We all love the convenience of that famous yellow box of baking mix. It’s a savior for Tuesday night pancakes or Sunday morning biscuits. But what if you could make a version that tastes better, costs less, and has zero unpronounceable preservatives?
This Homemade Quick Baking Mix is a pantry staple you didn’t know you needed until now. It comes together in about 15 minutes and stocks your shelves for months. It is creamy, perfectly leavened, and ready to turn into biscuits, waffles, or impossible pies at a moment’s notice.
Why You’ll Love This Recipe
- Budget Friendly: Buying flour and shortening in bulk is significantly cheaper than pre-made mixes.
- Control Ingredients: You know exactly what is going into your food—no hidden chemicals.
- Shelf Stable: Thanks to the vegetable shortening and dry milk, this sits happily in your pantry for up to 3 months.
Homemade Quick Baking Mix
Yields: Approx. 12-13 cups of mix Prep time: 15 minutes
Ingredients
- 8 ½ cups All-Purpose Flour
- 3 tbsp Baking Powder
- 1 tbsp Salt
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 ½ cups Instant Nonfat Dry Milk
- 2 ¼ cups Vegetable Shortening
Instructions
1. Sift and Blend In your largest mixing bowl, combine all the dry ingredients: flour, baking powder, salt, cream of tartar, baking soda, and instant nonfat dry milk. Whisk or sift them together to ensure the leavening agents are evenly distributed throughout the flour.
2. Cut in the Shortening Add the vegetable shortening to the bowl. Using a pastry blender (or two butter knives in a crisscross motion), cut the shortening into the flour mixture.
3. Check the Texture Keep blending until the mixture is uniform. You are looking for a texture that resembles coarse cornmeal. There should be no large lumps of shortening left.
4. Store It Up Scoop your finished mix into a large, airtight container (glass jars or large plastic storage tubs work great). Label it clearly with the date.
Storage Tips
- Cool and Dry: Store the container in a cool, dry pantry or cupboard.
- Shelf Life: For the best flavor and rising power, try to use the mix within 10 to 12 weeks.
- Freezer Option: If you have a lot of extra space, you can store this in the freezer to extend the shelf life to 6 months. Just let it come to room temperature before baking.
How To Use It
You can use this mix as a 1:1 replacement in any recipe calling for “Bisquick” or all-purpose baking mix!
- Simple Biscuits: Mix 2 ¼ cups mix with ⅔ cup milk. Drop onto a baking sheet and bake at 450°F (230°C) for 8–10 minutes.
- Pancakes: Mix 2 cups mix, 1 cup milk, and 2 eggs. Cook on a hot griddle.
Enjoy stocking your pantry with this homemade essential!
The Ultimate DIY Quick Baking Mix (Better Than the Box!)
Save time and money with this easy, homemade Quick Baking Mix recipe! This essential pantry staple is ready in 15 minutes and is the perfect foundation for biscuits, pancakes, coffee cakes, and quick breads.
Quick Baking Mix Ingredients
Instructions
Mix Dry Ingredients:
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In your largest mixing bowl, start by sifting and blending all the dry ingredients (all-purpose flour, baking powder, salt, cream of tartar, baking soda, and instant nonfat dry milk) until they are fully combined.
Cut in Shortening:
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Next, using a pastry blender, cut in the vegetable shortening. Continue blending until the mixture is uniform and has the grainy texture of coarse cornmeal.
Store It Up:
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Scoop the prepared mix into a large, airtight container, label it clearly with the date, and store it somewhere cool and dry. For best freshness, use the mix within 10 to 12 weeks.
