Homemade Baking Mix Recipes


We have all heard the warnings about salt and preservatives in the packaged foods we use. So, why not make our own version of one multi-tasking packaged food — the baking mix.

The following recipes were provided to The Rim Review from Tawra Kellam, publisher and editor of Living On A Dime.com.

Baking Mix

9 cups flour

2/3 cup dry milk

3 tablespoons baking powder

2 teaspoons salt

1 cup shortening (or 1/2 cup shortening and 1/2 cup butter*)

Mix flour and other dry ingredients. Cut in shortening. Use a mixer on low to cut in the shortening to save time. Store in an airtight container up to 6 months.

This recipe uses a five-pound sack of flour when doubled.

*Refrigerate if using butter.


Living on a Dime photo


Baking Mix Pancakes

2-1/4 cups baking mix

1/4 cup sugar

1 egg

1-1/2 cups water

2 tablespoons vegetable oil

Mix ingredients until moist. The batter should be lumpy. Cook on a hot greased griddle. Flip when bubbles break on the surface and the edges begin to dry. Makes 15-18 medium pancakes.


Living on a Dime photo


Baking Mix Biscuits

2-1/4 cups baking mix

2/3 cup water or milk

Mix lightly until dough forms a ball. Turn onto a lightly floured surface. Knead 10 to 12 times. Roll dough about 1/2 inch thick. Cut with a 2-inch cutter or the rim of a glass dipped in flour. Bake at 450 degrees for 10 to 12 minutes on an ungreased cookie sheet.

For drop biscuits, use 1 cup water and drop by tablespoonfuls onto a baking sheet. Makes one dozen.

*For cheese biscuits, add 1/4 cup cheddar cheese.


Living on a Dime photo


Baking Mix Muffins

2-1/4 cup baking mix

1/4 cup sugar

1 egg

3/4 cup water

1/3 cup vegetable oil

Mix dry baking mix and sugar. Add egg, water and vegetable oil to dry ingredients. Mix only enough to moisten flour. The batter will be lumpy. Fill greased muffin tins two-thirds full. Bake at 400 degrees for 20 minutes.

*For an added surprise fill muffin cup halfway and then add a spoonful of jelly. Top with more batter. Add raisins, cinnamon or nuts for gourmet muffins.

Makes 12-15 muffins.

Butterfly Ring

2-1/2 cups baking mix

1 tablespoon sugar

1 egg, beaten

2/3 cup milk

1/4 cup butter, room temperature

Grease a jellyroll sheet and preheat oven to 375 degrees. Mix first four ingredients until well blended. Dough will be sticky. Knead on a lightly floured surface 18 times. Roll out into an 11-inch-by-14-inch rectangle. Spread butter on the dough, then the filling on the dough. Serves 12.


2 tablespoons butter, melted

1/2 cup sugar

3/4 cup nuts (optional)

1/2 cup cherry jelly (raspberry, strawberry or any other jam or jelly will work)

1/2 teaspoon cinnamon

1 tablespoons flour

Add the ingredients to the melted butter. Blend until smooth. If necessary, heat jelly 30 seconds in the microwave if you need to make it smooth.

Spread filling onto dough. Roll the dough lengthwise and seal the edges by pinching them together. Form into a circle on the jellyroll pan. Cut 4 to 5 slits in the top to release steam. Bake for 20 minutes. Cool and frost with butter cream frosting.

Breakfast Puffs

2 cups baking mix

1/4 cup sugar

1/4 teaspoon nutmeg

2 tablespoon butter or margarine, softened

1/2 cup milk

1 egg

1/2 cup butter or margarine, melted

2/3 cup sugar

1 teaspoon ground cinnamon

Heat oven to 400 degrees. Grease 24 mini muffin cups. Mix baking mix, sugar, nutmeg, margarine, milk and egg. Beat vigorously for 30 seconds. Fill muffin cups about 2/3 full. Bake 10 minutes. Mix sugar and cinnamon in a bowl. Quickly roll the puffs in melted margarine, then in the cinnamon and sugar mixture. Makes 24 puffs.

From: www.LivingOnADime.com.

Tawra Kellam is the publisher of the Web site http://www.LivingOnADime.com and the author of Dining On A Dime Cookbook.

She and her husband paid off $20,000 in debt in five years on $22,000 year income.


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