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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.
Thank You very much.
Thanks so much for stopping by, Sherry! I appreciate you taking the time to comment. Happy Baking!
-Jamie
We tried recipe this for the first time a couple days ago. With the COVID-19 quarantine, here in NY State, we can’t get so many staples, including Bisquick. I have my grandsons staying with us, much of the time, as their parents are in law enforcement and the medical fields. We all love Bisquick pancakes, so I went searching and found your recipe and it was a huge hit! We all agreed, it’s excellent and nearly impossible to tell the difference between the two when making pancakes! We made dumplings with it last night, but they did not taste quite the same as the Bisquick ones, so that leads me to ask, have you ever tried buttermilk powder? If you did, what would your ratio of that be? That’s going to be our next test on the dumplings. Also, the 2nd batch of mix we made, we used butter flavored crisco and those pancakes were devine! Thank you so much for this amazing recipe! I don’t think I’ll ever have to buy Bisquick again, if I can get the dumpling recipe tweaked.
So happy to hear you enjoyed the recipe, Brenda! Thanks so much for stopping by and leaving your feedback!
-Jamie
Hi, this is so helpful, thanks Jamie. I’m an Australian cooking addict (your opening description of yourself could be me) who struggles with American ingredients in online recipes which look amazing. Things like Bisquick and sticks of butter (when did a stick become an ingredient measurement?) etc. You’ve just solved a mystery for me, this is basically a scone (biscuit to you over there) recipe. Thank you so much ❤️
Thanks so much, Annette! Enjoy!
I used to use Crisco for making GF Bisquick, but because of all the stuff they put in Crisco, I have stopped using that for shortening. I will be using King Arthur Measure 4 Measure GF Flour and unsalted butter for the shortning. I think I will refrigerate the mix as butter can get soft at room temperature. King Arthur Gluten Free Measure 4 Measure Flour contains Xantham Gum which is a thickener and a stabilizer which helps prevent the ingredients from separating. It prevents gravy made with KA M4M flour from becoming watery when stored in the refrigerator.
Thanks so much for stopping by, Steve! I appreciate you taking the time to comment. Happy Baking!
-Jamie
how do you cube shortening? Isn’t it too soft in the can?
Hello! You can purchase shortening in “baking sticks” as well as in a can. You would purchase the sticks to cube. Hope this helps! Happy baking.
Jamie
Thank you for this recipe. Works for me. Its easy to make and store. I made an awesome peach cobbler and didn’t have to rely on “that other brand” Great for pancakes and waffles too.
Sandy
So happy to hear you enjoyed the recipe, Sandy! Thanks so much for stopping by and leaving your feedback!
-Jamie
Can you unlock the secret of what proportions of liquid to add to hydrate the mix to make pancakes? How many eggs and milk per cups of mix so I can pout into a hot pan?
Hello! You should be able to make pancakes with 2 cups of mix, 1 cup of milk and 2 eggs. Hope this helps! Happy baking.
Jamie
I make 1/3 the recipe, and it equals about 2 cups of Bisquick needed to make the pancake recipe on the back of the box. No need to store it, which is good for us, since we don’t have pancakes that often.
Thanks so much for stopping by, Laura! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Betty Crocker Bisquick does not require refrigeration after opening but I can understand why your homemade recipe would. I always refrigerate any shortening after opening.
Thanks so much for stopping by, Rose! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Do you think I could use whole wheat pastry flour instead of a/p?
I guess I will try….just wondering what you think.
Thanks for your reply.
Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.
-Jamie