Homemade Biscuit Baking Mix

Biscuits Made with Baking Mix
Diana Rattray
  • 24 mins
  • Prep: 15 mins,
  • Cook: 9 mins
  • Yield: 4 pounds (40 servings)
Ratings (7)

If you like the convenience of an all-in-one baking mix for your pancakes, biscuits, 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.

What You'll Need

  • 10 cups all-purpose flour (45 ounces)
  • 1 3/4 cups butter (or shortening, or a combination of the two, well chilled and cut into small pieces)
  • 5 teaspoons salt (1 tablespoon plus 2 teaspoons)
  • 13 teaspoons baking powder (4 tablespoons plus 1 teaspoon)

How 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. 
  1. Put the mixture in an airtight canister. Freeze or refrigerate if it contains part or all butter.
  2. 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.
  3. 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 (about 5.4 ounces)


  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.

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. 

Some recipes using biscuit mix include these drop dumplings, this banana nut bread, apple cobbler cake, a delicious taco pie, and these Red Lobster inspired cheese garlic biscuits.

Nutritional Guidelines (per serving)
Calories 200
Total Fat 12 g
Saturated Fat 6 g
Unsaturated Fat 5 g
Cholesterol 21 mg
Sodium 759 mg
Carbohydrates 20 g
Dietary Fiber 2 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)