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.
- 4 Cups Flour Plain
- ⅛ C Baking Powder
- 1½ tablespoons Splenda (or sugar)
- ½ tablespoon Salt
- ⅔ C Powdered Milk
- ⅓ C Canola Oil
- 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.