Biscuit Mix in a jar is a homemade staple that is so simple to make!
Made with 5 simple ingredients, this all-purpose baking mix recipe is great to have on hand. It’s economical and so easy to make!
Why We Love this Recipe
Homemade Biscuit Mix (often sold as Bisquick) only uses 5 simple ingredients that are probably already in your pantry. And it only takes 10 minutes from start to finish.
While it’s preservative-free, this will still last in the fridge or freezer for up to 3 months.
There are so many things that can be made from Biscuit Mix. From savory foods like biscuits and chicken pot pie to desserts like shortcake and funnel cake.
Ingredients/Variations
Homemade Bisquick uses simple, staple ingredients.
DRY INGREDIENTS Flour, baking powder, baking soda, and salt are all added to this recipe.
SHORTENING Adding shortening helps to give the biscuits a crumbly delicate texture. You can also substitute butter or margarine (in the same amount) for similar results.
How to Make Biscuit Mix
- Using a food processor or whisk, blend all ingredients together.
- Store in a jar in the fridge for up to 3 months.
- Use to prepare biscuits, dough, or toppings! (recipe ideas below)
Since this bisquick recipe doesn’t have any chemicals or preservatives, it should be stored in the refrigerator to keep the shortening from spoiling.
Way to Use Biscuit Mix
To Make Biscuits
While a classic biscuit or buttermilk biscuit is always a delicious choice, having a quick and easy method is perfect for busy weeknights!
- Combine 3 cups of biscuit mix with 1 cup of milk or buttermilk.
- Roll out dough (or make “drop” biscuits by making golf-ball sized portions).
- Bake at 425°F for 8-10 minutes or until golden and crumbly.
So tasty served up with lentil soup and a caesar salad.
Tip: Add 1/2 cup of shredded cheddar cheese for those fancy Cheddar-Bay restaurant-style biscuits.
To Make Dumplings
- Combine 2 cups of baking mix with 2/3 cup of milk.
- Drop spoonfuls into hot stew and simmer 10 minutes.
- Cover the pot and cook another 10 minutes.
Perfect for chicken stew or beef stew.
To Make Shortcakes
- Combine 2 1/3 cups mix, 1/2 cup of milk, and 3 tablespoons of sugar.
- Form into patties and bake at 425°F for about 12 minutes. Cool and split in half.
These shortcakes are perfect for strawberry shortcake.
To Make Funnel Cakes
Follow this classic funnel cake recipe or try this easy biscuit mix version!
- Combine 1 1/2 cups mix, 1/2 cup of water and two tablespoons of sugar.
- Pour batter into a glass measuring cup with a spout and pour ribbons into the hot oil.
- Fry until browned, remove with a slotted spoon and drain on a paper towel.
Sprinkle with powdered sugar. Or try mixing powdered sugar with this delicious pumpkin pie spice mix. Yum!
Homemade Bread and Rolls
- Homemade French Bread – perfect with soup
- 30 Minute Dinner Rolls – quick & easy
- Crescent Rolls – only 4 ingredients
- Quick Garlic Parmesan Crescent Rolls – 15 minute cook time
- Homemade Cornbread Recipe – great for chili or any pork dish
Did you make this Biscuit Mix? Be sure to leave a rating and a comment below!
Homemade Biscuit Mix
Ingredients
- 6 cups all-purpose flour
- 1 cup shortening
- 3 tablespoons baking powder
- 1 tablespoon salt
- ½ teaspoon baking soda
Instructions
- Place all ingredients in a food processor. Pulse until well mixed, about 5 times.
- Store mixture in the refrigerator or freezer for up to 3 months.
- Use in recipes calling for biscuit mix or bake biscuits.
Notes
Combine 3 cups biscuit mix with 1 cup milk or buttermilk. Roll out dough 1/2" thick and cut into circles.
Place on an ungreased tray and bake at 425°F for 8-10 minutes. If you don't have shortening, use butter or margarine instead. (Use the same amount of butter or margarine as shortening) Store in the fridge or freezer for up to 3 months
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Would it work to use white whole wheat flour instead of all purpose?
Hi Susie, this recipe has only been tested with all-purpose flour. Maybe another reader can offer you some guidance on using whole wheat flour.
Holly, I am a ‘Prepper’, so I am always looking for longer term ways to store a lot of basic recipes, and staples, besides my canning. Have you, or do you know how this can be made in a much larger batch, and stored separately from the butter? Can this work?
Hi Kathryn, you can store the finished mixture in the fridge or freezer for up to 3 months. I haven’t tried storing without the shortening though, maybe another reader can offer some advice!
Hi, I was just wondering if I had to make sure the shortening was cold before adding into recipe. Please let me know, Love your recipes!!!!
Hi Kim, it is easier to mix when cold then we do recommended storing in the fridge before using or freezing to keep the shortening chilled.
Can I make pancakes and waffles with this mix?
I have never tried so I can’t say for sure, but I would love to hear how it turns out for you! We also have this easy pancake mix and this fluffy waffle mix you could try instead.
Would swapping lard for shortening alter the end result of the mix?
I haven’t tried it so I can’t say for sure Hilda. If you try it I would love to hear how it turns out!
Haven’t tried the recipe yet, but I recall my mother making and using her own Bisquick substitute mix, so I suspect this is very similar. I’m looking forward to giving this a try, perhaps with some cheddar cheese and a hint of garlic – perhaps even some finely chopped chives (which grow like weeds in our garden)!
I’m curious about substitutions for shortening, including lard or grapeseed oil. Has anyone tried either (or both) of these and, if so, how were the results?
Yummy! Those additions sounds delicious Brian.
I have substituted butter or margarine for the same amount with success. I think you would have better luck with something solid at room temperature like lard. If you try it I would love to hear how it turns out!
Why is this not considered shelf stable if shortening is used? Instructions say to refrigerate.
I like to refrigerate this homemade biscuit mix in the refrigerator for maximum freshness. Enjoy Pat!
will try tomake on tomorrow and use some in my sasauges balls recipe.
Could olive oil be used in place 0f shortening?
I’ve only tried this as written so I can’t say for sure. Let us know how it works out for you!
Did you try it? If so, can you tell me how well it works? Thanks!
This a request. Could you possibly add the recipes for all the post that are for one or two servings. There are a lot of us out there
Hi Joyce, My best suggestion would be to make recipes, and freeze half wherever possible (either before or after cooking depending on the recipe). That would give enough for two meals, and maybe a lunch or snack. Salads and the like can be used for lunches, or made in smaller quantities quite easily (and many dressings will last a couple of weeks).
A lot of recipes can be cut in half (or a third) as well. Here you’ll find a printable that helps with the conversions.
If you click the Print button on the recipe card, you can adjust the number of servings on the recipe as well. Hope that helps!
I can’t wait to try new recipes
I hope you enjoy them Donna. Thank you for visiting.