It’s probable that most serious bakers wouldn’t be caught dead with a box of Bisquick in the basket. But for those in need of a quick fix, pre-made baking mixes definitely fill a niche. Stored in an in an airtight container in your refrigerator, this pancake mix lasts up to two months.
All things considered (Froot Loops Marshmallow cereal, I’m talking to you), Bisquick isn’t the absolute worst product in the pantry. Its ingredient list is simple: Enriched bleached flour, leavening, dextrose, salt, and partially hydrogenated soybean and/or cottonseed oil.
However, there are a few good reasons to swap out a conventional mix for a custom one: You can add whole wheat flour; steer clear of hydrogenated oils (partially hydrogenated soybean oil is heavy with trans fats); avoid soy if it's problematic for you; skip the sodium aluminum phosphate in the leavening; or dodge the abyss of corporate food production.
Whatever your reason, this recipe is simple and allows you to drive. The mix can also be used in any Bisquick recipe on the company's web site.
All-Purpose Baking Mix
- 6 cups all-purpose flour (swap out any portion of this with whole wheat flour)
- 3 Tbsp baking powder (see DIY recipe below)
- 1 Tbsp baking soda
- 3 Tbsp sugar
- 1 Tbsp salt
- 1 cup vegetable shortening, such as Spectrum, which is organic, free of hydrogenated oils, and has no trans-fats.
Sift everything except shortening into a mixing bowl. Add shortening and mix with a hand mixer until the mixture is fine and free of lumps.
DIY Baking PowderWhile your at it, make your own baking powder, too! This simple concoction comes from the grand dame of Southern cooking, Edna Lewis.
Sift 1/4 cup cream of tartar with 2 tablespoons baking soda through a fine strainer three times. Store in an airtight container. Voilà