Jan 17

Homemade Bisquick Mix Recipe

Bisquick Substitute

Once you try this Bisquick substitute, you won't want to go back to the store bought version. I sure don't at least... and I'm guessing you won't either after you get a taste.


I've always enjoyed cooking from scratch, so I can't believe it never occurred to me just how simple it would be to make some of my own mixes to keep on hand for convenience! Plus I love that I can control exactly what goes into the mix -- no more label reading.

I used real butter for my homemade Bisquick substitute because I like the added richness that it imparts, but you could substitute vegetable shortening or lard to customize it to your own preferences.

Homemade Bisquick Mix

Yield: 6 cups

Homemade Bisquick Mix

Ingredients:

  • 6 cups all-purpose flour, sifted
  • 3 tablespoons baking powder
  • 1 tablespoon salt
  • 1/2 cup cold unsalted butter

Instructions:

  1. Measure the sifted flour, baking powder and salt into a large bowl. Use a wire whisk to blend thoroughly.
  2. Cut in cold butter using a pastry cutter until thoroughly incorporated. Store refrigerated in an airtight container for up to 4 months.

http://unsophisticook.com/bisquick-substitute-recipe/



Perhaps you're wondering just how well this homemade Bisquick mix will work in your traditional Bisquick recipes. I've successfully substituted it for store bought Bisquick in all of my favorite recipes, including these quick and delicious 15-minute homemade biscuits and this easy homemade shortcakes recipe.

What are your favorite homemade mixes to have on hand? I'm eager to try new varieties after being so successful with this one.

by Tara | 142 comments

{ 142 comments… read them below or add one }

Kristi @ My San Francisco Kitchen October 25, 2012 at 12:14 am

This is great to have on hand for busy mornings :) Thanks so much!
Kristi @ My San Francisco Kitchen recently posted… Halloween Sugar CookiesMy Profile

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Marcie November 8, 2012 at 11:14 am

I was looking for organic baking mix when I found your website. Thank you SO much! I can make this recipe using organic ingredients and save a ton of money ;)

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Jozie November 28, 2012 at 10:44 am

Thank you for taking the time to make us all healthier and save us time too….one question, how long will this last if I keep it in the freezer rather than in the refrigerator? let me know….

loving your site!

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Tara November 28, 2012 at 12:03 pm

Hi Jozie! I’d think it should last at least 9 months in the freezer, and possibly up to a year.

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Kerrie December 17, 2012 at 6:24 pm

Hi Tara – I recently tried the Red Lobster cheese biscuits and wanted to try and make them but we don’t sell Bisquick in Australia – so when I googled a bisquick substitute, I ended up at your recipe! I’ve never made biscuits before, so just want to clarify with you – does the bisquick mix as purchased use a shortening ingredient in it? The Red Lob recipe says to use the bq mix then add more butter, so just want to clarify that I’m not adding too much butter. And one more thing, is all purpose flour self-raising flour or plain? Hope you can help with these questions as I really want them to turn out right on the first go :)

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Tara December 19, 2012 at 12:52 am

Hi Kerrie! Yes, store bought Bisquick has shortening already in it, but I prefer the butter in my homemade mix. You could substitute an equal amount of shortening in your homemade mix if you like.

All purpose flour would be equivalent to a plain flour. I haven’t tried it, but you might be able to substitute an equal amount of self-rising flour in a pinch if you omit the salt and baking powder. Without trying it, I can’t guarantee results though.

Hope it all works out for you!

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Trudy December 21, 2012 at 9:44 pm

I haven’t bought bisquick in years. The last 2 times it was full of bugs. After the mix what do you put in it to make biscuits?

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Tara December 21, 2012 at 10:05 pm

Eek, that’s awful! You can find a basic biscuit recipe here, Trudy: http://unsophisticook.com/15-minute-homemade-biscuits/

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karen December 25, 2012 at 2:37 pm

Thanks! You’re a lifesaver. It’s Christmas Day, and my daughter had a recipe she wanted to make for dinner at grandma’s tonight, but forgot to buy Bisquick and of course all the stores are closed. I did an internet search for homemade Bisquick, and I found your recipe. Thank you for saving Christmas! LOL

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Tara December 25, 2012 at 4:38 pm

Glad I could help out. Merry Christmas!

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addie May 8, 2013 at 1:29 pm

addiehow do umake pancakes?

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Tara May 8, 2013 at 3:05 pm

Hi Addie! You can find my favorite pancake recipe here: http://unsophisticook.com/how-to-make-homemade-pancakes/

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Melissa January 17, 2013 at 8:31 am

Thank you for this recipe!!! I’m a Bisquick snob. My family eats A LOT of pancakes. i tried this recipe today and I’m hooked!!!! The taste is even better than Bisquick. THANK YOU!!!!!

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Edy January 17, 2013 at 10:06 am

Amazing! Thank you!

