Homemade Betty Crocker Bisquick Buttermilk Biscuit Mix Recipe: Flaky, Buttery, and Better for You

Category: Baking Mix

Introduction

Betty Crocker's Bisquick Buttermilk Biscuit Mix has been a pantry staple for decades, beloved for its convenience and the tender, flaky biscuits it produces. Since its introduction in the 1950s, Bisquick has become synonymous with easy, homemade baked goods. However, many of us yearn for a version that's healthier, customizable, and free from preservatives. This homemade mix allows you to enjoy the same buttery, flaky goodness with the ability to tweak ingredients to your liking, whether that means less sodium, more fiber, or a touch of herbs for extra flavor. Plus, making it at home can be cost-effective and satisfying, knowing exactly what goes into your food.

I remember my grandmother always having a box of Bisquick in her pantry, whipping up biscuits for Sunday breakfasts. When I started baking myself, I wanted to recreate that convenience but with healthier ingredients. After several trials, I perfected this homemade version that rivals the original, and now I'm excited to share it with you.

Why Make It at Home?

• Healthier Ingredients: Use whole wheat flour, less sodium, and natural fats like butter instead of hydrogenated oils.
• Customization: Add herbs, cheese, or spices to create unique flavor profiles.
• Cost-Effective: Makes about 8-10 biscuits, similar to the store-bought mix but often at a lower cost.
• Preservative-Free: Avoid the additives found in commercial mixes.

Personal Anecdote

Growing up, I cherished the warmth of my grandmother's kitchen, where the aroma of fresh biscuits often filled the air. She relied on Bisquick for quick treats, but as I grew older and became more health-conscious, I sought a homemade alternative. After experimenting with various flours and leavening agents, I finally crafted a mix that not only matched the original's taste but also offered the flexibility to make it healthier. This recipe is a testament to those cozy mornings and the joy of baking with love.

Recipe Details

• **Prep Time:10 minutes
• **Cook Time:12 minutes
• **Total Time:22 minutes
• **Yield:8-10 biscuits

Ingredients

Dry Ingredients:

• 2 cups (250g) all-purpose flour (or 1 cup all-purpose + 1 cup whole wheat)
• 4 tsp (20g) baking powder (low-sodium if preferred)
• 1 tsp (5g) baking soda
• 1 tsp (5g) kosher salt (or to taste)

Wet Ingredients:

• 3/4 cup (180ml) buttermilk (or 3/4 cup milk with 1 tbsp white vinegar or lemon juice)
• 1/4 cup (55g) unsalted butter, melted

Instructions

• Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
• Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
• Cut in Butter: Add melted butter to the dry ingredients. Stir until the mixture resembles coarse crumbs with some pea-sized butter bits remaining, ensuring a flaky texture.
• Add Buttermilk: Pour in buttermilk and stir gently until a shaggy dough forms. Avoid overmixing to keep the biscuits tender.
• Knead Dough: Turn dough onto a floured surface and knead gently 2-3 times until it comes together.
• Roll Out: Roll dough to 1-inch (2.5cm) thickness. Cut with a 2-inch (5cm) round cutter or the rim of a glass. Gather scraps, re-roll, and cut additional biscuits.
• Bake: Place biscuits on the prepared baking sheet, leaving about 1 inch of space between them. Bake for 12-15 minutes, until golden brown.
• Cool: Let cool for 5 minutes before serving.

Variations

• Whole Wheat Version: Replace half the flour with whole wheat for added fiber.
• Cheesy Biscuits: Mix in 1/2 cup grated cheddar or Parmesan.
• Garlic & Herb: Add 1 tsp garlic powder and 1 tsp dried herbs like rosemary or chives.
• Gluten-Free: Substitute with a 1:1 gluten-free flour blend.

Pro Tips

• Cold Ingredients: Use cold butter and buttermilk for a flakier texture.
• Don't Overmix: Mix wet and dry ingredients briefly to retain tenderness.
• Even Baking: For even cooking, rotate the baking sheet halfway through baking.

Nutritional Comparison

FAQ

• Q: Can I make this gluten-free?
  A: Yes, use a 1:1 gluten-free flour blend and adjust baking powder if necessary.
• Q: What if I don't have buttermilk?
  A: Mix 1 cup milk with 1 tbsp vinegar or lemon juice; let sit 5 minutes.
• Q: Can I store the mix?
  A: Yes, store the dry mix in an airtight container for up to 2 months. Once made, biscuits are best fresh but can be refrigerated for 2 days or frozen for up to 2 months.
• Q: Why are my biscuits tough?
  A: Overmixing can make biscuits tough. Mix just until combined.
• Q: Can I scale the recipe?
  A: Yes, simply double or halve the ingredients as needed.

Serving Suggestions

• Classic Pairings: Serve with breakfast items like eggs and sausage, or alongside soups and stews.
• Breakfast Sandwiches: Use as the base for mini sandwiches with bacon, egg, and cheese.
• Sweet Treats: Top with jam or honey for a sweet breakfast option.
• Appetizers: Top with cheese, herbs, or a pat of butter for a quick snack.

Conclusion

This homemade Bisquick mix offers the convenience of the original with the benefits of healthier, customizable ingredients. With a few simple steps, you can enjoy flaky, buttery biscuits that taste even better than store-bought. Share your creations and enjoy the satisfaction of baking from scratch!