Homemade Biscuit Mix (and Panake mix too)

Homemade Biscuit Mix

& Pancake/Waffle Mix

You do not have to purchase expensive, boxed biscuit/pancake/waffle mix from your grocer. Instead, save time and money by making your own batch of biscuit mix at home; and you control the ingredients. It is so simple that I don't know why I ever bought the ready-made stuff. It tastes so much better and I always have some on hand for any breakfast meal.

I save a lot of money by making my own biscuit mix. Let me show you the savings:

I saved 7.1 cents per ounce ($2.21) over the most expensive brand of prepared baking mix.
Plus, my homemade mix has ingredients that I add with no added preservatives. I made my mix with part whole wheat flour.

Here is my recipe for Homemade Biscuit/pancake mix

• 4 cups all-purpose flour
• 2 cups whole wheat flour
  (if you don't want to use whole wheat flour just make this recipe with 6 cups of all-purpose flour)
• 4 tablespoons baking powder 
• 2 tablespoons sugar (regular granulated)
• 1 plus 1/2 teaspoons of salt
• 1 teaspoon baking soda (this is different than baking powder)
• 1/2 cup vegetable shortening (do not use butter because it has to be refrigerated. You may substitute canola oil instead)

Directions:

1. In a large bowl add in the dry ingredients: both flours, baking powder, sugar, salt, baking soda. Whisk together well.
2.  Using a pastry knife cut in the vegetable shortening (you might also use a stand mixer or an extra large food processor) I like to use the pastry knife. The consistency is that of lightly wet sand at the beach.
3. Store in a sealed container at room temperature - discard after 3 months. Be sure a write the date on the lid!

 Here are a few of my recipes that I use with my Homemade Biscuit Mix:

Biscuits: Makes 12 biscuits (approximately)

• 2 cups of Homemade Biscuit Mix
• 1 cup half & half or buttermilk.
• 2 tablespoons melted butter

Directions:

1. Preheat the oven to 375F degrees.
2. Lightly grease two non-stick, round, cake pans, or line a cookie sheet with parchment paper. Combine 2 1/2 cups homemade biscuit mix.
3. 2/3 cup buttermilk (or half & half)
4. Stir together to form a soft dough. 
5. Turn dough out onto a lightly floured surface and pat it down to form a 1 inch round disk.
6. Cut dough with a biscuit cutter (or use a knife to make 12 equal pieces) and place on prepared baking pans. I let my biscuits touch so that they will rise taller.
7. Brush tops of biscuits with melted butter, (or milk or egg wash, if desired). 
8. Bake 12 to 18 minutes or until a light golden brown.

Serve with your favorite breakfast meal or any meal!

Pancakes:

• 2 cups homemade biscuit/pancake mix
• 2 large eggs (*allergic to eggs see explanation below)
• 1 1/4 cups whole milk (2% is fine and if you are allergic to milk you may substitute with almond or soy milk) 
• 1 teaspoon vanilla extract 
• Optional: 1/2 teaspoon almond extract (I use almond extract each time I make pancakes or waffles and it makes a HUGE difference in the taste! Delicious!)

Directions:

1. Combine biscuit mix, eggs, milk, vanilla and almond extracts. I stir this with a whisk and just until the wet and dry are combined. Lumps are good. Let mixture rest 30 seconds.
2. Using a 1/3 measuring cup I dip it into the batter and pour it onto greased, Medium heated griddle or nonstick skillet.
3. Let the pancakes cook until you see small bubble forming on the surface, near the center. Wait for at least two of the bubble to burst before you turn it over. 
4. Turn over your pancakes and cook until the bottom is golden.About 1 - 2 minutes depending on your heat temperature.

Pancake Variations: 

Banana Pancakes: 

You can add a ripe banana and 1/2 teaspoon of cinnamon to the batter. 

 

Blueberry Pancakes: 

Add in 1 cup of frozen blueberries after the batter is mixed. Stir gently or your batter will turn blue. 

Chocolate chip pancakes: 

Add in 2 tablespoons of cocoa powder to the biscuit mix and stir with a whisk to mix well. Now add in the eggs, milk and extracts. Then after the batter is mixed add in 1/2 cup of chocolate chip morsels. Cooks the same. Woo-hoo, delicious!

Waffles:

 2 cups of homemade biscuit mix
1 & 1/3 cups whole milk
1 large egg
2 Tablespoons cooking oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Directions:

1. Heat waffle iron to medium high temperature.
2. Spray the waffle iron with non-stick vegetable oil spray or brush on a small amount of shortening. (Do this before each new waffle is baked)
3.  Stir all the ingredients until well blended.
   The batter should be the consistency of a thick cake batter. As the batter sits it will thicken and you may have to add additional milk or a bit of water to thin it out. Still if it is a thick as brownie batter then it is too thick. 
4. Using 3/4 cup as a measure, dip into the batter to fill the cup and pour onto center of hot waffle iron. I have a round waffle iron and this is the measure I use. If your waffle iron is larger you may have to adjust the measurements. Here is what it looks like before I bake the waffle.
5. Quickly close the lid of waffle iron. Steam will rise and the waffle iron lid will open slightly as the waffle puffs up.
    Bake about 3 minutes for a soft waffle that is lightly golden or bake for 5-6 minutes or until steaming stops for a more well done and waffle.
6. Carefully remove waffle with a fork or tongs.
7.  Brush with melted butter and top with real maple syrup, fruit toppings and whipped cream.

 This makes about 5-6 waffles per recipe.

OH wow! Delicious!
 

*How to substitute eggs in pancakes or waffles. Click here for egg substitution ideas.

 I'm a bit fruity and I truly enjoy adding fruit to my waffles...

...and a bit of whipped cream!