This homemade Bisquick substitute uses just 5 simple ingredients and takes just minutes to make. It’s cheaper, healthier and tastes amazing. Use it for all your baking mix needs, including pancakes, waffles and biscuits!
If you are like me and looking for ways to eat healthier and save at the same time, then you’ll love this copycat “Bisquick” mix!
Why You’ll Love this Recipe
- Quick and easy. It takes just 5 minutes to measure the ingredients and mix them together.
- Inexpensive. Cheaper than buying the Bisquick brand.
- Healthier. Just 5 simple ingredients- nothing artificial that you don’t recognize or can’t pronounce.
- Tastier. We think that the things I make with this homemade mix are more delicious than when I used store-bought mix.
- Convenient. Makes it super handy to make pancakes, waffles, biscuits and more.
Definitely a win all around in my book!
Classic Bisquick Recipes
Pancakes, waffles and biscuits are the three classic Bisquick all-purpose baking mix recipes that many people love. Since you won’t have the box to rely on, I thought I’d share the recipes here for easy reference.
Bisquick Pancake Recipe
- 2 cups homemade Bisquick mix
- 1 cup milk
- 2 eggs
- 2 tablespoons melted butter (optional)
Whisk ingredients together until blended. Pour 1/4 cup of batter onto a hot greased griddle or skillet. Cook until the pancakes start to bubble and the edges look dry. Flip and cook until golden.
Makes about 14 pancakes
Bisquick Waffles Recipe
- 2 cups homemade Bisquick mix
- 1 1/3 cups milk
- 2 tablespoons melted butter
- 1 egg
Whisk ingredients until well blended. Pour into the center of a hot, greased waffle maker and close the lid. Bake about 5 minutes or until steaming stops. Remove the waffle.
Makes about 8 (4-inch) waffles
Bisquick Biscuits
- 2 1/4 cups homemade Bisquick mix
- 2/3 cup milk
Mix ingredients until a soft dough forms. Drop dough by spoonfuls onto an ungreased cookie sheet. Bake at 425 degrees for 12 to 14 minutes or until golden brown.
Makes 8 biscuits
Some of my favorite recipes that use this Bisquick Substitute:
- Easy John Wayne Casserole
- Bisquick Chicken Alfredo Casserole
- Easy Bisquick Chicken Pot Pie
- Crustless Zucchini Quiche
If you want more recipe ideas to use this mix, this collection of over 25 tasty recipes made with Bisquick is helpful!
Frequently Asked Questions and Tips
- How should I store Homemade Bisquick? Because of the butter, this mix needs to be kept in the fridge. If you want to make it shelf-stable, you can make it with vegetable shortening instead of the butter. This recipe also freezes well.
- How long will this stay fresh and good to use? If stored properly, the only ingredient to really go bad is the baking powder. Check your baking powder expiration date and use that as the use-by date.
- How do I make homemade gluten-free Bisquick mix? I have never tried this, but a reader said she has had success making this recipe a 1-to-1 Gluten Free flour mix.
Homemade Bisquick Substitute
Ingredients
- 5 cups all purpose flour (you can use up to half whole wheat flour)
- 1/4 cup baking powder
- 2 Tbsp. sugar
- 1 tsp. salt
- 1 cup butter (see notes)
Instructions
- Mix dry ingredients together, then cut in butter until crumbly. (A food processor makes this super easy. But if you are like me and don't have a big one, you can use a pastry blender instead.)
- Store in refrigerator and use cup for cup as you would Bisquick. (see Notes below)
Terri Wilson
Can this be made with lard or beef tallow?
Lydia Beiler
I have no experience using either, so I’m not sure. I would think the lard would work, but I haven’t ever tried it.
Lydia Beiler
I just had someone comment on Pinterest that they love to make this using tallow. And then noticed that someone else had commented there a while back saying that they use lard and it works really well. So I guess they both are options! And of course, they woud make it shelf stable too and it wouldn’t need to be refrigerated.
Elaine A.
Should the butter be cold or room temperature? Thanks for your help.
Lydia Beiler
It will work at room temperature, but cold will be easier to “cut into” the flour. Hope that helps, Elaine!