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:
lynn
Why no temp are times mentioned in recipe for bisquick mix? Would be useful. Thanks, I do enjoy your various infos, useful, easy enough, & price effective. Thanks. Lynn
Lydia Beiler
Hi Lynn, I don’t mention temp and times because this is for a mix that can be used in many different ways. Were you thinking it would be helpful if I listed the instructions for using this to make pancakes, waffles, biscuits, etc? I have thought of doing that but it gets a bit complicated to know where to add it in the recipe card. Perhaps I need to rethink it though. Glad to hear that you have been enjoying my content and finding it helpful. That’s always a delight to hear!
Shari Lynn Hastings
I wanted to know when I make the biscuits it calls for baking powder in the recipe – do I add that plus what is in the basic mix? TY VERY MUCH
Lydia Beiler
Typically biscuits made with Bisquick or that call for a similar baking mix don’t use extra baking powder. But if the recipe specifically calls for baking mix/Bisquick mix as well as additional baking powder, then it should be fine as I presume the recipe creator tested it with both. (Ps. sorry for the slow reply…)
Mary
What is the length of time I should consider it good to use? I plan to use butter flavored Crisco. I know it is called shelf stable but all good things do come to an end. The way the economy is, I am very worried about feeding my family and everything I can do myself to not purchase an expensive box makes me happy. Thank you so much for this recipe!
Lydia Beiler
You are so very welcome, Mary! I understand the feeling of trying to do everything you can to cut grocery expenses. The prices just seem to keep rising, don’t they? As for your question, this homemade Bisquick mix should be good for as long as the shortest dated ingredients. So for instance, if your baking powder expires in May of 2026, then that is when this should be used by. Hope that helps!
Jessenia
I love having this on hand!
Lydia Beiler
So glad it’s been a winner for you, Jessenia! There’s always a container in my fridge at all times.🙂
Tam
Hi, should I just mix the dry ingredients together and put that in fridge and then when I go to make something then add the crisco or oil?
Lydia Beiler
This recipe doesn’t use oil, but does use butter or Crisco. You mix that together with the dry ingredients as the recipe states and then refrigerate it until ready to use. If you are using Crisco instead of the butter, you don’t need to refrigerate it. Then just use it in recipes as you would use bought Bisquick mix.I hope that helps! If not, let me know as I may have misunderstood your question.
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?