Buttermilk Biscuit Mix (Homemade Bisquick)

Make up a batch of Buttermilk Biscuit Mix and just add milk whenever you want biscuits in a hurry. This Homemade Bisquick is the perfect gift for busy friends - or future you!

Save This Recipe! 💌

I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!

I agree to be receive new recipes from But First We Brunch

When they were little, I usually made my kids canned biscuits. They loved peeling those flaky layers and eating them one by one (so did I). When I wanted to make them biscuits "from scratch", store-bought buttermilk biscuit mix was all I knew. I still popped open a tube now and then, but when I wanted homemade biscuits, this was as close as I got.

Thing is, there was always something... off-putting in the flavor of the biscuits (and waffles, and pancakes) made from a dry biscuit mix. Maybe it was the preservatives or leavening agents they use, but it just didn't taste like the biscuit I was craving. So, I made my own dry biscuit mix. For days when I don't want to do anything more than mix, scoop, and bake. For days when I don't want monoglycerides in my biscuits.

Ingredients

Most of the ingredients in this biscuit mix are the same as those found in my Buttermilk Biscuit recipe. However, there are a couple of specific ones that are essential in making this a shelf stable replacement for store-bought dry biscuit mix.

Note: This recipe makes 6 cups of baking mix, enough for 3 batches of biscuits, or enough to fill 3 pint sized jars for gifting.

• Buttermilk powder - Simply dehydrated buttermilk, you can find this ingredient in the bakery aisle of most grocery stores (near the evaporated milk) or you can buy your buttermilk powder online. Using this ingredient in your biscuit mix means you can add regular milk, or even water, to make a batch of biscuits!
• Shortening - Using shortening, instead of butter, means that this biscuit mix will be shelf stable for up to 3 months. You can use regular shortening, or take your biscuits to the next flavor level by using butter flavored shortening (my personal favorite way)! If you want to use butter instead of shortening, keep refrigerated and use within a month.

See recipe card for quantities.

Variation: no buttermilk powder

If you don't have or can't find buttermilk powder, you can make this baking mix without it. When using it to make biscuits, you need 2 ½ cups of baking mix to ¾ cups of buttermilk or milk to make a dough that can be rolled and cut out. For drop biscuits, add 2 to 3 more tablespoons of liquid and use a scoop or a couple of spoons to portion out dough onto a sheet pan to bake.

Instructions: making biscuit mix

Making dry biscuit mix couldn't be simpler. With such an easy recipe, you'll be making up multiple batches to make sure you don't run out!

1a. In the bowl of a stand mixer, or a large bowl, using a whisk, thoroughly mix together all of the dry ingredients.

1b. Add the shortening, that you have cut into cubes, to the dry ingredients.

1c. With the mixer on low, or with a pastry cutter, mix the shortening into the dry ingredients until it is all the texture of coarse cornmeal. You don't want large lumps of shortening. (You can also do this in a large food processor.)

1d. Spoon the mix into a large container with a lid or, for gift giving, place equal amounts (here's where a scale is particularly useful) into three 2 cup mason jars and seal each tightly.

1e. Store biscuit mix in your airtight container for up to 3 months. Follow the directions below to make a batch of biscuits whenever the mood strikes.

Instructions: baking a batch of biscuits

You've made the mix. Now what? When you want biscuits, just follow the simple instructions below.

2a. Measure 2 cups of buttermilk biscuit mix to a medium bowl. Add 7 tablespoons (½ cup minus 1 tablespoon) of milk.

2b. Using a wooden spoon, rubber spatula, or dough whisk, mix together to a rough dough. If there are a lot of dry bits on the bottom of the bowl, add another tablespoon of milk.

2c. At this point, you can use a medium scoop to portion out dough onto a lined sheet pan, or use the following directions to cut biscuits. Gather dough together on lightly floured surface. Press or roll out to a rectangle.

2d. Using a flat bench scraper or your hands, fold the dough in thirds, like you are folding a piece of paper to put in an envelope. Repeat one more time. Press or roll out to ½ inch thickness.

2e. Use a 2 to 2 ½ inch biscuit cutter to cut biscuits. Gather scraps and cut as many biscuits as you can. Brush with melted butter or an egg wash.

2f. Bake at 450°F for 12 to 15 minutes, or until golden brown. Brush with more melted butter and serve.

Other uses for biscuit mix

• Pancakes - Combine 2 cups of mix with 2 teaspoons of sugar and add 1 cup of milk that has been whisked with two eggs, and a teaspoon of vanilla. Add a ladleful to a nonstick pan over medium-low heat. Turn when bubbles appear on surface of pancakes.
• Waffles - Combine 2 cups of mix with 1 tablespoon of sugar and add 1 cup of milk that has been whisked with two eggs, a teaspoon of vanilla, and 3 tablespoons of melted butter. Portion into your waffle maker and close lid. Cook for about 5 minutes, or until you waffle maker indicates time is up.
• Muffins - Preheat oven to 400°F. Grease 9 wells of a muffin pan. Combine 2 cups of biscuit mix with ⅓ cup of granulated sugar. Whisk together ⅔ cup milk, ¼ cup melted butter or vegetable oil, one large egg, and one teaspoon vanilla. Add wet ingredients to dry ingredients and mix until just combined. If desired, add 1 cup of fresh or frozen fruit. Divide evenly among 9 muffin cups and bake for 18 to 20 minutes, or until golden brown.

Recipe FAQ's