btw .... as an aside, check out the 'bald peanuts' (must be said with a southern drawl) that i was/am so addicted to and must have whenever in atlanta and environs, several times a year. if you've never had them, you don't know what you're missin'! who knew you could make 'em yourself; usually these are bought off highways (i85 comes to mind) from (local) people roadside.
i digress. back to the subject:
but how to explain bisquick to those who don't know what it is ...... well, i guess it could be explained as a floury mixture which is somewhere between a southern biscuit mix and an all purpose one to use for crusts on pies or casseroles, and to make pancakes. the original, back in the 1930s was actually made with lard (rendered pig fat). now it's just vegetarian "very-bad-for-you" transfat, LOL.
while not an everyday pantry item for me, i do use every once in a while and instead of buying the mixture, i make it myself. the recipe is one i found in the newspaper quite a few years ago and quite decent, if not better. even better is that it takes 5 minutes to make and will last for months in the fridge or several weeks on your pantry shelves.
history of the product here.
makes about 4 to 5 cups; can be doubled
3 c all purpose flour
2 tbsp sugar
1 1/2 tsp salt
4 1/2 tsp baking powder
1/2 c vegetable shortening (like crisco)
mix dry ingredients together in a large bowl and either sift back into the bowl or mix well with a wire whisk.
add the shortening and with a pastry knife/cutter, cut the shortening into the flour until it resembles coarse cornmeal.
this step can be done in a food processor also.
store in a container. keep in the fridge for longer shelf life.
what to do with it? look here.