Homemade Biscuit Mix

| cooking ideas

ashley pahl

I love to have ready-made mixes for baking on hand, but I don’t enjoy unnecessary ingredients and preservatives found in store-bought mixes. For every boxed food mix out there, there is a homemade alternative. From muffins to pancakes, cakes to cookies, hot cocoa to biscuits, there are alternatives that we can make at home, thus controlling the ingredients we feed ourselves and our families.

I have tried a few different recipes, and ended up taking the best parts of a few different mixes. This recipe for anytime biscuit mix can be kept in the refrigerator for 6-8 weeks – or up to four months if you choose vegetable shortening instead of butter (I prefer butter). Use this mix in place of your average brand-name biscuit/baking mix, and just add milk to have fresh biscuits in 8-10 minutes.

Biscuit mix for storing:

12 cups of flour (white or whole wheat)
6 tablespoons baking powder
2 tablespoons of salt
1 cup of butter (6 – 8 weeks of storage) OR 2 cups of shortening (for up to 4 months of storage)
optional: 1/4 cup sugar (if you like sweeter mixes, or plan to use for pancakes)

To mix:
Start by sifting dry ingredients together in a large bowl. I use a bowl with an air-tight lid, so I can store the mix in the same container.

Cut in butter or shortening – I used a fork for this step. Mix well.

To bake biscuits:

Pre-heat oven to 450 degrees F. Stir together 2 cups of mix with 2/3 cup of milk. Roll out dough and cut biscuits, or simply use the drop-biscuit method (just a drop of dough on your baking sheet).

Bake biscuits for 8 minutes.

To make pancake batter:

Stir two cups of mix with 1 cup of milk and two eggs. Heat a skillet on medium heat with a bit of butter for greasing, and pour batter into pan. When bubbles rise to surface of batter, it’s time to flip! Cook until both sides are lightly browned.

ashley paul indie pretty projectOut to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.


  • Thank you! I’ll try it – I love things that can be stored for long periods without spoiling. Any suggestion for substitute for milk if a person is avoiding milk?

    • hey kathy! of course! you can just use plain almond milk (or soy, coconut or rice milk) in it’s place. they’ll be delicious! you can also sub earth balance butter to make them vegan. enjoy!

  • What a neat site you have! I’m just wondering if you have used coconut oil in the place of butter or shortening? Thanks!

    • hey lacinda! yes, all the time! i love coconut oil. :) it will of course change the flavor slightly, but it’ll be great!

  • Thank you so much. I can’t wait to try it!

  • I love your homemade biscuit mix recipe but I can’t figure out why you would need to put sugar into it to make pancakes and/or waffles? I have never put sugar into pancakes. Even before my husband was diagnosed as a diabetic I never put sugar in them. The only sweetener I have ever used is Blueberries. And they aren’t really sweet. There is enough sugar in the maple syrup that you put on the pancake.

  • Lol…I like sugar!

  • Hi, I’m new at this… I was wondering if you need the butter for the pancakes too? Could I just make the mix without it and add the butter later? Do baking mixes have the “fat” added in? I’d like to have this on hand to make things you would normally make with baking mix, but I’m not understanding the fat part. Thanks!

    • hi janette! i’m not quite sure about this, hoping ashley will pop in to give us her advice!

  • Hi Janette,
    Yes, the store bought baking mixes all have the fat added in already. That’s what makes them ‘coarse crumbly’ rather than just like plain flour. All the recipes calling for biscuit mix are already allowing for the included fat, so if they call for any, it is IN ADDITION to the amount called for in the mix. Hope this helps!

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