Basic Muffins & Biscuits

Basic biscuit baking mix is the homemade alternative to Bisquick that bakers have leaned on for generations. Sifted flour, baking powder, dry milk powder, salt, and shortening get cut together into a coarse-meal mix that stores at room temperature for 6 weeks. When you need biscuits, just add water and you’re rolling out dough in 60 seconds.

The dry milk solids in the mix are the time-saving genius. Because they’re already there, you don’t need to add fresh milk to recipes; water alone activates the powdered dairy and gives proper biscuit flavor. This means you can use fruit juice, broth, or any liquid for flavor variation without breaking the formula.

The basic biscuit conversion is dead simple: 2 cups of mix plus ½ cup of water gives 6 to 8 biscuits, ready in about 5 minutes. The recipe also includes variations for sausage biscuits, jelly biscuits, and pimento cheese drop bread, all built off the same base.

Pro Tips

• Cut shortening into the flour mixture until the texture looks like coarse cornmeal, not like fine breadcrumbs. Larger fat pockets create flakier biscuits when they melt during baking.
• Store in glass jars with tight-fitting lids rather than plastic bags. Glass keeps the mix dry and prevents off flavors from absorbing.
• Pre-portion 2-cup amounts into smaller jars for easy single-batch use. This saves measuring effort when you’re already 5 minutes from biscuit time.
• Knead the dough only 10 to 15 times after mixing. Overkneading develops gluten and gives tough, chewy biscuits.
• Cut biscuits straight down with a sharp cutter, not twisting. Twisting seals the edges and prevents proper rise.

Variations

• Use buttermilk powder instead of regular dry milk for tangier, more tender biscuits.
• Add 2 teaspoons of sugar to the mix for slightly sweet breakfast biscuits.
• Substitute lard for shortening for richer, more old-fashioned flavor.