If you’ve ever reached for a boxed baking mix just to make a batch of biscuits, you might be surprised how easy it is to make your own.
This homemade biscuit mix uses just three dry ingredients and can sit in your pantry until you’re ready to bake. No preservatives. No unnecessary additives. Just a simple, flexible base you can turn into fresh biscuits in minutes.
If you’re working toward a simplified pantry, this is one of the easiest swaps to start with.
Homemade Bisquick mix in a nutshell: Whisk flour, baking powder, and salt together and store it dry, no fat added until you’re ready to bake. That’s what makes this version shelf-stable for months instead of needing the fridge like most homemade Bisquick copycats. Cut in cold butter and add milk right before baking for fresh, fluffy biscuits in 20 minutes.
Why Make Your Own Biscuit Mix?
Most store-bought baking mixes are simply:
- Flour
- Baking powder
- Salt
- Added preservatives
When you already keep flour and baking powder in your pantry, buying a separate mix often means storing duplicate ingredients.
This is exactly why I stopped buying convenience foods and started building my pantry around flexible base ingredients instead.
👉 You can read more about that shift here: Why I Stopped Buying “Convenience Foods”
The Dry Biscuit Mix (Pantry Version)
This is the mix you store.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions:
- Whisk together and store in an airtight container in your pantry.
That’s it!
Storing Tips:
This mix will stay fresh for several months if kept sealed and dry.
When I am stationary, I like to store mine in mason jars, with an oxygen absorber like these –> (Oxygen Absorbers) and then vacuum seal the jar with this cool gadget –> (Mason jar Vacuum Sealer).
If I am going to be mobile or traveling I would use Mylar Bags Instead, like these –> Mylar Bags. If you want them airtight to last longer you can also add an oxygen absorber and seal the edge with this sealer –> Mylar Bag Sealer.
When You’re Ready to Bake
This is when you turn the dry mix into biscuits.
Additional Ingredients:
- ½ cup cold butter, cut into small cubes
- 1 cup milk
Instructions:
- Add the dry mix to a food processor (or bowl).
- Cut in the cold butter until the mixture looks like coarse sand.
- Pour in 1 cup milk.
- Mix just until a slightly sticky dough forms.
- Transfer to a floured surface.
- Roll to about ½ inch thick.
- Cut into biscuit shapes.
- Bake at 450°F for 15 minutes.
You’ll have soft, fluffy, from-scratch biscuits without ever opening a box.
How This Fits Into a Simplified Pantry
Instead of storing pancake mix, biscuit mix, and baking mix, you can keep flour, baking powder, and salt, and build what you need when you need it. I’ve written more about this whole approach in DIY Pantry Staples That Replace the Grocery Store, and if this is your first pantry swap, my favorite off-grid kitchen tools covers what else is worth having on hand.
If you’re trying to simplify your pantry and stop buying processed mixes, I created a free guide called the From-Scratch Pantry Starter Guide.
Storage Tips for Homemade Biscuit Mix
- Store in airtight container
- Keep in a cool, dry place
- Label with date
- Use within 3 to 4 months for best freshness
If you live off-grid or want long-term storage options, vacuum sealing dry mixes in jars or Mylar Bags can extend shelf life.
FAQ
- Can I store biscuit mix with butter already added? No. The dry mix should be stored without butter. Butter should be cut in fresh before baking.
- Can I use whole wheat flour? Yes, but the texture will be denser. Start by replacing half the flour and adjust from there.
- How long does homemade biscuit mix last? Because the butter isn’t mixed in until you’re ready to bake, this dry mix stores like any other pantry staple, 3 to 4 months in an airtight container, no refrigeration needed. That’s actually longer than most homemade Bisquick copycats, which mix the fat in upfront and have to be refrigerated.
With love and adventure,
Mindy
Homemade Bisquick Mix (Shelf-Stable)
A homemade Bisquick substitute using just three dry ingredients, no fat mixed in until you're ready to bake, which means it stores in the pantry for months instead of needing the fridge like most copycats. No preservatives, no unnecessary additives.
Ingredients
Pantry Mix
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
When Ready to Make
- ½ cup cold butter, cut into small cubes
- 1 cup milk
Instructions
- Whisk together flour, baking powder, and Salt.
- Store in an airtight container in your pantry
- Preheat oven to 450°F
- Add the dry mix to a food processor (or bowl).
- Cut in the cold butter until the mixture looks like coarse sand.
- Pour in 1 cup milk. Mix just until a slightly sticky dough forms. (Most times this step is easier in a bowl mixing by hand.)
- Transfer to a floured surface.
- Roll to about ½ inch thick.
- Cut into biscuit shapes.
- Bake at 450°F for 15 minutes.
Pantry Mix
When Ready To Make