Forget that store-bought box of biscuit mix and make your own at home! You only need four ingredients.
I don’t know about you, but I love the convenience of a premade biscuit mix. Since all you need to add is milk or buttermilk, it takes less than a minute to whip up a batch of fluffy biscuits. It probably takes longer for the oven to preheat than it does to mix the biscuits! What I don’t love: Expensive store-bought mixes have an ingredient list that contain a few things I’d rather avoid (sodium aluminum phosphate? No thank you!). Luckily, homemade baking mix is super easy to throw together and it’s shelf-stable, so you can store it in the pantry until it reaches the expiration date on the shortening (not that it ever lasts that long in my house).
This budget-friendly alternative to store-made mixes only requires four pantry-staple ingredients and it makes some of the best biscuits I’ve ever had. You’ll get more than just tender biscuits with a lightly browned exterior, too. This versatile biscuit mix also makes incredible scones and tasty dumplings—you can use it in any recipe that calls for the store-bought stuff.
The recipe makes about 48 biscuits but can easily be doubled or tripled if you’re an avid baker.
How to Make Your Own Biscuit Baking Mix
Yield: 12 cups biscuit mix, or about 48 biscuits
Ingredients
For the biscuit baking mix:
9 cups all-purpose flour
1/4 cup baking powder
1 tablespoon salt
2 cups shortening, chilled and cut into small pieces
For the biscuits:
1 cup biscuit baking mix
1/3 cup cream, milk, or buttermilk
Instructions
Step 1: Mix it up.
In a large bowl, combine the flour, baking powder and salt. Cut in the shortening using your hands until the mixture is crumbly with some pea-sized clumps. If you don’t like getting your hands dirty (or you’re doubling the recipe), you can use a food processor. Place all ingredients in the bowl and pulse until the mixture looks like coarse meal.
Pro Tip: “Cutting in” refers to the step of baking recipes where you add shortening, lard or butter to dry flour. The process coats the flour proteins with fat, allowing a flaky texture to develop when the pastry bakes. If you’re working with a large amount of pastry dough, you may want to use a pastry blender or food processor, but you can also use your fingertips when working with small recipes like this one.
Step 2: Store it in the pantry.
Once the mixture is well combined, place the biscuit mix in an airtight container. Label it with a “use-by” date (obtained from the shortening package) and store it in a cool, dry place. You can also freeze this mixture for up to 8 months.
Step 3: Get to baking!
Congratulations, you now have 12 cups of ready-to-bake biscuit mix! Just add 1/3 cup cream, milk or buttermilk to the mixture and bake ’em up. But the fun doesn’t stop with biscuits. You can use this mix to make your favorite scones or whip up a batch of chicken dumpling soup, among other tasty things.
My mom made this stew when I was young, and it was always a hit. Since it's not time-consuming to make I can fix it on a weekend for our children, who love the tender dumplings. —Becky Mohr, Appleton, Wisconsin
My kids love this delicious, indulgent treat. I like to give the batter a kick by adding a pinch of cinnamon and a teaspoon of vanilla extract. — Margarita Torres, Bayamon, Puerto Rico
I tweaked my beefy skillet cobbler until it achieved the wow factor. I must have gotten it right, as it's now a family tradition. Top it off with lettuce, avocado, cherry tomatoes and a dollop of sour cream. —Gloria Bradley, Naperville, Illinois
Young relatives were coming for a Christmas party, so I wanted something fun for them to eat. Instead, the adults devoured my mini mac and cheese. —Kate Mainiero, Elizaville, New York
I clipped this recipe from our local paper a few years ago. It's a tasty lunch treat for hearty appetites. Plan on doubling the recipe for hungry grandkids. —Maxine Smith, Owanka, South Dakota
These quiches are delightful for brunch when you don’t want to fuss. Replace
the ham with bacon, sausage, chicken or shrimp, or use chopped onion, red pepper or zucchini instead of olives. —Marilou Robinson, Portland, Oregon
Many people don't think of using a slow cooker to make dessert, but I like having this hot, scrumptious apple treat waiting to be served when we finish up our dinner. I start it in the morning and don't think about it all day. —Jacki Every, Rotterdam, New York
With a cheesy biscuitlike crust, these pretty squares disappear quickly at our house. We enjoy them for breakfast, brunch and dinner. —Vi Janus, Pelican Lake, Wisconsin
After my husband and I got married, this biscuit pizza solved the what’s-for-dinner problem. As our family grew, I just made bigger and bigger batches. It never disappoints!—Pat Crane, Pine City, New York
Including bacon and cheese in the waffle batter makes an all-in-one breakfast flavor. Freeze extras to reheat another day. —MarGenne Rowley, Oasis, Utah
Biscuit mix hurries along these nutmeg-spiced buttons and bowknots. They're a fun breakfast treat to enjoy on a snowy morning. Serve with hot chocolate or coffee for dunking.
Bake a dozen of these oniony, herby biscuits for a little something new in the holiday bread basket. They're also awesome with a bowl of chili, soup or stew. —L. Dorow, Fairmont, MN
With toppings similar to a Greek salad, this veggie-loaded pizza reminds us of the Mediterranean. We like it with or without turkey. —Angela Robinson, Findlay, Ohio
You can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York
Made with zucchini, these are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. —Charlotte Goldberg, Honey Grove, Pennsylvania
These small savory muffins are fun to serve as appetizers or at brunch. With just five ingredients, the tasty bites are easy to whip up to take to a party, the office or a friend. —Willa Paget, Nashville, Tennessee
Not only does this savory breakfast pizza come together easily, but it's also a cinch to double the ingredients when I'm hosting a large event. Biscuit mix makes it convenient, and the combination of eggs, bacon and Swiss cheese keeps guests coming back for more. —Agarita Vaughan, Fairbury, Illinois
Whenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. —Esther Kilborn, Bridgton, Maine
Guests are delighted with this pastry's tangy cranberry sauce, crunchy pecans and sweet glaze. It's fantastic for brunch or simply enjoyed with a cup of coffee. —Debbie Carter, Kingsburg, California
I love finding ways to use holiday leftovers. These potato cakes use the mashed potatoes, stuffing and breadcrumbs. To go all out, add meat and cheese. —Jeri Psikal, Norman, Oklahoma
After we spent the night at our friends’ house in Arizona, we awoke to the tantalizing aroma of an egg souffle. It brings back wonderful memories. —Pat Coyne, Las Vegas, Nevada
My husband loves anything pumpkin, and this creamy, comforting pumpkin pudding recipe is one of his favorites. We make our easy pudding all year long, but it's especially nice in the fall. —Andrea Schaak, Bloomington, Minnesota
Nothing is more rewarding than celebrating the day's catch with friends when you share this fresh dish. Substitute your favorite pan fish! —Alesha Oster, Williston, North Dakota
I found this recipe a few years ago in a dairy cookbook, and it has become a family favorite. My husband, Wayne, and our two children are mostly meat-and-potato eaters, but I don't hear any complaints when I make this bread! —Penney Kester, Springville, New York
After years of working in professional kitchens, Lindsay traded her knives in for the pen. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family.