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 will result in a tender and flaky biscuit.

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

• all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance, though the texture may vary slightly.

• 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 but may offer 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 is less dense than table salt.

• 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 for a dairy-free option and adds a subtle coconut flavor. Use in the same quantity as shortening.

• 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, where it can remain undisturbed for up to 6 months.
• If you live in a particularly humid climate, consider adding a silica gel packet to the container to absorb excess moisture and keep the mix dry.
• For longer storage, you can freeze the biscuit mix. Transfer the mix into a freezer-safe bag or container, ensuring it is sealed tightly to prevent freezer burn.
• Label the container with the date of preparation to keep track of its shelf life.
• When ready to use, allow the frozen biscuit mix to come to room temperature before incorporating it into your recipe. This ensures even mixing and optimal texture in your final product.
• If you notice any off smells or discoloration, it's best to discard the mix and prepare a fresh batch to ensure the best quality and taste in your biscuits.

• Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are warmed through and slightly crispy on the outside.

• For a quick microwave method, wrap each biscuit in a damp paper towel. Microwave on medium power for 20-30 seconds. Check for warmth and repeat if necessary, but be cautious not to overheat as they can become rubbery.

• If you have an air fryer, preheat it to 320°F (160°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, heat a non-stick skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method helps retain moisture and prevents them from drying out.

• If you prefer a steam method, place a steaming basket over a pot of simmering water. Arrange the biscuits in the basket, cover, and steam for 5-7 minutes. This method keeps them moist and soft.

• Mixing bowl: A large container 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 storage container that keeps the biscuit mix fresh and dry 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.

Pre-measure ingredients: Measure and store flour, baking powder, and salt in separate containers ahead of time.

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

Batch prep: Make multiple batches of the biscuit mix at once and store them for future use.

Label containers: Clearly label your airtight containers with the date and contents for easy identification.

Keep tools handy: Have your mixing bowl, whisk, and other tools ready to streamline the process.