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 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:
Tamara Musick
WHat temp do you cook this at and for how long on bisc.?
Lydia Beiler
I’m sorry for the slow response, Tamara! Somehow I didn’t see your comment until now. The temp and cooking time will vary depending on what you make with it. For biscuits or pancakes, it should be the same as the instructions on a Bisquick box.
Donna
What about dehydrate butter
Lydia Beiler
I’m sorry, but I don’t have any experience with dehydrated butter so I don’t know how that would work.
Bonnie Turner
It’s nice to know that it works wit GF flour since I have to be gluten free (It’s not a choice). Do you know what is in the GF flour that is used – as there are other flours that I can’t have. I wonder if it would work with just almond flour. I used to love using Bisquick before I found out I couldn’t have gluten. thanks
Lydia Beiler
My sister-in-law was the reader that let me know that she tried it with gluten free flour and the flour that she used is linked at the bottom of the recipe. It’s Meister’s brand and according to their website it contains “white rice flour, sorghum flour, tapioca starch, soy flour, cornstarch and xanthan gum and is free of any gluten, wheat or sugar”. I hope that helps and that you are able to figure out a way to make it work!
Updated 9/27/21- Meister’s flour is no longer available, but any 1 to 1 gluten free flour should work.
Julie B
How long does it keep in both locations? That may be the deciding factor between using shortening or butter. Can margarine be used instead of butter?
Lydia Beiler
If you use shortening, the homemade Bisquick can be kept at room temp and should be good for as long as the expiration date on the shortening, which is typically quite long. And yes, I’m sure you could sub margarine. If you use butter or margarine, the homemade mix will need to be kept refrigerated and should be good for several months at least. I’ve had my mix in the fridge sometimes for as long as 6 months, maybe longer, and it’s been perfectly fine. If you are concerned though, you can always freeze it in between uses. You may just want to let it warm up a bit before you use it in a recipe so the butter isn’t quite so hard.
Ivy Granderson
Hey. the recipe didn’t mention whether to use plan flour or self rising
Lydia Beiler
You’ll want to use plain flour, Ivy. Happy mixing!
Ruth Sayers
With kidney problems, sodium is a no-no for me. Can I cut the salt in this recipe, and if so how much. Thanks a bunch!
Rrruth
ThriftyFrugalMom
I don’t know that cutting back on the salt would be a problem, other than it might affect the taste. But if you are used to not having much salt you might not even think about it. You could try doing 1/2 or 3/4 tsp and see how that tastes. Just a thought though…1 tsp of salt really isn’t a lot for as much as this recipe makes, so it’s kind of low salt already.
Judy
Most of the sodium comes from the baking powder. You could try a salt substitute or some herbs in place of the salt. There are baking powder substitutes out there
https://healthyheartmarket.com/products/baking-powder-featherweight-sodium-free-8-oz