If you like the convenience of an all-in-one baking mix for your pancakes, biscuits, and dumplings, this is an easy substitute. Plus, you will know exactly what's in the mixture. Besides that, it's a lot easier on the budget!
This baking mix can be made with either shortening or butter, or you could use a combination.
If using all shortening, it should be fine on the pantry shelf for as long as the expiration date on the shortening (assuming the flour and other ingredients were relatively fresh).
If you use butter, store the mix in the refrigerator or freezer. Check the expiration date on the butter and make a note of the date on the container.
- 10 cups all-purpose flour (45 ounces)
- 1 3/4 cups butter (14 ounces, or shortening, or a combination of the two, well chilled and cut in small pieces)
- 1 tsp plus 2 tsp salt
- 4 tbsp plus 1 tsp baking powder
- In a large bowl, combine the flour, salt, and baking powder. Use a whisk or large spoon to blend thoroughly.
- With a food processor or by hand or with a pastry blender, cut in the butter and/or shortening. If using a food processor, put about 5 or 6 cups of the flour mixture in the processor bowl. Add the pieces of butter and/or shortening and pulse until the mixture looks like coarse meal. Then, put it back in the large bowl with the remaining flour and mix to blend thoroughly.
- Put the mixture in an airtight canister. Freeze or refrigerate if butter was used; store in the pantry if all shortening was used.
- Check expiration dates on your ingredients to determine the best storage time and make a note of the date on the container.
- Use with the addition of milk in any recipe as a substitute for a name brand biscuit baking mix. If using buttermilk in a recipe, add 1/4 teaspoon of baking soda for each 1/2 cup of buttermilk used.
Basic Biscuits Using This Mix
- 2 1/4 cups of Basic Biscuit Baking Mix
- 2/3 cup milk (about 5.4 ounces)
- Heat the oven to 450° F. Line a baking sheet with parchment paper.
- Combine the baking mix and milk in a bowl and stir until it comes together.
- Turn out onto a lightly floured surface and knead about 6 to 8 times, or just until you have a cohesive soft dough.
- Pat the dough out into a circle about 1/2 inch in thickness (or slightly more), and cut out with 2 1/2-inch cutters.
This recipe will make 8 to 10 biscuits, depending on thickness.
Note: The biscuits in the photo were made with this mix with butter.
Some Recipes Using Biscuit Mix