ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Bisquick mix

Misc.
Hi Janice. Got this right here on K'link's copycat
recipe site. Enjoy.

Bisquick

8 cups Flour
1 1/4 cups Nonfat Dry Milk Powder
1/4 cup Baking Powder
1 Tablespoon Salt
2 cups Shortening

Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool
place. Makes about 10 cups.
MsgID: 086742
Shared by: JimC, Oakley, CA
In reply to: ISO: What can I use instead of bisquick?
Board: What's For Dinner? at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Noodles Romanoff (Sunset Magazine, 1950's)
  • NOODLES ROMANOFF 8 ounces medium to wide egg noodles, linguine or fettuccine 1 cup cottage cheese 1 garlic clove, minced or pressed 1 teaspoon Worcestershire sauce 1 cup sour cream 1/4 cup grated onion 1/4 teaspoon ho...
  • Steak N Shake Chili version
  • Hi again, If you want Steak and Shake style chili instead of the above, instead of ground beef use a 4 to 4.5 pound Chuck roast. If you have a hand grinder (not a food processor), take the roast and debone the roast and ...
  • REAL Pizza Hut Pan Pizza Recipe!!
  • PIZZA HUT PAN PIZZA 3 1/2 cups flour 1 cup warm water 2 packets of yeast 2 TBSP honey 1/4 cup vegetable or canola oil 1/2 tsp. salt 3 TBSP butter 1/4 tsp. fresh garlic Add water, honey, and salt to large bowl and mix...
  • Sausage Frittata Delight
  • SAUSAGE FRITTATA DELIGHT 2 tablespoons butter or margarine 1 clove garlic, minced 1/2 cup green onions, sliced 6 eggs, lightly beaten 1/4 cup milk 1 teaspoon fresh basil, chopped 1/4 teaspoon coarse ground pepper 1 pa...
ADVERTISEMENT
  • Granita di Caffe (Maxwell House recipe)
  • GRANITA DI CAFFE 2 cups hot freshly brewed strong coffee 1/2 cup granulated sugar 2 teaspoons vanilla extract Whipped cream and chocolate curls for garnish (optional) Stir the hot coffee and the sugar in a medium bow...
  • Spaghetti and Meatballs for 50 (roaster oven, repost)
  • Dear Iva, You'll need 8-12 pounds of uncooked spaghetti to serve 50. Here is a recipe previously shared. You don't have to use a roaster oven for it, but it would be handy if you have one or can borrow one. ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Bisquick mix
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!