Homemade Biscuit Mix Recipe

Biscuit Mix Recipe

By Erin Huffstetler | 03/25/2016 | 6 Comments
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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

Prep Time:

5 mins

Ingredients:

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:

Biscuit Mix

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.

Free Printable Biscuit Mix Labels

Printable Biscuit Mix Labels

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.

If you’re using Google’s Chrome browser, our printables may not print properly. Click here for printing help.

Now that you have your biscuit mix, let’s look at how to use it.

Homemade Biscuit Recipe

Ingredients:

Biscuit mix
1 stick of butter, cut into small pieces (or 1/4 cup cooking oil)
2/3 cup milk

What You Do:

Work Butter into the Biscuit Mix

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.

Biscuit Dough

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.

Roll Out Dough and Cut Biscuits

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.

Transfer Biscuit Dough to Cookie Sheet

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.)

Homemade Biscuits

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.

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Homemade Biscuit Mix Recipe

Biscuit Mix Recipe

This homemade biscuit mix recipe is cheaper than store-bought and makes better biscuits, too.


5 from 1 reviews

  • Author: Erin Huffstetler, myfrugalhome.com
  • Prep Time: 2 minutes
  • Total Time: 2 minutes
  • Yield: Makes enough mix for 4 batches. Each batch makes around 10 biscuits.
  • Category: Breads
  • Method: Mix
  • Cuisine: American

Ingredients:

To Make Biscuit Mix:

  • 8 cups flour + 3 Tbsp
  • 1/2 cup sugar
  • 1/4 cup baking powder (I use aluminum-free)
  • 1 Tbsp + 1 tsp salt

To Make Biscuits:

  • 2-1/4 cups biscuit mix
  • 1 stick of butter, cut into small pieces (or 1/4 cup cooking oil)
  • 2/3 cup milk

Instructions:

Measure ingredients into mixing bowl. Stir together. Then, store biscuit mix in an air-tight container.

To Use: Measure biscuit mix into a large mixing bowl.

Use a pastry cutter, fork or your hands to work the butter into the mix.

Make a well in the center of your bowl, and slowly add the milk.

Knead the ingredients until the dough comes together. Don’t work it more than you have to. That’s the key to keeping biscuits light and fluffy.

Flour your work surface. Then, roll dough out to a one-inch thickness.

Cut your biscuits out with a biscuit cutter or glass.

Transfer biscuits to a greased cookie sheet.

Bake at 425 degrees for 10-12 minutes.

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Comments

  1. Thanks. I will try the silicon baking mat to roll out on. Do you have any tips on freezing unbaked biscuits? I have tried this using my standard recipe but they don’t seem to rise as much. I did not let them thaw first, just put frozen biscuits on a sheet and into the oven.

    • The silicone baking mats are great for rolling out dough. They sell silicone pastry mats that are specifically for that purpose, but I’m big on using what I already have. I haven’t tried to freeze these yet, though I do freeze dough regularly. Let me run some experiments to see. I’ll let you know how it goes.

  2. I had ran out of baking mix when our children and grandchildren came to spend Spring Break with us. Of course a request for Biscuits and Gravy for breakfast would happen. I decided to look on the net and found this recipe. I made it exactly as required with one exception. Into the dry mix I added 1 TBSP of Quick Rise Yeast that comes in a jar. My 5 year old grandson was eating them without any butter, jelly or gravy. He looks at me and says “Grandma, how did you make these biscuits? These are really good!” Then later my daughter-in-law was eating them and asked if I had made these from scratch because they were so good. I would definitely say this recipe is a keeper in my recipe box.

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