Quick N Easy Baking Powder Biscuits recipe uses my Homemade Coconut Oil Baking Mix. I am SO excited about that mix! So far I have made Quick N Easy Jam Scones  with it that are scrumptious! My grandma Cashes Zucchini Tomato Casserole, and now I have finally found a way to make a Baking Powder Biscuit that Dave and I enjoy.

I have seriously been craving Bisquick recipes since I gave it up several years ago. That and Krusteaze pancake mix. I am now emancipated from all the additives they cram into those boxes to keep that stuff “Fresh”. I am making pancakes with my homemade baking mix soon.  I’ll let you know how that goes.

In the meantime, Let me gloats about this recipe a bit. It’s so fun to have a quick way to make excellent baking powder biscuits again! I confess, all the fuss of making them from scratch isn’t too appealing. Mine always turned out kind of flat and hard. This baking mix solves that problem. Make them in 15 minutes from start to table.

I made them twice so far. This is the recipe I prefer. I add extra baking powder for lightness. Although making them straight from the mix works well too.

This is how they turned out with just the mix and milk. They were fine. Good texture and flavor. But I wanted more height and fluff. So I added more baking powder.

They are almost double in height! I prefer that. So I wrote the recipe that way. Feel Free to back off the baking powder if you like them with more substance. Either way, they taste great! No metallic flavor either.

For both of these versions, I was out of milk. I substituted non-instant dry milk and they came out perfect. Regular milk will work fine as well.

Quick N Easy Baking Powder Biscuits Recipe:

Note: I used powdered non-instant milk whisked in with the extra baking powder and the baking mix. Then I added plain water. The biscuits turned out perfectly. 

Pre-heat the oven

Place your baking mix in a 2 qt. bowl and whisk in the dry ingredients.

Add your liquid and mix with a fork until a dough forms. (It should ball up on the fork)

Oil your hands, and put the dough on a clean counter.

knead it a couple of times, then roll it out to 1/2 inch

Cut the dough into twelve 2 inch circles

Place on an oiled baking pan, or use a Silpat sheet or parchment paper.

Bake 8 to 10 minutes until golden brown

Serve warm with butter or jam.

Note: These can be frozen up to two weeks in a freezer zip lock bag with most of the air squeezed out.