This biscuit mix recipe is a simple, from-scratch pantry staple made with real ingredients you already have on hand. It creates tender, flaky old-fashioned buttermilk biscuits without unnecessary preservatives or fillers, and it keeps homemade baking fast and approachable.
By preparing the dry mix ahead of time, you can have warm, fresh biscuits in the oven in minutes, even on your busiest days.
Do you prefer sour cream biscuits to buttermilk? No problem! This mix can be easily adapted to use with my Grandma’s sour cream biscuits recipe.
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Quick Look at This Recipe
- ✅ Recipe Name: Homemade Biscuit Mix Recipe
- 🕒 Ready In: 20 minutes (when baking biscuits)
- 🍞Method: Oven-baked
- 👪Yield: 6 to 8 biscuits per jar
- 🍽 Calories: Approximately 240 per biscuit
- 🥄 Tools: Mason jar, mixing bowl, pastry cutter, baking sheet
- ❄️ Freezer Friendly: Yes
- 📖 Dietary Info: Vegetarian, adaptable
- ⭐ Why You’ll Love It: Fast, reliable, and made with real ingredients
- 👩🍳 Tip: Keep butter cold for the flakiest biscuits
What Makes This Recipe Unique
- Non-GMO – Just like my flaky pie crust recipe, this recipe produces tender, fluffy layers without relying on Crisco or shortening. Just simple, whole-food ingredients you can trust.
- Time-Saver – Homemade pantry mixes are one of the simplest ways to make cooking from scratch practical. Store your homemade biscuit mix alongside this instant oatmeal recipe, fluffy homemade pancake mix recipe, versatile homemade cake mix, DIY brownie mix in a jar, and this homemade muffin mix.
- Consistent Results – Bakes up light, fluffy, and flaky every time.
- Frugal – An inexpensive, real-food alternative to store-bought Bisquick.
Key Ingredients:
A full ingredients list, including measurements, can be found in the recipe card below.
- Flour – You can use all-purpose flour or pastry flour. I don’t recommend using freshly milled flour for make-ahead mixes, as that defeats the nutritional purpose.
- Baking Powder – Check the expiration date to make sure it is fresh.
- Sugar – Although sugar provides a hint of sweetness, it also helps brown and add a light outer crunch to your fluffy biscuits.
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Additional Ingredients and Substitutions
- Biscuit Ingredients – To prepare the biscuits, you will just need your homemade biscuit mix, butter and buttermilk.
- Butter – Use coconut oil in place of butter if you are dairy-free.
- Buttermilk – If you do not have cultured buttermilk, use plain yogurt or mix 1 tablespoon white vinegar or lemon juice with 1 cup milk or cream and let it sit for 5 minutes.
- Sour Cream Biscuits – Adjust the baking powder to 2 teaspoons, add 1 teaspoon of baking soda, and adjust the salt to 1 teaspoon if you prefer to make this sour cream biscuit recipe with your biscuit mix.
Homemade Biscuit Mix Recipe Instructions:
Assembling the Biscuit Mix:
Step 1: Layer all dry ingredients into a pint-sized Mason jar. For larger batches, mix ingredients in a bowl and divide evenly among jars.
Step 2: Seal with a lid, label with the contents and date, and store in a cool, dark place.
Preparing the Biscuits:
Step 3: Preheat the oven to 400°F. Pour one jar of biscuit mix into a mixing bowl, and cut in 1/2 cup cold, cubed butter using a pastry cutter or fork.
Step 4: Stir in 1 cup buttermilk until the dough just comes together.
Step 5: Turn the dough onto a lightly floured surface and gently fold a few times.
Step 6: Pat dough into a 1 to 1 1/2 inch thick disc.
Step 7: Cut biscuits and place on a baking sheet.
Step 8: Bake for 15 minutes or until golden brown.
Recipe Tips
- Keep all ingredients cold for the flakiest texture.
- Do not overwork the dough, or the biscuits will be dense.
- Use a sharp biscuit cutter and press straight down for the best rise.
- Check the expiration date on your baking powder to make sure it is fresh.
Serving Suggestions
Biscuits are so versatile and can be incorporated into just about any meal.
- Serve warm with homemade butter, strawberry jam with no pectin, or honey.
- Make a hearty breakfast of biscuits and sausage gravy or eggs.
- Serve with this chocolate gravy recipe for a sweet treat.
- Pair with old-fashioned ham and bean soup or this hearty beef stew.
- Use biscuits as a topping for fruit cobblers and pot pies.
Storage Instructions
Store prepared biscuit mix jars in a cool, dark pantry for up to 6 months. Baked biscuits can be frozen once cooled and reheated in the oven for quick meals later.
FAQ’s
A basic homemade biscuit mix is made with flour, baking powder, salt, and a small amount of sugar, with butter and buttermilk added when you are ready to bake.
The basic biscuit formula is flour plus fat, leavening, salt, and liquid, mixed gently so the fat stays cold and creates flaky layers as it bakes.
Biscuit baking mix and Bisquick work similarly in recipes, but homemade biscuit mix skips preservatives and hydrogenated oils found in store-bought versions.
You can substitute biscuit mix by combining flour, baking powder, salt, and a touch of sugar, then adding cold butter and milk or buttermilk when baking
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Did you make this biscuit mix recipe? If so, please leave a star ⭐ rating in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.
Homemade Biscuit Mix Recipe
Equipment
- Measuring Utensils
- Mason jar w/lid
- biscuit making tools mixing bowl, pastry cutter, metal biscuit cutter, and baking sheet
Ingredients
Ingredients for the Mix (Per 16 oz. Pint Jar)
- 2 cups flour
- 1 Tbsp. sugar
- 1 Tbsp. baking powder
- ½ tsp. salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
Biscuit Ingredients
- 1 jar prepared biscuit mix
- ½ cup butter cold and cubed (or coconut oil for dairy-free)
- 1 cup buttermilk Learn how easy it is to make your own cultured buttermilk. Use plain coconut or cashew yogurt for dairy-free.
Instructions
- Preheat oven to 400ºF.
- Dump the jar of biscuit mix in a mixing bowl and cut in the cold butter using a pastry cutter or fork. Add your buttermilk and stir with a large spoon until all the dough starts to stick together.
- Dump biscuit dough onto a lightly floured surface and fold it over a few times with your hands, being careful not to handle it too much (you don’t want the cold butter to melt, so don’t overhand the dough). Pat dough out into a thick disc, about 1 to 1½ inches thick.
- Cut out your biscuits with a biscuit cutter and place on a baking sheet. Bake for about 15 minutes.
Notes
- If you do not have cultured buttermilk, mix 1 tablespoon white vinegar or lemon juice with 1 cup milk or cream and let it sit for 5 minutes.
- Adjust the baking powder to 2 teaspoons, add 1 teaspoon of baking soda, and adjust the salt to 1 teaspoon if you prefer to make this sour cream biscuit recipe with your biscuit mix.
- Keep all ingredients cold for the flakiest texture.
- Do not overwork the dough, or the biscuits will be dense.
- Use a sharp biscuit cutter and press straight down for the best rise.
- Check the expiration date on your baking powder to make sure it is fresh.
- Serve warm with homemade butter, strawberry jam with no pectin, or honey.
- Make a hearty breakfast of biscuits and sausage gravy or eggs.
- Serve with this chocolate gravy recipe for a sweet treat.
- Pair with old-fashioned ham and bean soup or this hearty beef stew.
- Use biscuits as a topping for fruit cobblers and pot pies.
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