Thursday, December 17, 2009

Homemade Bisquick Mix

It's that time of year again: time for Sausage Balls!!! I used to have my grandmother's recipe (and still likely do ....... somewhere ..), but since it has gotten lost in the archives, I've been using other recipes. Not too bad, except they ALL call for the same ingredient, as did my grandmother's --- Bisquick!! UGH!!!! That crap will NOT enter my kitchen!!! Turns out Homemade Bisquick is cheap and easy to make. And a lot better than the stuff in the box. So, here we go.

~A pastry cutter really would've helped here. See my broken, wooden fork?~

Homemade Bisquick Mix
(recipe adapted from

*6 cups all-purpose flour
*3 Tablespoons baking powder
*1 Tablespoon salt
*1 cup lard

~ Sift the flour, baking powder, and salt together well. Cut in the softened lard with a pastry cutter. I made two mistakes here: I used frozen lard thinking it would warm up quickly enough .. it didn't and it took me slowly, gently heating the mixture to get it to melt. Also, this is one of those times when you realize why you really ought to own a pastry cutter. I used my wooden fork, and ended up breaking off on of the tines. Don't worry, it was a clean break, no splinters in the food!
~Once it is all well-mixed together, store in air-tight containers in the fridge. This makes 7 cups of "mix" and will last up to 4 months in the fridge.

~Ta-Da!! The finished product, just waiting to be called upon for use in Sausage Balls~

Ok, now I know some of you have probably just cringed at one of the ingredients in my list .. but before I address that I'm going to go in order as there is something to be said about almost all the ingredients.

*The flour - I used about a 1/2 & 1/2 mixture of unbleached white flour and whole wheat flour that I get from a local mill. Justin doesn't care for all whole wheat flour, so we've found blending the two works quite well for us.
*The baking powder - I used Rumford's Baking Powder as it is aluminum free. There has been research done that links Alzheimer's disease and aluminum. Aluminum builds up in your body, mostly in your brain. It is damage that is done over time. It also can give things a metallic, "tin" taste to them. Enuf' said for me.
*The salt - We've switched to Real Salt. To quote their homepage: Real Salt is an all-natural, kosher-certified sea salt extracted from deep within the earth, crushed, screened, and packaged. Real Salt's unique flecks of color are the result of more than 50 natural trace minerals essential to human health (including natural iodine!). For more info -

And this brings me to the last ingredient, the one ingredient that I simply HAD to change from the original recipe. The original recipe called for vegetable shortening. I used lard. Not store-bought lard. This is lard that I rendered myself. The fat came from the farm where we get our meat, and was pasture-raised and organic. This is real lard.
Most people still have a hard time getting over using lard. I'll admit, it even took me a bit. Then I read Real Food; What to eat & why by Nina Plack. Get this book & change your life. To quote Nina about lard: The thing about lard is that it is mostly unsaturated fat, which nobody knows, and the monounsaturated in it is the same one in olive oil. (this was from this Q&A with her -
Vegetable shortening also contains hydrogenated oils. Something really not good for you. Again, read her book, and you'll know why you won't ever look back.

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