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The Ultimate Whole Grain Baking Mix: From Biscuits to Pizza and Beyond

I remember my grandmother always having a big jar of something similar to this mix on her counter. It wasn’t commercially bought, of course; it was her own secret blend. The comforting aroma of freshly baked biscuits, seemingly conjured from this magical jar, always filled her kitchen. This whole grain baking mix is my attempt to recapture that simple, wholesome goodness, and it’s surprisingly versatile. It’s more than just a shortcut; it’s a foundation for countless delicious creations.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 10-12 minutes (for biscuits), 10+ minutes (for pizza)
Total Time: 25-27 minutes (for biscuits), 25+ minutes (for pizza)
Yields: 8 cups mix, 16 biscuits, 1 pizza crust
Dietary Type: Vegetarian (can be vegan with butter substitute)

Ingredients

2 cups all-purpose flour
2 cups whole wheat flour
¾ cup powdered milk
½ cup rolled oats
½ cup cornmeal
1 cup Crisco (see note) or 1 cup butter (see note)
1 ½ teaspoons salt (or to taste)
2 ½ tablespoons baking powder

Equipment Needed

Large mixing bowl
Pastry blender or food processor
Airtight container for storage
Greased baking sheet (for biscuits)
Greased pizza pan sprinkled with cornmeal (for pizza)

Instructions

In a large mixing bowl, combine the all-purpose flour, whole wheat flour, powdered milk, rolled oats, cornmeal, salt, and baking powder.
Using a pastry blender or a food processor, cut in the Crisco (or butter) until the mixture resembles coarse crumbs. This step is crucial for creating a tender and flaky texture. If using butter, ensure it is very cold for best results. Pulse in food processor until just combined.
Transfer the mixture to an airtight container and store it in a cool, dry place.

Note on Fat: Traditionally, Crisco was used for its shelf-stability. However, if you’re concerned about hydrogenated and trans fats, butter is an excellent substitute. Using butter will impart a richer flavor, but the resulting mix should be stored in the refrigerator to prevent spoilage. You can also experiment with other solid fats like coconut oil (refined to avoid coconut flavor).

Using the Mix:

For Biscuits:

Preheat your oven to 425°F (220°C).
In a bowl, combine 3 cups of the whole grain baking mix with 1 cup of water.
Mix well until just combined. Avoid overmixing, as this can lead to tough biscuits.
Turn the dough out onto a lightly floured surface.
Gently pat the dough into a rectangle about ½ inch thick.
Cut into 16 biscuits using a biscuit cutter or a knife.
Place the biscuits on a greased baking sheet.
Bake for 10-12 minutes, or until golden brown.
Let cool slightly before serving.

Tip: For extra fluffy biscuits, try using buttermilk instead of water. You can also brush the tops of the biscuits with melted butter before baking for a golden, glossy finish.

For Pizza Crust:

Dissolve 1 tablespoon of yeast in ½ cup of hot water. Let stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use.
Add the yeast mixture to 2 ¼ cups of the whole grain baking mix.
Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic.
Let the dough rise for 10 minutes. This short rise helps to relax the gluten and makes the crust easier to work with.
Spread the dough onto a greased pizza pan that has been sprinkled with cornmeal. The cornmeal will prevent the crust from sticking and add a pleasant textural contrast.
Bake the crust at 425°F (220°C) for 10 minutes.
Remove the crust from the oven and add your favorite sauce and toppings.
Return the pizza to the oven and bake until the crust is golden brown and the cheese is melted and bubbly. This usually takes another 10-15 minutes.

Tip: For a crispier crust, pre-bake the crust for a few minutes before adding the toppings. You can also use a pizza stone for even heat distribution.

Expert Tips & Tricks

Make it ahead: The baking mix can be made weeks in advance and stored in an airtight container. This is a fantastic time-saver for busy weeknights.
Control the sweetness: While the recipe doesn’t call for added sugar, you can add a tablespoon or two to the mix if you prefer a slightly sweeter flavor. This is especially nice for recipes like pancakes or muffins.
Adjust the texture: If you prefer a smoother texture, you can grind the rolled oats in a food processor before adding them to the mix.
Don’t overmix: Overmixing develops the gluten in the flour, resulting in tough baked goods. Mix the ingredients until just combined.
Experiment with flavors: Add herbs, spices, or cheese to the mix for unique flavor combinations. For example, try adding dried rosemary and Parmesan cheese for savory biscuits, or cinnamon and nutmeg for sweet muffins.

Serving & Storage Suggestions

Serving:

Serve freshly baked biscuits warm with butter, jam, or honey. They’re also delicious with savory toppings like sausage gravy or scrambled eggs.
Serve pizza immediately after baking. Garnish with fresh herbs like basil or oregano for a pop of color and flavor.

Storage:

The whole grain baking mix should be stored in an airtight container in a cool, dry place. It will keep for several weeks. If using butter, store the mix in the refrigerator.
Baked biscuits are best enjoyed fresh. However, they can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a warm oven or microwave before serving.
Leftover pizza should be stored in the refrigerator. Reheat in a preheated oven or toaster oven for best results.

Nutritional Information

Nutrient	Amount per Serving (Biscuits)	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	6g	30%
Cholesterol	15mg	5%
Sodium	300mg	13%
Total Carbohydrate	30g	10%
Dietary Fiber	3g	12%
Sugars	2g	4%
Protein	5g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose and whole wheat flours with a gluten-free all-purpose baking flour blend. You may need to add a binder like xanthan gum for optimal texture.
Vegan: Replace the powdered milk with a plant-based milk powder (soy or coconut milk powder). Substitute the butter with a vegan butter alternative or refined coconut oil.
Sweetener: Add 1/4 cup of sugar or honey to the dry mix for a sweeter base.
Spice it up: Incorporate spices like cinnamon, nutmeg, or cardamom for a warm, comforting flavor.
Herb it up: Add dried herbs like rosemary, thyme, or oregano for a savory mix.

FAQs (Frequently Asked Questions)

Q: Can I use all whole wheat flour instead of a mix of all-purpose and whole wheat?
A: Yes, you can substitute all the flour with whole wheat, but the final product may be a little denser.

Q: How long will the baking mix last?
A: Stored properly in an airtight container, the mix will last for several weeks. If you use butter, store it in the refrigerator.

Q: Can I freeze the baking mix?
A: Yes, you can freeze the baking mix in an airtight container for up to 3 months. Thaw completely before using.

Q: Can I use this mix for pancakes or waffles?
A: Absolutely! Simply adjust the liquid-to-mix ratio to achieve the desired consistency. Start with 2 cups of mix and add milk or water until the batter is smooth and pourable.

Q: What if I don’t have powdered milk?
A: You can omit the powdered milk, but it adds richness and helps with browning. You can also substitute it with an equal amount of cornstarch.

Final Thoughts

I hope this whole grain baking mix inspires you to get creative in the kitchen! Don’t be afraid to experiment with different variations and substitutions to create your own signature blend. Whether you’re whipping up a batch of fluffy biscuits for breakfast or crafting a homemade pizza for dinner, this mix is a versatile and convenient foundation for countless delicious meals. I’d love to hear about your culinary creations – please share your feedback and photos! This mix pairs beautifully with a hearty soup in the winter or a refreshing salad in the summer. Happy baking!

Whole Grain Baking Mix Recipe