This homemade Bisquick is made with just 5 simple ingredients and takes just minutes to mix up. It’s cheaper, healthier and tastes amazing. Use it for all your baking mix needs!
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!
It takes just minutes to make, is cheaper than buying the Bisquick brand and it doesn’t have any ingredients that you don’t recognize or can’t pronounce.
On top of all that, we actually like the things I make with this homemade mix better than when I made them with the Bisquick brand! Definitely a win all around!
Here are a few 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 ideas of recipes to make using this mix, this collection of over 25 tasty recipes made with Bisquick is helpful!
Homemade Bisquick 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. (I like to use a pastry blender to do this.)
- Store in refrigerator and use cup for cup as you would Bisquick. (see Notes below)
Notes
She said “I have successfully made this homemade Bisquick mix using a 1 to 1 Gluten Free flour mix. I hope this helps someone on a GF diet.”
Other recipes you might enjoy:
Linda
This is delicious..I made 4 quart sealers as Xmas gifts for family! Everybody enjoyed the ease of making, and the joy of eating!Thanks for recipe!
Lydia Beiler
That is so lovely to hear, Linda! What a fun, practical gift idea.
Melissa
What if you over mix and it becomes dough? Is There a way to fix it or just throw it away? I am thinking, maybe my house was too warm for the shortening
Lydia Beiler
I’m really sorry for the slow reply, Melissa. I wonder if you found a solution? I think I would simply refrigerate it and then once the butter firms up, would try using a pastry blender or something similar to get it to the right texture. I’ve never had issues with this becoming dough like though, even when I used room temperature butter, so it make me wonder if you maybe put in the wrong amount of butter by accident?