Cookbook:Biscuit Mix

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Biscuit Mix
Category Bread recipes
Servings 2½ cups biscuit mix
Time 10 minutes
plus cooking time

Cookbook | Ingredients | Recipes | American cuisine | Midwestern U.S. cuisine | Vegetarian Cuisine | Holiday Recipes | Bread | Dessert |

Biscuit Mix[edit]


[note 1]
Baker's %
2 cups (280g) all-purpose flour 250 100%
teaspoon baking powder 11.5 4.6%
½ teaspoon salt 3 1.2%
⅓ cup (80g) shortening 68.33 27.33%
¼ cup (60ml) powdered milk 30 12%
(⅓-½ cup / 80ml-120ml water) (79-118.5) (31.6-47.4%)
Formula 441.83-481.33 176.73-192.53%


  1. Blend together dry ingredients, then cut in shortening with pastry blender to make mixture as granular as possible.
  2. Use as Bisquick© in recipes.


Backpacking Mix[edit]


[note 2]
Baker's %
12 cups flour 1500 100%
2 tablespoons salt 36 2.4%
¼ cup baking powder 55.2 3.68%
1 pound shortening 453.59 30.24%
Formula 2044.79 136.32%


  1. Mix into a coarse texture.
  2. Keep in refrigerator until leaving for camping/backpacking trip.
  3. Divide into 2 or 4 cup portions in baggies or other container for convenient use.

Procedure for Dutch oven[edit]

  1. Mix 2 cups with ½ cup water, milk, or condensed milk to use.
  2. Knead no more than 5 times, or biscuits will be tough.
  3. Roll out about ¾ inches or 2 centimeters thick.
  4. Cut into biscuit size circles.
  5. Place in preheated Dutch oven, starting at the wall and working toward the center.
  6. Replace lid, turning about ⅛ turn for a good fit.
  7. If heat is right, biscuits will be done in about 15 minutes, if brown in 10 minutes or less, the centers may not be done.

Tips and Notes[edit]

  • About 2 cups of mix will pretty well fill a 12 inch Dutch oven.
  • Place a few more coals or charcoal briquettes on lid than beneath it.
  • Preheat Dutch oven until lightly smoking; a moistened finger tapped lightly on the metal will sizzle.

Conversion Notes[edit]

  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Used cups and measuring spoon values for conversions. The two original flour amounts, "2 cups" and "280 g", result in a 30 g range of flour weight values, as all purpose flour is reported by USDA nutrient database to weigh 125 g per cup: the cup conversion value was used. It appears this recipe is using the 240 mL FDA or nutrition labeling cup, rather than the US customary cup used by the USDA nutrient database. Presumed household composite vegetable shortening, dry nonfat milk. No water density adjustment calculated.
  2. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Presumed all purpose flour.