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Zilla January 22, 2013 at 5:49 am

Thanks Tara.
I live in the UK and have never come across Bisquick here. I searched the net because I wanted to try the quick chicken/veg pie and came across your site which helped to solved the mystery called Bisquick!!!
Once again, many thanks.

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Tara April 17, 2013 at 8:26 am

I too live in the UK but originally from America, most of my cook books are from the states and I always skip over the bisquick ones until now. Thanks so much! Tara x

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Cheryl January 24, 2013 at 7:26 pm

I have been wondering if there was a recipe out there for Bisquick! This is fantastic! I love cooking & baking from scratch. I like the idea of using butter instead of shortening. I think I’ll try to see if using whole wheat flour could be substituted or do half & half. Thanks so much for posting this!

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Destiny January 27, 2013 at 11:05 pm

If we use lard, do we still have to refridgerate it?
Thanks!

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P Mibb February 7, 2013 at 6:24 pm

What about substituting whole wheat flour for all or half of the flour?

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Cassie May 16, 2013 at 12:46 pm

I have made this using only whole wheat pastry flour and it turns out amazing!

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Meagan M February 8, 2013 at 5:09 pm

How would you make waffles using homemade Bisquick substitute?

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Tara February 16, 2013 at 1:17 pm

Hi Meagan! Start with 2 cups of the homemade Bisquick mix. Add 1 1/2 cups milk (or buttermilk if you prefer), 1 egg, and 2 tablespoons of butter that has been melted and cooled. You could also add a teaspoon of pure vanilla extract if you want. This should make between 10-12 waffles depending on your waffle maker. Thanks for reminding me that I haven’t posted this recipe yet — will have to do so soon!

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Laura February 23, 2013 at 2:51 pm

Is the melted butter instead of the oil in the regular recipe? Could you use oil instead? Just as a time saver.

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Tara February 23, 2013 at 7:12 pm

Yes, you could, Laura. One of the reasons I like to make my own mix is to avoid the shortening and oils, but you can absolutely substitute both in the actual homemade Bisquick recipe and the waffles recipe.

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Jenny February 14, 2013 at 10:38 am

Thx…. I’m highly allergic to corn and soy and their byproducts so going back to my roots of from scratch cooking….this helps alot.

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Rhonda March 1, 2013 at 7:32 pm

I was wondering…could I use almond or coconut four? And maybe butter flavored Cisco? Oh, and THANK YOU FOR THIS RECIPE!!!! I am HAPPY, HAPPY, HAPPY…LOL

:~>

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Tara March 6, 2013 at 11:15 pm

Hi Rhonda! You can definitely substitute shortening for the butter. I’ve not tried substituting almond or coconut flour, and I don’t bake with either enough to give an educated guess as to whether they would have any negative effects when substituted.

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Saranah March 8, 2013 at 9:23 am

Can I use this mix for all the recipes on the bisquick box? Would I substitute it in equal amounts? I love cooking from scratch and I generally make all of my biscuits and breads at home. However, my boyfriend was raised on bisquick and prefers the taste. I’m hoping this recipe can satisfy both of us. Thank you so much. I can’t wait to give it a try!

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Tara March 12, 2013 at 6:08 pm

Yes, it should substitute well in equal amounts for any recipe calling for Bisquick.

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Lorraine March 17, 2013 at 5:39 pm

This was a life saver. Husband said to keep making this recipe. Thank you!

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Erin March 26, 2013 at 4:03 pm

Question…if all I have on hand is salted butter would that be okay to substitute?

Thanks for your help! Hope I won’t screw this up (as I’m still a newbie). :)

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Tara March 26, 2013 at 4:38 pm

Yes, you can substitute it. If you’re concerned about the salt, you can reduce the amount in the mixture by about 1/8 of a teaspoon, but really it’s such a small amount that it shouldn’t make much of a difference.

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Catherine April 2, 2013 at 8:58 pm

Thank you for this tasty alternative to chemical-laden Bisquick! It not only saves money on the mix, but it’s acceptable for my specific health issues. Keep up the great work.

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Callie April 7, 2013 at 5:54 pm

Do I measure the flour before or after measuring? This always confuses me in recipes. :)

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Tara April 7, 2013 at 6:05 pm

Good question! You sift first and then measure.

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Callie April 7, 2013 at 7:41 pm

Thank you. Of course the question should have said before or after sifting. LOL. Glad you understood what I was asking.

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Chris May 13, 2013 at 10:40 pm

Just checking. All the other recipes I looked at had 1 cup of oil or shortening, but yours has 1/2 cup butter… Is it correct that use 1/2 as much butter. I just want it to come out perfect. Thanks so much.

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Tara May 14, 2013 at 12:14 am

Yes, this is the mix as I make it. Thanks, Chris!

