Is there any time it is better to use Bisquick?

Discussion in 'Food & Cooking' started by onepiece, Feb 7, 2011.

  1. onepiece

    onepiece

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    For making things like Onion Ring batter, and pancakes, is going the older route and making the mix from flour, better than bisquick?
     
  2. gonefishin

    gonefishin

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       Why not try for yourself and see?  Give a few different recipes a try and see what you think.

       Myself, I like making my own much better.  I could never understand the argument that pancake mix actually makes anything any easier too, there's not that much in a basic pancake recipe. 

       let us know what you think!

      Dan
     
  3. onepiece

    onepiece

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    Thanks!  I will take a look at some recipes for Onion Ring batter.

    I am currently have been slicing onions, dipping in egg, and then breading in plain breadcrumbs, and then repeat.

    So I was anxious to see how battered onion rings come out. 

    PS:  You are right about the pancakes being simple.  Bisquick requires eggs and milk, where non instant pancakes require around 6 ingredients.
     
  4. prairiechef

    prairiechef

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    Biscuit dough;

    flour

    baking powder

    salt

    sugar

    egg

    milk

    It's about as easy as it gets... Paula Deen's "buttered peas" are about the only thing easier. ;)
     
    Last edited: Feb 7, 2011
    katbalou likes this.
  5. onepiece

    onepiece

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    Hahahahaha!  Paula Deen sure produced a winning recipe. 

    That seems to be the basic pancake recipe. 

    Onion rings seem to have the same basic recipe:

    All Purpose Flour

    Salt

    Milk

    Baking Powder
     
  6. kyheirloomer

    kyheirloomer

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    And if you start with self-rising flour, OnePiece, you can leave out both the salt and baking powder. You won't get much simpler than that.
     
  7. onepiece

    onepiece

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    Thanks for the info on self rising flour. 

    I worked on some onion rings using flour, salt, baking powder, and different spices.

    They seemed rather bland.  Salt was added afterward.  Hot sauce was added to the batter, it helped a little.

    Previously I was just cooking them by dipping in egg, and then tossing in bread crumbs, repeating this twice seemed to give them a nice breading.

    I really liked the way those taste and the texture, but I was curious to try the other method (Batter) because almost all recipes used a batter, not bread crumbs.

    Here are the bread crumbs in use:

    http://www.walmart.com/ip/Great-Value-Bread-Crumbs-Plain-15-oz/10315089

    For those who cook their own onion rings, how do you make them?
     
  8. chefbuba

    chefbuba

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    I make beer battered rings often. Simple batter.

    2 16oz beer of your choice

    3 eggs

    1 tsp baking powder

    1/3 corn starch

    2/3 ap flour

    s&p
     
  9. onepiece

    onepiece

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    Thanks Chefbuba! 

    I have a question though, I see multiple recipes that call for corn starch, but I don't know what it is for.

    What does the corn starch do for the batter?
     
  10. granny smith

    granny smith

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    Cornstarch gives you a lighter, crisper coating.
     
  11. chefbuba

    chefbuba

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    Exactly.[​IMG]
     
  12. gunnar

    gunnar

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    it may sound like cheating but a little onion powder in your onion ring batter makes every bite ...well...oniony/img/vbsmilies/smilies/biggrin.gif
     
  13. granny smith

    granny smith

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    I was playing in the kitchen today and, just for the heck of it, tried dredging onion rings in plain cornstarch and frying them. They were pretty thin, but were crisp and tasted terrific! I think that's going to be my new go-to recipe when I need a quick side. It was so fast and easy.
     
  14. kyheirloomer

    kyheirloomer

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    You know, Granny, if you dip in cornstarch instead of flour, when batter frying, the batter sticks better. And, IMO, the whole thing tastes better as well.
     
  15. granny smith

    granny smith

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    KY, I just used cornstarch and no batter, just to see what would happen. Much to my surprise, they were pretty good!

    I usually dredge things with cornstarch before battering because I prefer the crispiness and lightness it gives food. I even do it if I'm breading something - cornstarch, egg, crumbs.
     
  16. teamfat

    teamfat

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    I've never used eggs in my biscuits, but cut in shortening for the fat.

    It has been a while but I used to do onion rings with a simple batter consisting of equal volumes of beer and flour.

    mjb.