Homemade Bisquick

Have you ever run out of Bisquick mix? Or perhaps you’ve avoided it due to its less-than-desirable ingredients? Fear not, here is an incredibly simple and quick recipe for homemade Bisquick that will be the perfect substitute.

When I was growing up Bisquick was a staple in almost everyone’s pantry. It’s a pre-made baking mix containing flour, fat, leavening, and salt. I don’t buy too many prepackaged things because I like to control my ingredients and instead make homemade versions of them.

Reasons To Make This Homemade Bisquick:

• Uses REAL ingredients with none of the stuff you don’t want
• Budget-friendly: it’s cheaper to make than buying the boxed stuff
• Use it the exact same way you would the packaged Bisquick
• Easily change the type of fat used in this recipe to suit your needs/tastes
• Make a large batch and store it for later uses

Ingredient Notes:

FLOUR: I haven’t tried making this with gluten-free flour or whole wheat flour, so I can’t say how it will work.

FAT: I like to use butter, but you can also use shortening, lard, or coconut oil. Depending on what you use will give different flavors to your product. It will also need to be stored differently. More on this below.

SALT
BAKING POWDER

How To Make Homemade Bisquick:

This is just a quick overview of the method for this baking mix. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

STEP 1: Combine all ingredients in a food processor. Pulse for at least 15 seconds or until the fat is evenly distributed through the flour. Depending on the size of your batch and your food processor, you may need to make this in batches.

STEP 2: Transfer to an airtight container or Ziploc bag and store accordingly. You can also freeze this baking mix for extended storage. Use as you would in any recipe calling for Bisquick.

What Kind Of Fat Should I Use?

This will depend on what you like and have on hand. Here is a brief overview of each to help you decide.

BUTTER: Butter is less shelf-stable because it contains dairy, so it will need to be stored in the refrigerator or freezer. Store in an airtight container or zip-loc bag in the refrigerator for up to three months, or store in a freezer-safe container for up to six months. Butter will lend its delicious flavor to your baked goods, but it can also make them slightly denser.

SHORTENING: Shortening is shelf stable for a longer period of time than butter. Store baking mix made with shortening in an airtight container or zip-loc bag at room temperature for up to three months or in the freezer for up to six months. Unlike butter, shortening has a neutral flavor.

COCONUT OIL: You can use refined or unrefined coconut oil in this recipe. Refined coconut oil has no taste, which some people prefer. Store baking mix made with coconut oil in an airtight container or zip-loc bag at room temperature for up to three months or in the freezer for up to six. Coconut oil can make some baked goods slightly more dense and chewy.

Other Great Substitutes You Should Try:

Homemade Condensed Cream Of Chicken
Homemade Condensed Cream Of Mushroom
Buttermilk Ranch Dressing
Homemade Applesauce
Dark Chocolate Hot Cocoa Mix

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