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
- 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.
Add just a few ingredients to our simple premade mix, and fluffy biscuits are only a few minutes away!
- 3 cups Buttermilk Biscuit Mix
- ¾ cup cold unsalted butter, cubed
- 10 tablespoons cold water
- Heavy whipping cream, for brushing
- Line a baking sheet with parchment paper.
- 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.
- 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.
- Preheat oven to 425°.
- Brush biscuits with cream.
- 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.