It never fails. The kids want pancakes, or you are trying to make biscuits for with dinner and you go to the pantry only to find yourself completely out of baking mix. ~sigh~ That just drives me nuts. Now you can make your own anytime of day and keep it on hand so you never run out again! The best part is you will know what is inside. No chemicals or preservatives…just whole ingredients.
You can even substitute whole wheat flour, or even rice or almond flour for gluten free pancakes.
- 5 cups flour
- ¼ cup baking powder
- 2 TBSP Sugar
- 1tsp salt
- 1 cup butter or margarine
- Mix together flour, baking powder, sugar, and salt. Cut in butter until mixture is crumbly.
- Store in an airtight container for up to 6 weeks in the fridge or in the freezer for longer storage.
- Mix together ⅓ cup of milk for every 1 cup of mix. Drop onto ungreased cookie sheets and bake at 450 F for 10-12 mins. Feel free to add herbs or cheese to the biscuits. (each 1 cup mix will yield about 6 biscuits)
- Mix 2 Cups of mix with 1 cup of milk and 2 eggs. Cook on hot griddle. Feel free to add blueberries, chocolate chips, etc.
- Substitute a gluten free all purpose flour mix for the flour.
- Use a dairy free milk substitute and a dairy free margarine.