These Biscuits Belong on Your Thanksgiving Table — King Arthur Biscuit Flour Blend Review

 

Discover whether King Arthur’s Buttermilk Biscuit Flour Blend is worth adding to your Thanksgiving menu. I tested this mix to see if it delivers tender, flaky biscuits without the fuss — perfect for holiday shortcuts and cozy, semi-homemade baking.

These Biscuits Belong on Your Thanksgiving Table — King Arthur Biscuit Flour Blend Review

I’ve been making biscuits since I was little — the kind where you stand on a chair at the kitchen counter, hands dusted with flour, waiting for Mom or Grandma to say, “Okay, your turn.” Over the years, I’ve shared plenty of biscuit recipes on the blog, from fluffy classics to drop-style shortcuts, and I still love making them completely from scratch.

But I’m also not opposed to a little help from a mix. Sometimes a shortcut is exactly what you need, especially when you’re juggling a long Thanksgiving menu and trying to get everything on the table warm at the same time. That’s what made me curious about King Arthur’s Buttermilk Biscuit Flour Blend — a pre-mixed combination of soft wheat flour, buttermilk powder, baking powder, and salt, all ready to go. Could it give me that tender, flaky, homemade feel without measuring a dozen ingredients?

So today’s post is part review, part kitchen experiment, and part holiday prep strategy. Let’s see if this biscuit blend really earns a spot on your Thanksgiving table.

What is This Product?

King Arthur’s Buttermilk Biscuit Flour Blend is a premixed blend of soft wheat flour, buttermilk powder, baking powder, and salt designed to make biscuits easier to bake at home. Instead of measuring separate ingredients or worrying about how much leavening to add, this mix gives you a reliable base for tender, flaky biscuits every time.

The blend is versatile enough for classic round biscuits, drop biscuits, or even sweet variations like shortcakes. You just add your fat of choice — butter or cream — and liquid, mix, and bake. For anyone who loves biscuits but wants a little help along the way, it feels like a smart shortcut that doesn’t compromise on texture or flavor.

The Difference Between These Biscuits and Regular Biscuits

What makes these biscuits special? I’ll admit, I’m not a professional biscuit baker, but I’ve made plenty from scratch over the years — flaky, tender, and sometimes… not quite perfect. Using King Arthur’s Buttermilk Biscuit Flour Blend is a little different, but in a good way.

The main differences are simple: the buttermilk powder adds flavor and a slight tang, while the pre-measured leavening ensures consistent rise every time. The result is light, flaky layers that hold together without being dense, even if you’re a casual home baker. You don’t need special tools — a standard mixing bowl and your favorite butter or cream are all it takes to get biscuits that feel like they belong in a bakery.

    My Biscuit Blend Review    

After testing King Arthur’s Buttermilk Biscuit Flour Blend, here’s my honest take — what worked beautifully and a couple of small tips to keep in mind for perfect biscuits every time.

What I Liked

1. Easy to Use: This mix takes the guesswork out of biscuit baking. Since the buttermilk is already included, I didn’t need to measure separate powders or worry about freshness. A cutting in of butter and a little liquid, and the dough was done! 

2. Flaky, Tender Texture: The biscuits baked up beautifully: tender, soft, and layered just right. Even after cooling, they stayed light and fluffy, not dense or heavy. I was impressed by how close the texture came to a fully scratch-made biscuit.

3. Delicious Buttermilk Flavor: The blend has a gentle tang from the buttermilk powder that gives a comforting, homemade taste. 

4. Versatility: King Arthur has created a blend that you can use in any biscuit recipe that calls for all-purpose flour.  Here's how:  For every 1 cup of flour, replace with 1 cup plus 1 tablespoon Buttermilk Biscuit Flour Blend. Omit salt and baking powder.

What I’d Change

Honestly, there’s not much I would change about this product — it does exactly what it promises. If I had to pick one thing, it would be the amount of product you get; I would vote for a larger quantity because it's that good and I can see many ways I can use this mix and a 2.5 pound bag will not last long!  It’s completely worth buying. For a stress-free Thanksgiving, this blend is a blessing.  You may purchase yours here.

