Why Would I Imitate Bisquick?
I love the idea of making a low fodmap biscuit mix similar to Bisquick, but not filled with IBS causing ingredients. I bake a lot for both family and church events, but if I used Bisquick or another mix, I could never eat my own creations.
For those of us with IBS, store mixes are loaded with IBS causing ingredients that can send us to “il bagno” for days. (For example: soy, lard, margarine, hydrogenated oils, artificial sweeteners, dried milk powder, preservatives.)
Enter this fabulous recipe for a Bisquick hack and voila! I have a low fodmap biscuit mix for all my fantasy biscuits, coffee cakes and pancakes.
I called the King Arthur company to see if their GF Measure for Measure flour could be swapped out for the AP flour used in Bisquick and other biscuit mixes. They said yes, their flour is used interchangeably with AP flour in any recipe. Their Measure for Measure biscuit dough can be mixed, kneaded, rolled out and cut just like biscuits made with AP flour. For those who can’t tolerate butter, use crisco, coconut, or vegan solid shortening, or even canola oil.
Here is my Bisquick hack, low fodmap biscuit mix recipe:
Low Fodmap Biscuit Mix
Ingredients:
6 cups King Arthur Measure for Measure flour (Substitute AP flour, if you can tolerate wheat)
3 Tbsp. baking powder
1 Tbsp. salt
1 cup butter (or other solid shortening such as Crisco, coconut oil, vegan butter)
(some hacks call for 2 tbs sugar – optional)
Directions:
In a large bowl of a stand mixer, whisk all dry ingredients together (flour, baking powder, salt and optional sugar).
Fit the mixer with the paddle. Turning the mixer on low, start cutting in the butter or solid shortening. When all the flour seems incorporated, increase the speed a bit and continue to cut in the butter or other solid shortening until mixture is crumbly. It should resemble coarse corn meal.
If you don’t have a stand mixer, you can use a food processor and pulse a few times until the mixture is crumbly and resembles coarse cornmeal.
If you have neither of those, just whisk your dry ingredients in a large bowl and using a pastry blender or kitchen fork, keep blending in the butter or shortening until the mixture resembles coarse cornmeal and is nice and crumbly. Those are the three methods that anyone can use to stir up this oh so handy low fodmap biscuit mix.
Now that it is mixed up, how can you you keep the biscuit mix fresh? Place the mixture in an airtight plastic container and keep in the fridge. The mix keeps in the fridge for 3 months.
Directions for Making biscuits using the low fodmap biscuit mix:
2 ½ cups of mix
1/2 cup lactose free milk or alternative milk such as almond, coconut, rice.
Preheat oven to 450.
Combine quick mix and milk. Knead gently 12 times. Roll or pat dough about 1/2 inch thick . Cut into squares or 2 – 1/2 inch rounds. Bake on a parchment lined baking sheet for 12 minutes or until golden brown. Makes 10. 🙂
For Drop Biscuits, decrease the mix to 2 cups and combine with milk. Drop by tablespoonfuls on to greased or parchment lined sheet. Bake around 10-12 minutes.
****Use the mix to make coffee cake, pancakes, etc. just as if the mix was Bisquick. I plan to try the coffee cake using this mix and I’ll let you know how it goes. Or you try it and let me know. lol.