Homemade Cheese-Its

I couldn’t sleep last night so I found myself pursuing baking blogs at two o’clock in the morning. I know, I have a sickness. I can’t help it. When I found Smitten Kitchen, I was hooked instantly. As I was browsing her recipes, I found this one for homemade goldfish crackers. She’s much healthier than I am, and uses part wheat flour in hers – but I figure anything homemade is WAY better than my kids are going to get eating that GIANT box from Costco, even if I do use white flour and throw in a bit more salt. The dough for these comes together in about a minute flat, and with only 5 ingredients, I’ll bet you have everything you need to make them already. I used a little moon cookie cutter and also cut some into squares as I don’t have the budget to purchase a little fishy shape…oh how I wish I did. The moons are pretty stinkin cute anyway. I haven’t been able to stop eating these since they came out of the oven.
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Homemade Bisquick

I don’t keep Bisquick in the house – mostly because I don’t really use it. Occasionally I find the need for it and am certainly not going to go buy a big box of it. This recipe saves the day. It yields about 3 and a half cups, which is usually enough for my purposes. It is easily doubled if you use Bisquick more frequently and would like to stop paying an arm and a leg for it.

Homemade Bisquick

3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 tablespoon salt
1/2 cup vegetable shortening

  1. Combine flour, baking powder and salt in a large bowl and stir with a whisk.
  2. Cut in shortening with a pastry blender until mixture resembles fine crumbs.
  3. Store mixture in airtight container in the refrigerator up to 4 months.
  4. Use whenever your recipe calls for “Bisquick mix”.
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