If you like Bisquick, then this Homemade Bisquick Biscuit Mix is just what you need! It’s simple to make and it will save you a lot of money over the ready-made mix!
Another benefit to making your own mix is that you’re in control of what goes in. No iffy preservatives and you can use higher quality ingredients than a store-bought mix might use.
This Homemade Bisquick Mix also makes a great base for this delicious Sweet Bisquick Cornbread. It’s really more like cake, which means you can eat dessert alongside your dinner, instead of waiting until the end. And no one will judge. Because they will be too busy eating their cornbread/cake too!
Homemade Bisquick Biscuit Mix
- 8 cups all-purpose flour
- ⅓ cup baking powder
- 2 tsp salt
- 2½ Tbsp sugar (optional)
- 1 cup butter or refined coconut oil (solid)
- Mix all dry ingredients together.
- Using a pastry blender (or a KitchenAid mixer with the wire whip attachment) cut in the butter or coconut oil until the mixture resembles coarse meal.
- Store in an air-tight container in the fridge.
To Make The Biscuits:
- Preheat oven to 450°.
- Use ⅓ cup milk for each cup of biscuit mix. Stir until the dough just comes together. It will be very sticky.
- For Drop Biscuits, drop onto a greased or lined baking sheet. I usually make 3-4 biscuits per cup of mix.
- For Rolled Biscuits, turn out onto a floured surface, dust the top with flour, and knead dough 8 or 9 times. Press into a 1-inch thick round and cut out with a biscuit cutter or round cookie cutter. Be sure to press straight down. Reform scrap dough and cut out, working as little as possible. Place on greased or lined baking sheet.
- Bake for 12-15 minutes, or until golden.
- I used to make this mix with shortening, which made it shelf-stable for storage. I don’t use shortening anymore because I try to use only high quality fats in my kitchen. I store both the butter and coconut oil versions in the fridge.
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