Store shelves promise buttery, flaky biscuits with just a quick stir and bake. But can a boxed mix really compete with the real thing? This homemade biscuits vs mix showdown puts Krusteaz, Bisquick, and Pioneer up against a from-scratch Southern-style biscuit to find out if convenience trumps craftsmanship—or if shortcuts just fall flat.

Inspired by my earlier cornbread comparison (spoiler: homemade won by a landslide), I had to know: does the same rule apply to biscuits? With nothing but essential pantry ingredients and some elbow grease, could homemade rise above the rest?

Cornbread is a beloved staple, often gracing dinner tables, especially during the holiday season. However, regarding convenience versus quality, which is the best cornbread mix, or is homemade better? With so many options on the market, it’s worth asking whether a boxed mix can compete with a from-scratch recipe.

In this experiment, I tested four popular American cornbread mixes—Krusteaz, Martha White, Jiffy, and Betty Crocker—against a homemade version made with Bob’s Red Mill medium-grind cornmeal. The goal? To determine the best taste, texture, and overall experience for cornbread lovers everywhere.