As good as biscuits from scratch might be, sometimes they can be a huge pain to make. You have to worry about chilling your butter to ensure it’s cold, you have to grate the butter as well, and then you have to make sure your milk or buttermilk hasn’t spoiled. At the same time, you may not be in the mood for frozen or canned biscuits because they just don’t taste the same as biscuits that are freshly baked. That being said, in this post, will share the recipe that I developed for shelf-stable instant biscuit mix that only takes a few minutes to prepare. And the best part about this recipe is that it only requires 3 ingredients!
Troubleshooting Instant Biscuit Mix
My biscuit dough is too sticky
When you’re making biscuit dough, it is normal for it to be a bit sticky, as this is how you get biscuits that are light, fluffy and tender. If the biscuit dough with this instant biscuit mix is not sticky enough, your biscuit might turn out dense. That being said, while it should be a bit sticky, the dough should still be firm enough that it holds together. In the even the biscuit dough is sticky to the point where you have trouble easily folding/flattening it and forming your biscuits using a cutter, what you should do is simply sprinkle some extra flour on top of the dough and your work surface until the dough is tacky to touch.
The bottom of my biscuits are hard
This is actually a common occurrence when making biscuits, and it can ruin what is otherwise a good batch. There are number of things you can do to prevent this from happening. One, it is best that you use a baking sheet that is not too dark (and if you do, it should be one that’s thick). This is because thin & dark baking sheet absorb a lot more heat, causing the bottoms to cook unevenly. Other steps you can take to prevent hard bottoms include either greasing your baking sheet or using parchment paper, as well as ensuring the rack in your oven isn’t set too low, as that’s where most of the heat in an conventional oven comes from.
My biscuits are underdone
If the biscuits made with this instant biscuit mix still come out underdone despite following the recipe instructions, chances are it’s an issue with the oven. Depending on the brand as well as age of the oven that you own, some of them might either run too hot or too cold. Furthermore, many older model ovens do take extra time to warm up to temp when you are attempting to preheat them. That being said, in the even your biscuits do come out underdone, I recommend adjusting the temp of the oven upward another 25 degrees or so. It’s possible your oven may also require re-alibration or a deep cleaning to ensure it is baking at the right temp.
Tips for Making this Recipe
Do not overwork the dough. You have to be really careful when you’re combining preparing biscuits using this instant biscuit mix (and handling baked goods in general). The reason why is because the flour tends to contain a fair amount of protein, and that protein can lead to gluten formation when combined with water. Ultimately, you only want to mix the liquid with the flour and the other dry ingredients until most of the flour is just moist, meaning the flour is tacky to touch. I recommend using a cooking spoon or plastic spatula for this, and avoid using a whisk or hand/stand mixer. You can also do this with your bare hands (while coated with flour) if desired.
Ensure that you are using fresh ingredients. This seems like a silly tip, but I will explain exactly what I mean. The issue with powdered buttermilk is that over time, it will have to tendency to spoil. That being said, I do recommend using powdered buttermilk that you recently purchased from the store, just to be safe, for the freshest instant biscuit mix. Self-Rising Flour is also ingredient you should ensure is fresh, specifically because it contains the leavening agent for the biscuits that will tend to become less effective over time. Always double check the expiration date on it to ensure it hasn’t expired. Otherwise, the biscuits will not rise properly once you place them on the griddle.
Spoon + level ingredients. This will ensure you’re not using too much in this instant biscuit mix recipe, as it’s easy for too much settle in there if you opt to scoop it with a measuring cup. Instead, what you should do is take a bit of the dry ingredients at a time using a spoon and add them to the measuring cup. You would then just scrape the excess amount back into the package for the ingredient with a knife, until it forms one even layer in the cup. Alternatively, you can use a scale to measure these ingredients (the measurements are listed below in the ingredients). Measuring these ingredients incorrectly can negatively effect the flavor/texture of the biscuits.
Top biscuits with egg wash before baking. This is an optional step for this instant biscuit mix recipe, but I do it every time that I make biscuits. You ever wonder how the biscuits sold in stores or in restaurants get that real pretty golden brown crust on the tops of the biscuits? Their secret is brushing them with an egg wash, which is essentially an egg mixed with a small amount of added liquid. Many will use milk or even plain water for this, but I find that you get the most ideal color when you use either heavy whipping cream or half-and-half. The best part about this too is you won’t really taste the egg flavor either.
Frequently Asked Questions
Can you add Jalapenos, Blueberries or Strawberries to this recipe?
