Need a quick and easy wheat flour homemade biscuit mix free from unnecessary preservatives? Use this recipe to make baking buttermilk biscuits a snap.
If you love biscuits but have a flour sensitivity, you can learn how to make gluten-free baked goods taste good here. It includes tips to take your baking to a whole new level. Then, you can use what you learned to experiment with this recipe and my DIY pancake mix, homemade oatmeal mix, and from-scratch muffin mix.
My Love of Biscuits
If you spend any time on my blog, you’ll notice that I had to change my eating habits due to a health diagnosis I received several years ago. At that time, I realized I needed to change my lifestyle drastically, but I didn’t want to let go of the foods I enjoyed.
The good news is that my body healed, and I learned how to substitute ingredients in the foods I liked. I became aware of processed foods and did my best to eat whole foods as close to their natural state as possible.
When cooking from scratch, I learned that not all flour is created equal and which type of flour is best for baking. Learning this lesson was well worth the effort because using whole food ingredients allows me to enjoy biscuits I can feel good about eating.
Try them with some homemade butter melted onto the biscuit and topped with my low-sugar strawberry jam. I can almost guarantee you won’t have any leftovers!
Pantry Mixes to the Rescue
Storing homemade pantry mixes is an easy solution to add the finishing touches to a meal. Store homemade biscuit baking mixes like you store the rest of your baking ingredients.
When you’re pressed for time and need to feed your family, or just need to get some food or a snack on the table quickly, grab a jar of biscuit mix and your wet ingredients, and you’re all set!
Bisquik is a baking pantry mix used as an easy base for several different baked goods. Store-bought Bisquik is basically the same as homemade biscuit mix but has a few ingredients that I choose to avoid.
Pro-Tip: In recipes that call for Bisquick, you can substitute this homemade biscuit Mix.
How to Make Homemade Biscuit Mix
- Large bowl – Choose a mixing bowl large enough to mix multiple batches if you plan to mix enough to store some in the pantry.
- Measuring utensils – You will need liquid and dry measuring cups, tablespoons, and teaspoons. I like these Pyrex liquid measuring cups.
- Pastry Blender – This recipe does not require a food processor. A simple fork works if you don’t have a pastry blender.
- Biscuit Cutter – I have a few antique biscuit cutters that I’ve acquired over the years. But this 3-piece set of biscuit cutters gives you size options.
- Baking Sheets – Grab a large baking sheet for the number of biscuits you are baking. Or, for you real die-hard biscuit fans, cook them up in your cast iron skillet.
- 2 cups flour – You can use bread flour or all-purpose flour. I don’t recommend using fresh ground flour for make-ahead mixes, as that defeats the nutritional purpose.
- 1 Tablespoon sugar – You have to have a hint of sweetness in the biscuits.
- 1 Tablespoon baking powder – Baking powder gives these biscuits that light, flaky texture.
- ½ teaspoon salt – I like Redmond Real Salt (that link will get you 15% off your order).
Assembling the Mix
- Layer the ingredients into a pint-sized Mason jar. No need to mix, you’ll do that at the time of baking. Alternatively, you can double, triple, or multiply this recipe by your desired amount. Mix all the ingredients into a large bowl, then divide it equally between the same number of jars as you made servings.
- Add a lid, label the jar with the contents and the date, and store in a cool, dark place.
How to Make Biscuits
When you’re ready to whip up a batch of fresh hot biscuits, follow the instructions below.
- 1 jar biscuit mix – One 16-ounce/pint jar equal to two cups of biscuit mix is the amount of the flour mixture needed for the measured dry ingredients below.
- ½ cup cold butter (cubed) – Real butter is best, but you can substitute coconut oil if you can’t have dairy.
- 1 cup buttermilk – Learn how to make real cultured buttermilk or mix one tablespoon of white vinegar or lemon juice with one cup of milk or cream to make a faux buttermilk. Let it sit for 5 minutes, and it will curdle. If I don’t have homemade buttermilk on hand, I’ve used this in a pinch and it works great.
Instructions for Baking Biscuits
- Preheat the oven to 400ºF.
- Empty the jar of biscuit mix into a mixing bowl and cut in the cold butter using a pastry blender or fork.
- Add the buttermilk and stir with a large spoon until all the dough starts to stick together.
- Turn the biscuit dough onto a lightly floured surface and fold it over a few times with your hands. Be careful not to handle the dough too much because you don’t want the cold butter to melt. Pat the dough into a thick disc, about 1 to 1½ inches in depth.
- Cut the biscuits with a biscuit cutter and place them on a baking sheet.
- Bake for 15 minutes or until golden brown on top.
Did you make this recipe? If so, please leave a star rating in the recipe card below. Then snap a photo of your delicious biscuits (or biscuit mix) and tag me on social media @melissaknorris so I can see!
Other Recipes You May Enjoy
- Homemade Pop Tarts From Scratch (Hand Pies)
- Overnight Pancake Recipe
- Homemade Granola Bars (Copycat Nature Valley Granola Bars)
- Blueberry Zucchini Muffins
- Peach Buttermilk Muffin Recipe
- Cranberry Muffins Recipe
- Tips for Better Bread Baking
- 37 Ingredient Substitutions Everyone Should Know
Homemade Biscuit Mix
- Ingredients per 16 oz./pint-size jar
- 2 cups flour
- 1 Tbsp. sugar
- 1 Tbsp. baking powder
- ½ tsp. salt
- 1 jar biscuit mix
- ½ cup cold butter cubed
- 1 cup buttermilk*
- 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.
- If you don’t have buttermilk on hand, you can make your own by combining one cup of full-fat milk or cream with one tablespoon of lemon juice or white vinegar. Let sit for about five minutes and it will curdle and be ready to add to the rest of the ingredients! (I use this in place of real buttermilk all the time and it works great!)
- No milk? You can use plain yogurt in place of the buttermilk.