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!

prepared biscuit mix in a jar

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.



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.

biscuit mix ingredients in a food processor

How to Make Biscuit Mix

  1. Using a food processor or whisk, blend all ingredients together.
  2. Store in a jar in the fridge for up to 3 months.
  3. 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!

  1. Combine 3 cups of biscuit mix with 1 cup of milk or buttermilk.
  2. Roll out dough (or make “drop” biscuits by making golf-ball sized portions).
  3. 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.

Overview of a jar of homemade biscuit mix.

To Make Dumplings

  1. Combine 2 cups of baking mix with 2/3 cup of milk.
  2. Drop spoonfuls into hot stew and simmer 10 minutes.
  3. Cover the pot and cook another 10 minutes.

Perfect for chicken stew or beef stew.

To Make Shortcakes

  1. Combine 2 1/3 cups mix, 1/2 cup of milk, and 3 tablespoons of sugar.
  2. 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!

  1. Combine 1 1/2 cups mix, 1/2 cup of water and two tablespoons of sugar.
  2. Pour batter into a glass measuring cup with a spout and pour ribbons into the hot oil.
  3. 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

Did you make this Biscuit Mix? Be sure to leave a rating and a comment below! 

prepared biscuit mix in a jar
5 from 30 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Homemade Biscuit Mix

This Biscuit Mix is easy to make and can be used for so many different things!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 24 biscuits


  • 6 cups all-purpose flour
  • 1 cup shortening
  • 3 tablespoons baking powder
  • 1 tablespoon salt
  • ½ teaspoon baking soda


  • 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.


To Make Biscuits
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
5 from 30 votes

Nutrition Information

Serving: 1biscuit | Calories: 191 | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 316mg | Potassium: 185mg | Fiber: 1g | Sugar: 1g | Calcium: 70mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Side Dish
Cuisine American
homemade biscuit mix ingredients in a food processor with writing
a jar of homemade biscuit mix with writing
homemade biscuit mix with text
Top image - homemade biscuit mix. Bottom image - homemade biscuit mix ingredients with writing
Top image - homemade biscuit mix. Bottom image - homemade biscuit mix ingredients with text


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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?5 stars

    1. 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!

  2. 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!!!!

    1. 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.

    1. 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!

  3. 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?

    1. 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!

    1. I like to refrigerate this homemade biscuit mix in the refrigerator for maximum freshness. Enjoy Pat!

  4. 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

    1. 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!