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 in the biscuits.

When cutting in the shortening to the flour mixture, use a pastry blender or two knives to achieve a texture that resembles coarse crumbs. This ensures that the shortening is evenly distributed, which helps create a tender and flaky biscuit.

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

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free 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 adjust the recipe accordingly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity as it has larger grains.

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

• shortening - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.

• To store your biscuit mix, transfer it to an airtight container. This will keep it fresh and prevent any moisture from seeping in.
• Keep the container in a cool, dry place, such as a pantry or cupboard. Avoid storing it near the stove or any heat sources.
• For longer storage, you can freeze the biscuit mix. Place the mix in a freezer-safe, airtight container or a resealable freezer bag.
• Label the container with the date so you can keep track of its freshness. The mix can be stored in the freezer for up to three months.
• When you're ready to use the frozen biscuit mix, allow it to come to room temperature before adding any liquid ingredients. This ensures even mixing and better texture.
• If you notice any clumps after thawing, simply whisk the mix to break them up before proceeding with your recipe.
• For an extra burst of flavor, consider adding dried herbs or spices to the mix before storing. A pinch of dried rosemary or garlic powder can elevate your biscuits to a whole new level.
• Always use clean, dry utensils when scooping out the mix to avoid introducing moisture or contaminants.

• 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. bake for about 10-15 minutes or until they are warmed through.
• for a quicker method, use a microwave. wrap each biscuit in a damp paper towel and place them on a microwave-safe plate. heat on medium power for 20-30 seconds. check and add more time if necessary, but be careful not to overheat as they can become tough.
• if you have an air fryer, set it to 300°F (150°C). place the biscuits in the basket in a single layer. heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.
• for a stovetop method, use a skillet over low heat. add a small amount of butter or olive oil to the pan. place the biscuits in the skillet and cover with a lid. heat for about 2-3 minutes on each side, or until they are warmed through and slightly crispy on the outside.

• Mixing bowl: A large bowl used to combine the dry ingredients and later mix in the shortening.

• Whisk: A tool used to blend the flour, baking powder, and salt 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 until ready to use.

Pre-measure ingredients: Measure out flour, baking powder, and salt in advance and store them in labeled containers.

Use a food processor: Quickly cut in the shortening by pulsing the mixture in a food processor.

Batch preparation: Make a large batch of biscuit mix and store it in an airtight container for multiple uses.

Label and date: Clearly label and date your stored biscuit mix to keep track of freshness.

Keep tools handy: Have your mixing bowl, whisk, and airtight container ready before you start.