Once you try this homemade Bisquick recipe, 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 ingredients go into the mix — no more label reading.
I used real butter for my homemade Bisquick recipe because I like the added richness that it imparts, but you could substitute vegetable shortening or lard to customize it to your own preferences.
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PinIngredients
- 6 cups all-purpose flour, sifted
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1/2 cup cold unsalted butter
Instructions
- Measure the sifted flour, baking powder and salt into a large bowl. Use a wire whisk to blend thoroughly.
- Cut in cold butter using a pastry cutter until thoroughly incorporated. Store refrigerated in an airtight container for up to 4 months.
Perhaps you’re wondering just how well this homemade Bisquick recipe 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.
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Route66Kicks says
February 17, 2015 at 1:41 pmIs there an organic wheat version, that does not include enriched wheat? Health restricts reduced iron/enriched wheat. I’m hoping there is – have been searching for awhile. Thank you.
Tara @ Unsophisticook says
February 20, 2015 at 3:59 pmAre you looking for a prepackaged mix with these qualities? I’m not sure if there’s one available, but it seems like you could try substituting this flour in the recipe I’ve provided.
KateD says
January 9, 2015 at 10:48 pmYour website used to show the comments – I’ve tried on two different browsers (IE and Chrome) and can’t see them. All I get is the option to add my own comment, so I am. Looking for the previous comment you provided on how to use this homemade bisquick to make waffles. I love this recipe and lost my notes on how to make waffles. Can you please provide??
Tara @ Unsophisticook says
January 10, 2015 at 12:58 pmSorry about that, Kate! A software update caused a glitch with the comments on my site, and I need to find someone to fix it. To make waffle batter, use 2 cups of the homemade Bisquick mix, 1 1/3 cups milk, 1 egg, and 2 tablespoons of your favorite oil (vegetable, coconut, etc.) or butter. This should make about 12 waffles.
Andrea Vaughan says
September 28, 2014 at 7:13 amThere is only one picture that I can see (except for the ads) and it is loading fine for me on my pc
Nanny says
August 12, 2014 at 10:23 amMy husband was sure this was bisquick, that is the best proof that they are identical. Thanks for this recipe I will use it often.
Alastair says
June 13, 2014 at 4:01 amHi all, I am so happy to find this recipe. I live in Thailand so many ingredients and most prepared mixtures are not available and since I enjoy eating European food occasionally have had to start cooking and baking. Fortunately I enjoy the challenge since recipes from scratch are a must.
My first attempt with the mix, Mini Meat Loaves, which all the family enjoyed. A cross-culture success, thanks Tara.
Tara @ Unsophisticook says
June 13, 2014 at 12:40 pmSo glad I could help out, Alastair!
Johbru says
March 17, 2014 at 2:39 pmA 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.
Corinne Walker says
March 10, 2014 at 11:22 pmI 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
Tara @ Unsophisticook says
March 11, 2014 at 1:14 pmGreat — hope you like it, Corinne! I always use Rumford aluminum-free baking powder.
Jenn says
January 14, 2014 at 11:28 amThis was a great recipe! Used it for multiple things and they all turned out great. Pancakes were the best! Thanks so much.
Andrea Vaughan says
October 21, 2013 at 11:27 amlol 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
Barb says
August 9, 2013 at 3:04 amI 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.
Tara @ Unsophisticook says
October 21, 2013 at 10:10 amAbsolutely, 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!
Dee says
July 21, 2013 at 2:04 pmInstead 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!
Tara @ Unsophisticook says
July 21, 2013 at 4:56 pmI 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!
Andrea Vaughan says
June 30, 2013 at 2:04 pmI 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…
Kiera says
June 18, 2013 at 7:12 pmI 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!
Julie says
October 22, 2013 at 5:41 pmI have tried it with coconut oil and it tastes great! Thats what I always make it with.
Sarah B says
June 15, 2013 at 1:29 pmI’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?
Virginia says
June 13, 2013 at 9:30 pmThank 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!
Shuzzii says
May 21, 2013 at 6:35 amHi 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
Rosie says
January 12, 2014 at 3:28 pmYes, I would like to do this as well. Thank you.
amberlyz says
May 17, 2013 at 7:31 pmhow 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?
Tara @ Unsophisticook says
May 17, 2013 at 9:33 pmIt 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.
Chris says
May 13, 2013 at 10:40 pmJust 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.
Tara @ Unsophisticook says
May 14, 2013 at 12:14 amYes, this is the mix as I make it. Thanks, Chris!
Chris says
May 14, 2013 at 10:09 pmThanks. 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.
Tara @ Unsophisticook says
May 14, 2013 at 11:11 pmSo glad you liked it. I’d love to see a photo!
Callie says
April 7, 2013 at 5:54 pmDo I measure the flour before or after measuring? This always confuses me in recipes. :)
Tara @ Unsophisticook says
April 7, 2013 at 6:05 pmGood question! You sift first and then measure.
Callie says
April 7, 2013 at 7:41 pmThank you. Of course the question should have said before or after sifting. LOL. Glad you understood what I was asking.
Catherine says
April 2, 2013 at 8:58 pmThank 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.
Erin says
March 26, 2013 at 4:03 pmQuestion…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). :)
Tara @ Unsophisticook says
March 26, 2013 at 4:38 pmYes, 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.
Lorraine says
March 17, 2013 at 5:39 pmThis was a life saver. Husband said to keep making this recipe. Thank you!
Saranah says
March 8, 2013 at 9:23 amCan 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!
Tara @ Unsophisticook says
March 12, 2013 at 6:08 pmYes, it should substitute well in equal amounts for any recipe calling for Bisquick.
Rhonda says
March 1, 2013 at 7:32 pmI 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
:~>
Tara @ Unsophisticook says
March 6, 2013 at 11:15 pmHi 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.
Jenny says
February 14, 2013 at 10:38 amThx…. I’m highly allergic to corn and soy and their byproducts so going back to my roots of from scratch cooking….this helps alot.
Meagan M says
February 8, 2013 at 5:09 pmHow would you make waffles using homemade Bisquick substitute?
Tara @ Unsophisticook says
February 16, 2013 at 1:17 pmHi 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!
Laura says
February 23, 2013 at 2:51 pmIs the melted butter instead of the oil in the regular recipe? Could you use oil instead? Just as a time saver.
Tara @ Unsophisticook says
February 23, 2013 at 7:12 pmYes, 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.
P Mibb says
February 7, 2013 at 6:24 pmWhat about substituting whole wheat flour for all or half of the flour?
Cassie says
May 16, 2013 at 12:46 pmI have made this using only whole wheat pastry flour and it turns out amazing!
Destiny says
January 27, 2013 at 11:05 pmIf we use lard, do we still have to refridgerate it?
Thanks!