Homemade Biscuit Mix Recipe

Fantastic! For homemade buttermilk, simply mix 1 cup of milk with 1 tablespoon of white vinegar, stir, and let it rest for 2-3 minutes. You will only require 2/3 cup of buttermilk for this recipe.

This product is excellent! I always keep it stored in the fridge. I like to enhance the flavor by adding 10 tablespoons of dry buttermilk mix to the mix, making it super convenient to just add water when it's time to make it.

I created this recipe as a substitute for Bisquick, which I never seem to have on hand. I prefer using half whole wheat flour, aluminum-free baking powder, and replacing vegetable oil with an equal amount of Crisco that I incorporate into the dry ingredients using a pastry cutter. It's incredibly easy to make. This recipe can be easily halved and stores well in Tupperware in a cool pantry or in the fridge/freezer.

Here are some helpful tips for those struggling with this recipe: - Avoid using bread flour - Be mindful not to overknead the dough; a few lumps are okay - Keep an eye on your biscuits while they bake, as some ovens may cook faster than others - If you're in a warmer climate, consider refrigerating the dough until thoroughly chilled before using - When measuring flour, spoon it into the measuring cup to prevent adding too much - Substitute cake flour if needed; for a DIY alternative, add 2 tablespoons of cornstarch before filling the measuring cup with all-purpose flour (repeat for all 10 cups) I hope these suggestions are beneficial. Happy baking! The biscuit recipe can be found in the footnotes below the mix recipe.

After an extensive search, I finally came across your exceptional biscuit mix - thank you! I steer clear of Bisquick due to the aluminum in the baking powder and partially hydrogenated oils it contains, both of which I prefer to avoid in my cooking. Instead, I opt for aluminum-free baking powder, easily found in brands like Argo. When buttermilk isn't available, I create a substitute by adding 2 teaspoons of vinegar to 3/4 cup of milk. While white vinegar works best, I experimented with organic cider vinegar once, resulting in an interesting taste. Occasionally, I prepare this delightful recipe using regular milk and a few spoonfuls of plain yogurt, as the acid activates the baking powder. For variety, I use olive oil or coconut oil to impart distinct flavors. I've even replaced the milk with orange juice, adding a tangy kick to the baking powder. I adjust the sugar content to my liking and sometimes introduce yeast to the liquid, allowing it to rise without kneading. This lends a bready flavor, ideal for a pizza base. I always rely on my Silpat silicone baking liner - nothing sticks to it, not even melted cheese or burnt brown sugar. Both of my daughters are keen to inherit my two Silpats - a coveted kitchen item in our household! - Mary from Pennsylvania, getting creative in the kitchen.

I swapped out traditional oil for grape seed oil and regular milk for almond milk in my recipe. The result was fantastic! I would recommend adding an extra 5 minutes to the cooking time for a delicious crunchy texture. I absolutely loved it! 👌🌟