Friday, April 1, 2011

Homemade Biscuits

I love having biscuit mix in the pantry. This one is so inexpensive to make and we've decided we like it with 1/2 whole wheat flour so it's lots more nutritious. Don't be afraid of making a large batch. Pair these with sausage gravy for a fast and delicious breakfast. They also go great in place of rolls for dinner.

To make biscuits, just add 1 cup water to 3 cups of mix and combine in a bowl.
Drop onto a greased baking sheet or roll out and cut into perfect biscuit shapes. (I'm usually in too much of a hurry to worry about perfect shapes - they get devoured either way and drop biscuits make less of a mess to clean up.)

Biscuit Mix

12 cups flour
2 cups shortening
2 Tbsp salt
1 ½ cup dry milk powder
4 Tbsp baking powder

Use a hand mixer to blend the ingredients. The shortening just disappears into the mix. We like it using 6 cups whole wheat flour and 6 cups white flour. Use as a substitute in any recipe that calls for Bisquick. To make biscuits: Combine 3 cups mix with 1 cup water. (Dough will be a little sticky.) Drop onto greased cookie sheet and bake at 400° F for 10–12 minutes. Or, roll out to ½-inch thickness using more biscuit mix on the counter instead of flour so you keep your ratio of fat to flour like you need for a fluffy biscuit. Bake as directed. To make cheddar garlic biscuits: Stir in 1 ½ cups grated cheddar cheese and 1 ½ tsp garlic powder to the above biscuit dough. Shape and bake as above. Brush with additional melted butter and sprinkle with more garlic powder before serving, if desired. To make pancakes: Combine 2 cups of mix with 1 cup of water and 2 eggs. If you do not have eggs available, you can substitute ½ cup of mashed bananas, applesauce, or pumpkin. It's great with a little cinnamon sprinkled in as well.


  1. Made these tonight, YUMMY! And it is a GIRL!! :)

    1. This is Elisa, I guess I was signed into Morgan's account.

  2. Suggest using 1/3 whole wheat flour to replace part of the white flour.

    1. I always make this mix using 1/2 whole white wheat flour and 1/2 all-purpose flour. Using 1/3 whole wheat flour would give the biscuits a little lighter texture, but still add the nutrition of whole grain. Thanks for the thought -