Homemade biscuits vs mix: Which is the Best Biscuit Mix?

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?

If you are just here for the recipe, you can press the button underneath to be automagically transported to the recipe:

Jump to Recipe Jump to Video

How I Tested the Homemade Biscuits vs Mix

To keep things fair, I followed each biscuit mix’s instructions to the letter. If the box said water, I used water. If it called for milk or butter, I stuck to the script—no extra seasoning, no creative liberties—just a true test of what you get straight from the shelf.

For the homemade biscuit, I went with a classic Southern approach. It’s simple, honest, and all about technique: cold butter, tangy buttermilk, and gentle folds to build those beautiful layers. Nothing fancy—just time-tested ingredients and method.

Biscuit Mix Breakdown

Krusteaz Biscuit Mix

Krusteaz came together quickly with some buttermilk. I gave it a quick knead, folded the dough once (as instructed), and popped it in the oven. They looked pretty nice after about 10 minutes at 190°C (375°F)—layered and risen.

Unfortunately, the taste was less impressive. Texture-wise, it was solid, but the flavor was muted. It had the right look, but the personality didn’t show up.

Bisquick Biscuit Mix

With Bisquick, the prep was quick—just mix with water and spoon-drop onto a baking sheet. This left zero chance for folding or layering, so I expected a different result.

And it showed. The biscuits were pale, crumbly, and dry. Texture-wise, they resembled a kokosmakron (Danish coconut macaroon), but without any of the charm. Flavor was virtually nonexistent.

Pioneer Biscuit Mix

Pioneer had potential. It called for milk, and the dough was very runny. I gently kneaded it to shape it and cut out the biscuits before baking at 220°C (430°F).

They turned out dense and flat, with no real rise. Thanks to the milk and butter combo, the flavor was slightly better than the others, but it still lacked the soul of a real biscuit.

Why Homemade Biscuits Are in a League of Their Own

Let’s talk about that homemade biscuit for a moment.

It came out of the oven with golden, craggy edges and a whisper-thin crisp on the bottom. Crack it open, and you get layers—real layers—steaming and soft, with that irresistible pull-apart texture. It’s the kind of biscuit that makes you pause after the first bite just to say, “Wow.”

The flavor? Rich, buttery, slightly sweet, and balanced with a gentle tang from the buttermilk. And all of this happened without brushing anything on top. You could eat it alone, or go full Southern with sausage gravy or a drizzle of honey. Either way, it’s a bite of pure comfort.

There’s something magical about making them yourself. You can feel the transformation as you fold the dough like you’re building flavor and texture with every move. It’s hands-on, yes. But it’s also worth every second.

The Final Verdict: Homemade Biscuits vs Biscuit Mix

Here’s how they ranked:
1. 🏆 Homemade – Flaky, buttery, tender. A perfect biscuit.
2. 🥈 Krusteaz – Decent texture, but lacking flavor.
3. 🥉 Pioneer – Dense and flat, better flavor than Bisquick.
4. 💤 Bisquick – Dry, flavorless, and not worth the shortcut.

Homemade wins—again. Like with cornbread, the difference isn’t just noticeable—it’s undeniable. If you’ve got a few extra minutes, you’ll be rewarded with something warm, comforting, and deeply satisfying. Powder in a box doesn’t compete.

Please share this article about homemade biscuits vs mix on social media.