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Homemade Bisquick Mix Recipe

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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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.
https://unsophisticook.com/bisquick-recipe/

 
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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Reader Interactions

Comments

  1. Is 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.

    Reply

  2. Your 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??

    Reply

    • Sorry 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.

      Reply

  4. My husband was sure this was bisquick, that is the best proof that they are identical. Thanks for this recipe I will use it often.

    Reply

  5. Hi 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.

    Reply

  6. 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.

    Reply

  7. 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

    Reply

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

    Reply

  9. 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

    Reply

  10. 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.

    Reply

  11. 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!

    Reply

  12. 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…

    Reply

  13. 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!

    Reply

  14. 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?

    Reply

  15. 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!

    Reply

  16. 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

    Reply

  17. 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?

    Reply

    • 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.

      Reply

  18. 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.

    Reply

  20. 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.

    Reply

  21. 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). :)

    Reply

    • 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.

      Reply

  23. 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!

    Reply

  24. 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

    :~>

    Reply

    • 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.

      Reply

  25. 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.

    Reply

    • 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!

      Reply

  29. 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!

    Reply

  30. 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.

    Reply

    • 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

      Reply

  32. 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!!!!!

    Reply

  33. 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

    Reply

  34. 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?

    Reply

  35. 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 :)

    Reply

    • 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!

      Reply

  36. 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!

    Reply

  37. 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 ;)

    Reply

  39. Have you tried using the powdered butter found on many websites that carry dehydrated foods? I’m wondering about the amount to use, but I think with this the homemade bisquick could be an “on the shelf” pantry item rather than having to be refrigerated.

    Reply

  41. Glad to find a Bisquick recipe that doesn’t use shortening since it is an ingredient I no longer use. I’ve been wanting to make homemade Bisquick but haven’t found a suitable recipe w/o shortening. Thanks for sharing your recipe.
    I found that you can sub homemade biscuit mix for any recipe calling for Bisquick. The Betty Crocker Bisquick page (General Mills) has lots of good recipes. Find at the BettyCrocker [dot] com, click products, then click Bisquick.
    http://www.bettycrocker.com/recipes/product-recipes/bisquick-recipes

    Reply

  42. I never use bisquick, so it’s great to have this recipe, but I need to know how to use it, like how much to use , mix with what etc! Thanks!

    Reply

    • I don’t know about this mix recipe, as it doesn’t work for making a “from scratch” Bisquick custard pie (it’s flat and tough). But here is a recipe from simpledailyrecipes.com that NAILS garlic cheddar biscuits:

      Garlic Cheddar Biscuits

      1 cup cold salted butter, cut into ½” pieces
      4 cup all-purpose flour
      4 tsp baking powder
      2 tsp garlic powder
      1 tsp baking soda
      1 tsp salt
      2 cup grated cheddar
      1½ cup buttermilk, plus ¼ cup to brush on top of biscuits

      Using electric mixer, blend the butter and dry ingredients for 1 to 1½ minutes on low speed. Stir in cheese until well distributed. Pour in buttermilk and mix until dough comes together and all flour is absorbed.

      Transfer dough to lightly floured surface. Sprinkle with enough flour to keep hands from sticking. Knead 5 times to smooth the dough into a ball. Roll ball into a log of desired diameter. Wrap with plastic wrap and refrigerate for 30-45 minutes.

      Preheat oven to 450°.

      Unwrap dough log and cut into 12-14 even slices. Transfer onto a baking sheet or into 8” or 10” round baking pan. Generously brush the top of the biscuits with buttermilk for a shiny, crispy top.

      Bake 12-14 minutes or until golden brown.

      Smother with butter and enjoy!

      Reply

  45. I have been trying to move away from boxed mixes, and I’ve successfully found great buttermilk biscuit, garlic cheddar biscuit and pancake recipes, but I’ve been trying desperately to find a good bisquick recipe so I can make one of the staple desserts I grew up with: Bisquick no-crust custard pie. So, has anyone tried this recipe for custard pie? If it works, I will be in your debt forever!

    Reply

  46. I can also suggest a healthy modification to the recipe that worked great this morning.

    Substitute 1/2 the regular flour with whole wheat flour and use flax ( 1 tablespoon ground flax seeds plus 3 tablespoons water per egg for recipes). It also helps to add a little vanilla. ( about 1 tsp per 2 cups of the batter made from the mix). This made a great mix for our pancakes this morning.

    Reply

  47. I ran out of Bisquick the other day and actually attempted to make my own recipe. I opened the Red Checkerd book mom gave me that is falling apart. The things I was making was the copy-cat Red Lobster Cheese Biscuits. I tried taking 2 C Flour and 1 T Baking Pwd plus 1/2 t Salt. The taste was the same. But since I didn’t sift the Flour, I couldn’t find a sifter. The texture was awful and they felt like they weighed a ton! Thanks so much for the recipe. I will make it though omitting the butter. Since what I will be using it in already calls for it. And none of us need a big ole butter bootie!

    Reply

    • Now that’s one recipe that I haven’t tried personally, CC. But I don’t see any reason why it wouldn’t work. I’ve seen a recipe for making empanadas with Bisquick on the Betty Crocker website, so I’d recommend just substituting the same amount of this mix. I’d love to hear your results!

