Homemade Bisquick comes together in less than 5 minutes, giving you all of the convenience and classic flavor of the yellow box, without the unnecessary additives and sweeteners. Save money and mix up a batch today!
Even though I make most of our foods from scratch now, it’s still nice to have some shortcuts.
Cooking every single meal from scratch is hard work, and every now and then I just want something easier. Faster. Something that requires fewer steps and less brain power so I can focus on other things.
Know what I mean?
That’s when homemade Bisquick comes to the rescue.
WHY YOU SHOULD MAKE YOUR OWN HOMEMADE BISQUICK
The more time I spend in the kitchen, the more I’ve learned that meals coming from “just adding [this]” to a box are probably not that healthy, including Bisquick. In fact, when I cleaned out the kitchen, about half of the boxes I threw away were considered “health foods.”
Bisquick would have been tossed too, because it contains hydrogenated oils and artificial sweeteners – both of which are on my top list of ingredients to avoid.
But like other processed boxed foods, you can make DIY Bisquick mix from scratch, and it’s well worth your time.
- It’s quick and easy to make. It takes less than 5 minutes to measure the ingredients and mix them together.
- Convenience food that’s Crumbs approved, for making quick biscuits, pancakes, waffles, and more.
- Only 4 ingredients, and they’re all basic staples. Way better than those hydrogenated oils and artificial sweeteners in the yellow box.
- Store for up to 3 months, meaning you can make a big batch and have the convenience of a premade mix in your kitchen.
HOMEMADE BISQUICK INGREDIENTS
One of the benefits of making your own baking mixes like homemade bisquick is the ability to substitute with ingredients you already have on hand. Here are just some of the ways you can customize the homemade Bisquick ingredients to fit your pantry and your family:
- Flour: Use whole wheat flour, all-purpose flour, or a mix of the two.
- Baking Powder: If you run out of baking powder, make your own with ¼ teaspoon of baking soda + rounded ½ teaspoon of cream of tartar. And if you run out of cream of tartar, you can make this substitution instead.
- Salt: This spice is used for flavor, but you can leave it out if you’re on a low-sodium or salt-free diet.
- Butter: Butter is the most affordable fat at just 63¢ for the whole recipe. It’s also the most commonly available fat for most families. If you don’t want to use butter, you can also use organic vegetable shortening or coconut oil. As a general reference, palm oil shortening will cost around $2.28 in this recipe, and coconut oil will cost about $2.
Psst…did you know that many salts contain MICROPLASTICS? It’s a sneaky toxin that may be in your everyday salt, and thus your everyday food (um, gross). I love Ava Jane’s Kitchen because their salt is FREE of microplastics, and it tastes delicious! (PLUS, you can get your own penny bag of salt on this page!)
HOW TO MAKE BISQUICK
Step 1: In the bowl of a stand mixer, add flour, baking powder, and salt.
Step 2: Add the cold, cubed butter and, using the paddle attachment, mix the ingredients on low until the flour mixture resembles coarse breadcrumbs.
Alternatively, you can combine the ingredients in a large bowl using a pastry cutter, two forks, or your fingers. A food processor will also cut the butter, just be sure to use it on low so the butter doesn’t get creamy.
Step 3: Store homemade Bisquick in an airtight container or mason jar in the fridge or the freezer, for up to 3 months. You won’t want to store this blend at room temperature because of the butter.
CLASSIC BISQUICK RECIPES
Since you won’t be needing the big yellow box anymore, I don’t want to leave you hanging! Here are three of the classic recipes for all purpose baking mix.
CLASSIC BISQUICK BISCUITS MADE WITH HOMEMADE BISQUICK:
- 1 ½ cups homemade Bisquick
- ½ cup milk
Combine ingredients until a soft dough forms. Knead 10 times. Roll out dough to ½″ thick and cut into circles. Bake for 7-9 minutes at 450F.
CLASSIC PANCAKES MADE WITH HOMEMADE BISQUICK:
- 2 cups homemade Bisquick
- 2 eggs
- 1 cup milk
Whisk together milk and eggs until well blended. Add the homemade bisquick mix and stir until just combined. Pour ¼ cup of batter onto a hot griddle. Cook until the pancakes start to bubble, and the edges are slightly dry. Flip and cook until golden.
CLASSIC WAFFLES MADE WITH HOMEMADE BISQUICK:
- 2 cups homemade Bisquick
- 1 ⅓ cup milk
- 1 egg
- 2 Tbsp melted butter (optional)
Preheat the waffle iron and coat with melted butter, if necessary. Stir milk and eggs together until well blended. Add homemade bisquick and stir until just combined. Pour a small amount of batter onto the waffle iron and cook according to the manufacturer’s directions.
