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how-to-make-your-own-baking-mix4This recipe for baking mix is a wonderful substitute for Bisquick in recipes.  My family loves the biscuits I make from this mix and all you have to do is add the liquid.  You can see from the photo that the biscuits rise up and they are tender.  I use this most of the time to make mine especially if I am in a hurry and don’t want to make them from scratch. I think you will love cooking with this baking mix.

6 cups all-purpose flour

3 tablespoons baking powder

1 cup shortening (could use lard or butter)

1 tablespoon sugar, (optional)

2 teaspoons salt


Whisk together the flour, baking powder, sugar and salt in a large bowl.  Cut in the shortening with a pastry blender.  I just use the edge of a large spoon to do this until the mixture resembles coarse crumbs.  Use the same amount of this mixture as you would Bisquick in a recipe.  Store in an airtight container.  I put mine in the refrigerator especially if you use butter instead of lard or shortening.  I would use the unsalted butter since you have salt already in the recipe. You could also double this recipe. This will keep 3 to 4 months.  Makes 7 1/2 to 8 cups.

The recipe below is how I made the biscuits in the photo:

2 cups baking mix

3/4 to 1 cup buttermilk (could use regular milk, almond milk, coconut milk or whatever you like)

Combine mix with milk and roll out to about 1/2 inch thick.  Lightly spray a baking sheet with cooking spray.  Bake in preheated 450 degree oven for 12 to 15 minutes until brown on top. Makes 10 to 12 biscuits.  Enjoy!


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  1. You forgot to instruct to cut into rounds after rolling the dough out, Novice cooks may not realize that. I’d also add to roll it out on lightly floured parchment then transfer the cut out biscuits from the parchment to the baking sheet the surface, roll scraps together and roll out again for a few more biscuits or cut them into small triangles, brush with melted butter and sprinkle with a cinnamon and sugar mixture then transfer to a 2nd baking sheet and make until they brown (less time than the biscuits will need).

  2. When you use buttermilk, do you use a little baking soda?

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