While we were experimenting to perfect our Homemade Baking Mix, Brad had the idea to try a whole wheat version. Replacing half the flour with whole wheat did the trick to create a hearty, flavorful mix that baked up just as easily as the original.
I’ve been using this for Rosemary Parmesan biscuits that I’ll share shortly but it will work as a substitute for any biscuit or pancake recipe using Bisquick.
- 1 c whole wheat flour
- 1 c all purpose flour
- 1 tbs baking powder
- 1/4 tsp salt
- 1/2 tsp sugar
- 1/4 c oil
Sift together dry ingredients in a large bowl. Add oil and stir to combine thoroughly.
Store in a sealed container in the refrigerator for up to a month.