Bisquick Clone

From: Karen Elizabeth

On Jun 5, 2009

We dont get Bisquick in South Africa, so I've tended to avoid recipes calling for it. No more, however! I made Tomato Pie/Tomato Bread by gailanng, which called for the use of this recipe, and Ta Dah! More biscuity than pastry, and next time I use it, I will try the 'baking blind' method, if I use it as a crust, since it rose more than I anticipated. I enjoyed the results though, and am very glad to have found this recipe!

From: gailanng

On May 1, 2009

No reason ever again to buy Bisquick. It was easy to alter the quantity, too, for my Tomato Pie/Tomato Bread.

From: Cynthia Q

On Jan 1, 2008

Fabulous!! I make a batch of 16 cups of this every so often and store it in a large air-tight container. I use it anytime a recipe calls for Bisquick, with great results every time. I make it with whole wheat pastry flour and canola oil.

From: Akikobay

On Jun 8, 2007

I've never been particularly fond of Bisquick (it has this funky metallic taste to it), so I was glad to find this recipe that also doesn't have hydrogenated fats. I substituted a baking powder clone for this and it worked like a charm. Because these recipes sometimes will change, to note, I used 1 1/4 cups flour, 1 Tbs baking powder subsitute, 1 1/2 tsp sugar, 1/4 tsp salt, and 2 1/2 Tbs canola oil. I'm so grateful that you posted this! Thank you, Chef 320096.