Keep this homemade biscuit mix on hand, and you’ll never be more than 15 minutes away from warm, flaky biscuits. This mix is cheaper than the store-bought stuff; and only contains real ingredients.
Biscuit Mix Recipe
8 cups flour + 3 Tbsp
1/2 cup sugar
1/4 cup baking powder (I use aluminum-free)
1 Tbsp + 1 tsp salt
What You Do:
Measure all of the ingredients into a large mixing bowl, and mix well to combine. Then, transfer your finished biscuit mix to an air-tight container.
Here are free printable labels that you can use to label your biscuit mix. They even have the instructions printed on them for easy reference. They’re designed to print on full-sheet shipping labels. Use Avery 8165, if you have an inkjet, or Avery 5265, if you have a laser printer.
I recommend putting your mix in a smooth-sided jar or canister. The raised lettering on canning jars doesn’t play nicely with these labels.
This mix will make four batches of biscuits. I get about 10 biscuits from each batch, but the quantity really depends on how big you make your biscuits.
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Now that you have your biscuit mix, let’s look at how to use it.
Homemade Biscuit Recipe
1 stick of butter, cut into small pieces (or 1/4 cup cooking oil)
2/3 cup milk
What You Do:
Measure out 2-1/4 cups of biscuit mix into a mixing bowl. Use a pastry blender, fork or your hands to work the butter into your mix.
Make a well in the center of your mix, and slowly add the milk. Knead the ingredients together, until a dough forms. Try not to work the dough more than you have to. Your biscuits won’t come out as fluffy, if you overwork the dough.
Then, roll the dough out on a floured surface to a one-inch thickness, and cut the biscuits with a biscuit cutter, or shape them by hand.
I like to roll my dough out on a silicone baking mat. It keeps the dough from sticking. And see that funny looking roller? It’s a pastry and pizza dough roller. It’s much easier to work with than a regular rolling pin. You have a lot more control, so you don’t end up with thick spots and thin spots in the dough. It’s what my husband uses to roll out our pizza dough every week.
Once you’ve cut all your biscuits, transfer them to a greased cookie sheet, and bake at 425 degrees for 10-12 minutes. (Your oven time may vary.)
Using Biscuit Dough on Top of Casseroles, Crockpot Dinners and Cobblers
Many recipes call for topping the dish with a batch of biscuit dough. My crockpot cobbler recipe is an example. Just whip up a batch of this dough, and you’re all set.