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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

Ingredients

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


Instructions

  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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    Comments

  • Janis Warner wrote:

    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

    • Martha wrote:

      Hi Janis – this mix can be used in recipe that calls for Bisquick baking mix. We will also be posting a crustless turkey quiche recipe a little closer to Thanksgiving-stay tuned!

  • Stephanie wrote:

    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.

    • Martha wrote:

      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.

  • Tricia Dellas wrote:

    I am on a very low sodium diet. Is the salt essential or can it be omitted?

    • Martha wrote:

      Hi Tricia – It’s include mostly for flavor but leaving it out shouldn’t effect how the mix works in recipes.

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