I've got a recipe for something like a clone of Reduced Fat Bisquick (not
sold in the UK).
What would people advise using as the shortening?
Thanks.
Doug
*

6 cups white flour
* 1 tablespoon salt
* 2-1/2 tablespoons baking powder
* 1/3 or 1/2 cup shortening (see Note)

Begin by getting out a very large bowl. Measure the flour into the bowl.
Add the salt and baking powder. Stir the dry ingredients together so that
the salt and baking powder are evenly distributed throughout the flour.
Measure in the shortening. Use a standard 1/3 or 1/2-cup measure and pack
it all the way full with shortening. Level off the top with a knife. Now
scrape the fat into the bowl of flour. Your fingers will get greasy.
That's alright, you can wash them in a few minutes. Using your hands,
mash the shortening into the flour. Continue mixing and mashing until the
mixture has a consistency similar to store-bought biscuit mix. Transfer
the mixture to a clean coffee can. This recipe makes 7 cups of mix. Each
serving is 1/3-cup.

NOTE: This biscuit mix can be made with either 1/3-cup or 1/2-cup of
shortening. When made with 1/3-cup shortening it's nutritional
information is almost identical to Reduced-Fat Bisquick®. The quality of
the mix made with 1/3-cup shortening is not quite as good as when it is
made with 1/2-cup shortening. It is still very good though, and I
heartily recommend it to anyone watching both their budget and wasitline.
Average consumers don't have access to the same fat replacers and other
chemicals that food manufacturers do. For this reason the lower fat
version of this recipe gives slightly different results than Reduced-Fat
Bisquick®. The biscuits and muffins made with the 1/3-cup
shortening-version of this mix are a tiny bit tougher than those made with
Reduced-Fat Bisquick®. It is an extremely close copy though, and most
people won't notice any difference in their cooking results.

For those willing to add a few more calories to their biscuit mix, the
version using 1/2-cup of shortening gives superior results. The biscuits
made with this variation are much better those made with the name brand
mix. The final decision is yours. When preparing the recipes on this
website I have used the version made with 1/3-cup of shortening. My
reasoning is that folks who are unwilling to make their own biscuit mix
can buy Reduced-Fat Bisquick® at the store, prepare the recipes they find
here and not worry about getting their hands dirty. The nutritional data
for the recipes prepared with either Reduced-Fat Bisquick® or homemade
baking mix prepared with 1/3-cup shortening is the same. By the way,
preparing your own Reduced-Fat Baking Mix saves at least $2 per batch over
the name-brand mix.

Each serving is 1/3-cup.
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

"Doug Weller" wrote in message
...
I've got a recipe for something like a clone of Reduced Fat Bisquick (not
sold in the UK).
What would people advise using as the shortening?
Thanks.
Doug
*

Crisco.

Doug Weller wrote in
:

I've got a recipe for something like a clone of Reduced Fat Bisquick
(not sold in the UK).
What would people advise using as the shortening?
Thanks.
Doug



Well shortening is full of trans fatty acids...so I'd use canola oil or
corn oil.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

On Fri 11 Feb 2005 02:58:08p, Hahabogus wrote in rec.food.cooking:

Doug Weller wrote in
:

I've got a recipe for something like a clone of Reduced Fat Bisquick
(not sold in the UK).
What would people advise using as the shortening?
Thanks.
Doug



Well shortening is full of trans fatty acids...so I'd use canola oil or
corn oil.


There is a new Crisco that has little or no trans fats. It's in a green can.

Wayne

"Hahabogus" wrote in message
...
Doug Weller wrote in
:

I've got a recipe for something like a clone of Reduced Fat Bisquick
(not sold in the UK).
What would people advise using as the shortening?
Thanks.
Doug



Well shortening is full of trans fatty acids...so I'd use canola oil or
corn oil.


True, but I don't think that mixing oil with flour will give the same
results as cutting fat particles into the flour. If you want to avoid trans
fats and still use something sold, you could try the new Crisco in the green
can, or Smart Balance shortening. Neither has trans fats.

