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Homemade Biscut, Pancake, Waffle and Scone Mix

Updated on July 6, 2015

Preparations for the future

Whether you have children or you don't. Whether you are preparing for doomsday or just trying to save on some money. This is the recipe for you. You can use this recipe to make three different things. When I use it I make one batch of each of the biscuits, waffles and pancakes for the freezer and another batch to can in glass mason jars for future use. If you choose to can a batch remember to always rotate your stock. Buying the ingredients in bulk is actually cheaper then you may think. Do a little shopping around and price check the list of ingredients. With the cost of living going up and our pay staying the same I'd rather be stocked up on things then not.

Bulk Ingredients

  • 6 cups all purpose flour
  • 3 1/2 Tbls. baking powder
  • 1 cup dry milk
  • 1 Tbls. salt
  • 1 cup shortening, added just before making

Premade Biscuit, Pancake, Waffles and Scone Mix

1. In a large bowl combine flour, baking powder, dry milk, and salt. Mix well. Using pastry blender or 2 knives (I use my hands) cut in shortening until mixture resembles a course cornmeal.

2. If you have decided to store the mix for more them 6 weeks outside the refrigerator do not add the shortening. If you have decided to add the shortening you can bag, seal and label it and store it in the refrigerator for up to 6 weeks.

This recipe will make about 8 cups

Drop/Cutout Biscuit Recipe

2 cups premade mix

1/2 cup milk

Pre heat oven to 450 degrees.

In a medium bowl combine biscuit mix and milk. Mix until just moistened.

Drop Biscuits- Coat baking sheet with nonstick cooking spray and drop blend by the tablespoon onto baking sheet. Bake until lightly browned approx.. 8 to 10 minutes.

Cutout biscuits- On a lightly floured surface, turn out dough and gently knead 10 times. With a floured rolling pin roll the out to about 1/2 inch thickness. Using a floured cutter (whatever you have I use a wide mouth canning jar) cut out your biscuits. Reroll out your scrapes and cut more.

Placed on ungreased cookie sheet and bake until lightly browned, approx. 10 to 12 minutes


2 cups premade mix

2 large eggs

1 cup milk

In a large bowl all ingredients. Stir batter until just blended. Don't over mix. Batter should be slightly lumpy.

Coat a large griddle or skillet with nonstick spray or butter/margarine. Over moderate heat spoon on your batter. Once bubbles form across the top flip it. Cook for about 2 minutes on second side. Serve immediately.

If your making them to store in the freezer for latter use make sure you keep them separated with wax or parchment paper. To reheat them just pop them into the microwave or into the toaster oven for a short moment and your ready to go!


2 cups premade mix

1 tbls. sugar

2 eggs

1/2 cup heavy cream

1 tsp. vanilla extract

1. Preheat oven to 425 degrees. In large bowl mix sugar and premade mix.

2. In a medium bowl beat eggs, cream and vanilla until well blended.

3. Pour liquid mixture into flour mixture and stir until a soft dough forms.

4. On a lightly floured surface knead dough 5 or 6 times gently. With a floured rolling pin roll out until 1/2 inch thickness is reached. With floured cutter(I use a wide mouth canning jar) cut out your scones, reroll if needed.

You can add whatever you like when it comes to dried fruits or chocolates to you sconces just mix the into the flour mixture before you add the liquid.


1 3/4 cups premade mix

2 large eggs

1 cup milk

3 tbls. butter/margarine

1 tsp. vanilla extract

Pre heat your waffle iron.

1. In a large bowl combine all ingredients. Stir until just moistened. Don't over mix. It will be slightly lumpy.

2 Add whatever fruits or chocolate's you want cooked into waffles

Add mix to waffle iron according to manufacturer's directions.

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