This homemade biscuit mix is easy and delicious. Light and fluffy biscuits, every time.
Homemade mixes are one of my favorite types recipes to develop, and this homemade biscuit mix recipe was no exception. I’ve shared my totally awesome pancake mix recipe before and I’m excited to give you my equally totally awesome homemade biscuit mix recipe!
Similar to my love affair with pancakes, I have a slight obsession with biscuits. I love trying new recipes and trying different add-ins, but this recipe has long been my favorite because it always turns out perfectly and its a cinch to throw together.
Biscuits are one of my favorite quick-bread mixes to have on hand because they can go with almost anything. They are great by themselves for breakfast, or they are perfect when paired with a stew for dinner.
Mix in cheddar, chives, and garlic for a more savory approach, or drizzle the tops with honey prior to baking for a sweeter edition. Biscuits win every award for versatile, quick and easy!
You really can’t go wrong having this homemade biscuit mix in your pantry {currently obsessing over these beautiful pantries BTW}, it makes the deliciousness that much closer to the table. Another reason I love this homemade biscuit mix recipe is that it makes bringing the biscuits with me somewhere but still being able to bake them fresh a breeze.
For example, we love to take these camping. If you are going to use the mix within a few days, just cut the shortening into the mix and pack it up in a baggie. When you arrive at your dinner party or, in our case, campground and are ready to mix up the biscuits, all you have to add is the milk.
I’m also very lazy when it comes to rolling pins and dough cutters so I never roll these out or use a biscuit cutter. I just dump the dough onto a floured surface, sprinkle the top with some more flour and press it into a rough square or rectangle depending on how many you’re making.
Then, I just cut squares in the size of the biscuits I’d like, make them slightly more rounded {optional} and bake them in a cast iron skillet. You can also bake them on a cookie sheet or in a cake pan…it really doesn’t matter.
If you’d like soft edges, place the dough so it’s almost touching, about 1/4 inch apart. If you’d like them to all have crisp edges, place them a couple of inches apart.
Who knew biscuits could be so customizable?! Yes, I accessorize and change up my biscuits more than my wardrobe.
#idratherbeeating
Whatever you do, don’t over-bake them. Dry biscuits make me want to cry. {Although that could just be pregnancy hormones…} And it makes me sad that some people have never eaten a properly baked biscuit. Or a homemade one. If you fall into this category, please come over and I’ll make you a batch.
#biscuitsareseriousbusiness
Common Questions about Homemade Biscuit Mix
Can homemade biscuit mix go bad? For this biscuit mix recipe, if you make it as it’s written in the recipe card, it will stay good as long as the ingredients you use are good. Since it is a dry biscuit mix (flour, baking powder, salt), most of the ingredients will stay good for quite a while.
Does homemade biscuit mix need to be refrigerated? Nope! All the ingredients in the mix are shelf stable. If you would like to cut in the shortening to a small portion of the mix to take is somewhere like I mentioned above, I’d keep that in the fridge.
I love to make these with Instant Pot Chili or Cheesy Broccoli and Cauliflower Soup!
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Homemade Biscuit Mix Recipe
Equipment
Ingredients
For the Mix
- 8 cups all purpose flour see note
- 4 tablespoons baking powder
- 2 teaspoons salt
To Make the Biscuits
- 2 cups biscuit mix see note
- 1/3 cup shortening
- 3/4 cup buttermilk see note
Instructions
For the Mix
- Whisk together ingredients and store in an air-tight container or bag.
To Make the Biscuits
- Cut the shortening into the biscuit mix.
- Add buttermilk gradually as you mix, until the dough forms a rough ball and all sticks together. It should be slightly tacky.
- On a floured surface, press dough into a square that is 1 inch thick.
- Cut into 6 squares (or smaller if you'd like mini biscuits).
- Gently round out the edges of each biscuit and place in buttered baking dish. You can use a cast iron skillet, a cookie sheet, really anything.
- For soft edges, place the biscuits 1/4 inch apart. For firm edges, place them 2 inches apart.
- Bake at 450º F for about 10-12 minutes or until the bottoms are golden brown and the tops are just starting to brown.
- After biscuits are baked, brush tops with melted butter.
Melissa Combrink says
Can this be used for making sausage balls?
Alli says
I have never tried that but if you can use a store-bought biscuit mix in a recipe, this can be a substitute. Good luck!
Nell says
Can these be frozen (once baked) for pre-made breakfast sandwiches?
Alli says
Yes! Just make sure they are completely cooled to keep them from drying out.
Sadie says
Worked amazing! Used them in a biscuit and gravy egg bake! These will be my go to for biscuits! Thank you!!
Alli says
So happy to hear that, Sadie!! Thanks for letting me know. I love all you Insta photos!
Helen says
These turned out amazing, so thick and soft. Worked perfectly with my biscuits and gravy, also tasted good with just butter. I added just a little more salt because that’s what I like. Definitely would recommend, best recipe I’ve used so far!
Alli says
Yay! So glad to hear that. Also, I need to try your biscuits and gravy!! YUM.
Alli says
One of the easiest homemade mixes to make!