How to Achieve Flaky Layers in Your Biscuits

I'll provide the 3 Ingredient Biscuit recipe that King Arthur uses for this biscuit flour mix below.  Here's a tip on how to achieve those flaky layers. 

If you love a biscuit with light, delicate layers, this technique is a game-changer — and it’s easier than it sounds.

After mixing your dough, transfer it to a well-floured surface and sprinkle a little extra flour on top. Press the dough down to about 1 inch thick, then fold it over onto itself and rotate it 90° (a quarter turn). Repeat this flattening, folding, and turning process three more times. Each fold creates layers that puff up beautifully when baked, giving you that tender, flaky texture.

A couple of tips: handle the dough as minimally as possible — overworking it can make the biscuits tough. If the dough starts sticking, stop, remove any stuck bits, and lightly flour the surface before continuing. This method takes a little patience, but the flaky, bakery-style biscuits you get in the end are totally worth it — and it works beautifully with King Arthur’s Buttermilk Biscuit Flour Blend.

Is it worth putting on your Thanksgiving table? 

Absolutely. These biscuits are tender, flaky, and flavorful — and the convenience of the blend means you can focus on the rest of your holiday menu without sacrificing quality. Whether you’re making classic biscuits for gravy, drop biscuits for your kids, or sweet shortcakes for dessert, this mix is a reliable, semi-homemade solution. I’d buy it again in a heartbeat and plan to explore more recipes with it after Thanksgiving — because sometimes a little shortcut makes all the difference, and your family will love them either way.

Enjoy your holiday!

Easy Buttermilk Biscuits

These Easy Buttermilk Biscuits are delectably soft, flakey, and buttery.  They are so simple to make you'll wonder why you hadn't made them before!

Easy Buttermilk Biscuits

Confession:  I'm a biscuit lover.  Always have been, always will be.  These are the Southern quintessential staple for breakfast, lunch or dinner.  This recipe is so easy to make.  Virtually one bowl and a quick simple dough is made which turns in to the most heavenly, soft biscuits you will have ever had.  Now these biscuits are heavy on the butter, and will taste that way as well. Which, quite frankly, are a wonderful indulgence on occasion!  If you are watching your calories, these are not for you but you might enjoy some of my other biscuit recipes listed below.

Serve these up with butter and jelly for breakfast.  Serve alongside as a hot roll with dinner, or make a wonderful ham sandwich with them for lunch.  Anyway you slice them they are heavenly!

What Ingredients do I need?

• self rising flour - White Lily, King Arthur, and Gold Medal are all good brands

• baking powder - even though we are using self rising flour we are still adding baking powder

• baking soda

• salt

• unsalted butter - I prefer unsalted butter so you can control the sodium content

• 1 egg 

• buttermilk

Substitutions and Variations

• You can use regular all purpose flour but the rise will not be as high on the biscuits.

• Use whole milk instead of buttermilk but they will not have the tang buttermilk gives.

Kitchen Tips and Notes

• No buttermilk?  Make sour milk by adding 1 Tablespoon of lemon juice to the milk

• No self-rising flour.  Make you own: 1 cup flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt

• For tall biscuits, press the biscuit cutter straight down and then back up without rotating the cutter around the biscuit.

• Cut your butter in to small cubes. It will be easier to cut in to the flour.

• Use two forks if you don't have a pastry cutter.

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Easy Buttermilk Biscuits

yield: 8 2" biscuits

2 cups self rising flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks of unsalted butter, cut in to chunks
1 egg, beaten
3/4 cup buttermilk

In a large bowl, whisk together flour, baking powder, baking soda, and salt.  Add the butter and ust a pastry blender to cut the butter into the flour until the butter is the size of small peas.

Combine egg and buttermilk and add to the flour mixture.  Stir with a spoon until combined and dough holds together when pressed.  Refrigerate the dough while you preheat the over to 400 degrees.

Turn dough out on to a floured board and press it into a round that is 1/2 thick.  Use your hands or a rolling pin.  Using a 2" biscuit cutter, but out biscuits, pressing down and up (don't turn the cutter as this reduces the height of the biscuit). Re-roll any dough scraps and cut out the remainder of the biscuits.

