When my kids were little and the budget was tight I made my own Bisquick and stored it in a tupperware container.
Homemade Biscuit Mix
17 cups all-purpose flour
8 tablespoons baking powder
2 tablespoons salt
4 teaspoons cream of tartar
2 teaspoons baking soda
3 cups instant non-fat dry milk powder
4 1/2 cups shortening
In a very large bowl, stir together all dry ingredients. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Store in an airtight container in a cool dry place. Makes 26 cups. Mix will keep for two to three months. As with any mix, always remember to label and date all containers carefully.
For biscuits, mix together 3 cups of baking mix and 2/3 cup water or milk. Blend well, knead slightly, then roll out and cut into desired shape. Bake at 450° for 10 to 15 minutes. Makes 10 to 12 biscuits. For drop biscuits, add 2 tablespoons extra liquid.
For pancakes, mix together 4 1/2 cups basic mix and 2 tablespoons sugar until blended. Add 2 beaten eggs and 2 3/4 cups milk, buttermilk or water. Mix thoroughly. Bake on a well-greased hot griddle. Makes 13 to 16 6-inch pancakes.
For muffins, blend 2 2/3 cups basic mix and 4 tablespoons sugar. Add 1 beaten egg and 1 cup milk or water. Stir just until blended together. Pour into greased muffin cups. Bake at 425° degrees for 15 to 20 minutes. Makes one dozen muffins.
For corn bread, mix 3 cups basic mix, 9 tablespoons cornmeal, and 1 cup sugar. Blend well. Add 3 eggs, 1 1/2 cups milk or water and 1/4 cup melted butter or margarine. Fill greased 9 x 13-inch pan with batter. Bake at 350° for 30 to 40 minutes.
For breadsticks, mix 2 cups basic mix, 1/2 cup cornmeal or flour, and 1/2 teaspoon salt together. Add a scant 1/2 cup milk or water. Blend to form a dough, then knead until smooth. Form into 12 small logs, about 1/2 inch thick. Bake at 400° for 15 to 20 minutes until crisp and well browned.
For doughnuts, blend 3 cups basic mix, 1/2 teaspoon ground cinnamon, 1/2 cup sugar, and 1/2 teaspoon ground nutmeg. Mix together 2 teaspoon vanilla extract, 2 eggs, 2/3 cup milk or water in a separate bowl, then add to dry ingredients. Stir until dough forms. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Roll out 1/2 inch thick and cut with a floured cutter or drinking glass. Fry in hot oil, about 375°, turning once to brown each side. Drain on paper towels. Dredge in powdered sugar while doughnuts are still warm.
For molasses cookies, mix 2 cups basic mix, 1/4 cup sugar, and 1/2 teaspoon each of ground cinnamon, ginger and cloves. Blend. Stir in 1 egg yolk and 1/2 cup molasses. Refrigerate for at least 1 hour. Shape dough into 1 1/2 inch balls. Flatten with a sugar-dipped glass. Bake on an ungreased cookie sheet 375° for 10 minutes, or until edges are brown. Cool. Makes about 2 1/2 dozen cookies.