Buttermilk Biscuit Mix (Homemade Bisquick)

5 from 2 votes

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!

Prep Time10

Cook Time15

Course: Bread, Breakfast, Dinner, Side Dish

Cuisine: American

Servings: biscuits

Calories: 169kcal

Author: Cynthia

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.

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.

This recipe makes 6 cups of baking mix, enough for 3 batches of biscuits, or enough to fill 3 pint sized jars for gifting.
When baking a batch of biscuits, add 7 tablespoons of milk to 2 cups of dry biscuit mix to get a dough that 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.