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    You are in: Home / Community Forums / Breads & Baking / Coconut oil in Bisquick mix
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    Coconut oil in Bisquick mix

    Maeven6
    Sun Nov 08, 2009 1:25 pm
    Food.com Groupie
    I am wanting to make Baking Mix Aka "bisquick" but use coconut oil in place of shortening for the heart healthy aspect. Has anyone done this or tried it?

    Ber
    duonyte
    Fri Nov 13, 2009 5:52 pm
    Forum Host
    I don;t think it matters which fat you use, but using an oil instead of a solid shortening probably might make a difference. It's like the difference between an oil pie dough and a shortening based pie dough. I don't think it would make a difference at the end, but I think the texture will be different.
    Maeven6
    Fri Nov 13, 2009 6:11 pm
    Food.com Groupie
    Just a follow up. Coconut oil is solid at around 70-75 degrees and below so it isn't an issue in the winter. I did make the mix and it was just wonderful. I made biscuits and scones with the mix already!

    I took the recipe and I doctored it so much I might ought to post it public here. icon_lol.gif

    Thanks for trying to help,
    Ber
    duonyte
    Fri Nov 13, 2009 6:33 pm
    Forum Host
    I did not realize it was a solid - I think you should post the recipe, because I understand coconut oil is becoming more popular. I think others would be interested in this.
    Maeven6
    Sun Nov 15, 2009 9:42 am
    Food.com Groupie
    I will when I get a spare moment. I made Chicken and dumplings using the mix last night and it was really good. I will get it up in the next couple of days.

    I only post them once I know for a fact they are good and so far this one has done well. That and you can't buy a good Whole Wheat Mix. Coconut oil is one of the 'good fats'. It doesn't hurt but actually lowers cholestral and increases metabolism speed to help weight loss. It and olive oil is the only oil I use now. Form information you can read the Coconut Oil Miracle... by docter someone. lol

    Maeven6
    QueenM83
    Tue May 14, 2013 3:37 pm
    Newbie "Fry Cook" Poster
    I live in the UK where there is no shortening. We have lard, and a few other similar things but they all need to be refrigerated, and I'm trying to make a home made bisquick mix (we also cannot buy bisquick here) that has a long shelf life and doesn't need to be refrigerated. My mom suggested coconut oil, which I use for just about everything else because it's WONDERFUL! I'm definitely going to try using coconut oil. Do you still like your concoction? Will you consider posting your recipe? How do you store it? I'm hoping since coconut oil doesn't need refrigeration, the mix wont need to be refrigerated.
    Bonnie G #2
    Thu May 16, 2013 9:37 am
    Food.com Groupie
    I've just recently purchased some coconut oil after reading all the good news about it (DH has a major issue w/cholesterol) but haven't used it yet as really don't know how - I'm anxious to give it a try. Does the flavor come out sweeter than regular oil???
    Dee514
    Thu May 16, 2013 11:08 am
    Forum Host
    I understand wanting to use coconut oil in homemade baking mixes because of its long term keeping qualities.
    I'm just not sure about switching to coconut oil for health benefits. icon_confused.gif

    The jury is still out on the health benefits of coconut oil.
    http://www.webmd.com/diet/features/coconut-oil-and-health
    duonyte
    Thu May 16, 2013 11:41 am
    Forum Host
    Bonnie G #2 wrote:
    I've just recently purchased some coconut oil after reading all the good news about it (DH has a major issue w/cholesterol) but haven't used it yet as really don't know how - I'm anxious to give it a try. Does the flavor come out sweeter than regular oil???


    There was a TOTM a couple of months ago on coconut oil, http://www.food.com/bb/viewtopic.zsp?t=389247
    duonyte
    Thu May 16, 2013 11:44 am
    Forum Host
    QueenM83 wrote:
    I live in the UK where there is no shortening. We have lard, and a few other similar things but they all need to be refrigerated, and I'm trying to make a home made bisquick mix (we also cannot buy bisquick here) that has a long shelf life and doesn't need to be refrigerated. My mom suggested coconut oil, which I use for just about everything else because it's WONDERFUL! I'm definitely going to try using coconut oil. Do you still like your concoction? Will you consider posting your recipe? How do you store it? I'm hoping since coconut oil doesn't need refrigeration, the mix wont need to be refrigerated.


    The Great Britain forum has a thread on ingredient substitutions and this is what they list for Crisco (the most popular solid shortening in the US): Crisco, sub White Flora or Trex Vegetable Fat

    Not to say that coconut oil might not be a better choice, but I just wanted to point this out.
    Maeven6
    Thu May 16, 2013 1:02 pm
    Food.com Groupie
    I will get that recipe up asap. Sorry, I have just been swamped. As for taste be sure and get only the good coconut oil, not the bleached and refined stuff from LouAnn. Brands to look for are Nutiva, Vitacost, Now, Wilderness Family and the like that are both organic and expeller pressed.

    Taste, yes it will smell and taste of coconuts but your not using it as the main ingredient in the dish. In a saute with herbs, onion, garlic, and the like you won't notice it. Sometimes it actually acts like vanilla in cookies and so forth and brings out the taste of fruits and veggies. Love vanilla cookies, vegan of course, that use coconut oil!!

    I am on the run again,
    Later,
    Ber
    Riverside Len
    Fri May 17, 2013 2:04 am
    Food.com Groupie
    Coconut oil isn't sweet but it definitely has coconut flavor. If that is an issue try palm oil. Palm oil will behave more like shortening. I use palm oil as an alternative to traditional shortening. Getting back to coconut oil, it will turn to liquid at a warmer room temp and gets HARD at a cooler temp. I once made a pie crust using it, I refrigerated the left over pie and had to let it come close to room temp to eat it because the cold crust was h-a-r-d! Sometimes I will use coconut oil as the fat in a dish that involves chocolate because I like the flavor combination, for example I made chocolate waffles today using coconut oil. Just be aware that everybody might not like it. If I were making the bisquick mix I would use palm oil, not coconut oil.
    Maeven6
    Fri May 17, 2013 9:49 am
    Food.com Groupie
    I absolutely agree, although I dislike palm oil. If you want to use the coconut oil 'bisquick' in the summer keep it in the fridge and when you take it out mix it quickly. I had forgotten about this but will mention it in the recipe when I get it posted.

    Ber
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