Homemade Baking Mix (DIY Bisquick Recipe Clone)

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Let’s face it. Biscuit mixes like Bisquick® Jiffy® are convenient. They allow you to whip out a nearly unlimited number of recipes with minimal effort in the time it takes to open a package. You can make waffles, pancakes, scones, pizza dough, cakes and pastries in just a few minutes with these mixes. And they make pretty darned good biscuits, too.

But, as with any other packaged convenience food, biscuit mixes have their drawbacks. Some mixes contain sugar, which may or may not be needed. Others contain preservatives and stabilizers that many of us don’t want in our diets. Others contain dairy, which is a no-go for anyone who’s lactose intolerant.

Of course, there’s a simple way to keep the convenience of packaged baking mixes without the added mystery ingredients. Make your own!

Seriously, making your own DIY baking mix is just about as easy as going to the grocery store and grabbing a box. It talkes minutes to make, will store on a shelf for several months and is a direct drop-in replacement for prepackaged mixes. The bonus is that it only takes 4 ingredients that you probably already have around the house. Nothing could be easier.

The biscuits pictured below were made using this recipe for homemade mix. They were light, fluffy, absolutely delicious and, just like with a boxed mix, they took about a minute and a half to make and pop in the oven.

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Do you have a favorite boxed biscuit mix? Do you use it just for biscuits, or it is your go-to for quick pancakes or waffles on a Sunday morning? Let us know in the comments.

In any case, try making your own and you’ll taste the difference immediately!

Homemade Baking Mix (DIY Bisquick Recipe Clone)
Author: 
 
Ingredients
  • 6 cups all-purpose flour
  • 3 tablespoons baking powder
  • 1 tablespoon kosher salt
  • 1 cup shelf-stable vegetable shortening or Manteca (Lard)
Method
  1. Add flour, baking powder and salt to a large bowl and whisk together until completely combined.
  2. Cut in vegetable shortening or lard with a pastry blender or the blades of a food processor until mixture resembles coarse crumbs.
  3. Store in an airtight container for up to several months. Use whenever your favorite recipe calls for baking mix
Notes
Adapted from several recipes across the internet. Use Lard (Manteca) if you're looking for a more savory option.

What I would have done differently had I thought of it at the time:

There are a myriad of variations to this basic recipe, which we’ll cover later in the blog.  The most notable is to add powdered buttermilk to the mix so that you have a ready-to-go buttermilk baking mix but, as they say, that’s another story.

Links to other recipes like this:

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Comments

  1. Caroline says

    How much baking soda would you add if you use powdered buttermilk? Also, would you leave out the regular powdered milk if powdered buttermilk is used?

    • Jerry says

      Caroline,
      I haven’t tried this with any kind of powdered milk, so I can’t really say. I’ll play around with a buttermilk version when I find some powdered buttermilk at the market. (So far I haven’t run across any.) I doubt you’d need to change the amount of baking soda, regardless.

  2. Caroline says

    Hope you get to try the dry buttermilk in the master mix recipe. Found this dry buttermilk brand “SACO Cultured Buttermilk Blend” at Wal Mart, Kroger, & Whole Foods. Works well in regular pancakes, biscuit & cornbread. Thanks again.

  3. lailabakes says

    the ingredients lists baking powder but the instructions list baking soda… which one is the correct ingredient. thanks

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