Homemade Biscuit Mix-you never have to buy the box stuff again!
I get asked for this all the time. Apparently Bisquick and Jiffy Biscuit mix aren’t available outside of the United States. And some people just don’t like to use the “box stuff.”
I’ve mentioned it a zillion times. My mom didn’t cook so we grew up with Bisquick biscuits, Bisquick pancakes, waffles, dumplings, you get the idea.
I keep a big box in the pantry and I’m not ashamed to use it.
Buying box mix is never cheaper than making it yourself. Not to mention it’s fresher. No preservatives and all that.
So I did a little research. All the recipes were pretty much the same. Flour, baking powder, salt. They either used vegetable shortening or butter. I went with shortening for 2 reasons. First, if you use butter, you have to keep your mix refrigerated. I don’t have room in my fridge for anything extra. Second, I have these memories of Aunt Barbara making the best buttermilk biscuits in the world, from scratch. She used shortening.
Then there was the issue of sugar. Some had it, some didn’t. So I went to my big box in the pantry and looked at the ingredients. Yup, right there in big print-Dextrose. Dextrose is a form of sugar. So I went with the sugar version.
I used the recipe I found over at It’s Yummi . This mix took me less than 2 minutes to make a quadruple batch. And that was using a pastry blender. No need to drag out the food processor if you don’t want to.
Of course I had to test the mix. These biscuits may just be the best biscuits I’ve ever had. They doubled in height and were so soft and flaky on the inside. Melt in your mouth good.
Connect with Chocolate Chocolate and More!
Save your favorite recipes to your personal recipe box with the 
button on all my recipes! Create a Meal Plan with your “favorite” recipes and the ingredients will automatically be added to your own Grocery List!
Ingredients
- 2 cups all purpose flour
- 1 Tablespoon Baking Powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/4 cup vegetable shortening
- 1 cup biscuit mix
- 1/3 cup buttermilk or milk
Instructions
- In a large bowl, combine flour, baking powder, salt and sugar. Cut in shortening with a pastry blender until well combined. Mixture will look like cornmeal.
- Store in an airtight container for up to 4 months.
- Combine biscuit mix and buttermilk in a mixing bowl until the mix is completely moistened.
- Turn dough out onto a floured surface and knead it 4-5 times. Roll dough out to a 3/4 inch thickness and cut with a biscuit cutter.
- Place cut biscuits onto a lightly greased baking sheet. Bake in a preheated 450 degree oven for 9-10 minutes, until tops are lightly browned.
Notes
double, triple or quadruple the recipe to have enough on hand whenever you want to make biscuits.
recipe source ChocolateChocolateandmore.com
Here are some recipes to use your new biscuit mix
Red Lobster Cheddar Bay Biscuits
Taylor @ Food Faith Fitness says
July 2, 2014 at 6:25 amWhat a great recipe! I love Becca over at It’s Yummi too!
My hubs loves biscuits, but I am always wary of boxed mixes, so this is perfecto! Pinning!
Becca from It's Yummi! says
July 2, 2014 at 9:33 amAww, thanks, Taylor! Love you right back, girlyfriend! <3
amy watson says
July 2, 2014 at 8:36 amI don’t think l have ever in my life seen a recipe for 4 biscuits LOL l have been making my own biscuit mix for years….l was watching my mama make biscuits many many many years ago, and she always used Martha White self rising flour…crisco….buttermilk……..no sugar, it came to me that l could cut the shortening into the flour and store it in a large glass canister and when l was ready to make biscuits whenever the family wants them….much better than the box…only 3 ingredients 🙂
Becca from It's Yummi! says
July 2, 2014 at 9:34 amLOL… I told you how awesome that mix is, Joan! I’m so glad your readers will know about it now 🙂
Thanks for giving me credit for the recipe. Love you lots! xoxo
Jean | DelightfulRepast.com says
July 2, 2014 at 10:13 amI lovelovelove biscuits! I’ve never put sugar in them, but maybe I’ll try it in my next batch for research purposes.
Kayle (The Cooking Actress) says
July 2, 2014 at 7:20 pmso smart!!! Love how you’ve recreated the boxed mix into a from-scratch version!
Raylee says
July 2, 2014 at 10:22 pmI haven’t tried shortening, so I can keep it in the pantry.
In Australia these are called scones. Often cooked using pumpkin as well, Yum!
Thanks for the batch recipe.
Karen says
July 3, 2014 at 1:08 amHow would it work with lard? Will it keep as well?
Joan Hayes says
July 7, 2014 at 12:36 pmYes you can use lard as a substitution and as long as your lard doesn’t need to be refrigerated, then the biscuit mix doesn’t need to be refrigerated.
Alex says
August 5, 2014 at 4:58 pmWhere did you get that super-cool jar?! Love it!
Joan Hayes says
August 5, 2014 at 11:05 pmI found the jar at Walmart. They had all sizes last time I was there.
Carrie Frisbie says
August 10, 2014 at 9:51 pmThe recipe calls for 1 cup biscuit mix and 1/3 cup milk but above that I saw that 2 1/2 cups of mix yields 4 biscuits. Would that mean you need 3/4 cup milk for 2 1/2 cups mix?
Joan Hayes says
August 13, 2014 at 6:03 amYes, the biscuit mix recipe will yield 2 1/2 cups of mix. Most people will double or triple the mix recipe to have on hand in the pantry for other projects instead of making the mix each time it’s needed.
For the biscuit recipe, you can make as few as 4 biscuits or you can double, tripe, etc for what you need to yield. If you wanted to just make one batch of mix and use it all for biscuits than yes, 2 1/2 cups of the biscuit mix and 3/4 cup of milk would be the recipe.
Denise says
August 12, 2014 at 9:35 pmCan you make pancakes with this mix as well??
Joan Hayes says
August 13, 2014 at 5:53 amYes you can. To make pancakes use 2 cups of biscuit mix, 1 cup milk and 2 eggs.
Natalia says
September 16, 2014 at 9:54 amI made these today but they didn’t rise much. Could I add soda to make lighter?
Joan Hayes says
September 23, 2014 at 8:52 amWas your baking powder fresh? That can make a huge difference in your rise.
betty says
September 18, 2014 at 7:02 pmWhat kind of vegetable shortening do you use? Crisco or liquid oil?
Joan Hayes says
September 23, 2014 at 8:49 amI use the solid Crisco shortening.
Jenny says
October 10, 2014 at 5:52 pmCan butter be used in place of shortening if I make the biscuits right away??
Joan Hayes says
October 11, 2014 at 4:55 pmYes you can substitute butter for the shortening.
Courtney says
November 11, 2014 at 11:07 amHi! Your biscuits look amazing! We eat a lot of biscuits and pancakes around here. 🙂 I don’t have any shortening in the house…do you think coconut oil would work? I know it would change the flavor but Im not very familiar with baking with coconut oil. Thank you for any advice!
Joan Hayes says
November 12, 2014 at 7:35 amI would substitute with butter instead of the coconut oil. If you do use butter, you would need to keep the mix in the refrigerator.
Kerry says
March 31, 2015 at 8:30 pmGreat idea . My Mom used to do the same with pastry for pie shells. Flour , shortening sugar and a pinch of salt . So much better than store bought .
Yehudit Gilead says
March 31, 2015 at 11:17 pmIn order to use butter without having to refridgerate you simply clarify it.
Yanet Arias says
May 2, 2015 at 11:28 amI’m very grateful for your recipe, I made this morning and is so delicious, no so high but for my first time I think it’s great, thanks a lot! 🙂