Biscuit Mix

I was putting dinner together, a newer, slightly improved version of my Three Pigs Spaghetti Sauce (details to come), and thought that we really should have some garlic bread.

Thing was, I was not going to the market just for a loaf of bread, and it was too late to make my own French Bread.

What to do?

Bisquick Beer Bread!


I really do not make a lot of Bisquick recipes anymore – it’s not that we don’t like them, it is just that we try to watch our carb intake – so, that box of Bisquick I just knew I had in the pantry?

Tossed in one of my semi-annual clearing the shelves frenzy.


Isn’t that always the way? You don’t use something for, like, forever, so you get rid of it; only to be searching for it that very next week.

So, on to the interwebs, for this verr handy substitute recipe, which worked a treat!

•4-1/2 cups flour
•2 tbsp baking powder
•1-1/2 tsp salt
•1 cup shortening (I used Crisco)

Note: I cut the recipe I found on line in half because I did not need that much mix. If you do, feel free to double.

Whisk the flour together with the salt and baking powder in a bowl, or, pulse a couple of times in your food processor fitted with the bread blade until nicely blended.

Add the shortening and pulse until the mix looks like coarse crumbs, or, cut into the flour mixture in a bowl with two knives, again until the mixture looks like coarse crumbs.

Transfer to a tightly covered container and stash in a cool spot or in the freezer for, oh, six months or so.

Come back tomorrow for this pretty tasty Beer and Garlic Bread recipe. It’s based on the one on Bisquick’s site, but…

I made a few tasty changes.

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