For each cup of baking mix, use 1 cup flour. Sift with 1-1/2 tsp baking powder and 1/4 tsp salt. Cut 1 Tbsp cold butter into the mixture, using pastry blender or fingers, till evenly distributed. Put mix in airtight container and keep in fridge 2-3 weeks.
*calendar – making tortillas, biscuit mix, bread, etc.
Instead of cold butter, you can use melted butter or oil, being sure to distribute well, or you can use shortening. Shortening is shelf-stable, so does not need to be refrigerated.
Basic Baking Mix Recipe
Heat oven to 450. In a bowl, combine baking mix, salt, and milk with a fork, just until mixed.
For drop biscuit recipes: Drop by spoonfuls 2 inches apart onto ungreased baking sheet (8 spoonfuls for recipe using 2 cups baking mix).
For non-drop biscuit recipes: Dust a bread board or other surface with baking mix or flour. Gently pat the dough into a 1/2-inch thick rectangle. Fold it in half and then pat to 1/2-inch thick again. Fold and pat one or two more times. (This makes the flaky layers.)
Cut dough into 2-1/2 inch circles, or as you like. You can just cut into squares or rectangles, if you prefer. Put close together on baking sheet. Brush with melted butter before baking and/or halfway through baking and/or after biscuits are finished baking. (Instead of using a pastry brush, you can drizzle butter from a spoon, and spread it evenly using a wadded, butter-dipped paper towel.)
Cook 8 to 13 minutes, until tops are golden brown and bottoms sound hollow when tapped.
Biscuit Types to Make with Baking Mix
| Ingredient | Classic Drop | Enhanced Drop | Fluffy Buttermilk | Honey Buttery | Cheesy Garlic | Cornbread |
| Baking Mix | 2 cups | 2-1/4 cups | 2 cups | 2 cups | 2 cups | 2 cups |
| Additional Ingredients | — | • 2 tsp baking powder • 1 tsp sugar |
pinch of salt | 2 Tbsp honey | • 1/2 cup cornmeal • 1/3 cup • 1 egg • 2 Tbsp honey |
|
| Fat | 1 Tbsp oil | 1/3 cup cold butter, cubed | — | 3 Tbsp soft butter | 1/2 cup grated cheddar | 3 T. melted butter |
| Liquid | 2/3 cup milk | 2/3 cup milk | 2/3 cup buttermilk | 1/2+ cup | 2/3 cup milk | 2/3 cup milk |
| Topping | 3 Tbsp butter, melted | 2 Tbsp butter, melted | 2 Tbsp butter, melted | 4 Tbsp butter, melted with 2 cloves minced garlic & pinch of dried parsley | ||
| Notes | Mix the baking powder & sugar with the baking mix. Cut in the cold butter. | Spread the soft butter on the 1/2-inch thick dough, drizzle with honey. Fold in half & pat dough to 1/2 inch again. | Stir together baking mix, cornmeal, & 1/3 cup sugar. Beat egg with honey & melted butter. Combine. |
Scones
Mix 2 cups baking mix with 1/2 cup sugar. Cut in 1/3 cup cold, cubed butter. Stir in 1/2 cup milk and 1 tsp of vanilla. If you like, fold in 1/2 cup raisins. Knead a few times on a floured surface until the dough holds together. Pat into a circle 1/2 to 3/4 inch thick. Cut into 6 scones. Put on baking sheet, brush tops with a little milk, bake 12-15 minutes until golden brown on top.
Substitutes for Buttermilk
To make one cup. Let these mixtures sit for 5 to 10 minutes to “sour”.
- 1 Tbsp white vinegar with 1 cup milk
- 1 Tbsp lemon juice with 1 cup milk
- 1-3/4 tsp cream of tartar with 1 cup milk
- 3/4 cup plain yogurt with 1/4 cup milk or water
- 3/4 cup sour cream with 1/4 cup milk or water
Substitutes for Garlic
In place of each clove:
- 1/2 tsp garlic salt (decrease salt 3/8 tsp in recipe)
- 1/8 tsp garlic powder
- 1/4 tsp granulated garlic
- 1/2 tsp garlic flakes (dried minced garlic)
- 1/2 tsp jarred minced garlic