Making a big batch of baking mix means your biscuits, pancakes are already halfway prepped come breakfast time.
Anyone can buy a ready-to-use boxed baking mix, but DIY means you get to control the ingredients and eliminate mysterious chemical additives. You can substitute, add, or leave out ingredients to suit your personal style. And you might even save a little money.
5-star rating | Ready in 10 minutes
There's powdered milk right in the mix so you can just add water later. Perfect for saving space and weight on camping trips. If you prefer to leave out the powdered milk, just add regular milk or buttermilk when you're ready to use it.
Makes 12 cups
9 cups all-purpose flour
1 cup nonfat dry milk powder
5 tablespoons baking powder
1/4 cup white sugar
1 tablespoon salt
1 cup vegetable shortening or butter
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 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container in the pantry for up to 3 months. If you use butter instead of shortening, store in the fridge or the freezer.
- Easy way to cut in butter: Freeze it, grate it, and simply stir into the dry ingredients.
- If you use buttermilk (powdered or fresh), add a pinch of baking soda to the dry ingredients.
- This recipe uses all-purpose flour. You can replace up to 50% with whole wheat or other whole grain flour, but you should then store it in the fridge or freezer to keep it from spoiling.
How to Use Baking Mix
Pancakes & Waffles Formula
2 cups baking mix + 1 large egg + 1 to 1 1/3 cups water (or milk) depending on how thick or thin you prefer your pancakes.
2 cups baking mix + 1/2 cup water (or milk)
More Recipes Made Quicker with Homemade Baking Mix
Here's to saving time in the kitchen!