Biscuit Mix (homemade Bisquik)

[moldy]

9 cups flour
2/3 cup dried milk
3 tblsp baking powder
2 tsp salt
1 cup lard/shortening (or 1/2 cup lard and 1/2 cup butter)

Mix well until lard is in pea size or smaller pieces.  Use in recipes in place of Bisquik.

I really like this recipe because it contains less fat than most homemade recipes.

[adirondackgal]

How do you store it so it doesn't become rancid?

[moldy]

I just store mine in a cool cabinet. Haven't ever had a problem with it going bad (of course, I use it up pretty quickly, too)

[snoozy]

So what ratio of liquid to dry do you use if you just want to make biscuits with it?

[mogal]

University of Missouri had a similar product called "Missouri Mix" and circulated a pretty extensive booklet with many recipes for use that I still have in my files. They've updated the recipe and just for you all, here is the link to it. ENJOY!

extension2.missouri.edu/gh1055

[adirondackgal]

Could you use coconut oil in place of the shortening?

[mogal]

I don't see why not. Though I've not made MO Mix in ages, I have used coconut oil when a recipe called for solid shortening with good results. It's a little harder to "cut in" than I remember solid shortening being. Haven't used solid shortening like Crisco for years. I quit making MO Mix when we started keeping goats and I preferred their fresh fluid milk over dry milk in baked goods.

[mogal]

I'm not a big pie eater but DH loves them. To me, the crust detracts too much from the flavor of the filling and when I was a kid, my mother insisted that nothing need to be added to commercial canned pie fillings so hers were extra bland. Also, we don't need the extra calories or carbs in a crust so I usually make apple crisp with a little spicy nutting topping. The apples are from our trees, require little if any additional sweetening but I do put in cinnamon, cloves and nutmeg.

Which brings me to the MO Mix. I noticed a recipe on a package of Baker's Coconut for Amazing Coconut Pie. You mix the ingredients except coconut in a blender then pour into an oiled pie plate, sprinkle the coconut on top then bake. One of the ingredients is 1/2 cup "baking mix." I made one this morning and the pinch off the edge I tasted is very good. I reduced the sugar in the recipe and used our homegrown eggs. If anyone requests it, I'll post the entire recipe.

[Deleted]

Mar 13, 2018 19:11:22 GMT mogal said:

 If anyone requests it, I'll post the entire recipe.

Yes please. :-)

[adirondackgal]

Me too, please.

[mogal]

As promised:

Amazing Coconut Pie

Prep: 10 min. Bake: 40 min.
2 c. milk
3/4 C. sugar (I used 1/2 c.)
1/2 c. all purpose baking mix
4 eggs
1/4 c. butter or margarine, softened (1/2 stick)
1 t. vanilla
1 1/3 c. Baker's Angel Flake Coconut (I used 1 c. and remember this was on the coconut package)

Place milk, sugar, baking mix, eggs, butter and vanilla in a blender container; cover. Blend on low speed 3 minutes. Pour into greased 9 inch pie plate. Sprinkle with coconut.

Bake at 350o for 40 minutes or until center of pie is set and top is golden brown. Serve warm or cool on wire rack. Store leftover pie in refrigerator. Makes 8 servings.

DH has requested that I put the recipe in the keep file. It was very good but tastes a little more like egg custard with coconut than a regular cooked coconut cream poured into a prebaked pie shell. I'm not a big fan of meringue so this is fine with me as well.

[adirondackgal]

Thank you

[mogal]

Adirondackgal, you are very welcome. I'd say it was my pleasure but if you like the pie, the pleasure is YOURS!