Even with living a simple life, some days get hectic. We need a shortcut or two just to make our time stretch. That’s when handmade Baking Mixes come in handy.
Handmade baking mixes can be created to make biscuits, pancakes, muffins, cakes, brownies, and even cookies. When you run out of time, forgot you were responsible for baking brownies for the Booster Club sale or need a quick dessert for a pot luck, all you have to do is grab a jar, add a few wet ingredients, and then start baking. This not only saves time with preparation, but also with clean up.
I know you are asking why you can’t just buy a few box mixes at the grocery store and call it good. Actually, you can. However, handmade baking mixes are less expensive, and more likely than not, the final product will taste better.
Why will they taste better? It’ simple. The best handmade baking mixes start with your own recipes. Take Aunt Dot’s Cheese Biscuits for example. I make so many of these, that it comes in handy to have the dry ingredients already mixed together.
I store my biscuit mix in Quart zip top bags. When I am ready to make biscuits, I simply pour the mix in a bowl, add the buttermilk, and pat out my dough.
The trick to handmade baking mixes that are based on your own recipe is to mix all the dry ingredients together. If nuts or chocolate chips are part of the ingredients, as with brownies, just measure these out, place them in a sandwich-sized zip top bag, and place them in the bag with the dry ingredients.
Be sure to label the bag. If I am working with a cake, brownie, or cookie mix, I often write down the liquid ingredients and measurements, with baking directions, and place it in a sealed sandwich bag as well. When I grab a bag, everything I need to know is right there, and my preparation and baking time is cut in half or more.
Just so you know: This post contains affiliate links; if you click on a link and make a purchase I might make a small commission, but it does not affect the price you pay!
How to Get Started with Handmade Baking Mixes
To make handmade baking mixes, set aside a time to work in the kitchen. Choose the recipes you want to make, and set out all the ingredients. On recipe card, list all the wet ingredients, measurements and instructions. Place it in a bag, seal, and set aside. (Be sure you do enough for as many handmade baking mixes as you want to make.)
Measure and mix for one batch at a time, pour into a quart bag, and set aside. Repeat until you have all the handmade baking mixes for that item you want to do. Once you have all the bags ready, add the extra ingredients (premeasured and placed in separate bags) and the recipe card. Seal and place them in the freezer until you are ready to go!
Basic Supplies and Ingredients
Most recipes call for the same basic supplies and ingredients. Most of these we already have in our pantries and on the shelves, so conceivably you can head to the kitchen to get started now!
- Mixing Bowl
- Dry Measuring Utensils
- Mixing Spoon or Danish Whisk
- Sandwich-size zip top bags
- Quart zip top bags
- Marker (for labeling the bags)
- Recipe Cards / Pen (make your own or download a free printable HERE!)
- All-Purpose Flour
- Sugar (brown and white)
- Baking Powder
- Baking Soda
- Cocoa Powder
Some cookies call for spices, such as cinnamon, nutmeg, cloves, cream of tartar or others. Just simply add these to the dry ingredients.
Other non-basic ingredients, such as nuts, fruits and chocolate chips, are usually folded into the final batter. If using nuts and chocolate chips, simply place them in a separate sealed bag. If using fruit, as you would in muffins and some cookies and cakes, it is advisable to place dried fruits in a separate bag, or pull fresh fruits out at the time of baking.
Ready to Make your Own Handmade Baking Mixes?
A basic biscuit mix is one of the easiest places to start. With it, you can make biscuits and pancakes by only adding and egg and milk. I like to make a large batch of this and store it in a gallon-size zip top bag or 1/2 gallon Mason jar.
Basic Biscuit Mix
- 8 cups Flour
- 4 Tablespoons Baking Powder
- 4 teaspoons Salt
- 1-1/3 cups Shortening
- 1 teaspoon Sugar (optional)
Mix dry ingredients together, until well blended. Cut in shortening well, until mixture resembles tiny pebbles.
Store the handmade baking mix in the freezer for best results.
For biscuits: Place 2 cups of handmade baking mix in a medium bowl. Add 1/2 cup of milk, and gently blend until a batter forms. Drop 1 Tablespoon of dough on a baking sheet. Bake at 450 degrees for 8 to 10 minutes, or until tops are golden brown.
For Pancakes: Place 2 cups of mix in a medium bowl. Add 2 eggs and 1 cup of milk Blend well.
Ready to Stretch Your Wings?
This recipe is a perfect example of why I like starting with handmade baking mixes. It takes a bit more than an ordinary cake to make, but having the dry ingredients ready to go saves time.
Fresh Apple Cake
- 3 cups All-Purpose Flour
- 1 teaspoon Soda
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
Add all ingredients to a medium bowl, and mix until well blended. Place in a gallon-sized zip top bag.
In separate sandwich-size bags, measure:
2 cups Sugar (place in a bag and seal)
1 cup Chopped Pecans (place in a separate bag and seal)
Place the dry ingredients into a gallon-sized zip top bag. Add sugar and pecan bags, seal and store in the freezer until ready to use.
- 1-1/4 cup Crisco Oil
- 2 Eggs
- 2 teaspoons Vanilla
- 3 cups peeled and grated Apples
To make the cake:
Place dry ingredients mix (NOT the sugar and pecans!) in a bowl, and ‘fluff’ with a whisk. Add oil and vanilla and using a spoon or dough whisk, blend to make a smooth batter. In a separate bowl, beat the eggs until thick and foamy.
Gradually add sugar and continue beating until well blended. Fold egg mixture into the flour batter until well blended. Fold in pecans and apples until well distributed. (Here’s a tip: grate the peeled apples directly over the batter – one less dish to wash!)
Pour into a greased and floured Bundt or tube pan. Bake at 350 degrees for 50 minutes to 1 hour, or until a cake tester comes out clean. Remove from oven and let cake remain in the pan for 15 minutes. Remove from pan and finish cooling on a wire rack.
You can serve this cake plain, or ‘gussie it up’ a bit by adding a dollop of whipped cream and drizzle caramel sauce on top!
Get Ready for More Handmade Home in April!
Don’t leave the kitchen yet. Coming up next – How to Make Handmade Spice Mixes. And be sure you didn’t miss any of the other Handmade Home posts. You can easily find them here!