Homemade Baking Mix

by Sabrina Snyder

Published on

2 Comments

36 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
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Homemade Baking Mix makes it super easy to bake so many favorite recipes. Made with pantry ingredients like flour, baking powder, and sugar.

Homemade Baking Mix is fantastic for making a whole array of Breakfast and brunch foods, like a batch of Pancakes, Cinnamon Roll Pancakes, Belgian Waffles, and other breakfast classics. Plus, this homemade mix is incredibly easy to put together from ingredients you can find in any local grocery store.

Homemade Baking Mix in jar

There are a few dry ingredients that almost every baking mix recipe has in common: flour, baking powder or baking soda, sugar, and salt. It’s the same simple base for tons of breakfast and Dessert Recipes. Once you have these main ingredients you can bake just about anything you need with just a few extras thrown in. Just toss the mix together in a mixing bowl. Then store the finished product in an airtight container in your pantry until you’re ready to bake.

There are a few famous brands of yummy Baking Mix out there, but if your box of Bisquick is empty and don’t want to run to the store this homemade Baking Mix recipe is easy to make with simple ingredients! The great thing about making your own baking mix mixture is that you can customize it to fit your personal taste and dietary needs. Plus, you know there aren’t any preservatives or other ingredients you might find in the store-bought versions.

Homemade Baking Mix collage

When making your Homemade Baking Mix, you may be tempted to add in blueberries or chocolate chips so that making pancakes or other baked goods is even easier. However, you should wait to add any mix-ins until you’re actually prepping the batter. Fruit mix-ins, like blueberries, can add moisture to the mix and make it unusable and the chocolate chips may melt during storage.

RECIPES TO MAKE WITH BAKING MIX

KEY INGREDIENTS

  • Dry ingredients: For the most part this recipe is made with a handful of dry ingredients. White flour acts as the base. Then mix in baking powder, milk powder, salt, and granulated sugar. The 5 tablespoons of baking powder act as a leavening agent, and are essential to making light, fluffy baked goods.
  • Vegetable shortening: The Homemade Baking Mix also needs 1 cup vegetable shortening. It might sound strange to add something that’s not dry to the mixture. But, there’s so much more flour than shortening, that most of the moisture gets absorbed into the mix. The shortening makes the final recipes flaky and tender.
Homemade Baking Mix biscuit dough

HOW TO MAKE

Baking mix:

  • Whisk the flour, dry milk powder, baking powder, sugar, and salt in a large mixing bowl until thoroughly combined.
  • Cut shortening into dry ingredients with a pastry blender, about ½ cup at a time, until the mixture resembles cornmeal.
  • Then store it in an air-tight container for up to 3 months.

Biscuit recipe:

  • There are plenty of recipes that you can make with this baking mix. However, one of the simplest recipes to toss together with the mixture are buttery homemade biscuits. Follow the baking instructions below to make quick and easy biscuits.
    1. Start by preheating the oven to 425 degrees.
    2. If you still need to make the baking mix, use a pastry cutter to blend the ingredients together. Or, take your premade mix out of the pantry.
    3. Mix together 2 ½ cups baking mix and ¾ cup of milk in a large bowl.
    4. Scoop the dough onto parchment paper-lined baking sheets.
    5. Then bake the biscuits for 10-12 minutes.
    6. Spread Strawberry Jam, or honey butter over warm biscuits for an easy treat.
Homemade Baking Mix biscuits after baking

VARIATIONS

  • Healthy baking mix: You can change up the baking mix with more healthy ingredients. Instead of all-purpose flour try using whole wheat flour or buckwheat flour to add more nutrients to the recipe.
  • Gluten-free: If you want to make a gluten-free version of this mix recipe, you can replace the all-purpose flour or whole wheat flour with a gluten-free option. Coconut flour, almond flour, or oat flour would all make good substitutes.

WHAT TO MAKE WITH HOMEMADE BAKING MIX

Well, the obvious things to make with Homemade Baking Mix are your favorite recipes for biscuits, pancakes, muffins, and waffles, but you can also use it for a few savory dishes that you might never have considered. Here are some favorites:

  • Oven-Fried Chicken: You can use my recipe for homemade Bisquick to oven fry chicken. It may sound unusual, but our recipe calls for a Bisquick mix to coat the chicken. This DIY Baking Mix makes the chicken just as yummy, crispy, and keeps the moisture in.
  • Sausage Balls: These are rich, delicious appetizers that are great for parties or a quick snack. The Homemade Baking Mix keeps the Sausage Balls from being crumbly and holds the sausage mixture together.
  • Crispy Onion Rings: Yes, you absolutely can use biscuit mix to coat onions and fry them. The Homemade Baking Mix makes a yummy, crunchy coating on the outside of the onion slices. They are great as an appetizer or side dish and they have a really short prep time.
Homemade Baking Mix biscuits in serving bowl

FAVORITE PANTRY RECIPES

HOW TO STORE

  • Store: You can store your Homemade Baking Mix inside an airtight container or a sealable bag and keep it in a cool, dry place. As long as it’s carefully sealed, then it will stay good for up to 3 months. You technically can refrigerate it, but that won’t significantly extend its shelf life and the moisture inside a fridge could make the Baking Mix soggy.

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Dinner, then Dessert

Homemade Baking Mix

Homemade Baking Mix makes it super easy to bake so many favorite recipes. Made with pantry ingredients like flour, baking powder, and sugar.
Yield 36 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Mix
Cuisine American
Author Sabrina Snyder
Homemade Baking Mix in jar 1x1
PrintRate

Ingredients
 

  • 9 cups  flour
  • 1 cup nonfat dry milk powder
  • 5 tablespoons baking powder
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1 cup vegetable shortening

To Make Into Biscuits:

  • 2 1/2 cups baking mix
  • 3/4 cup whole milk

Instructions

  • Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined.
  • Cut shortening into dry ingredients with a pastry cutter, about ½ cup at a time, until mixture resembles cornmeal.
  • Store in an air-tight container for up to 3 months.

To Make Into Biscuits:

  • Preheat oven to 425 degrees.
  • Mix together baking mix and milk.
  • Scoop ¼ cup dough onto baking sheet lined with parchment paper.
  • Bake for 10-12 minutes.

Nutrition

Calories: 324kcal | Carbohydrates: 55g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 324mg | Potassium: 316mg | Fiber: 2g | Sugar: 5g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 3mg
Keyword: Homemade Baking Mix

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Sabrina, you give us the option to use your mix to make drop biscuits. Will this work for rolled and cut-out biscuits if we simply use less milk (or add a tad more flour to the bowl or working surface) to make this into rolled and cut-out biscuits? Thanks

    Reply