Although Bisquick isn’t an ingredient I grew up with or normally have in my pantry, since 1931 it has been a staple for thousands of home cooks, who use it for reasons of convenience or as an ingredient in a biscuits, pancakes, casseroles, pies, stews, and other recipes. But really, it’s simple to make from scratch, whether you want your own homemade stash or have run out and need so whip some up for a recipe.
The simple mixture of flour, baking powder, sugar, salt and butter can be blended in minutes by hand or in the food processor; store it in a resealable container or zip-lock bag in the fridge or freezer if you won’t be using it immediately.
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1/2 cup butter
In a large bowl or the bowl of a food processor blend the flour, baking powder, sugar and salt; cut in the butter, as if you were making pastry. (You could cut it back to 1/4 cup butter for a lower-fat version.)
Pulsing the mixture in a food processor will blend it completely, like the real thing; if you don’t have a food processor, you can do it by hand with a pastry cutter or whisk – just make sure you blend it completely, without leaving large lumps as you would when making pastry or biscuits.
Store in a heavy-duty Ziploc bag in the freezer until you need it.