Biscuit Mix Recipe

Flour: The base of the mix, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Shortening: Adds fat to the mix, creating a tender and flaky texture.

When cutting in the shortening to the flour mixture, use a pastry blender or two knives to ensure the shortening is evenly distributed. This will help create a uniform texture in your biscuit mix and result in flakier biscuits.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the biscuits denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so you can use it in place of both the flour and baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt has larger crystals, so you may need to use a bit more to achieve the same level of saltiness.

• shortening - Substitute with butter: Butter adds a rich flavor and can be used in the same quantity, though it may make the biscuits slightly less flaky.

• shortening - Substitute with coconut oil: Coconut oil can be used as a plant-based alternative, providing a subtle coconut flavor and similar texture.

• Ensure your biscuit mix is stored in an airtight container to maintain its freshness and prevent any moisture from seeping in.
• Place the container in a cool, dry place such as a pantry or cupboard. Avoid areas with direct sunlight or high humidity, as these can affect the quality of the mix.
• Label the container with the date of preparation. This helps you keep track of its shelf life, which is up to 6 months.
• For longer storage, consider freezing the biscuit mix. Transfer the mix into a freezer-safe bag or container, ensuring it is sealed tightly to prevent freezer burn.
• When ready to use, allow the frozen mix to come to room temperature before combining with milk and baking. This ensures even mixing and optimal texture.
• If you prefer, you can pre-portion the mix into smaller bags or containers. This makes it convenient to grab just the right amount when you're in the mood for fresh biscuits.
• Keep the mix away from strong-smelling foods like onions or garlic, as it can absorb these odors, altering its taste.
• Regularly check the mix for any signs of spoilage, such as an off smell or discoloration. If any are present, it's best to discard the mix and prepare a fresh batch.
• For added convenience, you can add dried herbs or spices to the mix before storing. This way, you have a flavored biscuit mix ready to go for a variety of dishes.

• Preheat your oven to 350°F (175°C). Place the leftover biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• For a quick reheat, use the microwave. Place the biscuits on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make them tough.

• If you have an air fryer, preheat it to 300°F (150°C). Place the biscuits in the basket in a single layer and heat for 3-5 minutes. This method will help maintain their crispiness.

• For a stovetop method, heat a non-stick skillet over low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can help retain some of their original texture.

• To add a bit of moisture back into the biscuits, brush them lightly with butter or milk before reheating using any of the above methods. This can help keep them from becoming too dry.

• Mixing bowl: A large bowl used to combine the flour, baking powder, and salt.

• Whisk: A utensil used to blend the dry ingredients together evenly.

• Pastry cutter: A tool used to cut the shortening into the dry ingredients until the mixture resembles coarse crumbs.

• Airtight container: A container used to store the biscuit mix to keep it fresh for up to 6 months.

• Measuring cups: Tools used to measure out the flour and shortening accurately.

• Measuring spoons: Tools used to measure the baking powder and salt precisely.

• Baking sheet: A flat sheet used to bake the biscuits in the oven.

• Oven: An appliance used to bake the biscuits at 450°F (230°C).

• Spoon: A utensil used to drop the biscuit dough onto the baking sheet.

• Cooling rack: A rack used to cool the biscuits after baking.

Prepare ingredients in advance: Measure out flour, baking powder, and salt ahead of time to streamline the process.

Use a food processor: Quickly cut in the shortening using a food processor instead of doing it by hand.

Pre-mix batches: Make multiple batches of the biscuit mix and store them in airtight containers for future use.

Quick cleanup: Line your baking sheet with parchment paper to reduce cleanup time.

Set up a baking station: Keep all your baking tools and ingredients in one place for easy access.