"Hahabogus" wrote in message
...
Doug Weller wrote in
:

I've got a recipe for something like a clone of Reduced Fat Bisquick
(not sold in the UK).
What would people advise using as the shortening?
Thanks.
Doug



Well shortening is full of trans fatty acids...so I'd use canola oil or
corn oil.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

"Doug Weller" wrote in message
...
I've got a recipe for something like a clone of Reduced Fat Bisquick (not
sold in the UK).
What would people advise using as the shortening?
Thanks.
Doug

Snip

It is really not clear are you trying to make biscuits or a pie crust or
what?

There are specific reasons to use and not to use oil vs shortening.
Generally if the recipe calls for shortening you need a fat that is at the
very least semi solid and opaque at room temperature.

Dimitri

Doug Weller wrote:

I've got a recipe for something like a clone of Reduced Fat Bisquick (not
sold in the UK).
What would people advise using as the shortening?
Thanks.
Doug

I think that both Stork and Flora make a solid baking fat along with the
margarine. Probably Pura as well. Look in the butter/margarine case. You
could otherwise try vegetable suet and see how that works.



*

6 cups white flour
* 1 tablespoon salt
* 2-1/2 tablespoons baking powder
* 1/3 or 1/2 cup shortening (see Note)

Begin by getting out a very large bowl. Measure the flour into the bowl.
Add the salt and baking powder. Stir the dry ingredients together so that
the salt and baking powder are evenly distributed throughout the flour.
Measure in the shortening. Use a standard 1/3 or 1/2-cup measure and pack
it all the way full with shortening. Level off the top with a knife. Now
scrape the fat into the bowl of flour. Your fingers will get greasy.
That's alright, you can wash them in a few minutes. Using your hands,
mash the shortening into the flour. Continue mixing and mashing until the
mixture has a consistency similar to store-bought biscuit mix. Transfer
the mixture to a clean coffee can. This recipe makes 7 cups of mix. Each
serving is 1/3-cup.

NOTE: This biscuit mix can be made with either 1/3-cup or 1/2-cup of
shortening. When made with 1/3-cup shortening it's nutritional
information is almost identical to Reduced-Fat Bisquick®. The quality of
the mix made with 1/3-cup shortening is not quite as good as when it is
made with 1/2-cup shortening. It is still very good though, and I
heartily recommend it to anyone watching both their budget and wasitline.
Average consumers don't have access to the same fat replacers and other
chemicals that food manufacturers do. For this reason the lower fat
version of this recipe gives slightly different results than Reduced-Fat
Bisquick®. The biscuits and muffins made with the 1/3-cup
shortening-version of this mix are a tiny bit tougher than those made with
Reduced-Fat Bisquick®. It is an extremely close copy though, and most
people won't notice any difference in their cooking results.

For those willing to add a few more calories to their biscuit mix, the
version using 1/2-cup of shortening gives superior results. The biscuits
made with this variation are much better those made with the name brand
mix. The final decision is yours. When preparing the recipes on this
website I have used the version made with 1/3-cup of shortening. My
reasoning is that folks who are unwilling to make their own biscuit mix
can buy Reduced-Fat Bisquick® at the store, prepare the recipes they find
here and not worry about getting their hands dirty. The nutritional data
for the recipes prepared with either Reduced-Fat Bisquick® or homemade
baking mix prepared with 1/3-cup shortening is the same. By the way,
preparing your own Reduced-Fat Baking Mix saves at least $2 per batch over
the name-brand mix.

Each serving is 1/3-cup.
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

at Fri, 11 Feb 2005 21:43:16 GMT in dl9q01l36kk2010hkqcm12p6f13tu766ni@
4ax.com, (Doug Weller) wrote :

I've got a recipe for something like a clone of Reduced Fat Bisquick (not
sold in the UK).
What would people advise using as the shortening?

