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Prep 15 mins
Cook 0 mins
This is a recipe that is higher in fiber and slightly lower in fat than most of the ones already posted. I use whole wheat pastry flour and the shortening is the zero trans fat variety. This can be used just like Bisquick for making pancakes or biscuits. The recipe comes from The New American Diet cookbook.
- Measure the dry ingredients into a bowl.
- Sift together 3 times, place in a large bowl and cut shortening into dry ingredients using pastry blender until size of small peas.
- Store in tightly covered container.
How easy! This came in very handy for Leslie in Texas' Sausage Squares. I used all all-purpose flour, and inadvertently made it "low sodium" because I forgot to add the salt... oops. I changed the yield to 3 cups, and used butter rather than shortening (since I was going to use all of it right away, and therefore it wouldn't have to sit around and go rancid on me). Thanks for posting!
Wonderful and a much healthier alternative. I usually avoid recipes with Bisquick and now I don't have to! Scaled the recipe down to 2 3/4 cups and used butter for shortening in Cranberry-Apple Dessert. Will use this again! Thanks for sharing the recipe!
I love the idea of Wheat Flour. I just used whole wheat flour. I am going to use ti to Make "Recip # 11571" I don't like to buy biscuit mix. I love to use it just like to make everything I can homemade. am sorry to say that I did not like the way this turned out. I will not be making it again.