Wheat Quick

Any of your favorite Bisquick recipes can be used with Wheat Quick substituted.

8 cups whole wheat flour
4 teaspoons salt
1/4 cup sugar
1/4 cup plus 2 Tablespoons baking powder
2 cups shortening

Sift together dry ingredients twice. Cut in shortening. Store in fridge in covered container up to 2 months.

Pancakes: Stir 2 cups Wheat Quick, 1 egg 1 2/3 cup milk until well blended.
Waffles: Stir 2 cups Wheat Quick, 1 2/3 cup milk, 1 egg, 2 Tablespoons oil until well blended.
Muffins: Blend 2 Tablespoons brown sugar, 1 egg, 3/4 cup milk, 2 cups Wheat Quick, 2 Tablespoons oil and bake 15 minutes at 400 degrees F. (Makes 12)
Coffee Cake: Make muffin batter. Spread into greased 9-inch pan. Sprinkle with 2 Tablespoons cinnamon, 1/4 cup sugar, 2 Tablespoons Wheat Quick, 2 Tablespoons soft butter. Blend with fork until crumbly. Bake 20 to 25 minutes at 400 degrees F.
Biscuits: Add 2/3 cup milk to 2 cups Wheat Quick. Stir with fork into soft dough. Roll on board lightly dusted with Wheat Quick. Knead gently 6 to 8 times. Roll 1 1/2" thick. Cut. Bake at 450 degrees F. for 10 minutes close together for soft sides, on ungreased cookie sheet. Add 1/4 cup soft butter or 3 Tablespoons oil for richer biscuits.
Nut Breads: Blend 1/2 cup sugar, 1 egg, 1 1/4 cup milk, 3 cups Wheat Quick. Stir in 1 cup nuts. Pour in well greased loaf pan. Bake 45 minutes at 300 degrees F.
Banana Nut Bread: Make nut bread using 3/4 cup sugar and 1/2 cup milk. Reduce nuts to 3/4 cup, add 1 cup mashed bananas.