HOMEMADE BISQUICK FAQS
What can I use if I don’t have Bisquick?
Follow the simple instructions above to make your own homemade Bisquick! You can use it immediately in the recipe you’re cooking, or store it in the refrigerator for another time.
Can you substitute regular flour for Bisquick?
Not quite – Bisquick also includes fat (butter) and a leavening agent (baking powder), plus salt for flavor. Regular flour doesn’t have those. Luckily you can use your regular flour to make your own homemade bisquick!
Can I use pancake mix instead of Bisquick?
Pancake mix is a baking mix like Bisquick, but it may have different ingredients in it depending on the brand (and chances are, it has some of the ingredients we’re trying to avoid). For super quick pancakes, use the classic pancakes with homemade Bisquick recipe above, or try my Strawberry Pancakes.
MORE EASY HOMEMADE STAPLES
- How to Make Buttermilk
- Homemade Almond Milk
- Homemade Instant Oatmeal Packets
- Homemade Yellow Cake Mix
- How to Make Powdered Sugar
- How to Make Sweetened Condensed Milk
Crush Inflation Challenge!
Sign up for my FREE Crush Inflation Challenge and learn simple strategies to save money, even with rising food costs!WATCH HOW TO MAKE HOMEMADE BISQUICK:
Homemade Bisquick
Homemade Bisquick comes together in less than 5 minutes, giving you all of the convenience and classic flavor of the yellow box, without the unnecessary additives and sweeteners. Save money and mix up a batch today!
- Prep Time: 4 minutes
- Total Time: 4 minutes
- Yield: 3 cups 1x
- Category: Make It Yourself
- Method: Bowl
- Cuisine: American
Ingredients
- 3 cups all-purpose flour
- 1 ½ Tbsp baking powder
- ½ Tbsp salt
- 8 Tbsp butter, cold and cubed
Instructions
- In the bowl of a stand mixer, add flour, baking powder, and salt.
- Add the cold, cubed butter, and using the paddle attachment, mix the ingredients together on low until the mixture resembles coarse breadcrumbs.
- Alternatively, you can combine the ingredients using a pastry cutter, two forks, or your fingers. A food processor will also cut the butter, just be sure to use it on low so the butter doesn’t get creamy.
- Store the baking mix in an airtight container or mason jar in the fridge or the freezer, for up to 3 months.
Notes
- You won’t want to store this blend at room temperature because of the butter.
Nutrition
- Serving Size: 1
- Calories: 245
D.L.
Of course it would be on line!
https://www.extension.purdue.edu/extmedia/cfs/cfs-511.html
D. L.
Just an FYI back in the early 70’s I got hold of some food science books published by Purdue University for the baking industry and they listed a master biscuit mix and a master cake mix. primarily for bakeries. Same ingredients. That was when I quit buying bisquit mix. If I look I probably still have the books LOL
Ps. I really like Bisquick’s impossible pumpkin pie and it works good by just adding 1/4 cup of WW flour in stead of Bisquick.
Lynn
how much coconut oil do you use instead of butter Eager to try it. Thanks.
Tiffany
You can swap coconut oil for butter 1:1 ratio in most recipes Lynn!
Jodie Woods
This is going to be an awesome help in my kitchen! Thank you so much!
My husband was put on a low sodium diet for heart health reasons and I’ve discovered that even I feel better since I’ve cut out most of the sodium as well. The trouble is finding certain prepared foods I use everyday with low sodium like salad dressings and other condiments. Would you happen to have any recipes for things like that?
Kera
Yes, I love that you posted this! Looked at a few and they all included shortening any I’m on a year goal to healthy food from scratch. Then your email came!! Yay!
Jennifer
Is the salt supposed to be tablespoon or teaspoon?
Tiffany
Tablespoon. The abbreviation for teaspoon is tsp.
Rhonda Peacock
It was perfect timing that I read this today! My daughter’s boyfriend is coming for dinner and asked me to make John Wayne casserole. It has a Bisquick crust, so I like using the homemade version! I have used it before – delish!
Tiffany
Yum! I hope he doesn’t eve know the difference! 😉
Diane Laffey
Thanks for all the tips on making bisquick….
John Hammond
I love this. Having grown up using Bisquick my whole life it’s hard to imagine not having it sometimes as a special treat. Like you I’m trying to eliminate the unhealthy from our diet. So knowing how heavily dosed it and most food products are nowadays with chemicals, and carcinogenic glyphosphate from Roundup in particular, we’ve begun eating only organic foods to try and avoid terrible disease and other health challenges. With your recipe I can still have my “bisquick” but use all organic ingredients. Yay!! Thank you
Tiffany
You’re very welcome!
