Have you ever wanted to make your own homemade Jiffy Mix? Looking for a copycat Bisquick? If so, then look no further. This is a great recipe for a Master Mix that you can put together from items in your pantry.
Ready to use baking mixes are great, but they have a pretty severe limitation. Unfortunately the fats in the mix, distributed amongst the flours, have a high surface area and will rancidify rather quickly. Leaving out all the minor ingredients, Bisquick is basically: flour, oil, sugar, leavening, and salt. There are other brands – Jiffy Mix, Krusteaz, Great Value; but they all basically have those ingredients. If it comes down to a pinch, pancake mix will work but it might be a bit on the sweet side.
Jump to RecipeIngredient Selection
- 2.25 cup Flour, All Purpose
- 1 Tbsp Sugar
- 2.25 tsp Baking Powder
- 0.75 tsp salt
- 0.5 cup Shortening Bacon Grease, Lard, etc…
The real goal here is to produce nutritious, comforting, and filling dishes with your deep pantry stores in different off grid situations. Building your cooking and preparation skills is paramount, but you can’t make quality meals without quality ingredients. If you’ve already decided how to choose your ingredients, you can jump to the recipe:
Jump to RecipeFlour
All purpose unbleached white flour is the most used flour for this recipe, but the reality is you could use bread or cake flour if you had nothing else. It might effect the texture of the final product slightly, but overall no real changes.
Sugar
Granulated white sugar is a fundamental ingredient in most deep pantries. Its storage life is virtually unlimited. The important points of its storage is to keep it away from moisture.
If desired you could use other sweeteners like stevia, raw sugar, brown sugar, etc… You could even use liquid sweeteners like honey or agave, but you’d wan’t to wait until the time of use to add them.
Baking Powder
Baking powder, unlike yeast, is a chemical leavener made from baking soda, a dry acid, and cornstarch. When moistened the dry acid reacts with the baking soda and releases carbon dioxide into the food to act as a lifter. Cornstarch acts as a buffer to mitigate premature reaction.
If you’re concerned about the effectiveness of your baking powder, you can test it by mixing 1 tsp of baking powder with 1/3 cup of hot water. It should get fizzy.
Salt
The exact type of salt that you use in this recipe isn’t as important as the grind. Coarser grinds contain less salt per teaspoon than finer grinds. This recipe was written using a standard table salt grind.
Unless you plan to use this master mix recipe with yeast or sour dough, iodized or non-iodized are both acceptable.
Shortening
Choose a quality shortening. There are storage methods that keep shortenings protected from accelerated rancidification. Temperature control, protection from light, and minimizing exposure to oxygen are the most common.
Equipment
- 1 Jar, 1/2 gallon for storage
- 1 Lid
Ingredients
- 2.25 cup Flour, All Purpose
- 1 Tbsp Sugar
- 2.25 tsp Baking Powder
- 0.75 tsp salt
- 0.5 cup Shortening Bacon Grease, Lard, etc…
Instructions
Long Term Storage Preparation
- Combine all ingredients, except shortening, in bowl and whisk well.2.25 cup Flour, All Purpose, 1 Tbsp Sugar, 2.25 tsp Baking Powder, 0.75 tsp salt
- Store in air tight jar until ready to place in short term storage.
Short Term Storage Preparation
- Cut shortening into flour mixture until evenly combined and shortening is well incorporated.0.5 cup Shortening
- Store in air tight jar until ready to place in short term storage.
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