Name: Biscuit Mix Recipe (Homemade Bisquick)
Prep time: 5 min
Total time: 3 min
Ingredients: 3 ¼ cups all purpose flour; 1 ½ Tbs baking powder; 1 tsp baking soda; 1½ tsp salt; 2 Tbs granulated sugar; 4 Tbs butter (cold, cut into pieces)

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A super easy and versatile Bakers Mix Recipe this pre-made shortcut is similar to Bisquick and is perfect for baking biscuits from scratch.

I love a good shortcut, but I’m also cognizant of the fact that people in other countries (aka my home country of New Zealand) cannot grab a box of Bisquick at the store. This can make many easy American recipes inaccessible, which is such a shame!

This is a great recipe to replace that ingredient in your home baking. Homemade Bisquick Mix is basically an all-purpose biscuit mix, that you add wet ingredients to, to complete a recipe. I use it for biscuits, but many people use it for pancakes, waffles and other baked goods.

While this version of homemade baking mix is NOT shelf-stable like its store-bought counterpart, it will keep very well in the refrigerator for about a month.

WHAT TO USE THIS MIX IN:

Red Lobster Biscuits – a wonderful copycat recipe. So dreamy.
Double Chocolate Brownie Cookies (from Aunt Bee’s Recipes)
BASIC BISCUITS
- 1 1/2 cups homemade Bakers Mix
- 1/2 cup milk (or buttermilk)
- Preheat the oven to 450 degrees F. Mix the milk into the baking mix, gently, until a soft ball forms. Don’t over mix.
- Roll out dough to 1/2″ thick and cut into circles.
- Bake for 7-9 minutes at 450 degrees F.

ARE BISCUIT MIX AND PANCAKE MIX THE SAME THING?
Yes, and no – Pancake mix will contain more sugar, so if you do use this for pancakes, add a little extra sugar into the mix.

CAN YOU SUBSTITUTE WATER FOR MILK IN BISCUITS?
Yes, you can. Just add an extra 1.5 teaspoons of butter for every cup of milk called for in the recipe. In the recipe above, it will be .75 of a teaspoon (but a little extra never hurts)

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INGREDIENTS:

How to make Biscuit Mix

This will take about 5 minutes! Sift together the dry ingredients (all-purpose flour, baking powder, baking soda, salt, and sugar) into a large bowl (pics #1 & 2)
With a pastry blender or 2 forks, cut the butter into the flour mixture (pic #3) until it resembles coarse breadcrumbs (see pic #4 for reference).
It’s now ready to use!

FAQs and Kylee’s Notes

To make this safe for Gluten-Free diets, you will need to use gluten-free flours, and leaveners.
You can store this in the refrigerator for up to 1 month, and use in recipes as desired.

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