I’m personally not a fan of having these extra ingredients in my biscuits (personal preference), which is why I officially excluded them from my instant biscuit mix recipe. That being said, if you prefer having these items in your biscuits, you can certainly add them while combining the ingredients.
Can you substitute the Self-Rising Flour for Pastry or All-Purpose Flour?
Absolutely not! Besides the fact that this instant biscuit mix recipe has not been testing with the use of pastry or all-purpose flour, both pastry and all-purpose flour are also lacking the salt and leavening agent (baking powder) that would help the biscuits rise once they’re in the oven.
Can you substitute the Butter Powder with Shortening Powder?
The answer to this question always gets tricky.
I do understand that not everyone is able to eat dairy products and that butter is simply not an option for such individuals. In such cases, you *COULD* replace the butter powder with shortening powder, but with an important caveat. The use of cooking oils will change the flavor profile of the biscuits. Seed oils (I.E. Vegetable Oil, Canola Oil, etc.), which shortening is made from, are known to be neutral-tasting (meaning they have no flavor). So you will be losing the subtle nuttiness / sweetness in your biscuits that the butter powder offers.
All of that said, the short and sweet answer I can give you is I don’t recommend it. For a more detailed answer, see above.
Can you substitute the Powdered Buttermilk for Nonfat Dry Milk?
While you certainly can substitute the powdered buttermilk for an equal amount of powdered milk, just know it will change both the flavor and texture of the instant biscuitmix. The biscuits may not be as rich tasting, they may not brown as well and they may be on the denser side once you bake the biscuits in the oven due to the missing acidic component in the buttermilk.
Can you freeze the Instant Biscuit Mix And if so, for how long?
You can definitely freeze this instant biscuit mix! For the best results, you should place it in an airtight freezer bag or container, in order to prevent moisture buildup. Once in the freezer, it should maintain their freshness for at least 9 months. While they may still be safe to eat beyond 9 months in the freezer, the pancake mix will gradually lose its flavor and texture after 9 month has passed. However, once 12 months have passed, it is best that you discard the instant biscuits mix. You can then use it immediately once you combine it with the wet ingredient.
How long can you store this Instant Biscuit Mix without freezing?
As long as the instant biscuit mix is stored in an airtight container or bag, it should maintain its freshness for at least 6 months in the refrigerator. While the instant biscuit mix may still be safe to eat beyond 6 months in the refrigerator, it will have a tendency to gradually lose its flavor and texture. After 9 months of refrigeration has passed, I would advise that you dispose of the instant biscuit mix as it may no longer be edible.
Try These Other Sides
Easy 3 Ingredient Biscuit Mix Recipe
Equipment
- 1 Whisk
- Measuring Cups/Spoons
- 1 8qt Mixing Bowl
- 1 3qt Mixing Bowl
- 1 Biscuit Cutter (2.5" or 2.75" diameter)
- 1 Baking Sheet
- 1 Small Bowl (egg wash; optional)
- 1 Small Brush (egg wash; optional)
- Butcher Block or Prep Mat
- Parchment Paper (optional)
- 1 64oz Mason Jar w/ Lid (optional)
- 1 Canning Funnel (optional)
- Hand Mixer or Immersion Blender (optional)
Ingredients
Instant Biscuit Mix
- 4 Cups Self-Rising Flour
- 1 Cup Butter Powder
- 3/4 Cup Powdered Buttermilk
To Make Biscuits
- 2 Cups Biscuit Mix
- 2/3 Cup Cold Water
Instructions
Instant Biscuit Mix
- To a large 8qt mixing bowl, add flour, powdered buttermilk and butter powder, then whisk until well-combined (approx. 30 seconds).
- Transfer biscuit mix to mason jar (or other airtight container), seal container, and store in a dry place at room temperature. Mix should maintain freshness for at least 6 months.
To Make Biscuits
- Preheat oven to 425*F***
- To 3qt mixing bowl, add 2 cups of biscuit mix 2/3 cups of water then mix together just until flour is tacky to touch.
- Place biscuit dough on clean, flat surface, press the dough together, then fold in half 4-6 times, flattening to between 1/2" and 3/4" thickness each time.
- Once folding is done, flatten dough onice more into 1/2" to 3/4" thickness and use cutter to cut out biscuits. For best results, coat cutter with flour.
- Transfer biscuits to baking sheet and ensure they're touching for best lift.
- Place biscuits in oven and bake for 12 - 15 minutes (or until golden brown).***
- Carefully remove biscuits from oven and serve warm.
Video
Notes