Buttermilk Biscuit Mix:
Yields 12 biscuits
Ingredients:
1 bag biscuit mix
6 tbsp salted butter (divided)
2 oz cream cheese
¾ to 1 cup buttermilk
Instructions:
Preheat oven to 400 degrees F
Place 2 cups of biscuit mix into a large bowl
Add 4 tbsp of salted butter and work into the mix in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add cream cheese in the same snapping manner. The cream cheese portions should be about the size of a dime.
Make a well in the center of the dough. Add buttermilk and combine until the dough is wet and sticky. Be careful not to overwork the dough.
Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining biscuit mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it's 2 inches thick.
As you cut the biscuits, place on a parchment lined, rimmed backing sheet. The biscuits should touch. Bring remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
Melt remaining butter and brush onto biscuits.
Bake for 16-18 minutes, rotating the pan halfway through.
Shortcake Biscuit Mix:
Yields 12 biscuits
Ingredients:
- 1 bag shortcake biscuit mix
- 10 tbsp salted butter (divided)
- ½ to ¾ cup whole milk
- 1 teaspoon valinna extract
- 1 tablespoon turbinado sugar
Instructions:
- Preheat oven to 350 ̊F. Place 2 cups of shortcake biscuit mix into a large bowl. Add 8 tbsp of salted butter and work it into the mix in a snapping motion with your fingers.
- In a separate bowl, stir together milk and vanilla.
- Make a well in the center of the dough. Pour in milk mixture and combine until the dough is wet and sticky. Be careful not to overwork the dough.
- Liberally dust the dough, rolling surface, rolling pin, and cutter with remaining shortcake biscuit mix. Flip the dough onto a dusted surface and roll the dough using a rolling pin until it's 2 inches thick.
- As you cut the biscuits, place on a parchment lined, rimmed baking sheet. The biscuits should touch. Bring remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
- Melt remaining butter and brush onto biscuits. Sprinkle with turbinado sugar.
- Bake for 16-18 minutes, rotating pan halfway through.
BIRTHDAY BISCUITS: Follow the recipe above, but add 1⁄4 cup of rainbow sprinkles before adding the liquid to the dry mix. After baking, top with homemade icing and more sprinkles!
Gluten-Free Buttermilk Biscuit Mix:
Yields 12 biscuits
Ingredients:
1 bag biscuit mix
6 tbsp salted butter (divided)
2 oz cream cheese
¾ to 1 cup buttermilk
¼ cup heavy cream
Instructions:
Preheat oven to 400 degrees F
Place 2 cups of biscuit mix into a large bowl
Add 4 tbsp of salted butter and work into the mix in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add cream cheese in the same snapping manner. The cream cheese portions should be about the size of a dime.
Mix the heavy cream and ¾ cup buttermilk together in a separate bowl. Then, make a well in the center of the dough. Add heavy cream and buttermilk mixture and combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add the remaining 1⁄4 cup buttermilk.
Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining biscuit mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it's 2 inches thick.
As you cut the biscuits, place on a parchment lined, rimmed backing sheet. The biscuits should touch. Bring remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
Melt remaining butter and brush onto biscuits.
Bake for 16-18 minutes, rotating the pan halfway through.