Arrange on a baking sheet.  Bake in the oven 15 minutes until golden brown. Serve warm with butter and/or jelly.

Southern Staple: Chicken and Biscuits

Chicken and Biscuits is a Southern staple that makes you feel like you are wrapped in a warm blanket.  Tender chunks of chicken and vegetables in a delicious sauce topped with a flaky biscuit.  It's the perfect winter meal!

Chicken and Biscuits

This Southern classic is usually a time-consuming effort, but with the help from a few high quality convenience items you can have this dish done in 1 hour!  This version utilizes Bisquick, to help with making the biscuits, and a rotisserie chicken.  The vegetables are  staples of mushrooms and peas along with leeks, which are a more delicate substitution for standard onions.  To jazz up the biscuits I've added Swiss cheese along with fresh thyme for a bit of a savory bite.

The sauce comes out rich and creamy and has loads of flavor to compliment the chicken and vegetables. Great comfort food in under and hour is heaven in my book.  Perfect for a Sunday dinner!

Enjoy!

What Ingredients do I need?

• Bisquick
• milk
• Swiss Cheese
• fresh thyme
• leeks
• white button mushrooms
• flour
• garlic
• low sodium chicken broth
• heavy cream
• rotisserie chicken
• frozen peas

Substitutions and Variations

• Use Gruyere cheese instead of Swiss

• Use leftover roasted chicken breasts or make your own shredded chicken in the Instant Pot (fresh chicken tastes the best)

• Use a yellow onion for the leeks

Kitchen Tips and Notes

• Buy a block of Swiss cheese and grate it yourself.  Pre-grated cheese is full of ingredients that keep it separated.  

• Par-baking the biscuits help them from getting gummy as thy would if baking fully with the chicken.  

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Chicken and Biscuits

serves 6

1 1/2 cups Bisquick
3/4 cup milk
1 cup Swiss cheese, shredded
2 Tablespoons fresh thyme, chopped, divided
1/4 teaspoon pepper
3  Tablespoons canola oil
1 lb. leeks, white and light green parts, washed thoroughly and sliced thin
8 oz, white mushrooms, sliced
1/4 cup flour
3 cloves garlic, minced

2 1/4 cup low sodium chicken broth
1 cup heavy cream
3 cups shredded rotisserie chicken
1 cup frozen peas, thawed

Preheat the oven to 450 degrees.  Stir together Bisquick, milk, cheese, 1 Tablespoon of chopped thyme, and pepper together in a medium bowl.  Scoop out biscuit dough using a spoon to make about 9 drop biscuits and place them on a parchment lined baking sheet.  Par-bake the biscuits for about 7 minutes.  They will not be done at this point but they will cook through once they top the chicken and vegetables.

Meanwhile, heat the oil in a large skillet over medium-high heat.  Add leeks and mushrooms and cook about 5-7 minutes until soften and lightly browned.  Add the flour and garlic to the skillet and stir for about 1 minutes.  Whisk in broth and cream, scraping up any browned bits on the bottom of the skillet and smoothing out any lumps.  Simmer until thickened about 3-5 minutes.  Stir in shredded chicken and peas and 1 Tablespoon of fresh thyme.  Simmer until heated through.  Season with salt and pepper.

Pour mixture into a 9x13 greased baking dish or casserole dish.  Place biscuits on top and bake until the filling is bubbly and the biscuits are browned, about 10 minutes.  Remove from oven, let cool slightly and serve. 

Fall Flavors: Pumpkin Spice Biscuits

Buttery and flaky these Pumpkin Spice Biscuits are perfect with a cup of coffee or tea on a Fall day!

Pumpkin Spice Biscuits

I wouldn't be fitting to not include some pumpkin and apple flavors into my fall recipe line up.  I love both but today we are jumping on the "pumpkin spice" trend and creating some fabulous biscuits that highlight these warming spices.

Nothing beats homemade biscuits.  This wonderful variation on the original adds pumpkin spice along with a tiny bit of sugar for a warm, slightly sweet biscuit.  They are buttery and flaky and come together easily.  Now these are "comfort food".  Enjoy them for breakfast or as a snack with a cup of coffee or tea.  They're perfect in every way!

