Homemade Biscuit Mix

Published July 5, 2012

Two versions. They can be used in any recipe calling for Bisquick or Jiffy Mix.

Chef Pastry Mix/ Biscuit Mix

8 cups sifted, all-purpose flour

1 c. powdered milk

1 c. powdered buttermilk

¼ c. baking powder

1 T. salt

2 c. shortening

Sift dry ingredients together 3 times. Cut in shortening to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.

Whole Wheat Baking Mix

5 c. flour

3 c. whole wheat pastry flour

1 c. whole wheat flour

1/3 c. baking powder

1 c. powdered milk, not non-fat

2 t. salt

3 1/2 sticks butter or margarine

Mix dry ingredients together well, then cut in butter or margarine. Store in fridge for up to 3 months and can be frozen for up to a year. Makes about 12 cups.

Posted in Cooking