Wanda
You can find any Bisquick recipe you want at: http://www.bettycrocker.com/recipes/product-recipes/bisquick-recipes?&int=td&rc=&gclid=Cj0KEQjw3s6-BRC3kKL_86XDvq4BEiQAAUqtZzT3V_drvEO8C4JVXvjEDUvgesrH9n6MZ3iTzUol3VwaAso18P8HAQ
Lauren
Can you substitute buttermilk for the milk in the biscuit recipe? My husband is in love with buttermilk biscuits ND I’ve been making them from scratch for a while now but having this mission on hand would be easier if I can just add 1/2 cup buttermilk instead of regular milk. Thanks!
Tiffany
You should be able to Lauren!
Lisa
This makes a fantastic topping for chicken pot pie. I too, make my own, after my cupboard cleanse. Everyone loves it and asks for more!
Lisa
Tiffany
Hi Amber! Yes, you can add powdered milk to the mix and then when you bake, you’ll just add water. For 1 cup milk, add 1/3 cup powdered milk + 1 cup water for the recipe. Yes! The dry mix ready does add freedom for just a few pancakes!
The mix is supposedly the breading for fried or baked chicken. I haven’t done the dumplings before, but my guess would be to add water and drop into a boiling pot of water. Hopefully Lesly can chime back in with her method!
Susan
I wonder about buttermilk powder instead of regular powdered milk. I like buttermilk biscuits, buttermilk pancakes and buttermilk waffles! Yum!
Cynthia Vaida
using “bisquick” for baking chicken is a very old, reliable, church kitchen cooking recipe because the coating is full of fat and it cooks up crisply without fuss. I think this modern substitute is brilliant, and although I don’t use the old yellow box much any more now that kids are all grown, I did bake some chicken with the yellow box ingredients only last weekend art the last minute when we had a thunderstorm and couldn’t do our BBQ cook out–oh, it was much liked. Thanks, Tiffany. We just celebrated our 49th wedding anniversary, but I think your suggestions/tips/blogs are wonderful. Just because I have all that cooking experience doesn’t mean I can’t learn something new. Best regards.
Tiffany
What a sweet note Cynthia! Thank you so much! Glad to hear your fried chicken came out delicious in a pinch!
Patti
My mom always made her own biscuit mix. Her recipe was a bit different from yours. One of these days, I plan to blog about it. I love the convenience and the fact that I know exactly what went into it. The biscuits were delicious, too.
Dena Norton
What a great kitchen staple – pinning and sharing! I’m also wondering about using rendered lard in place of the butter so the mixture might be shelf stable…
Tiffany
You could probably do that Dena, although I haven’t tried that myself. I would use palm shortening personally, but if you try lard, let us know how it turns out!
Lesly
Thank you for this. I too love the yellow box but this sounds way better for us. In addition to the biscuits, waffles, and pancakes you mention I also like to make dumplings with it. They fluff up really nicely.
Tiffany
Ooh – I forgot about dumplings. I bet they’re amazing!
Kate
oh my…….dumplings. I’m thinking that there’s a pot of chicken soup going to be made for supper.
Nicole
I cannot wait to make this. You are right cooking from scratch can get exhausting and a shortcut is definitely a better options than take out. Thanks?
Kate
How do you store this mix?
Isanra
Hi Tiffany, can I use coconut flour also to make bisquick? And I’m looking for a buttermilk coconut flour rusk recipe. Can you maybe help with that please?
Tiffany
Hi Isanra! I don’t have much experience with coconut flour, but I do know that you cannot substitute it 1 for 1 in any other recipe that calls for flour. Your results will definitely not be the same. Unfortunately, I’m not much help for the other recipe mentioned either. I haven’t heard of buttermilk coconut flour rusk. 🙁
JoAnn C.
In addition to pancakes and biscuits, I use the homemade version for coating chicken when I make oven fried chicken comes out perfect every time. i think the butter recipe has a much better flavor than does the Spectrum. Just my two cents. Happy weekend, Tiffany.
Tiffany
I value your input more than that JoAnn! 🙂 Happy weekend to you!
Rachel
This helpful recipe was incredibly detailed and well written! Adding the standard bisquick recipies was a thoughtful touch!
THANK YOU!
Tiffany
You’re very welcome!
Elizabeth
That is exactly what I was hoping for because I couldn’t remember the recipe for the biscuits! This will be my new bisquick mix. No more giant box taking up room in my pantry, not to mention the cost!
Pam
Thank goodness for this recipe! Had everything else put together for an easy Bisquick Chicken. Pot Pie when I realized I had run out of Bisquick. Came out awesome …. THANKS
Kyare - Team Crumbs
Glad to hear this recipe helped, Pam!!