Homemade Multi-Purpose Baking Mix
(32)
  • Minutes to Prepare:
  • Number of Servings: 36
Ingredients
4 1/2 cups unbleached all-purpose flour4 1/2 cups white whole-wheat flour or whole-wheat flour (see Note)1/3 cup baking powder2 teaspoons salt1 teaspoon cream of tartar2 cups vegetable shortening (organic if you prefer)Note: White whole-wheat flour and regular whole-wheat flour are nutritionally comparable: Both contain additional protein and fiber that comes from the bran and the germ of the wheat kernel. White whole-wheat flour is made from a variety of wheat that's lighter in color and milder in flavor than regular whole-wheat flour. The two can be used interchangeably. Use regular whole-wheat flour if you prefer a heartier, nuttier flavor and slightly denser texture.
Directions
In a very large bowl, combine the all-purpose flour, whole-wheat or white whole-wheat flour, baking powder, salt and cream of tartar. Use a wire whisk to very carefully incorporate the dry ingredients fully by gently sweeping the whisk along the inside of the bowl to the bottom, then up through the middle in a folding motion. Cut the shortening into chunks and add them to the flour mixture. Use your fingertips to knead the shortening into the dry ingredients, working the mixture as you get smaller and smaller clumps. Be sure to incorporate the flour at the bottom of the bowl. You'll end up with a fully incorporated mixture that resembles slightly damp sand.

Transfer the baking mix to a large plastic container or gallon-size zip-top plastic bag. Store the baking mix in the refrigerator for up to 6 months.

Serving Size: 12 cups, about 36 servings
Servings Per Recipe: 36
Nutritional Info Amount Per Serving
  • Calories: 140.0
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 340.6 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.6 g

Member Reviews
  • FLORIDAGHOST
     I'm constantly looking for recipes that allow me to "know what in there" and "Have total control over what I eat." I am working hard to stop having to use processed foods. Thanks for the help. Great Value (WalMart) has an All Veggie Shortening that has no transfats in it. Check it out! - 12/17/12
  • CUPCAKZ
     I have a similar recipe in which I use canola oil : 10 cups flour, 1/2 cup baking powder, 2 T. sugar, 2 tsp. salt, and 1 and 1/4 cup veg. oil. Combine dry ingredients, add veg. oil and mix with a fork. Should have small lumps throughout. Store in an airtight container up to 3 months. It works great! - 12/17/12
  • CD13065824
     If I made this I would use coconut oil instead of vegetable shortening. It is much healthier. It is solid unless it reaches 85 degrees. Keep it in glass jars and in a cool place...It should work fine. - 12/17/12
  • FRANKJAK
     Add a little sweetener and dried fruit to biscuit recipe and you have great scones - 11/29/12
  • LONIANNE
     FYI for those concerned about sodium content. There are sodium free/gluten free baking soda and baking powder products available at many health food stores. They can also order it for you if they don't have it.
    Also check it out online. Amazon.com may have it as well. - 12/17/12
  • PAT262
     I was so happy to see this recipe. When I was in Jr. High (back in the 50's), my Home Economics teacher gave us a recipe for a basic baking mix to store in a jar, so all you had to do was add the liquids and you were ready to go. I lost the recipe and have since wished I could replace it. Thanks. - 12/17/12
  • BONIFIANT
     I will try this. I gave up purchased ready-made mixes years ago because of the sodium content. This recipe gives me control back. Thanks. - 9/21/12
  • 2DIETORNOT2DIET
     I do not get it panakes, biscuits, all that kind of baked goods are not that hard to make. - 12/17/12
  • CD16348363
     Thank you for posting this. I'm in UK and could always use a good reliable American biscuit recipe! - 4/6/16
  • REALKIEKEY
     Thanks. I try to avoid the processed stuff and like being able to control the sodium levels. - 12/18/12
  • NONNAOF2
     I'm concerned about using the vegetable shortening, is there anything that can be substituted for this? - 12/17/12
  • PATRICIAANN46
     Thank You for this recipe. I have used Bisquick over the years, but I like knowing exactly what ingredients I am dealing with. - 12/17/12
  • GRAYGRANNY
     This is a great alternative to the baking mixes bought but the sodium content can be controlled here...Thank you!! - 12/17/12
  • CD13091871
     Promised my daughter I would make her chicken and dumpling. Had everything but the baking mix. Really short on cash and couldn't afford to buy it. Finding your recipe is gonna make my daughter very happy. Thank you!! - 10/21/12
  • LESLIECOY
     I was out of "Baking Mix" and now I can Make My Own ! Thanks ! Can't wait to try it out ! - 9/20/12
  • BIKE4HEALTH
     Than ks for this. I didnt know we could do this - 3/24/18
  • USMAWIFE
     this is a great base starter - 1/27/18
  • JWRFLINT
     Will have to try this on some recipes - 12/21/17
  • PHHHISC
     This is a good recipe. Thank you for sharing. - 8/14/17
  • JANIEWWJD
     I really like this recipe. - 7/1/17
  • SUNSET09
     This is the perfect recipe to use instead of the store bought version and you can add or remove whatever ingredient not needed for your recipes. I prefer this over any other I've used and add skim or low fat milk to my recipes. - 6/9/17
  • DEBIGENE
     FYI - there is no trans fat in Heart Healthy Bisquick. - 5/11/14
  • PJHAWK7
     Spectrum makes an organic all vegetable shortening. It's non- hydrogenated therefore it contains no trans fats. Of course it's gluten free, cholesterol free, vegan and even Kosher. It's just made from organic palm oil. It's the only shortening I will use. I'll have to check out Walmart's too - 10/23/13
  • MELP06
     Mixed this up to make biscuits tonight. So happy to have this mix in my fridge! Yum! - 4/19/13
  • CD13381680
     could this recipe be used as small pizza dough? - 12/18/12



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