Homemade Bisquick
Need Bisquick for your recipe and just realized you’re out? No worries, you can easily make it homemade in minutes with a few pantry staples!
NEVER RUN OUT OF PANCAKE MIX AGAIN
So we know that Bisquick makes great pancakes, but have you ever used Bisquick in other recipes? It’s actually a very versatile baking mix and I love using it for other things like my Chicken and Bisquick Dumplings or my Bisquick Burrito Bake. I use it in all kinds of dessert recipes too! But what happens when you go to reach for the box and realize you’re out? You can easily make your own Homemade Bisquick and never have to worry about not having any on hand again, especially when you only need 4 ingredients!
FREQUENTLY ASKED QUESTIONS:
Bisquick is a pre-mixed baking mix made by General Mills. It’s main ingredients are flour, shortening, salt, and baking powder. The specific ingredients depend on the type of Bisquick you’re using; for example, whole wheat Bisquick may include whole wheat flour.
Add 1 ½ cups of your homemade Bisquick mix to a bowl and stir together with ½ cup milk. Knead ingredients together until they are well combined. Carefully pat out the dough so it’s ½ inch thick and then cut biscuits. Put biscuit dough disks on a parchment-lined sheet tray and bake in a preheated 400°F oven for 6-8 minutes, or until they rise and are a beautiful light brown color.
I’m adding this question because it’s one I get on my other recipes that use Bisquik. I get asked if the Bisquick can just be replaced with flour or self-rising flour. Definitely no on the all purpose flour (it’s missing baking powder, salt and the Crisco.) Self-rising flour might be able to be used but it’s missing the shortening that is often needed and accounted for in those recipes that use Bisquick so I do not recommend it.
Place your Bisquick in an airtight container and store in the fridge for up to 3 months. This homemade mix can be stored at room temperature in a cool, dry place. But I prefer to store it in the fridge for up to 3 months. And keep in mind that if you are using butter, it definitely needs to go in the refrigerator to store. You can freeze this for up to 6 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour– you can use self rising flour but you won’t need to add the additional baking powder or salt since that is already in self rising flour.
- baking powder– double check that your baking powder is fresh. Especially if you aren’t using this right away, you want to make sure when you go to use it, that baking powder will be good.
- salt– just regular ole table salt here.
- vegetable shortening– I use Crisco but you can also use unsalted butter instead. Either grate the butter into the flour mixture or finely cube it before cutting it in to make mixing it all together easier.
HOW TO MAKE HOMEMADE BISQUICK
Place the flour, baking powder, and salt into a large bowl, stir to combine. Add the shortening (Crisco) then cut the shortening into the flour mixture using a pastry cutter or two forks.
Keep doing this until the shortening is well distributed and the mixer resembles crumbs.
RECIPES TO USE YOUR HOMEMADE BISQUICK?
MORE HOMEMADE INGREDIENTS:
- Homemade Dry Onion Soup Mix
- Homemade Ranch Seasoning
- Homemade Pumpkin Pie Spice
- Homemade Everything But The Bagel Seasoning
- Homemade Apple Pie Spice
- Homemade Cream of Mushroom Soup
- Homemade Cream of Chicken Soup
- Beau Monde Seasoning
- Taco Seasoning
- Homemade Ranch Dressing (+Video)
- Homemade Velveeta
Homemade Bisquick
Ingredients
- 3 cups all-purpose flour
- 1 ½ Tablespoons baking powder
- 1 ½ teaspoons salt
- ½ cup vegetable shortening (like Crisco)
Instructions
- Place the flour, baking powder, and salt into a large bowl, stir to combine.
- Add the shortening and cut the shortening into the flour mixture using a pastry cutter or two forks. Keep doing this until the shortening is well distributed and the mixer resembles crumbs.
- Place into an airtight container and store in the fridge for up to 3 months.
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Nutrition value is for the entire batch. Since there is no way in knowing how much you will use in your recipe, there is no way to break this down by servings. Please use your own nutritional calculator if this is important to you.
- You can also use unsalted butter in place of shortening. You will need to either grate the butter into the flour mixture or finely cube it before cutting it in.
- Use in place of bisquick when called for in recipes. To make biscuits, add 1 ½ cups Bisquick mix to a bowl and stir together with ½ cup milk. Knead together until well combined. Pat out into ½ inch thick and cut biscuits. Place on a parchment-lined sheet tray and bake in a preheated 400°F oven for 6-8 minutes until they rise and lightly brown.
- This can be stored at room temperature in a cool dry place but I prefer to store it in the fridge for up to 3 months. If using butter, it definitely needs to go in the refrigerator to store.
- Freeze for up to 6 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Thank you so much for this recipe! I have enjoyed every recipe by you! I might make a batch using butter flavor Crisco!
This makes me so happy Mia!! Thank you SO very much!
Honestly this is better than Bisquick and reminds me of a mix my Mom used to make back in the day! Love that I can make it myself – thank you!