Homemade Biscuit Baking Mix

Diana Rattray
Prep: 15 mins
Cook: 9 mins
Total: 24 mins
Servings: 40 servings
Nutrition Facts (per serving)
198 Calories
9g Fat
25g Carbs
3g Protein
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Nutrition Facts
Servings: 40
Amount per serving
Calories 198
% Daily Value*
Total Fat 9g 12%
Saturated Fat 4g 18%
Cholesterol 5mg 2%
Sodium 423mg 18%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 3g
Vitamin C 0mg 0%
Calcium 93mg 7%
Iron 2mg 9%
Potassium 34mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like the convenience of an all-in-one baking mix for your pancakes, biscuits, fry batter, and dumplings, you don't have to run to the store. Make your mix from scratch. Besides being a versatile mix to use in any recipe that calls for commercial biscuit mix, you will know exactly what's in the mixture. And another good reason—as if you need another reason— it's easy on the budget.

Hydrogenated shortening is an ingredient usually found in commercial biscuit mixes, but you can use butter or non-hydrogenated shortening in this mixture, or use a combination. If using all shortening, it should be fine on the pantry shelf for as long as the expiration date on the shortening (assuming the flour and other ingredients were relatively fresh). If you use butter, store the mix in the refrigerator or freezer. 

Make sure you check the expiration dates on all of your ingredients and label the biscuit mix accordingly.


  • 10 cups (45 ounces) all-purpose flour

  • 1 3/4 (14 ounces) cups unsalted butter, or shortening, or a combination of the two, well chilled and cut into small pieces

  • 5 teaspoons (1 tablespoon plus 2 teaspoons) salt

  • 13 teaspoons (4 tablespoons plus 1 teaspoon) baking powder

Steps to Make It

  1.  In a large bowl, combine the flour, salt, and baking powder. Use a whisk or large spoon to blend thoroughly. 

  2. With a food processor or by hand or with a pastry blender, cut in the butter (or shortening). If using a food processor, put about 5 or 6 cups of the flour mixture in the processor bowl. Add the pieces of butter (or shortening) and pulse until the mixture looks like coarse meal. Then, put it back in the large bowl with the remaining flour and mix to blend thoroughly. 

  3. Put the mixture in an airtight canister. Freeze or refrigerate if it contains part or all butter.

  4. Label the container with the name and a "use by" date. Copy the basic biscuit recipe (below) and tape it onto the container, if desired.

  5. Use with the addition of milk in any recipe calling for a commercial biscuit baking mix. If using buttermilk with the mix, add 1/4 teaspoon of baking soda for each 1/2 cup of buttermilk used. 

Basic Biscuits With Homemade Baking Mix

  • 2 1/4 cups of Basic Biscuit Baking Mix

  • 2/3 cup milk


  1. Heat the oven to 450 F. Line a baking sheet with parchment paper. 

  2. Combine the baking mix and milk in a bowl and stir until it comes together. 

  3. Turn out onto a lightly floured surface and knead about 6 to 8 times, or just until you have a cohesive soft dough.

  4. Pat the dough out into a circle about 1/2 inch in thickness (or slightly more), and cut out with 2 1/2-inch biscuit cutters. 

The above recipe will make 8 to 10 biscuits, depending on how thick you cut them.

Recipe Variation

  • To Make Dumplings: Use 2 cups of baking mix and 2/3 cup of milk. Mix to make a soft dough. Drop the dumplings onto stew (not into liquid) and simmer uncovered for 10 minutes. Cover the pan and cook for about 10 minutes longer. 

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