Homemade Biscuit Mix — never buy the boxed mix again!
People ask me for this recipe all the time. Boxed mixes like Bisquick and Jiffy aren’t available everywhere, and many cooks prefer to make their own. Making your own biscuit mix is cheaper, fresher, and lets you skip preservatives and unnecessary additives.
I grew up using boxed mix — my mom relied on it for biscuits, pancakes, waffles and dumplings — and I still keep a box in the pantry. But after comparing recipes, I found making a mix at home is really simple: flour, baking powder, salt, sugar, and a fat. Some recipes call for butter; others use vegetable shortening. I chose shortening so the mix stores at room temperature and because I remember Aunt Barbara’s amazing biscuits made with shortening.
About the sugar: some commercial mixes list dextrose on the label, so I include a small amount of sugar in this recipe to match that flavor profile. The mix I used as a base took just a couple of minutes to prepare — a pastry blender works fine and you don’t need a food processor.
I tested the mix by making biscuits and they rose beautifully — soft, flaky, and tender inside. They doubled in height and were melt-in-your-mouth good.
Homemade Biscuit Mix and Biscuit Recipe
Ingredients
for the biscuit mix
- 2 cups all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/4 cup vegetable shortening
for biscuits
- 1 cup biscuit mix
- 1/3 cup buttermilk or milk
Instructions
To make the biscuit mix
- In a large bowl, combine flour, baking powder, salt and sugar. Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal.
- Store the mix in an airtight container at room temperature for up to four months.
To make biscuits
- Combine 1 cup biscuit mix and 1/3 cup buttermilk (or milk) in a mixing bowl until evenly moistened.
- Turn the dough onto a floured surface and knead 4–5 times. Roll to about 3/4-inch thickness and cut with a biscuit cutter.
- Place biscuits on a lightly greased baking sheet and bake in a preheated 450°F (232°C) oven for 9–10 minutes, until the tops are lightly browned.
Notes
Double, triple or quadruple the biscuit mix recipe so you always have it on hand. This homemade mix works for biscuits, pancakes, dumplings and many recipes that call for a quick biscuit mix. Recipe adapted from ChocolateChocolateandmore.com.
Here are some ideas for using your homemade biscuit mix:
Bisquick-style Cinnamon Rolls — quick and easy, no yeast required.
Cheddar Bay-style Biscuits — add cheese and herbs to the basic mix for a savory upgrade.
Nutty Toffee Bars — the mix works well in quick bars and baking projects.
Serve warm biscuits with sausage gravy for a classic Southern breakfast.