      Reply

  49. Thanks for the reply Tara. I did try to add more milk but maybe I overworked the dough as you suggested! I’m going to try again with white flour only. All your posters have had terrific results so must be my technique!

    Reply

  51. Hi Tara
    I tried these with 1/2 white and 1/2 whole wheat flour, reducing the wheat by the TBSP suggested by a poster above. My biscuits were hard as rocks and didn’t rise at all. Any suggestions as to what I did wrong? I still have 1/3 of mix left and I don’t want to waste it.
    Thanks
    Mary

    Reply

  52. Hello maybe I missed something in the recipe but was wondering if the whole recipe made just the one batch or many of the recipe below the main recipe? I ask this because the main recipe said it could be refrigerated for a certain amount of time? I hope you understand my question? Thanks for posting this recipe I use Bisquick alot and was also wondering instead of rolling it out can you do the drop biscuts w/ this recipe as well??? Thanks again!

    Reply

    • Hi Missy! It should make at least two batches of the biscuit recipe I provided with a little leftover. I never thought to measure it after preparing it before, so I’ll do that next time and add it to the “recipe”. And yes, you should be able to use this in drop biscuits — it’s worked just as well as the boxed stuff in all of the recipes I’ve used it in.

      Reply

    • Cathie, I’ve never tried it, but I think it would work. I’d just add about 1/4 teaspoon of baking soda to the Bisquick mixture to counteract some of the acidity in the buttermilk. I’d love to hear how they turn out for you!

      Reply

  61. Thanks for this recipe. I will definitely try it out. I love that it uses butter! You mention other mixes. I’ve been using Make-a-Mix (Fisher Books) for years. It has recipes for a wide variety of types of mixes.

    Reply

      • I used self-rising flour several years ago for a quick biscuit mix. Also instead of butter, I cooked some bacon, cut the biscuits beforehand and dipped the biscuits both sides before “frying” the biscuits. A bit more fattening but really tasty. Be careful to check expiration dates of flour. Your recipe helped remind me of portions to use.

        Reply

  63. I just discovered your blog. Love, love, love it! I’ll have to try this recipe using part butter and part shortening. Shortening makes your biscuits rise really nicely! I don’t usually like Bisquick for pancakes, because it makes for pretty heavy pancakes, but I might have to try yours! Thanks!

    Reply

    • Have you tried their “melt in your mouth” variation? It’s adding a bit of baking soda and lemon juice to the mix – they foam up together and add wonderful fluffyness to the pancakes.

      Reply

  66. Tara, thanks for this recipe. I have a taco seasoning mix I use. 2T chili powder, 5t paprika, 4.5t ground cumin, 3t onion powder, 3t salt, 2.5t garlic powder, 1/8t cayenne pepper. Combine and store in an airtight container. For taco meat, mix 2/3 to 3/4 cup water with 8t of mix and 1 pound of meat. Once you make your first seasoned meat recipe, then you might want to adjust for your famiy’s tastes.

    Reply

  67. Thanks for the recipe! I had been using one that calls for cream of tartar and powdered milk; looking forward to trying one that requires less ingredients. I love making the Impossibly Easy Pies too, with one change: I typically double all the ingredients except the meat. This stretches our expensive protein, and I have an extra meal for the freezer! Thanks again for all your great tips.

    Reply

  68. Thanks so much for sharing! We use Bisquick a lot for various things and it is expensive even with coupons. I have used your recipe twice with great results. Your mix has a softer crust than BIsquick which is nice. Below is my husbands favorite Bisquick recipe. I think it is ok, but if we are short on time I can throw it together quickly with a veggie on the side.
    http://www.bettycrocker.com/recipes/impossibly-easy-cheeseburger-pie/8c78aa78-c368-40fa-8a88-1654640c7525

    Reply

      • We do the impossibly easy pies for supper often.
        In fact with the kids getting bigger I now do three at once! Enough for dinner and leftover lunch.
        The one tip I can say is I always add extra veggies- cut down on the meat- keep the cheese the same and add an extra egg.
        But a pound of meat in one pie just seems like too much to me. I always saute the onions and there never is any issue with the kiddos not loving it.

        Reply

  69. Thank you, thank you, thank you! ! I just recycled our empty Bisquick box last week-after making a batch of Garlic Cheese Biscuits (similar to Red Lobster’s), and have often wondered how I could make my own mix-I didn’t think it could be that hard! I’m going to post a link to this on my blog! Thank you again!

    Reply

    • I use a pastry cutter similar to this one by OXO and you basically just use it to mix the butter into the flour until it’s just in tiny pieces like the image above. Alternately you can use two knives, holding one in each hand kind of like “crossed swords”, to actually cut the butter and incorporate it. If all else fails, use your hands. The final consistency should be kind of coarse like cornmeal.

      Reply

  71. If you would like a gluten free bisquick mix, you could try brown rice flour or spelt flour. Spelt would make the mix a little heavier like whole wheat flour would. Spelt is great in bread so I would think it would be good in pancakes and biscuits also.