What Ingredients do I need?

• flour
• sugar
• baking powder
• pumpkin pie spice
• salt
• unsalted butter
• milk

Substitutions and Variations

• Use buttermilk with the addition of 1/4 teaspoon of baking soda

• Make drop biscuits but spooning out portions of dough on the baking sheet instead of rolling them out.

• Sprinkle a little course or sparkling sugar on the tops for added sweetness and texture

Kitchen Tips and Notes

• Another way to cut butter into flour is to grate the butter instead of using a pastry blender.  This method is easy and results in a nice texture.

• The butter should be the size of peas once it is cut into the flour.
  

• Don't overmix the dough.  It may look dry but the dough should hold together when pressed between your fingers.

• Knead your dough. 
•  Kneading dough is as simple as pushing the dough away from you with the heel of your palm, folding the top edge back over itself with your fingers, and repeating. 

• Make your own pumpkin pie spice.  

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Pumpkin Spice Biscuits

makes 9

2 cups all-purpose flour
1 1/2 Tablespoons sugar
2 teaspoons baking powder
1/2 Tablespoon pumpkin pie spice (homemade version here)
1 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into small cubes (1 stick)
3/4 cup milk

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.

In a medium bowl, stir together flour, sugar, baking powder, pumpkin pie spice, and salt.  Using a pastry blender or 2 forks, cut in the cold butter until the butter is the size of peas.  Stir in the milk just until all the dry ingredients are moistened.  (Dough should hold together when pressed together.)

Turn out dough onto a lightly floured board and kneed 2 to 3 times.  Roll to a 1 inch thickness.  Using a 2 1/2 inch biscuit cutter cut dough, rerolling any scraps as necessary.  Place them 1 inch apart on the prepared baking sheet.  Brush the tops lightly with a little milk.  

Bake 15-18 minutes until golden brown.  Remove from the oven and let cool on the pan for 5 minutes.  Serve warm with butter or jam.

7 Up Biscuits (small batch)

Yum

I was digging through my mom's special recipe box the other day and came across an interesting recipe for biscuits.

Who doesn't love biscuits?  I grew up on them so I grabbed the recipe card to see what these were all about.  The title was a little strange...

7 UP BISCUITS

What?  Biscuits that have 7 Up in them?  Now I've heard of using soda in baking but have never heard of 7 Up Biscuits, so I looked them up on the internet and they are e.v.e.r.y.w.h.e.r.e!  This recipe has most likely been around for a long time.  I know my mom's recipe card is probably from the 70's.

Now I'm a biscuit lover, so I was very skeptical about these biscuits, but intrigued at the same time. I decided we needed to have a good biscuit to go along with our Spicy Beef and Macaroni Tomato Soup.  There's nothing better with soup that a hot piece of bread and these biscuits were going to get a trial run.  

Boy, I have to tell you....these biscuits...these hot, tender, buttery biscuits are AMAZING!  Plus they only have 4 ingredients!  The sour cream makes them tender, but the 7 Up makes them slightly sweet and tangy.  Only 4 ingredients, (I know, repeating myself...) make these quick to pull together and easy to make.

Take is from me, a biscuit aficionado, you NEED this recipe in your life!

Enjoy!








7 Up Biscuits (small batch)

2 c Bisquick
1/2 c Sour Cream
1/2 c 7 up soda
1/4 c melted butter

Preheat oven to 450 degrees F.  Place the butter in a 9x9 inch square baking pan and place it in the oven to melt while the oven is coming to temperature.

In a large bowl, add Bisquick mix and sour cream.  Cut in sour cream using a pastry cutter.  Add the  7 up and stir, until just combined, to form a soft dough.  (NOTE: humidity may play a part in how dry or wet your dough turns out.  If your dough is too wet please add a little more Bisquick to get it to a better consistency that's easier to handle.  If your dough is too dry trying adding a touch more 7 up to the mixture.)

On a wooden board sprinkled with a little Bisquick, place dough on the board.  Pat dough out without kneading to about 1/2" thickness.  Using a biscuit cutter, cut dough into 9 pieces and place in the buttered pan.

