All Purpose Baking Mix Recipes

Baking Mix

8 cups all-purpose flour (or 4 cups each all-purpose flour and whole wheat flour)
2 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
2 cups dry nonfat milk
2 cups shortening

Mix all dry ingredients together in large bowl (if you have a large mixer it is ideal to use for blending this mix but it can also be done quite adequately using a pastry blender to cut in shortening). Add shortening about a half cup at a time mixing well after each addition. Mixture will be mealy when mixed adequately. Put in air-tight container and store either in refrigerator or at room temperature. Use within about 3 months.

1 tablespoon baking powder
1 1/2 teaspoons sugar
1 1/8 cups flour
2 1/2 tablespoons canola oil
Sift together powder and sugar into flour. Sift together twice into large mixing bowl. Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is consistency of corn meal. Store in tightly covered container at room temperature or may be refrigerated. Spoon lightly into cup and level with spatula. Use for pancakes, waffles, biscuits, coffee cake, as you would regular Bisquick.

Low Fat Bisquick Substitute

9 cups flour (can use half whole wheat and half unbleached)
3/4 cup baking powder
1 cup +2 tablespoons dry milk
4 teaspoons salt

Use in recipes calling for any baking mix.