First off I want to start off by saying that I’m guest posting today on Rachel’s blog, Rachel Cooks.  We’re friends from twitter, but if we didn’t live 80 bazillion miles apart, we’d be real life, ‘let’s take our daughters to the park for a play date’ kinda friends.  I wish all my twitter friends lived on my street.  Just saying, that’d be pretty epic!  Anyway… I used the recipe for this baking mix (at the bottom of this post), turned it into a pancake, then I turned it into a sandwich.  Go check out Rachel’s blog to see what kind of sandwich I made.  It was so so good!

Ok, now onto why I even made homemade baking mix, or homemade ‘bisquick’ if you will.  When I walk the isles of the grocery store I sloooooowly take in all the processed junk laid before my eyes. I can’t walk through the snack or baking isle without getting a little disturbed by the large amount of pure crap that someone decided to labele as ‘heart healthy grains’ or ‘made with real cheese.’ Just to name a few. Really, that sugary cereal REALLY has HEALTHY whole grains? Maybe it does. But I’m fairly certain the amount of sugar and craptastically bad for you oils cancels out any health value they pretend to add. Sorta like apple pie. Does the apple pie make it a fruit, and cancel out all the fatty butter and carby flour? Nope, sure doesn’t. It’s good, heck ya it’s good. But it doesn’t mean you should eat it all the time. That’s all Im sayin’.

I gave up buying these mixes years ago because I just couldn’t handle thinking of the 96 item list of ingredients a simple mix had in it. I finally realized DUH, I can make my own. I felt like such a dork when  finally realized that. OF COURSE you can make you own mix. And let me tell you, this mix, it’s fantastic!

It makes biscuits and pancakes, all you do is change a couple of the ‘wet’ ingredients when mixing.  You simple store the dry ingredients in a bag (or any airtight container) in the fridge until you’re ready to use it.


The Pancakes have little pockets of butter in them that melt in your mouth when you take a bite. And the biscuits-same thing-butter pockets. They’re just delightful, pure buttery scrumptiousness.


Whole Wheat Baking Mix (Homemade Bisquick)

Whole Wheat Baking Mix (Homemade Bisquick)


  • 1/2 cup all purpose flour
  • 2 cups whole wheat flour
  • 3 tablespoons baking powder
  • 1 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter cold (I used unsalted butter)
  • *The ingredients can easily be halved or doubled.


Mix together flours, baking powder, sugar and salt in a medium bowl. Cut in the cold butter using a pastry blender (or use a cheese grater and grate the cold butter). Mix the butter and flour mix until the butter is in small balls and is coated in the flour. Store in the fridge or freezer. Mix will last in the fridge until he expiration date on the butter).


Mix together 1/3 cup of milk (any kind: whole milk to buttermilk, your choice) for every 1 cup of pre-made mix. Shape mix into a large rectangle 1 inch thick, cut into squares, place the squares on a baking sheet and bake at 450 degrees for 10-12 min.

1 cup of mix will makes you about 6 large biscuits.


Mix 1 cup of mix, 1/2 cup milk (any kind you want) and 1 egg in a medium bowl. Ladle the batter onto a hot griddle, cook until the top side starts to bubble, then flip. Cook for another 2 minutes or so. Serve immediately with maple syrup, fresh fruit, the works!

1 cup of mix makes enough pancakes for about 2 people. Recipe can easily be doubled.

Recipe adapted from Kitchen Simplicity 



So head on over to Rachel Cooks to see more about the pancake sandwich I made from this mix!