Welcome to my kitchen!
We all love the convenience and taste of store-bought biscuit mixes and those little tubes of biscuits you can buy are so easy to throw in the oven to round out any meal.
Today I’m sharing an easy buttermilk biscuit mix recipe you can keep on hand to make fresh homemade buttermilk biscuits from scratch anytime.
It’s going to save you money and you’ll feel good about feeding your family something from scratch.
If you’re making this to keep as a mix, prepare the recipe without the buttermilk, and store in a jar or airtight container in the fridge.
Dump some into a bowl as needed, add some buttermilk, and bake. This recipe will make 6 biscuits, but can easily be scaled up.
Buttermilk Biscuit Mix
Ingredients
- 2 cups einkorn or all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup (1 stick) cold butter cut into small cubes
- Cold buttermilk-how much you will use depends on what version/how many biscuits you are making.
Instructions
Pre-heat your oven to 425
Sift dry ingredients together, or just stir it with a whisk or fork.
Cut butter into dry mixture with a pastry blender, stand mixer, or by hand.
For rolled biscuits, add enough buttermilk to create a creamy dough that doesn’t stick to your hands.
Press into a 1 inch thick oval on a floured surface. Cut out biscuits without twisting-this will create flaky layers. Twisting will seal the edges and the biscuits won’t rise as high.
For drop biscuits, add enough buttermilk to create a sticky dough that holds its shape. Too much buttermilk will cause the biscuits to spread too much while baking.
After you make this a few times you’ll know what consistency you are going for to create the biscuits you want.
In the video, I use a well-seasoned stoneware baking sheet to bake my biscuits, but any greased baking sheet will work.
Using parchment paper will keep your biscuits from sticking without having to grease your sheet, and results in an even, golden brown bottom.
Bake at 425 for 12-14 minutes or until the edges or peaks are golden brown.
Drop biscuits are great for strawberry shortcake, sausage gravy, and as a dinner roll.
Notes
Cheddar Garlic Biscuits
Follow the directions for Drop Biscuits and add the following to the dry mix before you add the buttermilk:
½ tsp garlic powder
½ cup shredded cheddar cheese
1/2 tsp garlic salt.
When you pull them out of the oven, brush them with garlic butter while they are still hot (or drizzle with a spoon)
*to make garlic butter, melt 1 tablespoon of butter per biscuit, add garlic salt to taste. Mix well.
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