🌾 Missouri Mix
The Ultimate Homemade Baking Shortcut – Save Money, Bake Better
📌 In This Article
🌾 The Missouri Mix Story
"A make-at-home version of mixes that you can buy at the store. Having this mix on hand when you are in a hurry is a lifesaver." 🌾✨
Missouri Mix is a homemade version of Bisquick – a versatile baking mix that has been a pantry staple for generations. It's called "Missouri Mix" because it originated in the Midwest, where resourceful home cooks developed this recipe to save money and time.
The beauty of Missouri Mix lies in its simplicity. With just five ingredients – flour, baking powder, salt, dry milk, and shortening – you can create a mix that transforms into biscuits, pancakes, waffles, dumplings, and more. It's the ultimate baking shortcut, and it costs a fraction of what you'd pay for store-bought mixes.
💬 The beauty of homemade: "The main reason it's cheaper to prepare mixes at home than commercial products is that you supply the labor."
💰 Why Make Your Own Baking Mix?
Save Money
Homemade mix costs pennies compared to store-bought versions
Control Ingredients
No preservatives, no additives – just pure ingredients
Save Time
Measure once, bake many times – always ready when you are
Perfect for Gifting
Beautiful jars of mix make thoughtful homemade gifts
💡 Pro tip: "Store-bought mixes can be convenient... but you can save yourself shopping time (and money!) by stirring up your own."
📦 Ingredients
Large Batch – Makes 27 Cups
- 🌾 5-pound bag of all-purpose flour – about 20 cups
- 🧂 ¾ cup baking powder
- 🧂 2 tablespoons salt
- 🥛 2½ cups nonfat dry milk powder
- 🧈 3¾ cups shortening
Smaller Batch – Makes 11 Cups
- 🌾 8 cups all-purpose flour
- 🧂 ¼ cup plus 1 tablespoon baking powder
- 🧂 2 teaspoons salt
- 🥛 1 cup nonfat dry milk powder
- 🧈 1½ cups shortening
💡 Pro tip: "All-purpose, whole wheat, or any combination of both flours work well."
📝 Step-by-Step Instructions
Step 1 – Prepare Your Workspace
- Clear a large work surface and gather all your ingredients.
- You'll need a very large mixing bowl – a clean 5-gallon bucket works well for the large batch.
- Have your storage containers ready – ½-gallon jars or food-grade buckets with lids.
💡 Pro Tip
If you're making the large batch, a large tub or plastic storage container makes mixing much easier.
Step 2 – Combine Dry Ingredients
- In your large bowl, combine the flour, baking powder, salt, and dry milk powder.
- Sift thoroughly – this is essential for even distribution of the baking powder and salt.
- If using a large container, seal it and shake vigorously for 5 minutes to mix.
Step 3 – Cut in the Shortening
- Add the shortening to the dry mixture.
- Using a pastry blender (or two knives), cut in the shortening until the mix resembles the consistency of cornmeal.
- Work in batches if needed – the mixture should be crumbly with no large lumps of shortening.
- For large batches, you can use a stand mixer with the paddle attachment, or even clean hands.
⚠️ Important: "Using a pastry blender, cut in shortening until mix is the consistency of cornmeal."
Step 4 – Store Your Mix
- Transfer the finished mix to airtight containers – ½-gallon jars work perfectly.
- For long-term storage, add oxygen absorbers to each jar.
- Store in a cool, dry place at room temperature.
- Label with the date and contents.
💡 Pro tip: "Store in a tightly sealed container at room temperature. For longer storage, add oxygen absorbers."
🍳 What to Make with Missouri Mix
Basic Biscuits
- 2 cups Missouri Mix
- ⅔ cup milk
- Stir until soft dough forms. Pat out and cut. Bake at 450°F for 10-12 minutes.
Pancakes
- 2 cups Missouri Mix
- 1 cup milk
- 1 egg
- Stir until just combined. Cook on hot griddle.
Waffles
- 2 cups Missouri Mix
- 1¼ cups milk
- 2 eggs
- 2 tablespoons oil
- Mix until smooth. Cook in waffle iron.
Dumplings for Stew
- 2 cups Missouri Mix
- ⅔ cup milk
- Drop by spoonfuls into simmering stew. Cook covered for 10-15 minutes.
💡 Pro tip: "These are great for families - but also an empty nest like ours. I can make 1/2 recipes and not have large batches of sweets around."
🥫 Storage Tips
- 🥫 Container: Airtight jars or food-grade buckets with tight-fitting lids.
- 🌡️ Temperature: Store in a cool, dry place – ideally below 70°F.
- ⏱️ Shelf Life: Up to 6 months at room temperature.
- 🧊 Long-term: Add oxygen absorbers for longer storage – up to 1 year.
- 🔍 Check regularly: Look for signs of spoilage – off odors, discoloration, or pests.
- 📝 Label: Always label with the date and contents.
💡 Pro tip: "Finally bit the bullet and bought 1/2 gallon jars for dry storage. Will put 02 absorbers in when I bring these to the shed."
❓ Frequently Asked Questions
❓ How long does Missouri Mix last?
Stored in an airtight container in a cool, dry place, it lasts up to 6 months. With oxygen absorbers, it can last up to 1 year.
❓ Can I use whole wheat flour?
Yes – all-purpose, whole wheat, or any combination of both flours work well.
❓ Can I use butter instead of shortening?
Butter works, but it's not shelf-stable. The mix would need to be refrigerated.
❓ Can I use this mix for gluten-free baking?
Use a gluten-free flour blend – but you may need to adjust the liquid content.
❓ What's the best container for storage?
½-gallon mason jars, food-grade buckets, or large airtight containers work well.
❓ Do I need oxygen absorbers?
They're optional but recommended for long-term storage (6+ months).
❓ Can I halve the large batch recipe?
Yes – just divide all ingredients by 2 to make a medium batch.
❓ Can I use this mix for gravy?
Yes – use it like you would flour to thicken gravy and sauces.
❓ What are signs of spoilage?
Off odors, discoloration, or bugs – discard immediately.
❓ Can I gift this mix?
Absolutely! It makes a beautiful, thoughtful homemade gift. Include a recipe card.
📄 Printable Recipe Card
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║ MISSOURI MIX ║
║ The Ultimate Homemade Baking Shortcut – Save Money ║
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YIELD: 27 cups (large) or 11 cups (small) | STORAGE: 6 months
LARGE BATCH (27 cups):
- 5 lbs all-purpose flour (20 cups)
- ¾ cup baking powder
- 2 Tbsp salt
- 2½ cups nonfat dry milk powder
- 3¾ cups shortening
SMALL BATCH (11 cups):
- 8 cups all-purpose flour
- ¼ cup + 1 Tbsp baking powder
- 2 tsp salt
- 1 cup nonfat dry milk powder
- 1½ cups shortening
INSTRUCTIONS:
1. Combine dry ingredients in a large bowl. Sift thoroughly.
2. Cut in shortening using a pastry blender until mixture resembles cornmeal.
3. Store in an airtight container in a cool, dry place.
BASIC BISCUITS: 2 cups mix + ⅔ cup milk. Bake at 450°F for 10-12 min.
PANCAKES: 2 cups mix + 1 cup milk + 1 egg. Cook on hot griddle.
"A make-at-home version of mixes that you can buy at the store." 🌾✨
© CanningRebels — Missouri Mix | The Ultimate Homemade Baking Shortcut
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