Homemade Buttermilk Biscuit Mix

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

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This Homemade Buttermilk Biscuit Mix is one of those pantry staples that will save you time and effort over and over again. Before I entered my buttermilk biscuits era, I usually made my kids canned biscuits. When I wanted to make them biscuits "from scratch", store-bought bisquick was all I knew.

Thing is, there was always something... off-putting in the flavor of the biscuits (and pancakes and waffles) made from a dry biscuit mix. Maybe it was the preservatives or leavening agents they used, but it just didn't taste like the biscuits I was craving. Using your own baking mix gives you the best biscuits in a ready to scoop mix that will become one of your favorite prep ahead shortcuts.

In This Post You Will Learn

• How to choose your fat for flavor and texture.
• How to substitute ingredients when needed.
• How to make biscuit mix in a stand mixer, food processor, or by hand.
• How to store homemade biscuit mix so it stays fresh for months.
• How to turn this mix into cut biscuits or drop biscuits, or make pancakes and waffles!

❤️ Why you'll love this recipe

• Flavorful - Tastes like real biscuits, not boxed mix.
• Fast - Mix once and enjoy quick biscuits anytime.
• Flexible - Works with butter, lard, shortening, or butter flavored shortening.
• Foolproof - Simple instructions for every method.
• Gifting Ready - Fits perfectly into jars for homemade gifts.

This biscuit mix is dairy based, and thanks to the buttermilk powder, it gives you real buttermilk biscuit flavor, even if you add water to the mix. It takes about 10 minutes to put together and makes enough for several batches of biscuits, drop biscuits, or whatever quick breakfast you want on a busy morning.

Ingredients & Substitutions

The photo below shows the dry ingredients that you need to prepare this simple biscuit and baking mix that works just like a homemade bisquick mix. Let's go through the simple ingredients and how you can substitute them if possible, and then we'll delve into the fat situation.

• All Purpose Flour - Gives the mix structure and helps the biscuits hold their shape. You can use half whole wheat for a more dense biscuit or half cake flour for a more tender biscuit.
• Buttermilk Powder - Adds rich, tangy flavor. If you cannot find dried buttermilk powder, you can use nonfat dry milk or whole milk powder.
• Baking Powder - Helps your biscuits rise tall and light. Baking powder expires quickly. If you're going to be storing this for a while, use a new container of baking powder.
• Baking Soda - You may think you don't need baking soda if you're already using baking powder, but baking soda reacts with the buttermilk powder for extra lift.
• Sugar - Adds tenderness and a touch of sweetness and helps with browning. You can leave it out, but your biscuits may be a little bit more dense and they may not brown as much.
• Salt - Balances all the flavors in the mix. Always use kosher salt, but if you only have standard table salt, use half the amount.

See recipe card below for a full list of ingredients and measurements.

Choosing Your Fat + What to Expect

Think of your fat choice as a way to customize your homemade biscuit mix. Each one gives your biscuits a slightly different texture and flavor, while the base mix stays the same.

• Unsalted Butter - Gives the most pronounced buttery flavor and slightly crisper edges. This is the choice if you want biscuits that taste like classic, from scratch buttermilk biscuits.
• Lard - Makes very tender, soft biscuits with a delicate crumb and old fashioned Southern feel. The flavor is mild, so the texture really shines. This is what my Grandmother used.
• Vegetable Shortening - Creates very soft, tender biscuits that hold their shape well. The flavor is neutral, which makes this a great option if you plan to use the mix as an all purpose biscuit and baking mix for things like pancakes, dumplings, or cobblers.
• Butter Flavored Shortening - Combines the soft, reliable texture of shortening with extra buttery flavor. This is a good everyday choice if you want a homemade bisquick style mix that still tastes like real biscuits.

Quick Recipe Video

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!

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

Step 2: Add your fat choice to the dry ingredients.

Step 3: With the mixer on low, or with your fingers or a pastry blender, mix the fat 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.)

Step 4: 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.

Storage: Store biscuit mix in your airtight container in the refrigerator for up to 3 months or the freezer for up to 6 months. Follow the directions below to make a batch of biscuits whenever the mood strikes.

Instructions: Making a Batch of Biscuits

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

Step 1: Measure 2 cups of biscuit mix to a medium bowl. Add ⅔ cup of milk or buttermilk. (Although, if you're camping or something, technically you can add water to make your biscuits, I recommend milk or buttermilk for the best flavor)

Step 1: 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.

Step 1: 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.

Step 2: 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 (this builds flaky layers). Repeat one more time. Press or roll out to about ½ inch to 1 inch thickness.

Step 3: Use a 2 to 2 ½ inch biscuit cutter to cut biscuits. Gather scraps and cut as many biscuits as you can. Place on a baking sheet and chill for 15 minutes while you preheat your oven to 450 degrees f.

Step 4: Brush with milk or an egg wash. Bake at 450°F for 12 to 15 minutes, or until golden brown. I like to brush with melted butter and flaky sea salt and serve with honey.

Other Uses for Biscuit Mix

I am amazed at how good this biscuit mix is for making things other than biscuits. The pancakes and waffles come out with a crispy quality that is so craveable and the muffins are moist and tender and delicious. Here's how to make them:

• Pancakes - Combine 2 cups of mix with 2 teaspoons of sugar and add 1 cup of milk, 2 eggs, 2 tablespoons of oil or melted butter, and a teaspoon of vanilla. Portion into 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, 2 eggs, a teaspoon of vanilla, and 3 tablespoons of oil or melted butter. Portion into your waffle maker and close lid. Cook until your waffle maker indicates time is up.
• Muffins - My eggless banana chocolate chip muffins use this baking mix to make a delicious morning treat

Give the Gift of Time (and Biscuits!)

My daughters love when I give them gifts that make their lives easier and more delicious. Add 2 cups of baking mix into a pint sized mason jar, place the lid and write the date on top, and tie with a pretty ribbon. You've just given someone a batch of buttermilk biscuits - made with love ❤️ (I like to add a sticker on the bottom that just says add half cup of milk, scoop, and bake)

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