It should be white vinegar used organic cider vinegar once – interesting taste! Sometimes, I make this marvelous recipe with regular milk and a few spoonfuls of plain yogurt (the acid activates the baking powder). If I don't have buttermilk on hand, I make it by adding 2 teaspoons of vinegar to 3/4 cup of milk. Don't want either of those ingredients in my food! I use only aluminum-free baking powder (easy to find – Argo is one brand). Some baking powder will lose it's lift, etc.įinally – after searching for a long time - found your really good biscuit mix thank you! I hate to use Bisquick because the ingredients on the box note aluminum in the baking powder and partially hydrogenated oils. That varies due to the quality of the ingredients. Finally, the recipe says store for up to 3 months, but I've stored it for much MUCH longer without issues.
It sure helped me in my early years! Overworking the dough makes them tough. This will get you by until you're a biscuit expert. Just mix it up well in the bowl, lightly flour the surface (I use an actual body powder puff which was, obviously, never used for body powder) put it out on the surface, gently pat it out, cut it, and use a metal spatula to carefully peel it off. Finally, a lot of people have trouble with biscuits when you "roll it out on a lightly floured surface." If you do have trouble with that, or have trouble kneading, don't bother doing either. Why start now? Come to think of it, you don't refrigerate Bisquick either! Using powdered buttermilk is a good idea to stir in before hand, but decrease your flour by the same amount and instead of using water (since you have powdered buttermilk in it already) use milk for the liquid. Remember that you buy flour, baking powder, sugar, salt and shortening unrefrigerated and none of those are required to be refrigerated after opening. Also this does NOT need refrigeration for storage, UNLESS you use butter. This is an okay recipe, but real biscuits never use oil (if you're limited on your diet, you can use it but they won't be great biscuits) and use shortening instead (or butter, but that one is tricky). Some baking powder will lose it's lift, etc.