Betty Crocker Bisquick Buttermilk Biscuit Mix, 7.5 oz (Pack of 9)
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I'd use it for at least six months after the expiration date, as long as it's still sealed. It's worth noting that the date is a "Best by" rather than a "Use by." Keep it frozen if it hasn't gone bad yet. Some people decide to keep it for another year.
Enriched Flour (wheat flour, xanthan gum) iron, niacin, niacinamide, niacinamide, thiamin mononitrate, riboflavin, and folic acid), thiamin mononitrate mononitrate mononitrate mononitrate mononitrate mononitrate monon Soybean Oil (Hydrogenated) Cottonseed Oil, Leavening (baking soda, baking powder) phosphate of sodium and aluminum, Buttermilk (monocalcium phosphate), Contains Dextrose and Salt. wheat and milk it's possible to find egg and soy the ingredients
They do, in fact, Publix is where I get mine.
Selected User Reviews For Betty Crocker Bisquick Buttermilk Biscuit Mix, 7.5 oz (Pack of 9)
biscuits with a great flavor br>The only issue I have is that it contains GMO ingredients, which I didn't notice on the package; however, the back label states that it contains an ingredient derived from Bioengineered Source. br>I'm not sure I'd buy something if I knew it contained GMOs, but I'd do some research first. People, please wear masks in public places; you have constitutional rights to assist in the saving of lives; it could be yours or a loved one's. THANK YOU, THANK YOU, THANK YOU, THANK YOU, THANK YOU, THANK YOU, THANK YOU, THANK YOU, THANK YOU,.
This is the first time I've tried it, but it'll be the only type of biscuit I use from now on. Because I live alone and prefer fresh biscuits, I only make one biscuit at a time rather than a whole package. I put enough powder in a bowl, add enough water to make a dough, then transfer it to a small Pyrex bowl and cook it at 400 degrees for 5 minutes in my air fryer. They come out much better than Rhodes frozen biscuits or any other type I've tried, and I don't have to wait for them to rise in a warm place.
I opted for a sweet, delectable snack with mine. It was a wonderful experience! I did the following: br>br> Preheat the oven to 425 degrees Fahrenheit. In a medium-sized mixing bowl, combine the powdered ingredients and 1/2 cup water. a medium-sized mixing bowl until it forms a soft blob (it blends quickly). Using a spoon, drop a spoonful of the mixture onto a non-stick baking sheet one at a time. Once the biscuits have risen and turned a slight golden brown color, place them on a baking tray and bake for about 10 minutes. Remove the pan from the heat. br>After that, I melted unsalted butter on each biscuit, which turned out to be quite tasty. Then I started sprinkling whipped cream on top, which transformed the snack into a decadent dessert that was delicious, moist, and flaky, and I'm sure it'll be a hit in the future. br>br>It definitely satisfied me, and while it isn't the healthiest food, it's a nice treat to have on hand. These biscuits have a mild flavor, which I like, and a soft, fluffy texture that is absolutely delicious! Nom nom nom! Anyone would benefit from it.
I'm not a biscuit fan, so I don't make them, but I've never been disappointed with this product when it comes to making dumplings. I'm sure biscuit fans will enjoy it. The small package contains enough food for a small family dinner. I'd have to store the opened box of biscuit mix for a large box of biscuit mix, which would hasten the product's deterioration. I make dumplings every two to three months, so a smaller package of mix is ideal.
The biscuits are perfect in every way. Very flavorful, etc. 4 stars because the only biscuits that I make from scratch are better. I changed up the recipe by adding milk, 2 tablespoons sour cream, and a tablespoon of melted Margerine (you could also use butter). Don't overcook the bottoms because they will burn. I'll use my baking stone the next time I make this. Updated on June 30th. To make a regular biscuit dough, use a large pat of cold butter crumbled in the dry mixture instead of melted butter, and less milk and sour cream mixture. To make it less sticky, dust it with flour. Dump the contents of the bag onto a floured work surface. FOLD OVER and press with the tips of your fingers. 5–6 times is a good number. KNEAD IS AN EXTREMELY EXTREMELY EXTRE Make a ball with the ingredients. Fingertips should be used to press out the material. The thickness is about a quarter inch. Cutter for biscuits, 3" Use any leftover dough in the same way. Makes a regular biscuit once more. Make a small biscuit with any leftover dough. Bake for 13 minutes at 450 degrees. Make sure you don't overcook your food. (A baking stone is what I use. ).
I'm a big fan of these pre-measured packets. We're only two people, and my standard biscuit recipe not only necessitates the use of buttermilk, but also yields at least a dozen biscuits. Yes, you could cut the recipe in half, but I'm not interested in doing the math. All you need is water to make 6 perfectly sized biscuits from this tiny packet. To keep the biscuits interesting, I always add stuff to them. For dinner, I usually add shredded cheddar and cayenne pepper to taste, while for breakfast, I usually add a tablespoon or two of sugar, cinnamon, and raisins, and bake as usual. Top with powdered sugar and lemon glaze once they've been removed from the oven. This is superior to store-bought. Perfect for taking on vacations where you'll have access to a kitchen, or for singles or couples who don't require a dozen biscuits at a time. Always light and fluffy. Always a positive experience.
But let me tell you, this is NOT a bad recipe for a lazy day; simply add water and mix until just combined, then bake. Isn't that simple? br>br>Making your own biscuits can take a long time, especially if done correctly, and beginners may over-knead their dough, resulting in less-than-desirable results. br>br>However, compared to 5* homemade, I give these a 4 out of 5. In a pinch, they'll suffice, and you won't have to deal with the mess and hassle of making something from scratch.
Taco packets are different sizes. I didn't bother "researching" because I already purchase their large bags of pancake mix in bulk from them. These are about the size of a packet of taco seasoning. I was able to make three and a half biscuits in a cast iron skillet. I used 1/2 cup water as directed, and the pancake basically fell apart in the oven, giving me a fluffy pancake. It's pancake mix with baking soda added to it, and that's how it feels. Totally ineffective. br>br> I looked on the internet and found that these items are available locally for $1 each. I'd never buy these again because they're so light and fluffy, they're more like pancakes than diner biscuits. Look on YouTube for tutorials on how to make your own pancake mix by adding a few ingredients. It's the same thing, but much cheaper and easier to store in bulk. br>br>I've only had a few. and 1/2. accompanied by sausage on top of the gravy The texture was lacking, and it tasted more like bland cupcakes with gravy than anything else. One "biscuit" remains after a whole pack has been consumed.
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