Easy 3 Ingredient Biscuit Mix Recipe
This shelf-stable instant biscuit mix is perfect when you're short on time but want to enjoy fresh biscuits. In this post, I will share the recipe I developed.
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
***This recipe was tested on an electric range. Exact cook times may vary slightly if using a gas range.
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