Description
This baking mix can be used in any recipe that calls for Bisquick, and is handy to have on hand for making scones/biscuits or as part of no-crust pies such as No-Crust Pumpkin Pie.
Ingredients
- 4 c flour, plain
- 1⁄8 c baking powder
- 1 1⁄2 T splenda (or sugar)
- 1⁄2 T salt
- 2⁄3 c dry milk
- 1⁄3 c canola oil
Instructions
In a large bowl combine dry ingredients. Add oil by drizzling over mixture. Cut in with pastry blender until mixture resembles corn meal.
Store in covered container in the refrigerator for up to 3 months.
Looks like a good recipe.
Looks like a good recipe. THanks for sharing.
low fat cooking
I have a son with Celiac disease, do you have any great non-gluten recipes? no wheat, Barley or Rye. let me know!
Great write up. Will give it
Great write up. Will give it a try too:)
thanks a lot for the recipe.
thanks a lot for the recipe. I will try this.