Wheat Mix
Submitted by flowergurl
Homemade whole wheat baking mix with wheat germ, dry milk, and shortening. A healthier DIY Bisquick alternative that keeps for months and makes pancakes, biscuits, and muffins in minutes.
YIELD
12 cupsPREP
10 minCOOK
0 minREADY
10 minThink of this as your whole wheat answer to Bisquick. One big batch lives in your pantry for up to 12 weeks, ready to turn into pancakes, biscuits, muffins, or coffee cake whenever the mood strikes.
Whole wheat flour and wheat germ bring nutty flavor and extra fiber, while dry milk powder means you don’t even need fresh milk for most recipes. The shortening gets cut right into the dry ingredients, so when it’s time to bake, you just scoop, add liquid, and go.
Ten minutes of prep now saves you countless mornings of measuring later.
Kitchen Tips
- Use a pastry blender or your fingertips to cut in the shortening until the mix looks like coarse sand with no large lumps
- Store in a tightly sealed container in a cool, dry spot; the wheat germ can go rancid if exposed to heat or moisture
- Label the container with the date you made it and toss after 12 weeks for the freshest results
Ingredients
Directions
In a large bowl, combine whole-wheat flour, unbleached flour, dry milk, salt, wheat germ, sugar, and baking powder.
Mix well. With a pastry blender, cut in shortening until evenly distributed.
Put in a large airtight container.
Store in cool, dry, place. Use within 10 to 12 weeks.
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