Homemade Buttermilk Baking Mix
Convenience is the reason boxed baking mixes exist. The problem is that convenience usually comes with additives, stabilizers, and ingredients that don’t belong in a from-scratch kitchen.
This homemade buttermilk baking mix was created to keep the convenience, without the box.
It’s a simple dry mix made with real pantry ingredients, designed for the kinds of baking people actually do most often — pancakes, waffles, biscuits, and even quick cobbler toppings.
Nothing fancy. Nothing over-engineered. Just a solid, reliable base that works.
Why Buttermilk Matters
Buttermilk brings more than flavor. It adds acidity, tenderness, and balance to baked goods, which is why it shows up in so many classic recipes.
Using buttermilk powder in a dry mix gives you those benefits without needing fresh buttermilk on hand. When you add milk or buttermilk later, the mix behaves consistently every time.
That’s what makes this blend flexible without being vague.
What You Can Make With This Mix
This buttermilk baking mix is built for soft, leavened bakes, where tenderness and structure matter. It’s not meant for thin batters or delicate pastries, and it doesn’t try to be.
Here’s where it shines:
Pancakes
Fluffy without being cake-like, with enough structure to hold butter and syrup without turning dense.
Waffles
Crisp on the outside, tender inside, and sturdy enough to brown properly without falling apart.
Biscuits
This mix works for both:
Butter swim biscuits, where the dough bakes directly in melted butter
Classic buttermilk biscuits, made with frozen, grated butter for flaky layers
Both methods give you different results from the same base.
Cobbler Topping
This mix also makes an easy, biscuit-style cobbler topping. Stir it together with milk or buttermilk, spoon it over sweetened fruit, and bake until golden and bubbling.
One Mix, Many Uses Breakfast Blend
Ingredients
- 4 cups unbleached all-purpose flour
- 1/4 cup buttermilk powder
- 1 tbsp baking powder
- 1 tsp baking soda
- 2½ tsp Diamond Crystal kosher salt
Instructions
To Make the Breakfast Blend
- Add all dry ingredients to a blender or food processor.Pulse 5–10 times until everything is well blended and evenly combined, with a uniform, flour-like texture. The goal is even distribution, not turning the mix into a fine powder.Transfer the blend to an airtight container and label.Before using:Dry ingredients can settle over time, so shake or stir the mix well before measuring to ensure even distribution.Storage:Store at room temperature in a cool, dry place for best quality for up to 4–5 months.
Pancakes
- Ingredients1 cup breakfast blend3/4 cup milk1 egg2 tablespoons melted butter or oilInstructionsWhisk just until combined.Let batter rest 5 minutes.Cook on a lightly greased skillet over medium heat until golden.
Waffles
- Ingredients1 cup breakfast blend3/4 cup milk1 egg3 tablespoons melted butter or oilInstructionsMix until smooth.Cook according to your waffle iron instructions.
Butter Swim Biscuits — Instructions
Preheat oven to 450°F.Place 6 tablespoons butter in an 8×8-inch baking dish and set the dish in the oven until the butter is fully melted and the pan is hot.While the butter melts, stir 1¾ cups buttermilk (or milk) into 2½ cups breakfast blend just until combined. The dough should be very soft and spreadable, thicker than pancake batter but looser than traditional biscuit dough.Carefully remove the hot baking dish from the oven.Pour the dough directly into the melted butter and gently spread it evenly to the edges. Do not stir.Lightly grease a knife or bench scraper and cut the dough into 9 squares. The lines do not need to be perfect.Bake for 18–22 minutes, until golden on top and set in the center.Let rest for 5 minutes before serving so the butter absorbs into the biscuits.
Classic Buttermilk Biscuits
- InstructionsPreheat oven to 450°F. Line a baking sheet with parchment or lightly grease it.Place 2 cups breakfast blend in a large mixing bowl.Take 1 stick (½ cup) butter, frozen solid, and grate it directly into the breakfast blend using a box grater.Gently toss the grated butter through the blend so the shreds are evenly coated with dry mix.Pour in ¾ to 1 cup cold buttermilk, starting with ¾ cup, and stir gently just until a soft dough forms. Do not overmix.Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about ¾-inch thick.Fold the dough in half, rotate, and pat again. Repeat 2–3 times to create layers.Cut biscuits using a round cutter or knife. Place biscuits close together on the prepared baking sheet.Bake for 12–15 minutes, until tall and golden.Serve warm.
Cobbler Topping
- Preheat oven to 375°F.Prepare and sweeten your fruit as desired, then spread it evenly in a greased baking dish.In a bowl, stir together 1½ cups breakfast blend and ¾ cup milk or buttermilk, just until a thick, spoonable batter forms. Do not overmix.Spoon the batter evenly over the fruit. It does not need to fully cover the surface.Bake for 35–45 minutes, until the topping is set and golden and the fruit is bubbling around the edges.Let cool slightly before serving.Optional:Brush the topping lightly with melted butter during the last 5 minutes of baking for extra color.