I never carry Bisquick or any sort of baking mix. I find it much more “space efficient” to just take basic ingredients like flour and baking powder and make whatever I wanted, whether it was biscuits, cookies, cakes or anything else.
Dave absolutely loves biscuits with eggs for breakfast (a special treat!) and one of my favorite desserts is strawberry shortcake made with these biscuits.
While I could make “old fashioned” biscuits, cutting butter into the flour, then rolling the dough out on the counter and cutting it, I prefer these — they taste every bit as good, take far less time to make and there’s no messy counter to clean up. Perfect for a boat (or in my opinion, anywhere)!
These biscuits take less than 5 minutes to whip up. It’s so easy that I made a quick video to show how fast it is. The recipe is below the video if you just want to jump to it!
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/8 cup milk
- 2 tablespoons canola oil OR vegetable oil
- Preheat oven to 400° F.
- Mix flour, baking powder, and salt in bowl.
- Add milk and oil and mix well.
- Depending on your flour, you may need to add a few teaspoons more milk. Batter should be thick enough to clump around the spoon and pull away from the bowl, but there shouldn’t be any problem mixing all the flour in.
- Drop 4 to 6 spoonfuls onto greased pan, cookie sheet, or aluminum foil.
- Bake 15 minutes at 400° F.
An easy way to measure 3/8 cup milk:
Measure the 2 tablespoons oil into a measuring cup. Then fill the measuring cup up to the 1/2 cup line with milk.
Two tablespoons is 1/8 cup, and so the total of oil plus milk will be 1/2 cup (1/8 cup oil plus 3/8 cup milk).
Use whole wheat flour in place of white.
For someone who is allergic to milk, you can use soy milk, almond milk or water.
You can make them without the oil, but the texture will be different — be sure to add additional milk or water to make up for the oil.