Biscuit Baking Mix

Store in an airtight container or original packaging in a cool, dry cupboard. Protect from moisture and humidity to prevent clumping.

Keep all ingredients cold (flour, liquid, any added butter) for the flakiest biscuits.

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

Check the package instructions for exact liquid ratios; most mixes need milk or buttermilk and a little fat.

For added flavor, brush tops with melted butter or an egg wash before baking.

Using warm or room-temperature liquids instead of cold—this melts the fat and prevents flakiness.

Overmixing the dough, which toughens the final product.

Forgetting to check expiration; old baking powder loses potency and biscuits won't rise properly.

Skipping the resting step; letting dough chill before baking helps biscuits rise more evenly.