Recipe by DAVES_POOKY
"Add a few simple ingredients, bake, and viola! You'll have hot, tasty homemade biscuits fast!"
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1 1/4 cups
very good I keep made all the time stored in frig. I add 10 tbsp of dry buttermilk mix to the mix so all I have to do is add water when time to make
This is an okay recipe, but real biscuits never use oil (if you're limited on your diet, you can use it but they won't be great biscuits) and use shortening instead (or butter, but that one is tricky). Also this does NOT need refrigeration for storage, UNLESS you use butter. Remember that you buy flour, baking powder, sugar, salt and shortening unrefrigerated and none of those are required to be refrigerated after opening. Why start now? Come to think of it, you don't refrigerate Bisquick either! Using powdered buttermilk is a good idea to stir in before hand, but decrease your flour by the same amount and instead of using water (since you have powdered buttermilk in it already) use milk for the liquid. Finally, a lot of people have trouble with biscuits when you "roll it out on a lightly floured surface." If you do have trouble with that, or have trouble kneading, don't bother doing either. Just mix it up well in the bowl, lightly flour the surface (I use an actual body powder puff which was, obviously, never used for body powder) put it out on the surface, gently pat it out, cut it, and use a metal spatula to carefully peel it off. This will get you by until you're a biscuit expert. It sure helped me in my early years! Overworking the dough makes them tough. Finally, the recipe says store for up to 3 months, but I've stored it for much MUCH longer without issues. That varies due to the quality of the ingredients. Some baking powder will lose it's lift, etc.
To make your own buttermilk, combine 1 cup milk with 1 TBSP white vinegar, stir, let sit for 2-3 minutes. You will only need 2/3 Cup buttermilk for this recipe.
I have a few suggestions to those who are having a tough time with this recipe.
*Do not use bread flour
*Do not overknead, you want the lumps there.
*Make sure you watch your biscuits, it may finish baking before the stated time. Some ovens are more hotter than others.
*If your in a hotter climate, try refrigerating your mix until it's really cold before using it in a recipe.
*Make sure your spooning the flour into the measuring cup, you may be adding too much flour.
*You could try to use cake flour, if you don't have any cake flour make your own: before adding flour to your measuring cup, add 2 Tablespoons of cornstarch first, then add the all purpose flour to make a cup-do this for all ten cups.
Hope this helps, enjoy!
This mix a fantastic. I'm so glad I found it on this site. No more buying Biscuick for me.
Finally a recipe I can use my healthy canola oil in instead of those blocks of solid fats! 10-Q, 10-Q, 10-Q !!!
This is a great starter recipe for all kinds of yummy things. My two year old and I made blueberry pancakes using this recipe in place of Bisquck, they turned out fluffy and light. So much cheaper to make verses buying Bisquick and not hard at all.
I can't thank you enough. I had a bunch of pulled pork that was going to go bad, so I decided to make little 'pork pies' using your biscuit mix. I was already in my pj's for the night and didn't want to venture out for a box of Bisquick. You've saved my night, that's for darn sure! Thank you for your wonderful recipe, from the bottom of this Texas girl's heart.
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Biscuit Mix
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 53
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