
3 brown and serve sausages
Measure Mix into a bowl, add milk and stir about 25 stokes. Turn onto a lightly floured surface and knead 5 or 6 times.
Roll dough into a circle 1/4 inch thick. Place on a cookie sheet or large cake pan or pie pan.
Combine lemon juice and the preserves and spread evenly over dough. Cut sausages crosswise in slices and sprinkle over pizze. Bake at 450F for 15-18 minutes or wrap and stor in refrigerator and bake the next day. Makes 4 servings.

Oatmeal Cookies
3C Master Mix
1C sugar
1C quick oats
1 tsp cinnamon
1 egg, beaten
1/3C water
1/2C melted shortening or margarine
1/2C chopped nuts (optional)
Stir sugar and cinnamon into the Mix. Combine water, egg, and shortening and stir into Mix until well blended. Stir in rolled oats and nuts.
Drop by teaspoonfuls on greased baking sheet. Bake at 375F for 12 minutes. Makes about 4 dozen.

Molasses Cookies
4C Master Mix
1/2C sugar
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 egg, beaten
1C molasses
Stir sugar and spices into Mix. Combine egg and molasses. Add to
Mix. Blend well and chill in refrigerator about an hour.
Shape chilled dough into balls and roll in sugar. Flatten on greased baking sheet with hand or bottom of glass. Bake 375F for 10-12 minutes. Makes about 4 dozen.

Cinnamon Rolls
Make up Mix as for biscuits and roll out on a lightly floured surface. Melt one stick of butter or margarine and brush or pour over top of dough. Sprinkle with brown sugar, cinnamon and raisins and roll up jelly-roll style. Cut into 1/2 inch "snails" and place on cookie sheet. Bake as for biscuits until lightly browned.
Best served warm.
I can not take credit for finding these, they are from another board. But I thought I would share for those that are looking to cut expenses. I have tried only the biscuit recipe and the cinnamon rolls they were both very good. I use the biscuit recipe for my cheddar bisquits and it is very good also.

Apple Walnut Cobbler

4 C peeled, sliced apples
1/2 C sugar
1/2 tsp cinnamon
3/4 C walnuts
2 C bisquick
3 tbls sugar
1 egg, beaten
1 C milk
whipped cream

Preheat oven 325 degrees. Grease 8X8 pan. Place apples in pan. Combine sugar, walnuts and cinnamon. Reserve 1/4 cup and sprinkle the rest over apples. Combine bisquick and 3 Tbls sugar. Add egg and milk. Spread over apple mixture. Top with remaining cinnamon and sugar. Bake 45 minutes. Serve with whipped cream.

Impossible Pie
1/2 C sugar
4 eggs
2 C milk
1 tsp vanilla
3 Tbls margarine
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 C bisquick

Preheat oven 400 degrees. Butter 9" pie plate. In blender combine sugar, eggs, milk, vanilla, margarine, cinnamon and nutmeg. Blend until smooth. Add bisquick and blend 30 more seconds. Pour into pie plate and bake 25-30 minutes. Serve warm.

vegetable oil for frying
2 cups bisquick
1/2 cup milk

Preheat 1 inch of oil to 350 degrees. Combine bisquick and milk. Knead 15 times until dough is smooth. Roll into 5 inch circles. Place 1-2 Tbls filling on half of each circle. Fold over dought and press the edges with fork tines. Fry 2 minutes on each side.

Filling suggestions
-potpie filling
-pizza filling

Lazy Daisy Cake
3 C bisquick
1 1/3 C sugar
1 C milk
3 eggs beaten
1 1/2 tsp vanilla

3/4 C brown sugar
6 tbls margarine
1 1/3 C coconut
1/3 C milk

Preheat oven 350 degrees. Grease and flour 9X13 pan. Combine milk, eggs and vanilla in one bowl. In seperate bowl combine dry ingredients. Mix 1/2 dry mixture into wet mixture and beat 2-3 minutes. Add remaining dry mixture. Pour into cake pan and bake 35-40 minutes.

Combine topping ingredients. Pour over cake as soon as it comes out of oven. Return cake to oven for 3-4 minutes until topping is bubbly and brown. Serve warm.

Premium Member
3,524 Posts
Can these mixes be stored on the shelf or do they need to be refrigerated? TIA

9,301 Posts
It is made with all shelf-stable dry ingredients so you can keep the mix in the pantry. Should last 6-12 months before the leavening goes flat.
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Reactions: Luckybustert

1,581 Posts
great!! thanks. I guess it should be placed in a glass storage container and write the "date thru" on it.
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