Homemade (mostly) Whole Wheat Buttermilk Baking Mix

I have made this homemade Buttermilk Baking Mix off and on for my family for more than a decade. The terrific thing about this particular recipe is that it substitutes cup for cup for any Bisquick recipe I have in my files. Coffee cakes, pancakes, waffles, biscuits, muffins…..anything, and the resulting product is always great!


The recipe that follows is exactly the way I make it for my own family.  The measurements have been calculated to fit the container in my baking center that holds my baking mix!  This mix is mostly whole wheat, but I have kept a small portion of it (approximately 1/5) all purpose white flour.  That little bit of white flour is, I believe, what makes this mix work so well in place of Bisquick in my recipes.  Feel free to substitute more white flour, even using all white flour, if you’d like for your own family.  If you do use whole wheat, be sure that you are using pastry flour (ground from soft wheat), and not whole wheat flour intended for bread (ground from hard wheat).

I keep this in an airtight container on the shelf in my baking center.  We go through this stuff pretty quickly around here!  However, if you live in a hot, humid climate, or if you will not use the mix quickly, I would suggest storing it in your refrigerator.  I’ve kept my mix on the shelf for as long as four weeks and it has been just fine, but if you are at all concerned about its stability, refrigerate it.


12 cups whole wheat Pastry flour
3 3/4 cups all purpose white flour
1/4 cup + 2 Tablespoons baking powder
2 Tablespoons + 3/4 teaspoon salt
3/4 cup evaporated cane juice (or sugar)
1 1/2 cups Buttermilk Powder
3 cups shortening

Mix all dry ingredients together in a large mixing bowl.  Take your time and combine the dry ingredients thoroughly.  Using a pastry cutter, cut in the shortening.  Again, take your time and cut the shortening in very well.  The finished product should look uniform and resemble coarsely ground cornmeal.  Store in an airtight container in a cool, dry place, or in the refrigerator.

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4 comments to Homemade (mostly) Whole Wheat Buttermilk Baking Mix

  • In your recipes what do you use for the shortening?

  • Marjo – When I use shortening, it is always Crisco.   

  • I’m so glad that I’ve found your website. I have decided to start baking @ home again and this healthy mix sounds like it’s going to rock!!! Can you sub the shortening? Smart Balance spread perhaps. 🙂

  • @d3lilpigs –   I know the shortening is bad news for some folks.  We like this mix because of its shelf stability.  Feel free to experiment, but you might want to refrigerate the mix if you use different ingredients.  Let me know how it turns out for you.  Have fun with all of your baking!