Self-rising flour makes adorable fluffy pancakes, sky-high muffins, and biscuits to rival any bakery. But it’s not very common in recipes and has a short shelf life. You don’t want to stock up on self-rising flour as it’s not worth it. So, if you’re going to whip a fresh batch of biscuits every six months, you can use self-rising flour. But if you want to save yourself a trip to the grocery store, you can use substitutes such as Bisquik.

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First things First:

What is self-rising flour?

Self-rising flour is exactly that: flour that can allow baked goods to rise without additional ingredients. The secret lies in a blend made from baking powder, white flour, and salt. Self-rising flour has widespread uses in Southern recipes like cobblers and biscuits. Invented by a British baker who decided sailors in the British Navy would benefit from eating freshly baked bread while at sea. (How considerate!)

Most recipes suggest using all-purpose flour and list the leavening (baking soda or baking powder) as a separate ingredient. That’s because it’s easier to adjust and control the amount needed, plus all-purpose flour is versatile. So, if you stumble upon a biscuit recipe that requires the self-rising flour or Bisquick, you don’t have to rush to store! You can easily make a homemade substitution with ingredients available to you. But first, is Bisquik the same as self-rising flour?

Bisquick VS Self-rising Flour – The Differences

Bisquick is a popular baking batter mix used for making biscuits and pancakes. It’s the same as self-rising flour but with added hydrogenated vegetable shortening. If you’re looking to lead a natural lifestyle, you could make Bisquick mix at home. All you require is some flour, baking powder, salt, and vegetable shortening. Best of all, you can choose the type of flour you use, so a gluten-free Bisquick batter mix is entirely possible for you!

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Step 1

Place the salt, flour, and baking powder into a food processor. Measure out 6 cups of all-purpose flour and place it into your food processor. Add three tablespoons of baking powder and one tablespoon of salt.

This Bisquick recipe has a shelf-life of 3 months. If you don’t think you can’t use it within that time, halve or quarter the recipe.

Use fresh baking powder, and the expiration date should be at least four months from now.

Step 2

Blend the ingredients for 10 seconds until they’re combined. Cover the lid on your food processor and pulse it for about 15 seconds or until the ingredients are mixed.

Make sure that your food processor comes with a blade attachment, and not a whisk or paddle.

Step 3

Add the vegetable shortening and cut 1 cup (225 g) of shortening into small cubes. After that, add these cubes into the food processor. Don’t forget to spread them evenly across the flour mixture.

Aim to make these cubes about 1⁄2 inch (1.3 cm). If you don’t like vegetable shortening, try using cold butter or coconut oil instead.

Step 4

Blend until the flour mixture looks like cornmeal. Pulse the food processor 3 to 4 times first, and then let it run for about 15 seconds. The mixture is done when it resembles fine crumbs or cornmeal.

Step 5

Transfer the entire mixture into an airtight container. A glass jar would be ideal because it seals tightly. You can also use a food-grade plastic container that has a tight-fitting lid. Notice that plastic containers sometimes affect the flavor of the Bisquick.

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Step 6

Keep your glass jar in a cool place and use your homemade Bisquick within three months. You can store coconut oil or shortening-based Bisquick in a cool, dark cabinet. On the other hand, if you want to use butter, you should keep it in the fridge, or it will spoil. You can use this homemade mixture in different recipes that call for Bisquick.