It’s super easy to make your own homemade baking mix with ingredients that you already have in your kitchen!
This Homemade Baking Mix can be used in place of any recipe that calls for a boxed baking mix such as Bisquick.
It’s a mix of flour, sugar, baking powder, baking soda and salt – plus butter. Vegetable shortening can be used instead of the butter if you prefer.
Simply mix all of the ingredients together, first cutting the butter into small pea-size pieces so they mix easily with the dry ingredients – and you’re done!
This homemade baking mix can be stored tightly-covered in the refrigerator for up to a month.
Why You'll Love Our Homemade Baking Mix
- It’s made with common ingredients you probably have on hand in your pantry and refrigerator, so you can mix up a batch anytime you need baking mix in a recipe.
- You’ll know exactly what ingredients are in the baking mix – no preservatives, artificial colors, or artificial flavors.
- You can make as much or as little as you need for your recipes. Try our delicious Crustless Ham and Cheddar Quiche – it’s made with this baking mix.
Reader Review
Key Ingredients & Substitutions
- Unsalted Butter – You can swap in vegetable shortening if you prefer.
- All-Purpose Flour
- Granulated Sugar – Don’t worry, adding sugar doesn’t add an overly sweet taste to savory recipes you might make with this recipe. You can leave it out if you prefer.
- Baking Powder
- Baking Soda
- Table Salt – Finely-textured table salt will blend evenly in this baking mix. We don’t recommend using a coarse salt in this recipe.
Special Tools You'll Need
- Various Measuring Cups & Spoons
- Plate
- Knife
- Mixing Bowl
- Whisk
- Pastry Cutter – Or two forks can be used.
Product Recommendation: Pastry Cutter
In a recipe like this, it’s important that the butter stays very cold so it can be evenly mixed with the dry ingredients.
Avoid using your hands to mix the butter and flour together – the heat of your hands will soften the butter.
Instead, use a pastry cutter. The sharp blades will cut the butter as it mixes into the dry ingredients, creating the perfect crumbly texture.
How do I made Homemade Baking Mix?
- Cut butter into pea-sized pieces. Lay them lay out on a plate in a single layer and freeze while you measure out and mix up the rest of the ingredients.
- Whisk dry ingredients together in a mixing bowl.
- Sprinkle the frozen butter pieces evenly over the top of the dry ingredients.
- Cut the butter into the dry ingredients (a pastry cutter works the best, but two forks can also be used) until the butter is rice sized and evenly incorporated into the dry ingredients.
- Use in any recipe that calls for a boxed baking mix such as our Cheddar Cheese Drop Biscuits or our Crustless Ham and Cheddar Quiche.
Frequently Asked Questions
- Can I make this Homemade Baking Mix ahead of time? Yes – you’ll just need to store it in the refrigerator until you are ready to use it.
- How do I store it? You can use any air-tight container or a zipper seal bag. Just be sure to squeeze out as much of the air as possible. If using a container, choose one that is close in size to the amount of leftover baking mix you have.
- How long can I store this baking mix in the refrigerator? We recommend no longer than a month. Anything longer than that, we worry that the leavening will start to lose its effectiveness.
- Can I freeze this baking mix? We’ve never tried freezing this homemade baking mix ourselves, so we can’t say for sure how it would turn out. As mentioned above, we worry that the leaveners will lose their effectiveness after freezing and thawing so we’ve never tested it.
This Homemade Baking Mix recipe originally appeared on A Family Feast in October 2014. We’ve updated the post and photos, but the delicious recipe remains the same.
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Homemade Baking Mix
It’s super easy to make your own homemade baking mix with ingredients that you already have in your kitchen!
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 5 cups 1x
- Category: make your own
- Method: mix
- Cuisine: American
Ingredients
4 tablespoons unsalted cold butter
3 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 tablespoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons table salt
Instructions
- Cut butter into pea-sized pieces. Place in a single layer on a small plate and freeze while you gather the other ingredients.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- With two forks or pastry cutter, cut frozen butter into the mixture until the butter is well incorporated (the butter should be rice size).
- Store covered in the refrigerator in an air-tight container for up to a month.
I took away a star because you do not need butter in this baking mix. If adding butter then that should be done as part of a recipe but not as part of the baking mix.
You’re certainly entitled to your opinion Bea – our intention was to recreate a copycat/equivalent baking mix to the boxed supermarket brand – that has fats included in the mix – we chose butter instead of oils you’d find in the boxed mix. Not all recipes made with a baking mix include added butter.
Hi Martha;
I recently printed out your recipe for the Crustless Ham and Cheddar Quiche and I plan on making it very soon.
I was wondering what else you can use the baking mix for besides the quiche?
Thanks,
Janis
Hi Janis – this mix can be used in recipe that calls for Bisquick baking mix.
If I need to double or triple this baking mix, and store in a larger container, is a month as long as I can store it in the fridge? I have recipes that sometimes calls for 6 cups, of course I’d like to make more.
Hi Stephanie – We usually make this in smaller batches so, I can’t say for sure. My concern is that the moisture from the butter (and being refrigerated) may start to impact the leavening agents (baking soda and powder) so your recipes may not rise as much after time. I’d suggest making it as you need it for best results.
I am on a very low sodium diet. Is the salt essential or can it be omitted?
Hi Tricia – It’s include mostly for flavor but leaving it out shouldn’t effect how the mix works in recipes.
I really hate to cook and have relied on “ready made” products forever. My New Year’s resolution is to cut down on products with all the additives I can’t pronounce!
My first foray is your baking mix recipe. Made it just now and will use it for Red Lobster biscuits tonight!
Please let us know how it works out in your recipe Amanda!
Love the homemade baking mix
Thanks Joanna!
Glad to find this recipe! All the others I’ve found call for shortening, which I wanted to avoid. Now I know I can make it with butter and just keep it in the fridge. Thanks!
Hope you like the recipe!
What are the proportions for using the mix? Do you add milk or water?
Hi Sara – The proportions of liquid and the type of liquid added will depend on your recipe and what you are planning to make. (A biscuit would be a different amount than pancakes…) This homemade mix can be substituted in recipes that call for a boxed mix. Hope that helps!
Now this is a handy recipe. I hate to admit it, but I do use baking mixes. I know. I know. It’s not a big bloody deal to go the extra few steps and I can taste the difference. But it’s okay. Maybe this with the fresh butter will make it better.
Thanks Carol! We use boxed mixes too on occasion – although I find that we don’t use them often enough and then they sit in the cabinet and sometimes go stale… This way, we can mix up just enough for what’s needed! Hope you enjoy the recipe!