I used the serving calculator to make 6 cups (which I guess is a small box of commercial Bisquick). I used turbinado sugar, double-acting baking powder, unbleached AP flour, kosher salt, and canola oil. I whisked in the oil until it got all crumbly but wanted to make sure it absorbed-- if mixing in a bowl/container I'd let it sit out and dry for about 10-15 minutes before sealing. Works like a charm for any recipe that calls for Bisquick!
I would've given this recipe 5 stars had it actually given instructions on how to turn this from just mix into actual pancake batter (might seem a no-brainer to some but if you're like me, you're still learning these things and it IS filed under Pancake Recipes...). Since I knew I was going to turn this into pancakes, I doubled the sugar to 3 tsp, which ended up being a good amount of sweetness for them. My batter ended up comprising of this recipe + about 3/4 C milk + 1 large egg. It was just the right consistency and didn't spread a ridiculous amount when I poured onto the griddle, browned evenly and rose without ending up too fluffy or chewy. These really WERE the best pancakes I'd ever made once I figured out the proportions of other ingredients, and they were so tasty I ate them without syrup or butter. It yielded about 10 medium-sized pancakes. Next time, I'll zip up a big batch of this in my food processor and keep it handy for pancake emergencies.
We dont get Bisquick in South Africa, so I've tended to avoid recipes calling for it. No more, however! I made Tomato Pie/Tomato Bread by gailanng, which called for the use of this recipe, and Ta Dah! More biscuity than pastry, and next time I use it, I will try the 'baking blind' method, if I use it as a crust, since it rose more than I anticipated. I enjoyed the results though, and am very glad to have found this recipe!
No reason ever again to buy Bisquick. It was easy to alter the quantity, too, for my Tomato Pie/Tomato Bread.
Ran out of Bisquick in the middle of a chicken pot pie and this totally worked. Thanks for the "bail-out" :-)
Fabulous!! I make a batch of 16 cups of this every so often and store it in a large air-tight container. I use it anytime a recipe calls for Bisquick, with great results every time. I make it with whole wheat pastry flour and canola oil.
Perfect! I used this clone recipe to make a chili dog casserole, and it worked wonderfully. I'm glad that I don't have to waste money on bisquick anymore whenever a recipe calls for it!
I came here to print this off becuse I lost my first copy. I can't believe I didn't rate it before as I have been making this for 3 years. Better late than never though :)
I keep this on hand for making Red Lobster clone biscuits. Its perfect!! I also use a whisk to combine all of the ingredients. I really like that there are no saturated fats in the mix. I add enough of that with cheese and butter. lol Thanks for posting a super handy (and good) recipe!
Works great, especially when you only need a small amount of Bisquick. Thanks!