Best Homemade Biscuit Mix Recipes

HOMEMADE BISCUIT MIX

Steps:

• Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
• Store in an airtight container in a cool, dry place for up to three months.

BUTTERMILK BISCUIT MIX (HOMEMADE BISQUICK)

Steps:

• 1. Place all ingredients in a food processor bowl fitted with a metal blade.
• 2. Process until well mixed. Store in an airtight container in a cool, dry place for up to 6 months. (I keep it in the fridge).

HOMEMADE BISCUIT MIX ( SUBSTITUTE / COPYCAT / CLONE )

Steps:

• Stir all the dry ingredients together until thoroughly mixed.
• Cut the shortening in till well mixed.
• Store in freezer in a plastic bag for several months, or may store in cannister or jar on counter top for up to a month.
• When ready to use-- add water and biscuit mix, using enough of the water to make a soft but NOT sticky dough.
• Turn out on a floured towel or cabinet surface.
• Roll out about 3/4-inch thick.
• Cut with glass or biscuit cutter.
• Bake for 12 to 15 minutes at 450°.
• This will make about a dozen 2-inch biscuits.

TIME-SAVING HOMEMADE BISCUIT-MIX (WITH VARIATIONS)

Steps:

• To a 2-lb bag (8 cups) of self rising flour, cut in 1 cup shortening or butter on low speed of electric mixer, or by hand with a pastry blender, until mixture resembles coarse crumbs.
• Biscuit mix made with shortening should be stored in an airtight container at room temperature for up to 6 months. Biscuit mix made with butter should be stored in an airtight container in the refrigerator for up to 2 months, or in the freezer for up to 6 months ~ bring mix to room temperature before using.
• TO MAKE 6-12 BISCUITS:.
• 2 cups homemade biscuit-mix.
• 1/2-2/3 cup milk (buttermilk optional) ~ you may not need but about 1/2 cup milk to bring together as a dough!
• Preheat oven to 450 degrees.
• Measure 2 cups homemade biscuit-mix into bowl.
• Blend in enough milk (1/2-2/3 cup) to make a soft dough. Add just enough milk to bring together as a dough ~ you may not need but about 1/2 cup!
• Chilling dough in refrigerator for 15-20 minutes will make dough easier to handle!
• Turn out onto lightly floured surface ~ Roll or pat out dough to 3/4-inch thickness ~ I PAT THE DOUGH!
• Cut out biscuits with a floured 2-inch cutter (makes 12 biscuits), or use a 3-inch cutter for approximately 6-7 biscuits.
• (NOTE: My biscuits pictured in the basket were made with 2 cups biscuit mix and 1/2 cup milk; were patted to 3/4-inch thickness, and cut with a 3-inch cutter, which resulted in only 6 biscuits! Those biscuits were baked for 12 minutes).
• Place biscuits on un-greased baking sheet.
• Bake in preheated 450 degree oven for 10-12 minutes, or until lightly browned.
• ALERT! For a neater appearance, slice biscuits that have cooled for a few minutes with a bread knife, instead of ripping their tops off when piping hot!
• For biscuit-mix variations:.
• ASIAGO-PEPPER biscuits PICTURED WITH HAM, ON THE WHITE PLATE: Use 2 cups biscuit mix, and add 1/4 cup freshly shredded Asiago cheese, 1 teaspoon sugar, several grinds of black pepper, and 2/3 cup milk. Mix just until combined ~ Pat out dough to 1/2-inch to 3/4-inch thickness. Makes six (6) 3-inch biscuits. Bake at 450F for 10 minutes. Brush biscuit tops with melted butter.
• CHEDDAR biscuits: Use 2 cups biscuit mix, and add 1/3 cup freshly shredded extra-sharp cheddar cheese, 1/4 teaspoon garlic powder, a pinch of sugar, several grinds of black pepper (OPTIONAL), and 2/3 cup milk. Mix just until combined ~ Pat out dough to 1/2-inch to 3/4-inch thickness. Makes six (6) 3-inch biscuits. Bake at 450F for 10 minutes. Brush biscuit tops with melted butter.
• 10 FLUFFY DUMPLINGS: Use 2 cups biscuit mix, and add 2/3 cup milk. Combine until blended. Drop spoonfuls of dough into gently bubbling stew; cook uncovered for 8 minutes, then cover and reduce heat and continue cooking for about 10 minutes more.
• 7" ROUND WAFFLES: 2 cups biscuit mix, 1 1/4 cups milk, 2 eggs beaten, 2 tablespoons melted shortening. Heat waffle iron. Beat all ingredients until blended. Bake on hot waffle iron per manufacturer's instructions. Makes 7 round waffles.
• PANCAKES: 2 cups biscuit mix, 1 1/4 cups milk, 1 egg beaten, 2 tablespoons melted butter. Beat ingredients until blended; bake on hot griddle. Makes approximately 12 pancakes.

HOMEMADE BISCUIT MIX

Steps:

• 1. Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture. Store in an airtight container in a cool, dry place for up to three months.
• 2. TO MAKE BUTTERMILK BISCUITS: Preheat oven to 450 degrees F (230 degrees C). Lightly grease two baking sheets, or line the sheets with parchment paper. Combine 2 1/2 cups biscuit mix, 2/3 cup buttermilk, and a pinch of salt (optional). Stir together to form a soft dough. Turn dough out onto a lightly floured surface and knead briefly, about 10 times. Cut dough into 12 equal pieces and place on prepared baking sheets. Brush tops of biscuits with milk or egg wash, if desired. Bake 8 to 10 minutes or until light brown.