Make up a batch of Buttermilk Biscuit Mix and just add milk whenever you want biscuits in a hurry. The perfect gift for busy friends - or future you!
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.
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.
- 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)!
See recipe card for quantities.
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.
- A food scale is an essential for baking in my kitchen, ensuring that my recipes come out the same every time. If you don't have a scale (you can get one for as little as $20 online), measure carefully to achieve the best results. Use a spoon to lift ingredients, such as flour, lightly into your measuring cup and scrape off excess with a straight edge, such as a knife.
- Take particular care when measuring out this mix for baking. Do not sift the mix. Stir lightly before measuring. Use the measuring instructions above to ensure correct amount is used.
- When baking a batch of biscuits, I find that 7 tablespoons of milk to 2 cups of dry biscuit mix was the correct proportion to get a dough you can roll out for cut biscuits.
- If you want to make drop biscuits, a full ½ cup (8 tablespoons) of milk will give you a wetter dough that holds together when scooped out.
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 one egg, 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 one egg, 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.
I like to store my mix in a glass or plastic jar with a tight fitting lid, such as a large mason jar.
Stored properly in an airtight container, this mix should stay fresh for up to 3 months in your pantry. You can also place the dry mix in a zip top bag and keep it in your freezer for up to 6 months. Just stir the mix and measure your portion, as suggested in the above expert tips, and then make a batch as directed.
Absolutely! You can use an equal amount of butter to make your biscuit mix, but it will need to be stored in your refrigerator and used within 1 month. You can also freeze it and use it within 6 months.
Because the mix contains dry buttermilk, you can absolutely use water to make your biscuits. Although they won't taste as rich as those made with milk, you can make up the difference by smearing on some extra butter!
More biscuit recipes
Buttermilk Biscuit Mix (Homemade Bisquick)
- 4 cups (480 g) all-purpose flour
- ¾ cup (90 g) buttermilk powder
- 2 tablespoons (24 g) baking powder
- 1 ½ tablespoons (18 g) sugar
- 2 teaspoons (12 g) salt
- ½ teaspoon (2 g) baking soda
- 1 cup (205 g) shortening
Making biscuit mix
- This recipe can be made in a stand mixer, using the beater attachment, in food processor, or in a bowl, using a pastry cutter.
- Choose a method and combine flour, buttermilk powder, baking powder, sugar, salt, and baking soda until fully combined. Add shortening, cut into small cubes, and work into the dry ingredients until the mixture is the texture of coarse crumbs or very lightly dampened cornmeal.
- Makes 6 cups, or enough mix for 3 batches of biscuits. Store in an airtight container at room temperature for up to 3 months.
To make one batch of biscuits
- Preheat oven to 450°F. Place on a large sheet pan lined with parchment paper.
- Combine 2 cups of biscuit mix and 7 tablespoons (½ cup minus 1 tablespoon) of milk. Mix to a cohesive dough. If dry, add 1 more tablespoon of milk. Place on floured counter and roll or press into a rectangle ½ inch thick. Use a biscuit cutter to cut out biscuits, pressing straight down, and pulling straight back up, without twisting the cutter.
- For drop biscuits, mix dough as directed and, using a medium scoop or ¼ cup measuring cup, portion out biscuits onto a lined sheet pan.
- Place biscuits on lined sheet pan, brush with melted butter and bake at 450° for 12 to 15 minutes, or until golden brown on top. Brush with more melted butter and enjoy.
- When baking a batch of biscuits, I found that 7 tablespoons of milk to 2 cups of dry biscuit mix was the correct proportion to get a dough you can roll out for cut biscuits.
- If you want to make drop biscuits, a full ½ cup (8 tablespoons) of milk will give you a wetter dough that holds together better when scooped out.
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.