Tried it? 
I’m off this week and, therefore, in charge of taking care of the household; this includes cooking, much to my husband’s chagrin. So I decided to look online for some recipes to try. Oddly enough, lots of quickie biscuit recipes involve Bisquick, which is something I don’t have. However, I’ve discovered that I do have ingredients for fat-free biscuit mix, which apparently works just as well…
Though it can be found all over the Internet, the earliest mention of this recipe that I could find is from Diane Morrissey (if I’m wrong, please correct me). Of course, I can’t leave well enough alone and had to put my own spin on it. So here’s my version—I even made up my own clever name for it because I’m just that clever…
Vegan Warning: Milk. I have no idea how it would turn out without it and, despite being slightly lactose intolerant, it doesn’t bother my stomach. As for gluten, well… duh.
Bistrick
3 1/4 cups unsifted all-purpose flour
1 cup instant skim milk powder
1/2 cup cornstarch
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Combine all ingredients. Store in a 1.5L sealed container. Shake container before using.
I added 2/3 cup of water to 2 cups of mix (the rule for the biscuits is 3 parts mix to 1 part water), threw in a bunch of thinly sliced chives, and mixed it all up; I then dropped gooey balls of batter into my trusty-rusty silicone 6-cup muffin pan and bunged it into my toaster oven at 450◦F for 10 minutes.
The biscuits far surpassed my expectations. In fact, I halved the recipe and made six mini biscuits with clam chowder for our lunch today, and I can’t wait to find more ways to use this mix (like Red Lobster Cheddar Bay Biscuits… mmm). I sense a faux-Bisquick intervention in my near future.
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