Homemade Bisquick
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Do you use Bisquick at your house? Pancakes, waffles, biscuits? I think we all love the convenience of it; I know I do. It makes life so simple, especially on busy mornings!
Did you know though, that Bisquick contains not only enriched white flour, but partially hydrogenated soybean oil and dextrose? Seriously? I. Was. Horrified. Um, I’m sorry, but I don’t want to eat that for breakfast (or ever really)…gross.
Well, I’m here to save the day, or at least to save your breakfast and your biscuits! (I think I need a superhero cape to go with this post!)
Ta-da! It’s homemade Bisquick!
I’m a huge fan of making things myself (you know this), so making my own Bisquick is a no-brainer and it’s so super easy!
With only a few ingredients and few minutes in the food processor (fine, I admit it, I take the lazy way out, I use the food processor…no pastry cutter action for me!), you’ll have 3 cups of homemade Bisquick. No preservatives, no chemicals, no additives! And your pancakes, waffles, and biscuits will taste better than you ever imagined! You’ll want to keep some in your fridge at all times, I promise!
Homemade Bisquick
ingredients
- 3 cups white whole wheat flour
- 1/2 TBS sea salt
- 1-1/2 TBS baking powder
- 1/2 cup unsalted butter, cold
INSTRUCTIONS
- In a large bowl, whisk together the dry ingredients.3 cups white whole wheat flour, 1/2 TBS sea salt, 1-1/2 TBS baking powder
- Chop the butter into small cubes.
- Cut in the butter with a pastry cutter or cheat like I do and put it all in your food processor and pulse it a few times until crumbly.1/2 cup unsalted butter, cold
- Store in an airtight container in the refrigerator (I use a mason jar) for up to 4 months.
- Use as you would for regular bisquick.
Nutrition
Tagged:
- Fall
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- Small-batch
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- Spring
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- Summer
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- Whole Food
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- Winter
