Muffins Mix

This is the original Depression-era trick that became Bisquick: a shelf-stable baking mix you assemble once and reach for every time you need muffins, biscuits, or pancakes. The dry milk powder built right in means you just add water (or fruit juice, or broth for savory baking) when it is time to bake. Nine cups of flour, leavening, and a block of shortening yields enough mix to last weeks.

The texture of the mix is the giveaway that you have made it right. Cutting the shortening into the flour mixture (pastry cutter, two knives, or your fingertips) until everything looks like coarse cornmeal is where the magic happens. Those tiny fat-coated flour particles are what let you skip that step every subsequent time you bake. Stored airtight at room temperature, the mix holds for a full six weeks.

Kitchen Tips

• Pre-portion into 2-cup zip-top bags so you can grab exactly what you need without measuring.
• Use vegetable shortening rather than butter for the longest shelf life; butter goes rancid at room temperature.
• Sift everything together thoroughly; clumps of baking powder make for uneven rising.
• Store in a truly airtight container. Humidity is the enemy of any dry mix.

Variations

• Substitute whole wheat flour for up to half the white flour for a heartier mix.
• Add 2 tablespoons of sugar to the batch if you plan to use it mostly for sweet applications.
• Sub in coconut oil or lard (cold) for the shortening if you prefer less processed fats; shelf life drops to about 4 weeks for coconut oil.