Originally Posted by winter012
Bisquick has BUTTERMILK in it. Where is that ingredient? I've seen other baking mix substitutes, & all of them have at least got dry powdered milk in them. I'm wondering what the elimination of the milk/buttermilk (with its accompanying tang) will affect whatever you cook with this mix?
This recipe is concocted for longer pantry shelf life. At the time of cooking, you simply add the milk and eggs you need.
For pancakes, you would stir 2 c. of baking mix w/1c. of milk and 2 eggs in a bowl until blended. Pour 1/4 c. portions on a hot griddle, cook til edges are dry, turn, cook until golden. It makes 14 pancakes.
For waffles, stir 1-1/3 c. milk, 1 egg and 2 TB. veg. oil in a bowl til blended. Pour onto a hot griddle iron. Bake til the steaming stops. Makes 12 4-inch waffles.
For biscuits, stir 2-1/4 c. baking mix w/2/3 c. milk. When the dough forms, turn it out onto a surface sprinkled with extra mix, knead 10 times, roll dough 1/2 inch thick, cut with 2-1/2 inch cutter. Place on ungreased cookie sheet. Bake 8-10 min in preheated 450* oven or til golden brown. Makes 9 biscuits.
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