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It’s super easy to make your own homemade baking mix with ingredients that you already have in your own kitchen!

Homemade Baking Mix - It's easy to make your own homemade baking mix using ingredients 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 – like our Crustless Ham and Cheddar Quiche. 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, cutting the butter into small pea-size pieces – and you’re done!   This homemade baking mix can be stored tightly-covered in the refrigerator for up to a month.

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Homemade Baking Mix - A Family Feast

Homemade Baking Mix

  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 5 cups
  • Category: make your own
  • Method: mix
  • Cuisine: American


3 cups flour

2 tablespoons granulated sugar

1 ½ tablespoons baking powder

1 teaspoon baking soda

1 ½ teaspoon salt

4 tablespoons cold butter, cut into pieces


  1. In a medium bowl, sift flour, sugar, baking powder, baking soda and salt.
  2. With a fork or pastry cutter, cut in the small cold pieces of butter until the butter is pea size or smaller.
  3. Store covered in the refrigerator for up to a month.

Keywords: homemade baking mix, copycat bisquik

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  • Amanda wrote:

    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!

    • Martha wrote:

      Please let us know how it works out in your recipe Amanda!

  • Jan L. wrote:

    Can you exchange almond flour in this recipe?

    • Martha wrote:

      Hi Jan – We’ve never tried it. Without testing it, I’m guessing it wouldn’t be a simple one-to-one swap and you might need to add some additional ingredients since almond flour has different properties. Sorry I can’t be more help!

  • Joanna L Meyer wrote:

    Love the homemade baking mix

    • Martha wrote:

      Thanks Joanna!

  • Laura wrote:

    I followed the link here from your crustless quiche. Is the butter in the quiche recipe in addition to the butter that’s already in this baking mix?

    • Martha wrote:

      Hi Laura – Great question – yes – the butter in the quiche recipe is in addition to the butter already in the baking mix.

  • Martha wrote:

    Hi Mercy – I just sent you an email! Martha

  • kg wrote:

    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!

    • Martha wrote:

      Hope you like the recipe!

  • Kim wrote:

    I followed a link to the “make your own baking mix” recipe from a recipe for “crustless ham and cheese quiche.” The quiche recipe indicates it is gluten free. What type of flour do you recommend for the baking mix for use in the quiche recipe in order to have a gluten-free result?

    • Martha wrote:

      Hi Kim – Did you see that gluten-free designation on Pinterest? If so – unfortunately I don’t have control over those descriptions that Pinterest adds to recipe pins and in this case, as written, the quiche and baking mix are definitely not gluten free! I’m unfortunately not an expert on gluten-free baking so would recommend that you could use the gluten-free Bisquick that is available at the supermarket. Or – here is a link to a possible recipe (I haven’t tried this myself). Hope this helps! Sorry for the confusion with Pinterest!

  • Sara wrote:

    What are the proportions for using the mix? Do you add milk or water?

    • Martha wrote:

      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!

  • Carol at Wild Goose Tea wrote:

    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.

    • Martha wrote:

      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!

  • MB @ Bourbon and Brown Sugar wrote:

    Love this idea!

    • Martha wrote:

      Thanks MB!

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