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Bisquick Type Bake Mixes (only Wheat based ?)
(Chris Mc 3) wrote in news:1785-40F04EC5-77@storefull-
3153.bay.webtv.net:
>
> Wayne Wrote :
>
> Stir dry ingredients together until well mixed. Cut in the shortening
> until well blended. Place in a glass jar. Keep tightly closed in a cool
> place. Use the mix within a month. Makes about 10 cups.
> ---------------------------------------------
>
> Re :
>
> Okay Wayne, I will try it, but I dont understand...Is the Shortening you
> are talking about like Crisco...etc... ? Seems like it would just make
> the biggest mess, but I'll give it a go. I dont have a food proccesor,
> so I will have to do it by hand.
Yes, solid vegetable shortening, like Criso. The ratio of dry ingredients
to shortening leaves a rather dry mix, about the same texture as Bisquick.
Use a pastry blender to thoroughly cut the shortening into the dry
ingredients.
>
> Seems like the Bisquick that comes right out of the box is ALL powder,
> so are they using a 'Dry' form of Shortening, or what ?
I don't know the exact type of shortening they use in Bisquick, but
Bisquick definitely contains enough shortening to use as is in a recipe.
As you cut the shortening into the dry ingredients, you will begin to
notice the similarity of the homemade version to Bisquick. Note that the
shortening needs to be cut in completely, leaving no lumps of shortening.
It's easier than it sounds, but it can take a while using a pastry blender.
> Please forgive my ignorance, but as stated, I am not really much of a
> 'Baker', thats why I always try to keep it very simple.
>
> Thanks for all the help thus far.
>
> Chris Mc 3
--
Wayne in Phoenix
If there's a nit to pick, some nitwit will pick it.
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