Biscuit/baking Mix

Store in an airtight container or sealed bag in a cool, dry pantry. Exposure to humidity can cause clumping. Once opened, use within 6 months for best results.

Keep ingredients cold—use chilled milk or buttermilk and work quickly to keep the mix cool for fluffier biscuits.

Don't overmix; stir just until the dough comes together. Overworking develops gluten and makes biscuits tough.

For tangier, more tender biscuits, substitute milk with buttermilk.

You can make your own biscuit mix at home by combining flour, baking powder, salt, and shortening, then storing in an airtight container.

Buttermilk—creates tangier, more tender biscuits

Cheddar cheese—for savory biscuits

Fresh herbs (thyme, rosemary)—adds depth to plain biscuits

Honey or jam—classic topping for sweetness

Using hot or room-temperature liquid; cold liquid helps create flaky layers.

Overmixing the dough, which toughens the crumb.

Not checking the expiration date; old baking powder loses potency and biscuits won't rise.