We all hate spending more than we have to at the grocery store. We also hate getting things home only to discover that we should have read the label better while we were standing in the aisle. One way to reduce the budget pinch and know exactly what you put into your food without losing the convenience of quick mixes is by making our own.
This biscuit mix is just as good as any you would buy and probably better than many. In addition, you can choose what kind of ingredients you use, ensuring that it meets your own standards for quality. With that said, biscuits and coffee cakes will soon be featured on your menu a bit more often with these time and money saving recipes.
Homemade Buttermilk Biscuit Mix
- 10 c. flour
- 2/3 c. dry buttermilk powder
- 1/2 c. baking powder
- 2 tbsp. baking soda
- 2 tbsp. white sugar
- 2 tsp. salt
- 1 1/4 c. vegetable oil
Combine all dry ingredients in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
Store in an airtight container in a cool, dry place for up to three months. Keeping it in a tightly sealed container in the freezer or refrigerator extends the storage time in heat & humidity.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease two baking sheets, or line the sheets with parchment paper. Combine 2 1/2 cups biscuit mix and 2/3 cup water. Stir together to form a soft dough. Turn dough out onto a lightly floured surface and knead briefly, about 10 times. Cut dough into 12 equal pieces and place on prepared baking sheets. Brush tops of biscuits with milk or egg wash, if desired. Bake 8 to 10 minutes or until light brown.
CLASSIC STRUESEL COFFEE CAKE
- 2 cups biscuit mix
- 2 tablespoons sugar
- 2/3 cup milk
- 1 egg
- 1/3 cup biscuit mix
- 1/2 teaspoon cinnamon
- 1/3 cup brown sugar
- 2 tablespoons butter
Heat oven to 375 and grease 8″x8″ square pan.
Stir all cake ingredients in medium bowl and spread in pan.
Mix topping ingredients in a small bowl and cut butter into mixture with a fork. Sprinkle topping on cake mixture.
Bake 18-22 minutes, or until golden.
Impossible pies were recipes featured on the backs of Bisquick boxes. There are a LOT of variations on them too. Obviously, they can also be made with Bisquick or any other brand of biscuit mix as well as your homemade version. This page has the Bisquick recipes. Cooks.com also has some of these recipes and their variations.
Impossible Pear Custard Pie
1/2 c. buttermilk biscuit mix
1/4 c. old-fashioned or quick-cooking oats
1/4 c. packed brown sugar
1/2 tsp. ground nutmeg
1 tbsp. butter or margarine, softened
1/2 c. buttermilk biscuit mix
1/3 c. granulated sugar
1/2 c. milk
2 tbsp. butter or margarine, softened
3 medium fresh pears, peeled and sliced (about 3 cups)
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup biscuit mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
In small bowl, stir 1/2 cup biscuit mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.
In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.
Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Best served warm but store in refrigerator.
Makes 8 servings