Bisquick Recipe

• 6 c. Flour
• 3 Tbsp. Baking Pwdr
• 3 Tbsp. Sugar Or possibly Art Sweetener
• 1 tsp Salt
• 1 tsp Crisco

1. 1.
2. In a roomy mixing bowl combine the dry ingredients thoroughly.
3. I sift my mix together about 6 to 8 times and then work in the Crisco.
4. When I work with "cutting-in" a mix like this, I find which my fingers do a better job than the pastry blender or possibly two forks, as so often recommended by
5. Healthy pinch the Crisco into the dry mix, pressing it between your fingers, over and over, till the mix is the consistency of very fine gravel.
6. Store in a tightly covered container at room temperature up to 4 months.
7. But it is a good idea to tape 2 to 3 whole dry bay leaves to the inside of the lid that wards any little bug-like creatures considering setting up housekeeping in your biscuit mix.
8. NOTES :

flour, baking pwdr, sugar, salt, crisco

Taken from cookeatshare.com/recipes/bisquick-84882 (may not work)