Lard. In the American South, that's the traditional shortening and it
produces the lightest, fluffiest results - what you're looking for in a
biscuit.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

On Fri, 11 Feb 2005 22:15:21 GMT, in rec.food.cooking, Vox Humana wrote:


"Hahabogus" wrote in message
...
Doug Weller wrote in
:

I've got a recipe for something like a clone of Reduced Fat Bisquick
(not sold in the UK).
What would people advise using as the shortening?
Thanks.
Doug



Well shortening is full of trans fatty acids...so I'd use canola oil or
corn oil.


True, but I don't think that mixing oil with flour will give the same
results as cutting fat particles into the flour. If you want to avoid trans
fats and still use something sold, you could try the new Crisco in the green
can, or Smart Balance shortening. Neither has trans fats.

Sounds good, except the problem is they aren't available either in the UK!
But in 6 months time, who knows?

Thanks.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

On Fri, 11 Feb 2005 22:51:27 GMT, in rec.food.cooking, Dimitri wrote:


"Doug Weller" wrote in message
.. .
I've got a recipe for something like a clone of Reduced Fat Bisquick (not
sold in the UK).
What would people advise using as the shortening?
Thanks.
Doug

Snip

It is really not clear are you trying to make biscuits or a pie crust or
what?

There are specific reasons to use and not to use oil vs shortening.
Generally if the recipe calls for shortening you need a fat that is at the
very least semi solid and opaque at room temperature.

Anything you can make with Reduced Fat Bisquick, basically.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

On Fri, 11 Feb 2005 16:45:11 -0700, in rec.food.cooking, Arri London
wrote:



I think that both Stork and Flora make a solid baking fat along with the
margarine. Probably Pura as well. Look in the butter/margarine case. You
could otherwise try vegetable suet and see how that works.

Thanks We probably have Flora here.

Someone on a list has suggested applesauce.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

"Doug Weller" wrote in message
...
On Fri, 11 Feb 2005 16:45:11 -0700, in rec.food.cooking, Arri London
wrote:



I think that both Stork and Flora make a solid baking fat along with the
margarine. Probably Pura as well. Look in the butter/margarine case. You
could otherwise try vegetable suet and see how that works.

Thanks We probably have Flora here.

Someone on a list has suggested applesauce.


I think applesauce would be a disaster. The water would mix with the flour
to make a paste. The paste would go moldy very fast. I assume that you
want to make a mix that is shelf stabile.

"Doug Weller" wrote in message
...
On Fri, 11 Feb 2005 22:51:27 GMT, in rec.food.cooking, Dimitri wrote:


"Doug Weller" wrote in message
.. .
I've got a recipe for something like a clone of Reduced Fat Bisquick
(not
sold in the UK).
What would people advise using as the shortening?
Thanks.
Doug

Snip

It is really not clear are you trying to make biscuits or a pie crust or
what?

There are specific reasons to use and not to use oil vs shortening.
Generally if the recipe calls for shortening you need a fat that is at
the
very least semi solid and opaque at room temperature.

Anything you can make with Reduced Fat Bisquick, basically.

Doug

The use any fat that is semi solid at room temperature. Butter is good.

Dimitri

On Sat, 12 Feb 2005 16:48:28 GMT, in rec.food.cooking, Vox Humana wrote:


"Doug Weller" wrote in message
.. .
On Fri, 11 Feb 2005 16:45:11 -0700, in rec.food.cooking, Arri London
wrote:



I think that both Stork and Flora make a solid baking fat along with the
margarine. Probably Pura as well. Look in the butter/margarine case. You
could otherwise try vegetable suet and see how that works.

Thanks We probably have Flora here.

Someone on a list has suggested applesauce.


I think applesauce would be a disaster. The water would mix with the flour
to make a paste. The paste would go moldy very fast. I assume that you
want to make a mix that is shelf stabile.

Yes, that would only work if I was going to bake something immediately.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk