Homemade Biscuit Mix-you never have to buy the box stuff again!
I get asked for this all the time. Apparently Bisquick and Jiffy Biscuit mix aren’t available outside of the United States. And some people just don’t like to use the “box stuff.”
I’ve mentioned it a zillion times. My mom didn’t cook so we grew up with Bisquick biscuits, Bisquick pancakes, waffles, dumplings, you get the idea.
I keep a big box in the pantry and I’m not ashamed to use it.
Buying box mix is never cheaper than making it yourself. Not to mention it’s fresher. No preservatives and all that.
So I did a little research. All the recipes were pretty much the same. Flour, baking powder, salt. They either used vegetable shortening or butter. I went with shortening for 2 reasons. First, if you use butter, you have to keep your mix refrigerated. I don’t have room in my fridge for anything extra. Second, I have these memories of Aunt Barbara making the best buttermilk biscuits in the world, from scratch. She used shortening.
Then there was the issue of sugar. Some had it, some didn’t. So I went to my big box in the pantry and looked at the ingredients. Yup, right there in big print-Dextrose. Dextrose is a form of sugar. So I went with the sugar version.
I used the recipe I found over at It’s Yummi . This mix took me less than 2 minutes to make a quadruple batch. And that was using a pastry blender. No need to drag out the food processor if you don’t want to.
Of course I had to test the mix. These biscuits may just be the best biscuits I’ve ever had. They doubled in height and were so soft and flaky on the inside. Melt in your mouth good.
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Ingredients
- 2 cups all purpose flour
- 1 Tablespoon Baking Powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/4 cup vegetable shortening
- 1 cup biscuit mix
- 1/3 cup buttermilk or milk
Instructions
- In a large bowl, combine flour, baking powder, salt and sugar. Cut in shortening with a pastry blender until well combined. Mixture will look like cornmeal.
- Store in an airtight container for up to 4 months.
- Combine biscuit mix and buttermilk in a mixing bowl until the mix is completely moistened.
- Turn dough out onto a floured surface and knead it 4-5 times. Roll dough out to a 3/4 inch thickness and cut with a biscuit cutter.
- Place cut biscuits onto a lightly greased baking sheet. Bake in a preheated 450 degree oven for 9-10 minutes, until tops are lightly browned.
Notes
double, triple or quadruple the recipe to have enough on hand whenever you want to make biscuits.
recipe source ChocolateChocolateandmore.com
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