New This Month

You don't have to wake up extra-early to bake something from scratch for breakfast -- even on weekday mornings. With a batch of this versatile baking mix in the refrigerator or freezer, you'll never be more than minutes away from tender, tasty, fresh-from-the-oven biscuits, scones, and muffins. Get started with Cheddar-Pepper Drop Biscuits, Lemon-Raisin Scones, and Banana Bread Muffins.

Source: Martha Stewart Living, November 2014

Ingredients

Directions

Variations

For a whole-wheat version, replace 2 cups of the all-purpose flour with whole-wheat flour.

Cook's Notes

The secret to the flakiest baked goods? The butter needs to be distributed in small pieces throughout the flour. It's much faster to stir in grated frozen butter (use the large holes of a box grater) than to cut in cold butter with a pastry blender or to use your fingers.

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  • ALR7486336DW
    14 OCT, 2018
    Awesome to have the baking mix on hand - I put in the freezer and pull out to make during the week after work. I love the cheddar biscuits minus the pepper!
    Reply
  • MS10309748
    22 JAN, 2015
    Don't mean to sound like a dummy, but the Baking Mix make ahead and store recipe fails to tell you what liquids and how much to use. I would appreciate someone telling me the secret to this. Do you recommend milk, buttermilk, water or what? Thanks!
    Reply
    • k13white
      25 JAN, 2018
      Liquid ingredients are part of the "recipe" for what you are making. This Baking Mix is a base mix to store when needed, does not include liquids. 'hope this helps!
    • Jodie Dunkelberg Kawa
      25 JAN, 2015
      Somebody please advise about the liquids!
  • martinwood_forest
    11 OCT, 2015
    Although I haven't made this recipe, someone said it was terribly salty when they tried it. I have a different recipe that uses only one tablespoon of salt to 9 cups of flour. So if Martha's ratio seems overly salty to you, I'd suggest using a scant tablespoon* instead of the measure given in the recipe, especially if you're using regular table salt vice the coarse salt called for. You can always add more if it's not enough. *That's 2 1/2 teaspoons for those who like exact measurements. ;-)
    Reply
  • MSModerator601
    22 JAN, 2015
    Three recipes are associated with the Homemade Baking Mix: Cheddar-Pepper Drop Biscuits http://www.marthastewart.com/1087655/cheddar-pepper-drop-biscuits Lemon-Raisin Scones http://www.marthastewart.com/1087656/lemon-raisin-scones Banana Muffins http://www.marthastewart.com/1087654/banana-muffins Enjoy!
    Reply
  • jd1006
    26 OCT, 2014
    Que - How long will this last? I see that I can store it in the fridge - What is the shelf life for this?
    Reply
    • MS10233293
      22 NOV, 2014
      The recipe printed in MSL (Novembe r 2014) says "refrigerate in an airtight container up to 1 month, or freeze up to 3 months."
    • jennifermavens
      7 NOV, 2014
      Check the expiration dates on your butter, flour, etc. It should tell you there. -_-

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