Homemade Biscuit Mix
Easy homemade biscuit mix recipe with just 4 ingredients. Fluffy, buttery biscuits that you can make from scratch in 15 minutes or less!
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Servings: 16
Calories: 137kcal
Ingredients
- 3 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1/2 cup unsalted butter* cold and cubed
Instructions
Pastry Blender Method
- Whisk together flour, baking powder and salt in a large mixing bowl.
- Cut butter (or shortening) into the dry ingredients with a pastry blender or fork.
- Transfer to an airtight container or mason jar and store for up to 3 months in the refrigerator.
Alternative Food Processor Method
- To get started with the food processor method, add the flour, baking powder and salt to a food processor.
- Pulse the mixture until all of the ingredients are well combined.
- Next, add your cold, cubed butter to the dry mixture, and pulse everything together until the mixture is coarse and resembles the texture of cornmeal.
- Transfer to an airtight container or mason jar and store for up to 3 months in the refrigerator.
How to Make Homemade Biscuits with Homemade Biscuit Mix
- Lightly spray a cookie sheet with non-stick cooking spray, and preheat the oven to 400ºF.
- Start by combining 1 1/2 cups of homemade biscuit mix and 1/2 cup of milk* in a large mixing bowl.
- Once a soft, sticky dough has started to form, knead the mixture by hand a few times 'til the dough comes together.
- Once everything is mixed together well, turn the dough out onto a lightly floured work surface, and use a rolling pin to roll it out to about 1/2 inch thickness.*
- Cut your biscuits out with a round biscuit cutter or glass cup, and place each biscuit onto the baking sheet that you already greased up.
- Bake at 400ºF for 7-9 minutes, or until the tops are golden brown.
- Serve and enjoy your homemade biscuits lathered in butter with your favorite jam or jelly!
Notes
*For a shelf-stable mix, you can substitute shortening 1:1 in place of the butter.
*Biscuit mix made with vegetable shortening is shelf-stable, and it can store for 3-4 months at room temperature.
*I roll mine to 1/2-inch thickness, but you can roll it out to 1-inch thickness for a taller, lighter biscuit.
How do you store homemade biscuit mix?
The best way to store biscuit mix made with butter is in an airtight container in the refrigerator for up to 3 months. Most importantly, you want to keep the butter in the mixture as cold as possible up until the point that you're ready to mix up your biscuits. On the other hand, biscuit made with shortening is shelf-stable and can be stored for 3-4 months at room temperature.
Can you freeze homemade biscuit mix?
Yes, you can freeze homemade biscuit mix. Simply place your biscuit mix into an airtight container or freezer bag, and into the freezer for up to 8 months!
Nutrition
Calories: 137kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 339mg | Potassium: 27mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 177IU | Calcium: 71mg | Iron: 1mg
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