    Reply

    • Spelt is not gluten free, it is simply another type of wheat. Thanks for the tip about brown rice flour though.

      Reply

  72. Thank you–I am saving this because we go through a ton of Bisquick, making pancakes, waffles and cheesy biscuits. I’d love to see that pancake recipe you alluded to!

    Reply

  73. always wondered what would be homemade equivalent to bisquick – and now you made it easy! will give it a go. thanks!

    Reply

  74. Any idea on how to replicate the Gluten Free recipe. It cost so much and makes about 1 batch for about $6.50 including the eggs, shortening, and almond milk.

    Reply

  75. Thank you so much for sharing this! It is the perfect opportunity to have something quick but to be able to choose organic and healthier! No more Bisquick at my house….you may cause a revolution, lol!

    Reply

  77. For those wondering about using whole wheat, you can. Just subtract 1-2 Tablespoons for each cup of white flour to get the right consistency.

    Or, you can use white whole wheat flour. It has all the good nutrition of whole wheat flour except some of the bran is sifted out. With this flour, you can use an equal amount to the white flour.

    My family has used both of these substitutions for several months now, and we have yet to find a cooking or baking recipe it didn’t work for. Happy cooking! :)

    Reply

    • I’ve also made biscuits using only whole white wheat flour with surprisingly fluffy results. The commercial product I use has no bran removed, however. Rather, it’s milled from a cultivar of wheat naturally lacking the pigment gene that colors the bran in customary whole wheat flour. It’s said to be equivalent nutritionally to whole [red] wheat flour, even as it yields a finer texture to baked goodies. It does cost more, alas.

      Reply

  78. Oh wow! I am also a huge ‘from scratch’ cooker myself, but Biquick is something I never thought about. I buy it mostly for making sausage balls, but I bet they will taste even better with the baking mix being homemade too. I’m writing this one down. Thanks so much!!

    Reply

  79. Awesome, I was making biscuits the other day and was thinking that a homemade Bisquick recipe would be great and cheap. Thanks for sharing.

    Reply

  83. This is a great idea. We have the items in our pantry anyway! This is the year for planning ahead and being more organized. Thanks for this tip

    Reply

  84. Do you think I could use whole wheat flour instead of regular flour? Just curious if it would taste okay still or not? What do you think?

    Reply

    • I definitely think it will still taste wonderful, but wheat flour is more dense so it would just depend on whether that is an issue for you. If so, you might try mixing half regular and half whole wheat.

      Reply

      • When baking with wheat you will need to probably use some white flour in it. For example I made a much healthier version of a chocolate chip recipe. Instead of all the white flour I did half and half. Plus using splenda helped too.

        Reply

    • @Megan
      It does work. We have been making our biscuits homemade for years and we make up a big batch (not huge, just 10c’s) and we do 7 cups soft white wheat and 3 cups organic bread flour. We have done the whole recipe with just wheat but have yet to perfect the “fluffiness” they are rather dense with “just” the whole wheat!
      Hope that helps.

      Reply

    • Almost all of the recipes I post here are “from scratch” — I’m not big on semi-homemade cooking. But as far as grocery staples from scratch, this is a new focus for me in 2011, so I’m planning to post several of these kind of recipes each month. You might also be interested in my sourdough starter post. I’m still searching for the perfect bread recipe to use it in, but I have one that looks promising that I’m planning to try tomorrow.

      http://unsophisticook.com/how-to-make-sourdough-starter/

      Reply

  86. I like that you get to choose the ingredients in it (I wonder if it would work with whole wheat?) We don’t have biscuits often, but we do have pancakes occasionally, and I really don’t like using box mix. Thanks!!!

    Reply

      • Hi
        For pancakes try one egg. One cup of flour. One cup of milk. Pinch of salt and some sugar if you desire.

        Its so easy and this are crepe style pancakes.

        Reply

    • A simple and good pancake recipe. I have tried it and will again soon. Remaining batter will last in the fridge for several days. I left out some rules because since we are all cooks, I did not feel they were significant to the cause. You don’t need to be told to add more liquid to make a thinner pancake. you get the idea. I hope you enjoy the recipe if you choose to make it.
      Ingredients
      · 1 1/2 cups all-purpose flour
      · 2 tablespoons sugar
      · 2 teaspoons baking powder
      · 1/2 teaspoon baking soda
      · 1/2 teaspoon salt
      · 1 1/4-1 1/2 cups milk
      · 2 eggs
      · 1 teaspoon vanilla (optional)
      · 2 tablespoons vegetable oil
      Directions
      1. In a bowl, mix together all the dry ingredients.
      2. Make a well in the centre and pour in the milk.
      3. Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
      4. Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy. You are ready to make your thick or thin pancakes.

      Reply

      • I doubled the recipe, substituted whole wheat flour for half the white but substituted a couple tablespoons of that with wheat germ. It ended up being about 1.5c white flour, 1.25c whole wheat, and .25c wheat germ. I also used 2/3c powdered milk mixed with the dry ingredients and 2.5c water in place of the milk. They turned out deliciously tasty, light and fluffy textured.

        Reply

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