I make mine with SR flour and sour cream. Yum-yum!
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SWMO wrote: ...I just feel that I can do more with flour, even self rising. As for the cream, given the long shelf life and other options it provides, we find it a better option...
Thanks for the tip. I never drink milk so I'm at least as likely to have cream as milk. Never thought of adding it to powdered milk to juice it up a little.
Also never noticed the longer shelf life, but if it does go bad... wouldn't it be "sour cream"???
Bisquick was one of the things that I missed most when I had to stop using flour. Now I make my own Bisquik and am on Bisquick mailing list for lots of recipes that I can use my own for.
And yes, the evaporated milk does work in place of cream as does condensed milk.
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