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:
Tracy
Ok, this is probably annoying, but could you tell me your “recipe” for making pancakes and biscuits out of this mix? I’m living in India right now and don’t have access to a box of Bisquick, so I’m excited about making this! I’m also excited to try your taco squares recipe that uses this recipe!
ThriftyFrugalMom
Not annoying at all, Tracy! But the problem is, I have never actually used it to make pancakes or biscuits since I just make them from scratch. (Not totally sure why though, when this mix would make it a bit faster to make, especially for the biscuits.) I’m going to go grocery shopping later this week and I’ll try to remember to take a look at the Bisquick there and let you know what the box says.
Neva
Just curious, if you don’t use your Bisquick to make pancakes or biscuits, what do you use it for?
Lydia Beiler
Good question, Neva! I use it a lot for other recipes that call for Bisquick. Recipes like this Easy Chicken Pot Pie and these Deep Dish Taco Squares.
Linda D
Go to Bisquick website for recipes
ThriftyFrugalMom
Okay, so I finally remembered to look at a box of Bisquick when I was at the store, and this is what it said:
PANCAKES:
2 c. mix
1 c. milk
2 eggs
Mix together (try not to overmix for fluffier pancakes). Makes 14 pancakes
BISCUITS:
2 1/4 c. mix
2/3 c. milk
Combine and drop by spoonfuls onto ungreased cookie sheet. Bake at 450 degrees for 8 to 10 min. Makes 9 biscuits.
Hope that helps!
Kim Smith
This is s great idea. I always wondered if I could make my own Bisquick. I will probably try the half coconut oil and half crisco. Thanks.
ThriftyFrugalMom
Oh, the half coconut oil, half Crisco is a good idea! If you think about it, let me know how it turns out.
Chelsey
I’m very surprised that this recipe includes butter/shortening with the dry ingredients. Is there a reason you don’t mix that in with the rest of the wet stuff later?
This is awesome, though, and I love that you included a GF option. It’s always nice to know how to change that easily. Thanks for sharing!! 🙂
ThriftyFrugalMom
Chelsey, because then it wouldn’t be “Bisquick”! 🙂 I think adding the butter later would defeat the whole point because then you’d have to mix up the stuff each time plus figure out how much butter to actually use for the amount you need etc. By mixing it all together like this, you can use this mix in place of Bisquick in your favorite recipes and it makes it super easy and healthier too!
Meaghan
I’ve never heard of a recipe that puts butter in with the dry ingredients! Might be giving this a try so I don’t have to pull out 100 different containers every time I want to make pancakes!
ThriftyFrugalMom
Yeah, the whole point of doing that is to save time and keep things simple. I love having it all mixed up and being able to just pull out the container and make my recipes. So easy!
Sara
This is a great recipe. However, i was wondering if i could use coconut oil instead of butter or shortening? I have substituted C.O. in place of shortening for tons of recipes when baking. I am hoping it will work the same and be able to be unrefrigerated. What are your thoughts?
ThriftyFrugalMom
Sara, I had a reader that tried it with coconut oil several years ago and said she didn’t care for it that way because the coconut flavor was just too strong. I know that brands of coconut oil vary a lot though, and I don’t know what brand she used. You could always try it with half butter, half coconut oil and see how that tastes and then go from there. If you do try it with the coconut oil, I’d love to know how it worked for you so that I can let other’s know.
Chelsey
I think the coconut taste depends on the brand you use. I use coconut oil a lot in place of butter/margarine (though not usually in baking) and it doesn’t taste anything like coconut. It pretty much tastes like margarine, actually. But it’s also advertised *not* to taste like coconut. I can’t remember what brand it is….
I would also be interested in knowing how that turns out for you, Sara!
ThriftyFrugalMom
Yes, I also use a coconut oil that is extra virgin and doesn’t have a strong coconut flavor. But I’m not sure how it would work in something like this because you can still slightly taste the coconut.
nan mathews
I tried with a popular coconut oil. It was great for a short while then it developed a soapy taste. My daughter tried with a more expensive brand of coconut oil and had the same results. We believe that the preparation causes the oil to become rancid.
ThriftyFrugalMom
Thanks for letting me and other readers know how the coconut oil worked, Nan. I really appreciate it! I am curious though, did you keep it in the fridge or at room temp. Just wondering because I know with butter that if you melt it, it will spoil very quickly at room temp, whereas if it’s not melted and left as is, it will actually stay okay at room temp for a long time. So maybe coconut oil is the same way? Just a thought.
Dee
i made this and it grew moldy in the pantry. How can I store this w/o the mold? Bi don’t have room to put in the fridge…
ThriftyFrugalMom
Oh no, I’m sorry Dee! That had to be disappointing. Did you make it with butter? If so, then it has to be kept refrigerated. If you make it with shortening (Crisco) though, I would think it should be okay in the pantry since that is how you store shortening.
Phyllis Breese
you should store it in mason jars…
Julie Parnell
Make up the mixture without the shortening, sture In an airtight container.
Add the shortening when you are ready to use it x