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Chris May 14, 2013 at 10:09 pm

Thanks. I made it & it worked perfectly. I made Ruby Tuesday Biscuits. Want to see the pictures? By the way…I made it with 1/2 White-Whole- wheat flour and 1/4 Regular Whole-wheat flour and 1/4 regular white flour. I love it and can hardly wait to make something else with it. Thanks again.

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Tara May 14, 2013 at 11:11 pm

So glad you liked it. I’d love to see a photo!

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amberlyz May 17, 2013 at 7:31 pm

how many do they usually make and I have another question if I am making a bundt cake and it has 1/4cup of butter already how much do I need for the mix?

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Tara May 17, 2013 at 9:33 pm

It makes about 6 cups of mix. Does your bundt cake recipe call for Bisquick? If so, you’d just follow the recipe as written, substituting the same amount of this homemade mix for the Bisquick.

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Shuzzii May 21, 2013 at 6:35 am

Hi Thank you so much for the substitution for Bisquick Is it possible to mix the dry ingredience and then the butter when needed? I am loathe to mix butter and store, even in fridge for months. I live in Qld Australia …. It can be hot!
Could you suggest how much butter per cup perhaps.
Thanks again Sue

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Rosie January 12, 2014 at 3:28 pm

Yes, I would like to do this as well. Thank you.

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Virginia June 13, 2013 at 9:30 pm

Thank you for this recipe! I’ve made the switch to almost all from scratch cooking for the health of my young girls & was so pleased to find this recipe. I needed a bisquick substitute for a cheese biscuit recipe & this filled the bill!

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Sarah B June 15, 2013 at 1:29 pm

I’m so excited to find this! I have a soy allergy so will use the butter. Yum! Anyone tried this with the 7-up biscuit recipe successfully?

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Kiera June 18, 2013 at 7:12 pm

I came across your recipe and I was wondering if I could substitute coconut oil instead of the butter, and if I used coconut oil would I have to refrigerate it? Also wondering if you have tried it with the dumpling recipe on the Bisquick box?
Even if I have to use butter I am excited to try it. I am tired of store bought stuff with all those chemicals!

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Julie October 22, 2013 at 5:41 pm

I have tried it with coconut oil and it tastes great! Thats what I always make it with.

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Andrea Vaughan June 30, 2013 at 2:04 pm

I made up a batch of this a couple days ago..I used lard, and way less salt (just a touch) anyway I just made Banan Bread using a quick reg bisquick recipe and it turned out perfect…I added a mixture of cream cheese (I had a small bit left-over) and a few tbls of peanut butter and dropped by spoon into batter and swirled before baking…it came out amazing…

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Dee July 21, 2013 at 2:04 pm

Instead of butter I used 1/2 cup minus 1 tsp Organic Coconut Oil, and 1 tsp of Grassfed Ghee Butter Oil to equal 1/2 Cup of Oil. I was worried that the coconut would flavor it too much but it was fine! It kept a wonderful rich butter flavor because of the Ghee. You can probably substitute with even more Ghee Oil to make it even more buttery if you want to, but I haven’t tried it. Because all of the ingredients are shelf-stable I just store it in my pantry in an airtight container. I also used 1/2 tsp Sea Salt instead of table salt and unbleached flour. Turned out great on my chicken pot pie! Thanks so much for sharing this recipe!

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Tara July 21, 2013 at 4:56 pm

I love to cook with coconut oil but was also worried about the flavoring. Will try your workaround when I need to make another batch — thanks!

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Barb August 9, 2013 at 3:04 am

I only use bisquick for Stew and Dumplings. Would this work for Dumplings? What about Impossible pie? Would love to have on hand come fall and winter.

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Tara October 21, 2013 at 10:10 am

Absolutely, Barb — it should work well in any recipe that calls for Bisquick. I can’t remember the last time I’ve actually purchased Bisquick at the store!

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Andrea Vaughan October 21, 2013 at 11:27 am

lol funny just this morning I was thinking of looking up the recipe again as my last batch is about done, and a notification popped in my mail about a new comment (bringing me right back to ther recipe) Karma me thinks :) btw I have been making scones using just the mix and flavoured yogurt, and nothing else….works great andd super easy

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Jenn January 14, 2014 at 11:28 am

This was a great recipe! Used it for multiple things and they all turned out great. Pancakes were the best! Thanks so much.

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Corinne Walker March 10, 2014 at 11:22 pm

I wanted a Bisquick mix that does not contain the aluminum baking powder which is in Bisquick. I can’t wait to try this!
Thank you, Corinne

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Tara March 11, 2014 at 1:14 pm

Great — hope you like it, Corinne! I always use Rumford aluminum-free baking powder.

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Johbru March 17, 2014 at 2:39 pm

A one third recipe yields very nearly the amount required for breakfast biscuits. I recommend baking soda and cream of tartar substitution (1/4 and 1/2 to 1 of baking powder) to eliminate the slight metallic flavor. I find using butter flavor Crisco adds more “buttery taste” than does butter.

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