Buttermilk Biscuit Mix

We love biscuits any day of the week, and this pantry-staple mix cuts down the time it takes to whip up a batch.

Buttermilk Biscuit Mix
Yields: About 25 cups
  • 1 (5-pound) bag all-purpose flour (19 to 20 cups)
  • 3¾ cups buttermilk blend powder*
  • ⅔ cup baking powder
  • ½ cup sugar
  • 2 tablespoons kosher salt
  • 3 teaspoons baking soda
  1. In a very large bowl, whisk together all ingredients until combined. Store in airtight containers in a cool, dry place for up to 6 months.
*We used Saco Cultured Buttermilk Blend.

Buttermilk Biscuits
Add just a few ingredients to our simple premade mix, and fluffy biscuits are only a few minutes away!
Yields: 5-6
  • 3 cups Buttermilk Biscuit Mix
  • ¾ cup cold unsalted butter, cubed
  • 10 tablespoons cold water
  • Heavy whipping cream, for brushing
  1. Line a baking sheet with parchment paper.
  2. In a large bowl, place Buttermilk Biscuit Mix. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in 10 tablespoons water just until combined.
  3. Turn out dough onto a heavily floured surface, and gently knead 4 to 6 times. Pat or roll dough to 1-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps once. Place biscuits 2 inches apart on prepared pan. Refrigerate for 30 minutes.
  4. Preheat oven to 425°.
  5. Brush biscuits with cream.
  6. Bake in top third of oven (about 4 inches from heat source) until golden brown and a wooden pick inserted in center comes out clean, about 15 minutes. Serve immediately.




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