Simple ingredients are added, baked, and finished! You’ll quickly have warm, delectable handmade biscuits!
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 48 |
| Yield: | 11 cups |
Ingredients
- 10 cups all-purpose flour
- ½ cup baking powder
- 2 tablespoons white sugar
- 2 teaspoons salt
- 1 ¼ cups vegetable oil
Instructions
- Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
- Store in an airtight container in a cool, dry place for up to three months.
- TO MAKE BUTTERMILK BISCUITS:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease two baking sheets, or line the sheets with parchment paper. Combine 2 1/2 cups biscuit mix, 2/3 cup buttermilk, and a pinch of salt (optional). Stir together to form a soft dough. Turn dough out onto a lightly floured surface and knead briefly, about 10 times. Cut dough into 12 equal pieces and place on prepared baking sheets. Brush tops of biscuits with milk or egg wash, if desired. Bake 8 to 10 minutes or until light brown.
Reviews
I changed the oil(grape seed), and milk(almond). I really enjoyed! I would add 5 minutes, because I love a good crunch !
The mix was very helpful and simple to make. I have them in the oven now!
I tried making this for 1 serving. Udder failure, until 2 tbs of milk was added, this making drop biscuits. Drop this recipe.
I used butter crisco Instead of oil. Very good for amount of time it took
THEY WERE VERY GOOD AND IT WILL BE MY GO TO WHEN NEEDED
I added some cheese, garlic and paprika into the dough, and it was delicious, and very easy.
I made this using a 5 qt ice cream bucket for future use. I sub the flour for non-GMO whole wheat flour and also sub the white sugar for non-GMO sugar. I didn’t have any non-GMO or organic salt, baking powder. I could have used organic coconut oil (which I’ve done before and it turned out great! Lots healthier.) which I didn’t have enough so I used veggie oil.
It was pretty easy. I scaled it down to test the recipe. I used dry whole milk powder instead of buttermilk. about 1/2 c of the mix with 2 Tbsp of water and it made one decent sized biscuit. I am practising for light backpacking menus and this baked up in a muffin foil just right in a makeshift camp oven. It took about 20 min which is my guess when cooked over hot coals rather than direct heat. It will be a pleasure to have fresh baked bread once in a while during my hike.
Wish they would’ve included the liquid ingredients to make the mix into a useable dough but after some guess work I figured it out. Basic simple biscuits that are really easy
How much milk/water do you add? Not listed and the dough is dry!!!
I used this for a couple of recipes that used biscuit baking mix and it worked fine. I waited to post my review until I had a chance to use it for making biscuits, and while I’m not a connoisseur of biscuits ( I always used refrigerator biscuits), they turned out real good. It’s nice to have a biscuit mix on hand that doesn’t contain a lot of additives.
they turned out wonderful. and I was surprised at how well they had risen.
Easy recipe but I added a little milk. Turned out great!
great dish for my diet
Works perfectly. Very handy substitute for the store bought stuff!
This is the only biscuit recipe I will use. It is so versatile, and no matter how you change it, the biscuits always come out great. I have used veggie oil, olive oil or grapeseed oil, whatever was on hand, all with excellent results. I have also used wholewheat flour, regular milk, buttermilk and even soy milk and the biscuits always get rave reviews. If reviewers are having difficulty with this recipe they must be doing something wrong. Again, it doesn’t matter what I do to this recipe, my biscuits always come out light and fluffy.
This was okay. Some in the family liked it and others did not at all. I was glad to find this recipe however because I had run out of butter. I used the mix to make biscuits.
Followed the recipe!:)
I decreased the recipe by 1/10 amount using the measurement converter on Google; used cream in place of buttermilk; added 1/4 cup grated extra sharp cheddar, rolled out and cut with 2 ” round biscuit crimper shape and they made the lightest, fluffiest melt-in-mouth cheese biscuits ever!
Perfect basic biscuit recipe.
I love this mix. Thank you.