Well, you posted the same question in rec.food.baking, so I'll post the
same response:

In article >,
(Chris Mc 3) wrote:


> I make Flat-Bread, Bisquits, Muffins, Scones etc...but I generally use
> 'Bisquick', (or other such type Baking Mixes) as I am usually pressed
> for time and I dont want to deal with the mess of doing it from
> 'Scratch', what with waiting for the yeast rise, kneeding the
> dough..etc..etc.

If it's something you can use Bisquick to make, then the "real" version
needs no more kneading, rising, etc. than the Bisquick version. Bisquick
is simply flour, shortening, baking powder and salt. The only effort you
save with Bisquick is in measuring out then mixing in the shortening (a
few seconds of effort with a food processor, and not much more by hand),
and measuring the baking powder and salt.
Whether or not you use Bisquick or from scratch, biscuits aren't
kneaded--you want them to be tender.


> Anyway...I would not quite claim to be on the 'Atkins' diet (Low Carb)
> but I want to start replacing my white breads with more wheats. (or
> Whole Grains)
>
> I called the 1-800 # for Bisquick and they said they did make a wheat
> Bisquick alternative many years ago, but they discontinued due to lack
> of interest, which is ironic, because I bet they would sell a ton of it
> now...LOL !
>
> My question is :
>
> Can anyone recomend another 'Wheat Based' instant baking mix I can but
> readily, or would you say this is a product I might have to search for
> on-line ?

Do it from scratch. You can make it ahead of time by mixing together all
of the dry ingredients, including the shortening, then storing it in an
airtight container. You can use it instead of Bisquick with no added
effort. Whole wheat flour works differently than white, so I don't think
it'll simply be a matter of substituting whole wheat flour for the AP or
AP/cake flour in a standard recipe, but I came across the following:
<http://www.recipelink.com/mf/7/1247>

WHOLE WHEAT BISCUIT MIX

One batch of mix makes about 48 biscuits. Keep the mix on your kitchen
shelf for up to 6 weeks or in the freezer for 6 months.

6 cups all-purpose flour
4 cups whole wheat flour
1/3 cup baking powder
1/4 cup sugar
2 tsp. salt
2 cups shortening

In an extra-large bowl stir together flours, baking powder, sugar, and
salt. Cut in shortening till mixture resembles coarse crumbs. Store in
an airtight container.

To use, bring mix to room temperature if frozen. Spoon mix lightly into
a measuring cup; level off with a spatula. Continue as directed in
variations. Makes about 12 cups.

Basic Biscuits Stir together 1 cup Whole Wheat Biscuit Mix and 1/4 cup
milk just till dough clings together. On a floured surface, knead dough
gently 10 to 12 strokes. Roll to 1/2-inch thickness. Cut with a 2
1/2-inch biscuit cutter. Place on an ungreased baking sheet. Bake in a
450o oven 8 to 10 minutes or till biscuits are golden. Makes 4 biscuits.

Drop Biscuits: Prepare Basic Biscuits except increase milk to 1/3 cup.
Do not knead, roll, or cut dough. Drop dough from a tablespoon onto a
greased baking sheet. Makes 4.

Buttermilk Biscuits: Prepare Drop or Basic Biscuits except stir 1/4
teaspoon baking soda into the flour mixture in a bowl and substitute
buttermilk for the milk. Makes 4

----------

<http://www.cooks.com/rec/doc/0,164,149171-240197,00.html>

WHOLE WHEAT BISCUIT MIX


5 c. whole wheat flour
8 tsp. baking powder
3 tsp. salt
1 cube butter

Cut this real fine with two knives until butter is as fine as the flour.
Store it in a container in refrigerator. Just add milk to make pancakes
or biscuits. You do not need eggs in this recipe.

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