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Easy Biscuit Mixture

Read Reviews (227)

"Use as you would a baking mix. The possibilities are endless!" — Janet

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Sugar and Sweeteners

Measuring All-Purpose Flour

Types of Salt

Original recipe makes 12 cups Change Servings

10 cups all-purpose flour
1/2 cup baking powder
1/4 cup white sugar

2 teaspoons salt
2 cups shortening

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Directions

In a large bowl mix together the flour, baking powder, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs.
Store in an airtight container for up to 6 weeks.

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These are SO yummy! Remind me a lot of KFC biscuits, but better! To make these I scaled it down to 6. Then I used 1 cup of milk, mixed it into the mixture until soft dough formed. Then I put it down on a floured surface, knead 10 times. Then rolled out to 1/2 inch thick, and cut with a biscuit cutter. I baked in 450 degree oven for 8-10 minutes. Then I made the Honey butter recipe from this site to put on them. YUMMMMM. My family gobbled them up! Thanks for the awesome recipe!Will make this over and over!

—ROXYJAS

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Most Helpful Critical Review

Oct 09, 2008

Because I've had the printed out recipe for awhile, I was unable to read everyone's reviews. I'm a beginner cook, and unless it is specifically spelled out for me, it took me some time to figure out a liquid (milk) had to be added. (I don't have Bisquick box to check measurements, nor was my computer accesible) So I just guessed on the milk amount and the oven temperature. The taste was bland and crumbly. I am rating the recipe and since there are instructions missing, I am giving it 2 stars. I shouldn't have to read everyone's reviews to see that there are ingredients and steps missing.

—NJtoAL

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279 Ratings

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Feb 20, 2005

This is a terrific biscuit mix! I have used it three times over the weekend for biscuits and pancakes and find it to be a light fluffy biscuit, far superior to its commercial mix inspiration (which is w-a-y too salty!). I took a reviewer's suggestion and put it in the 3 lb shortening container which works well. The 10c amount is too big for the container but the excess was quickly used up! To clear up some confusion, I did not know what to do with the mix to make the biscuits so I found the bisquick site and here is what works well: BISCUITS 2 1/4 c mix 2/3 c milk Bake at 450 degrees and 12 mins (in my oven). PANCAKES 2 c mix 1 c milk 2 egs For more recipes, go to the www.bisquick.com website. The biscuits fluffed up about double in size and were absolutely delicious. Enjoy, and thanks Janet!

—CRISPYCRITT

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Feb 12, 2004

This is the ONLY recipe we have ever rated a 5 because we have found that all recipes can be changed and improved. We have been buying Bisquick and spending approximately $5 on a large box. We even did the math and came up with us having spent approximately $3.05 to make this recipe which is about equivalent to a large box of Bisquick. Overall, the homemade baking mix actually did a BETTER job on pancakes (which is a big weekend breakfast treat for our kids) and did good on biscuits. Also did EXCELLENT on the Cheddar Bay Biscuits in Allrecipes. Only thing to keep in mind regarding biscuits is to not try to do half of the recipe for less biscuits. You need the whole recipe so your biscuits will be of a good size and thickness. Something else to keep in mind on this recipe: if you are fortunate enough to have a KitchenAid mixer we really recommend using it to prepare this mix. Use the wire wisk attachment and it is so easy to do. Only thing is unless you have a really large mixer bowl, would suggest preparing mix in half quantities so as not to get flour everywhere. ENJOY! Janet, we truly appreciate you sharing this recipe with us. What a find!

—HPYEVRAFTR

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Nov 18, 2006

Excellent! Baked up really high and were very tender. We replaced the shortening with butter and made enough for one batch of 6 biscuits. We baked them for 10 mins. at 450. After making these many times we have found that they freeze beautifully! We just put the leftover biscuits in a freezer bag and pull out however many we need a bit before dinner; I wrap them in foil and heat them in the oven. They are as good as freshly made!

—SHAUNSMOM

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Sep 16, 2003

This recipe is AWESOME. Personally, I used 2 cups of this mix per 3/4 cup of buttermilk. That makes great biscuits and a great topping for chicken pot pie! Thank you so much for sharing the recipe with us!!!! Natalie

—Natalie

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Nov 24, 2006

These were great and fast! I halved the recipie and added 2 cups of milk to turn the biscuits into dough. I then kneeded 10 times, rolled the dough out to 1/2-inch thick, cut the biscuits into circles, brushed the tops with butter, and baked at 375 degrees for 10 minutes. Awesome!

—SYLVERWARE

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Feb 12, 2004

I have been making Biscuit Mix for years and this is a good one. After cooking for 5 boys for what seemed like forever, It's just Hubby and I now. Another hint that might be useful. When you use up all your shortning, make half of this recipe and it fits wonderfully in the 3 lb shortning can. Then I just pop it into the refrigerator and it will keep practically forever.

—DORINEU

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Nutrition

Calories
351 kcal
18%

Carbohydrates
43.1 g
14%

Cholesterol
0 mg
0%

Fat
17.6 g
27%

Fiber
1.4 g
6%

Protein
5.4 g
11%

Sodium
682 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Biscuit Mixture

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 351
Calories from Fat: 158

% Daily Value *
Total Fat 17.6g 27 %
Saturated Fat 4.4g 22 %
Cholesterol 0mg 0 %
Sodium 682mg 27 %
Potassium 57mg 2 %
Total Carbohydrates 43.1g 14 %
Dietary Fiber 1.4g 6 %
Protein 5.4g 11 %
Sugars 2.2g
Vitamin A 0 %
Vitamin C 0 %
Calcium 35 %
Iron 29 %
Thiamin 41 %
Niacin 32 %
Vitamin B6 1 %
Magnesium 5 %
Folate 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.