Homemade Biscuit Mix

Want to make a great biscuit every time?
Want biscuits and gravy that is better than any restaurant?

Sausage Gravy Recipe coming soon

Easy, delicious,
flavorful.

Homemade Biscuit Mix

9 cups All Purpose Flour
6 Tablespoon Baking Powder
2 Tablespoon Sugar
1 teaspoon Cream of Tartar
1 Tablespoon Salt
1/2 teaspoon Baking Soda
2 cups Shortening
2/3 cup Buttermilk Powder

This is my basic recipe for a shelf stable dry biscuit mix.  This makes about 10 cups mix.  It stores well it in a jar or baggie.  It keeps for a long time if kept in the refrigerator or freezer.  Using a cold mix makes your biscuits flakier.

1.  Refrigerate flour and shortening overnight so both are cold.
2.  Combine everything except shortening in a very large container.  You will need lots of room in the container to mix adequately.  Mix all dry ingredients until they are very well blended.  
3.  Add shortening and mix by pressing the back of fork through shortening into flour.  Continue to mix with fork in this manner until shortening is about the size of a bb.
4.  Place in storage container.  For added convenience you can measure 1-2 cups mix and place in individual baggies or jars instead of storing one large bulking container of biscuit mix.


1 cup mix will make about 5 small biscuits.  
Add about 1/3 cup cold water to dry mix.  Mix only enough to moisten.  Do not over mix.  Over mixing causes heavy, dense, and tough biscuits.  Turn dough out on lightly floured surface and knead 6-8 times.  Only knead enough to bring dough together.  The dough is supposed to feel light and airy.  (This is not bread dough.  You do not want to develop any gluten.)  Pat dough to 1/2-3/4" thick.  Cut with biscuit cutter. (you can use a small plastic yogurt cup with the bottom cut off or anything small and round with a sharp edge)  Dip cutter in flour before each cut.  Cut straight down and lift straight up.  Do not turn or jiggle cutter.  It is this nice cut edge that allows the biscuit to rise higher.
Reroll scraps of dough and cut more biscuits.  Be careful not to overmix dough when bringing scraps together.

You must preheat your oven.  The biscuits have to go into a hot oven.
Preheat oven to 375 degrees.  
If you have a baking stone, bake the biscuits on that (do not preheat stone).  Many baking sheets brown to quickly on the bottom.
Bake about 12-15 minutes.  
Brush tops and bottoms with unsalted butter and return to oven for about 30 seconds.  
Remove immediately from baking sheet to paper towel lined plate.  Let biscuits sit for at least 5-10 minutes before splitting.  This allows the moisture in the biscuit to distribute evenly.

To split, repeatedly insert a fork all the way around biscuit.  You get a nice even split this way.

Although you could use this biscuit mix in any recipe that called for "Bisquick" this is not a copy cat recipe of a "quick mix."  I do not like Bisquick or the homemade mixes that are made to imitate it.  To me, those recipes lack depth and interest and the biscuits and pancakes that are made with Bisquick/Quick Mix have no flavor.