Homemade Bisquick Recipe

Love Bisquick? Here is a simple homemade recipe that is easy to make (takes only minutes) and a lot cheaper and probably even healthier for you than the store bought version. Buying an unbleached and/or organic flour and organic shortening is a simple swap to make it better for you.  Store this DIY Bisquick in an airtight container in the pantry and you will always have some on hand.

Homemade Bisquick Recipe  

homemade-bisquick-label

Ingredients

5 C. flour

3 tbs. baking powder

2 tsp. salt

1 C. shortening (I used butter flavored)

Directions 

#1. Combine the flour, baking powder and salt and mix well.

#2. Cut in the 1 cup of shortening. There are two ways to do this; you can use a pastry cutter (or your hands) or a food processor. I love my food processor so that is what I opted to use.

I added in about ½ of the flour mixture and then ½ of the shortening and blended. Then slowly added the rest of the flour and the shortening. Super easy.

snapware airtight container

#3. Transfer to an airtight container and store easily for months at a time, no refrigeration required. Use chalkboard labels to keep track of when you made the batch!

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What are some of your favorite Bisquick recipes? Have you tried making your own Bisquick before? 

Pancakes –

2 C. Mix
1 C. Milk
2 eggs

Waffles –

2 C. Mix
1 1/3 C. Milk
2 tbs vegetable oil
1 egg

Biscuits –

2 C. Mix
2/3 C. Milk

Preheat oven to 450 degrees. Mix ingredients until doughy and knead dough 8-10 times. Cut with a biscuit cutter and bake 8-10 minutes.

Homemade Bisquick Recipe

Homemade Bisquick Recipe

Ingredients

  • 5 C. flour
  • 3 tbs. baking powder
  • 2 tsp. salt
  • 1 C. shortening (I used butter flavored)

Instructions

  1. #1. Combine the flour, baking powder and salt and mix well.
  2. #2. Cut in the 1 cup of shortening. There are two ways to do this; you can use a pastry cutter (or your hands) or a food processor. I love my food processor so that is what I opted to use.
  3. I added in about ½ of the flour mixture and then ½ of the shortening and blended. Then slowly added the rest of the flour and the shortening. Super easy.
  4. #3. Transfer to an airtight container and store easily for months at a time, no refrigeration required. Use chalkboard labels to keep track of when you made the batch!
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About the author: I’m a 30-something mom to three, brand ambassador. content creator, social media maven, blogger extraordinaire, earth lover, butcher, baker, candlestick maker (or something along those lines) – love word games, crafting, cake decorating or shooting pictures.

16 comments… add one

  • Would this be good with whole wheat flour?

    Reply
  • I’ve been wanting to try making my own. Thanks for sharing and I’m pinning.

    Reply
  • Believe it or not, my Mom and Grandmother both made these premixes up and it was always in containers so it would save a bit of time especially during bbreakfast times. I always liked the pancakes a lot.

    Reply
  • I’m allergic to soy but I’ve made this with butter and then refrigerated or froze. I could try with coconut oil and see how it goes. This is so convenient. Thanks for sharing.

    Reply
  • Thanks for this recipe. For those wanting to know how to use it I would just go to bisquick web site and get recipes from there. I love making shortcake with bisquick for my homegrown strawberries.

    Reply
    • We do that too- so so good. Can’t wait for fresh berries in summer next year…

      Reply
  • Should I follow the “biscuit” recipe to make drop dumplings? In a stew recipe?

    Reply
  • This is fabulous! I grew up on Bisquick dumplings and drop biscuits and this would be so much cheaper! Thank you so much for sharing and I have pinned for future reference! Stopping in from Lou Lou Girls! Have a great week!

    Reply
  • I love this recipe! I use Bisquick all the to make Cheesy Garlic Biscuits. My family goes nuts every time I make them, never any leftover and they sometimes argue over the last one! :)

    Reply
  • To me, Bisquick has some sort of an off taste, so I’m not a fan. However, I *am* a fan of homemade biscuits, and if this mix makes it fast and easy for me to get a batch of biscuits in the oven, then I’m ever so grateful to you! I pinned your recipe, and I’m going to write it into my baking notebook so I’ll have it handy. Thank you!!

    Do you have any proportions you generally use when making biscuits? Like, how much mix to milk or buttermilk do you use?

    Reply
  • I have never made homemade biscuit’s before. this recipe sounds super easy and nice that it lasts a long time in a storage container. Love the chalkboard labels.

    Reply
    • I also would like to know the ratio of milk to mix?

      Reply
      • Pancakes –

        2 C. Mix
        1 C. Milk
        2 eggs

        Waffles –

        2 C. Mix
        1 1/3 C. Milk
        2 tbs vegetable oil
        1 egg

        Biscuits –

        2 C. Mix
        2/3 C. Milk

        Preheat oven to 450 degrees. Mix ingredients until doughy and knead dough 8-10 times. Cut with a biscuit cutter and bake 8-10 minutes.

        Reply
  • This is a great idea, I’d never thought about making my own before!

    Reply

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