Last time I went shopping, I bought the large economy size of Bisquick. On the package, it says if you mix up the entire contents you can make approximately 79 biscuits. That’s a bit more than I wanted.
The contents come sealed in a bag. Package directions say to refrigerate after opening. So, just roll up the top of the bag, shut the box and bung it all into the fridge? It’s a big box. An unneeded box, once the relevant bit is cut out. I put the bag inside a plastic freezer bag that can be sealed air tight.
Monday, I made a batch using the last of the “Heart Healthy” Bisquick, and made a second batch of the regular (and cheaper) Bisquick. (Why is it that when manufacturers leave stuff out of a product — like most of the added salt and/or sugar — they charge more for it?) This is one of my set of nested striped crockery bowls. There’s one smaller and two larger. The largest is huge. I have a set of three nested polished tin biscuit cutters. These are the “medium” and “large” ones.
I made both batches with almond milk. I don’t buy liquid cow’s milk. I just don’t care for it. I keep powdered milk for making bread, though, since some of the bread recipes that came with the bread machine call for it. Almond milk makes the biscuits taste a little sweet, but I personally have no problem with that.
I have a large tempered glass cutting board that I keep out on my counter. It comes in handy for messy stuff like rolling out biscuit dough. It makes cleanup a lot easier. Also, this house was built in the 1970’s, and has been rental property for about half its life, so the counter surface has several chips and dings in it, and I never feel like it’s totally clean. However, I can scald the glass cutting board.
Once the biscuits are cut out, they go on a baking sheet. I know. I shouldn’t use aluminum foil to avoid having to wash the baking sheet. But I recycle the aluminum, and we have to be water conscious out here, especially as we are bordering on severe “100-year drought” conditions — not to mention that the water I save is water I don’t have to pay for!
In my vintage 1970’s electric oven, they take 9 minutes to bake. The biscuits in the two rows on the left were made with the “Heart Healthy” Bisquick, the rest were made with “regular” Bisquick. When I compared these two batches side by side, I noted there was a difference in color when they bake up. Most of the biscuits are cut with the “large” size biscuit cutter, but I cut a few with the “medium” size one.
Using the cutting board to roll the dough out on makes cleanup easy — I just put the board in the sink, wet it, rub it down good with detergent, and rinse it in scalding water.
Before I started the biscuits, I started a loaf of bread in the bread machine. I added two heaping teaspoons of gluten to the flour on the theory that the reason the top “deflates” (“foofing”) is that I’m using general purpose flour which doesn’t have as much gluten (what the little yeasty beasties eat) as bread flour does, which apparently affects how it rises.
Apparently, my theory is a sound one. This loaf only “foofed” a little bit on one corner, but the top was otherwise nice and rounded. This loaf is made from the “comes with the machine” recipe called “rosemary bread” — fortunately, the rosemary is optional as I didn’t have any.
This loaf turned out beautifully (if I say so myself), and tasted very nice in the two sandwiches I’ve had from it, and the pieces that were buttered and slathered with peach butter (like apple butter only with peaches instead of apples). It did “dent” slightly, but that happened after it was baked. Although this machine beeps at the point in the process where you can remove the mixing paddle if you wish, I leave it in for the whole baking cycle, so the paddle gets baked into the loaf. Consequently, I have to turn the pan upside down and shake it rather vigorously to get the paddle to come off the little shaft that turns it, and catch the loaf with an oven mitt — Hot! Then I have to turn it upside down and surgically extract the paddle.