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Homemade Bisquick comes together in less than 5 minutes and can be used in any recipe that calls for Bisquick mix or all-purpose baking mix. It’s perfect for things like pancakes, biscuits, and diner-style muffins.
Most of the time I’m all about baking and cooking from scratch – until I’m not. Like those Sunday mornings when I don’t set an alarm and the whole family sleeps in until 10:00.
I know that sounds pretty blissful, but…
The problem is, I’m a creature of habit and sleeping in always throws me off my game in a big way.
I love waking up early and sipping coffee at my desk in complete silence. It’s when I make lists and online shop for things I don’t need – like lipgloss and mason jar cocktail shakers.
And when I don’t get that time? I feel flustered and out of sorts.
Eric and Elle love a late breakfast with all the fixins’, like pancakes drenched in maple syrup, bacon and fresh berries. This kind of Sunday morning feast is their jam and ranks almost as high as their love for chocolate glazed donuts.
Don’t get me wrong, I love a stack of Homemade Banana Pancakes or biscuits with jam and butter as much as the next guy. But sometimes, Mama needs a shortcut – especially when she wakes up 3 hours later than usual. And that shortcut is Homemade Bisquick.
WHAT IS BISQUICK?
Bisquick mix was a staple in our household growing up. If you’ve never had it, Bisquick is simply a premade baking mix made of flour, fat, leavening, and salt.
It’s traditionally used to make pancakes or waffles, biscuits, and muffins. But you’d be surprised at all of the ways you can use an all-purpose baking mix like this.
Now, I have no problem buying the original Bisquick now and then. But honestly, I often forget to add it to my shopping list.
Luckily, Homemade Bisquick comes together in a food processor in less than 5 minutes and requires 4 ingredients that I’m betting you already have in your pantry. And it keeps within the refrigerator for up to 3 months!
HOW TO MAKE HOMEMADE BISQUICK MIX
Homemade Bisquick is so easy to make. Go take a look in your pantry – you probably have everything you need already:
- All-purpose flour
- Vegetable shortening
- Baking powder
- Salt
That’s it! All you have to do is add everything to your food processor and pulse until it’s combined and resembles cornmeal.
Pop it into an airtight container and it’ll keep in the fridge for 3 months.
CAN I MAKE HOMEMADE BISQUICK WITHOUT A FOOD PROCESSOR?
Technically, yes. You could whisk together the dry ingredients in a large bowl and use a pastry blender to cut the shortening into the dry ingredients until well combined.
But be warned that the large volume of flour and the need to get the shortening really well blended makes this really tiring work.
If you’re up for the arm workout, go for it, but I highly recommend using the food processor instead.
HOW TO STORE HOMEMADE BISQUICK
Don’t forget about keeping your homemade baking mix in the fridge.
Homemade Bisquick doesn’t have the added chemical stabilizers to make it safe for keeping in the pantry. It’ll go rancid quickly if left at room temperature – which won’t hurt you, but it won’t taste good either.
HOW TO USE HOMEMADE BISQUICK
Use Homemade Bisquick to whip up a stack of amazingly fluffy Bisquick pancakes or in any recipe that calls for Bisquick or all-purpose baking mix.
The uses don’t stop there, though!
From Potato Quiche and Banana Coffee Cake to those Cheddar Bay Biscuits that we all devour by the basketful – this homemade baking mix is going to become one of your favorite cooking shortcuts.
Homemade Bisquick
Equipment
Ingredients
- 6 cups all-purpose flour
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 cup vegetable shortening cubed
Instructions
- Add the flour, baking powder and salt to the bowl of a food processor.
- Pulse ingredients for about 15 seconds.
- Add in the vegetable shortening and pulse the processor until the mixture resembles cornmeal.
- Place homemade Bisquick into an airtight container and store within the refrigerator for up to 3 months.
If you are going to store this in the refrigerator, why use a fat that should never be consumed? Why not use butter instead? The flavor is better and it is a healthy fat. Any fat that is hydrogenated (Crisco, store bought lard) is very unhealthy and should never be consumed.
Thank you for the recipe. I will be substituting ghee or butter for the vegetable shortinging.
WOW. Your comment is very condescending. You could have simply and KINDLY stated that butter or ghee can be substituted for those who CHOOSE to not use hydrogenated shortening.
Just because you choose not to consume a food that doesn’t mean others should never consume it. I’m sure you eat things that others may consider unhealthy and should never be consumed.
If you don’t have a food processor, chill the shortening and a grater to use grate it into the flour.
That is a great idea! You had no problems with it? Thank you for sharing!
Thank you so much for this recipe! I use it to make copycat (vegan) McDonalds biscuits for our breakfast sandwiches and they’re the best! My husband is excited to make Pancakes with this as well since I won’t buy normal Bisquick because of the extra additives. You’ve just helped to elevate some of our dishes and we appreciate it!
So glad to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback.
-Jamie
I just finished making 2 1/2 recipes on pancakes. Now, when they cool, I’ll put them in 2/sandwhich bags & freeze them. I’ve made your recipe twice now.
Hello-
So happy to hear you enjoyed this recipe! Thanks so much for stopping by and leaving y our feedback. Have a great day and happy baking!
-Jamie
Can you do this without a food processor? I don’t have a big one, just a 4 cup Cuisinart.
Hi Laura – I have a whole section about that in the post. You can, but it’ll be a real arm workout!
Jamie
@Laura, scale the recipe down, for the 4 cup machine
This would be great!
I’m wondering if you can use bread flour for this… Also, how about self-rising flour?
I’m assuming you’d have to adjust the baking powder and salt on the self-rising, or leave them out entirely?
Thanks!
Hi Norma -I do not recommend using bread flour, as it is intended for more “chewy” breads (such as bagels, sourdough breads, etc) and wouldn’t give you the tender biscuits, pancakes, etc, that you will want with this mix. I haven’t tried self-rising so I can’t speak to the exact adjustments you’d need to make. Happy baking!
Jamie
@Norma,
Self rising flour already has the salt and leavening in it so I would just add the shortening. Organic lard works good too.
I have been trying to find this receipe for some time. Thank You, I will be making impossible pies for church Pot Faith,
You’re welcome, Nona! Happy baking!
Jamie
Could I make a larger batch and freeze in portions to be removed from freezer when ready to use? I’m thinking it would last longer than refrigerated.
Hi Anita – I haven’t tried freezing mine but I don’t see any reason why you couldn’t. If you give it a try, let us know how it goes! Happy baking!
Jamie
I don’t use vegetable shortening. Can I substitute butter?
Hi there – A number of other commenters have used butter and had success with it. Hope this helps! Happy baking –
Jamie
@Marilyn, I really don’t like to use any type of vegetable oil or shortening because, they are very processed. Prefer to use real butter or lard so, I have used butter in the mix before and is really good. I would like to try lard and see what happens.
Oops, sorry! I see somebody already asked that. I plan to try the butter.
@Jackie, Did you use butter? Thats all I use and I’d love to try it.
@Jackie, I did use butter – the shortcakes were delicious!