White Flour Biscuit Mix

Recipe using all-purpose flour:

  • 9 cups all-purpose flour
  • 1 1/2 tablespoons salt
  • 1/4 cup baking powder
  • 2 cups solid vegetable shortening

Recipe using self-rising flour:

  • 10 cups self-rising flour (this already has salt and baking powder added to it)
  • 2 cups solid vegetable shortening

You can use either recipe above and come up with the same results. The procedure for making Biscuit Mix is the same for both recipes. Choose the recipe that fits the status of your ingredients the best.

Get out a very large bowl, or a clean, dry dish pan. Mix all of the dry ingredients together first. Then measure the shortening by using a one cup measure to scoop up a big glob of shortening. Pack it down tightly, and level off the top with your finger or a dull knife. Your fingers will get greasy; it’s alright, you can wash them later. Scoop the shortening out of the measuring cup into the bowl or dishpan. Measure another cup of shortening the same way. You should put a total of two cups of shortening into the flour. Now use your hands to mix the shortening into the flour. It should only take a few minutes before the mixture resembles lumpy cornmeal in texture. Now you are done. Easy, wasn’t it?

Store the Biscuit Mix in a tightly sealed canister or clean coffee can. These recipes make about 11 or 12 cups of Biscuit Mix. Use it anywhere else you see Bisquick or Biscuit Mix called for.

Do you prefer your breads to include whole wheat flour? Then try my light wheat biscuit mix instead. It’s just as delicious, but with the added health benefits of using whole grain.

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Comments

  1. says

    Dear Hillybilly Housewife:
    I want to know if you can make a smaller biscuit mix using margarine or butter? I don’t want to buy a huge can of Crisco type stuff because my wife says that its not as good as bisquik or Jiffy.
    Along those lines, when I read the ingredients to bisquick (sp) barley flour is the second ingredient. It seems to me that barley flour helps the rising process making the product lighter and more satisfying to the housewife.(I think its like the barley malt in beer) If this is true, then where does one go to get barley flour in an urban area without paying an arm and a leg?I know that Costco sells 50lb bags of this stuff with the barley flour included but who wants to drag home a 50 lb bag.(My wife does not)
    I am new at this so perhaps in the future I (we) could use the 50 lb bag but I want to convince the wife that this is good for our bottom line.
    Yours Truly,
    Paul Litte :-)

  2. April Brooks says

    Response to Paul Little:

    I have used this recipe for 2 yrs now. Bisquick and Jiffy are a waste of money. I use crisco in biscuits and in cookies I use half crisco and half margarine and the cookies keep their shape better than all margarine/butter. I have never used barley flour as it is very expensive, $6.00 for a 5 lb bag. I do sometimes use half white flour and half wheat in my biscuits. When you buy ready made mixes you are paying for convenience and lots of additives and preservatives. Crisco tip: Most recipes call for 1/2 cup so I measure 1/2 cup and wrap it in plastic wrap. I do this for the whole can then put the bundles of wrapped crisco back in the can. I leave the can on the counter. It does not go bad. One can last me 3-6 months depending on how often I use it.

    April Brooks

  3. Cassie Hay says

    Two questions:
    1. Does this need to be refriderated?
    2. Do you just mix it with milk like the buisquick?
    Probably just dumb questions but I wanted to make sure before I made it. Love this website btw! :-)

    • Jenny says

      This is a little late for Roni but I use this blend as my general, all purpose baking mix with fantastic results.

  4. Michele says

    Has anyone tried to make a gluten free biscuit mix like this. The grocery store now offers GF Bisquick, but it is about 3 times the cost of regular bisquick and the gluten free box is about half the size.

  5. Steve says

    Thanks for all your cooking tips. I have been incorporating many of your ideas into the years of corporate training I have had. It’s amazing how we have forgotten the lessons about cooking and economics our grandparents generations already knew.

  6. jan says

    I have been using this for some time now and at 6300 feet elevation the biscuits rise nicely and taste wonderful. Thanks for the receipe.
    Love the website. Happy Holidays to you and yours.

  7. says

    Does anyone know if you can successfully substitute lard for the vegetable shortening? My son is allergic to soy and we cannot use Crisco because the main ingredient is soybean oil. Or does anyone know of a vegetable shortening that does not contain soy?

    • iola says

      must use a solid type cannola, or possibly coconut oil, lard goes bad when left out you would need to put it in the freezer it will not freeze but will be cold and need to be brought to room temp before cooking with the mix. Butter burns faster than shortening but you could try a half butter half of one of the other oils there is an olive oil butter on the market.

  8. lisa crofts says

    Being australian i have no idea what you do next. How do you cook/prepare to create the final product. I have a thermomix can i mix this in that? thanks lisa

  9. JL says

    Hi….I want to make this but I would like to know if it has to go in the fridge afterwards and do I just add milk when ready to use. Does anyone know?
    Thank you
    JL

    • Jenny says

      JL
      This is able to stay on the counter or in cabinet in a sealed tight container…when you want to mix up a batch of biscuits just dump out about 2 cups of mix and add milk or butter milk till its a little sticky and follows around the bowl as you mix…then add a little flour along the side of bowl to dip your hands in and make out your biscuits with..place on a greased cookie sheet and bake around 400 degree till nice and brown on top…this is what I do ..hope it helps..:)

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