Baking mix recipe...

Last year I was searching for a recipe that is like "Bisquick". I wanted something that would be healthier and something that I knew what it contained. Have you ever read the ingredients on the back of one of those boxes? So I searched the Internet and was only able to find recipes that contained shortening. At the time I didn't think to experiment and see if butter would work in place of the shortening. We don't use shortening very often either. Well for Christmas my mother in law gave me a book she made with a recipe for "Missouri Mix". (Love those kind of gifts! This is the 2nd cookbook type gift I have been given that was homemade and we use them all the time!) I looked at it and it was exactly what I had been searching for. Since we moved a couple days after Christmas it was packed up and lost until just recently when I started unpacking. I had found a small recipe for a look a like recipe in a homestead newsletter I receive though so I had been using that one. I am going to share the recipes here. I am going to share both of them in case you want to try it out before you make a huge batch. I am sure you will love it though!


Homemade Baking mix (this is the small batch)

2 1/2 cups soft white wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Mix together above ingredients, then cut in 5 Tbs butter. Use as directed in recipes calling for Bisquick.


Missouri Mix (the large batch, although you can halve it)

9 cups flour
1/3 cup baking powder (half is 2 1/2 Tbls)
4 tsp salt
1 1/2 cups butter

Again mix dry ingredients and then cut the butter into it with a pastry cutter or butter knives or forks etc. You can keep this out if it is cool where it is stored, I have done that, but I prefer to keep it in the refrigerator since it has butter in it.

We make biscuits in the morning to go with eggs by adding milk to get the right consistency, and dropping them on a flat griddle pan. You can do the same thing to make waffles or pancakes. I have recipes that call for baking mix to go on the top of pot pie mixtures etc. It's very versatile.

I have been using half unbleached white flour and half Prairie Gold fresh ground wheat flour. Prairie Gold is a hard white wheat and is the same wheat I use for my bread and other baking. My husband isn't ready for me to use the whole wheat at all but I compromised and said I would do half. Occasionally I will make a batch with white only. :) I hope you enjoy it. We all love it and I love making it myself since I know it is so much healthier. If you have any questions please ask!