Bake for 12 minutes or until golden brown.  Serve immediately.

Drop Cream Biscuits

Yum

Want to learn how to make the easiest biscuits ever?

Well if you can mix together flour and cream then you can have biscuits just like that!  Drop the dough on a baking sheet and bake them until they are golden and tender but slightly crispy. OH Sooooo good! These biscuits are ultra-tender, and the fastest + easiest biscuits you'll ever bake!

Dug out of the depths of my family's recipe box, these biscuits remind you of the ones your momma, or grandma made.  The tenderness can't be beat!  

It's the day before Memorial Day and May 29th is National Biscuit Day! What a better way to honor that with the easiest biscuit ever.  To make the mini-biscuits I used a tablespoon cookie scoop such as this one.  I wanted to have a delicate biscuit to go with our array of breakfast items.  Plus they would double as a side dish for some So-Cal Chili I was making later in the day.

If you would like regular sized biscuits use a spoon and form them to your liking but you may need to adjust the baking time a little so they fully cook.  A simple baking sheet is all that is needed to bake them on.  You should either leave the sheet ungreased, or use parchment paper. (These work really well as they come pre-cut and already sized for your baking sheet)   Both ways work really well.

So if you have a love of biscuits like our family does, be sure to make these really soon.  They really are The. Easiest. Biscuits. EVER!

Enjoy!

Drop Cream Biscuits

makes 12 mini biscuits

1 1/2 cups Self-Rising Flour
3/4 cup heavy or whipping cream

*If the dough doesn't come together readily, dribble in an additional 1 to 2 tablespoons cream, to make it totally cohesive


Preheat the oven to 450 degrees.

In a bowl mix the flour and cream until well combined and forms a dough.

Using a tablespoon cookie scoop, scoop balls of dough onto an ungreased baking sheet. Leave an inch or so between biscuits.  Brush the tops of the biscuits with cream.

Bake for 10 minutes, or until they're light golden brown on top. Remove from the oven.  Serve warm, or at room temperature. Any leftover may be stored in an air tight bag for several days, or frozen.




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Simple Southern Biscuits

I'm a pretty good planner for our weekly meals (or at least I thought I was...) and usually do my shopping once a week for fresh foods like milk, bread, fruits and vegetables.

Well this week I either miscalculated or we over ate because I woke up on Saturday morning and we didn't have any bread, only a small amount of milk, no fruit or even cereal! Not very many ingredients to enjoy breakfast, and I do love my weekend breakfasts.

But luckily Saturday was a busy day and we just skipped breakfast (cause we had to...) and went about our business. I intended to stop by the store but things didn't work out and I ran out of time. Having a stocked pantry and a freezer helped me with lunch and dinner, so no worries there.   

Then comes Sunday morning...still no bread, fruit, or cereal, and a small amount of milk.  I decided to take matters in my own hands and make my mom's homemade biscuits. Biscuits were a staple growing up and they are the perfect substitute for a loaf of bread.  Great for breakfast, or put some ham on it and you have a wonderful sandwich, and you can serve with dinner as a roll.  What's better?

Mom's Simple Southern Biscuit recipe is soooo easy.  You only need 3 ingredients and they make light and fluffy biscuits that are to die for!  Can't you just imagine sinking your teeth into a hot, fluffy biscuit with butter or jam on it?  My mouth is watering now....

So the bread dilemma is solved, and I feel lazy.  Wonder if I can go another day or two without going to the store!  (that will be a test!)

Enjoy!



Simple Southern Biscuits

Source: Imogene Center's recipe box

Makes: 15 Biscuits

½ cup cold butter, cubed (1 stick)
2 cups self-rising flour
¾ cup buttermilk

Preheat oven to 425 degrees.

In a large bowl, cut butter into flour until mixture resembles coarse peas sized crumbles. Stir in buttermilk just until moistened.

Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to ¾-in. thickness. Cut with a floured 2 ½-in. biscuit cutter.

Place on a greased baking sheet. Bake about 10-11 minutes or until golden brown. Serve warm.