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A super quick and easy and versatile Homemade Bisquick Mix Recipe this shortcut is similar to Bisquick and is perfect for using in recipes!
Step by step photos and instructions below!
I love a good shortcut, but I’m also cognizant of the fact that people in other countries (aka my home country of New Zealand) cannot grab a box of Bisquick at the store. This can make many easy American recipes that call for this ingredient inaccessible, which is such a shame!
This is a great recipe to replace that ingredient in your home baking. Homemade Bisquick Mix is basically an all-purpose biscuit mix, that you add wet ingredients to, to complete a recipe. I use it for biscuits, but many people use it for pancakes, waffles and other baked goods.
While this version of homemade baking mix is NOT shelf-stable like its store-bought counterpart, it will keep very well in the refrigerator or freezer (in an airtight container) for several months.
If you love making your own pantry staples like I do, check out my Homemade Chocolate Syrup, and my Homemade Pancake Mix!
Why you’ll love this recipe
- Just six ingredients. All purpose flour, baking powder, salt, baking soda, sugar and butter.
- Easy to make, and great to keep on hand for your baking recipes!
- Budget-friendly. No need to buy an extra product for this, use what you probably already have at home!
What to make with Bisquick Mix
Keep Bisquick on hand and make these recipes!
- Red Lobster Biscuits – a wonderful copycat recipe. So dreamy.
- Double Chocolate Brownie Cookies (from Aunt Bee’s Recipes)
Basic Buttermilk Biscuits
- 1 1/2 cups homemade Bisquick Mix
- 1/2 cup buttermilk
- Preheat the oven to 450 degrees F. Mix the milk into the baking mix, gently, until a soft ball forms. Don’t over mix.
- Roll out dough to 1/2″ thick and cut into circles.
- Bake for 7-9 minutes at 450 degrees F.
Frequently Asked Questions
Yes, and no – Pancake mix will contain more sugar, so if you do use this for pancakes, add a little extra sugar into the mix.
Yes, you can. Just add an extra 1.5 teaspoons of butter for every cup of milk called for in the recipe. In the recipe above, it will be .75 of a teaspoon (but a little extra never hurts)
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
How to make Homemade Bisquick Mix
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The full list of ingredients and quantities is found in the printable recipe card below.
This will take about 5 minutes! Sift together the dry ingredients (all-purpose flour, baking powder, salt, baking soda and sugar) into a large bowl (pics #1 & 2)
With a pastry blender or 2 forks, cut the butter into the flour mixture (pic #3) until the mixture resembles coarse breadcrumbs (see pic #4 for reference). A food processor can also be used.
It’s now ready to use!
Kylee’s Notes
Flour
You may use whole wheat flour instead of all purpose flour. Your baking mix will be more dense, and will require more liquid to get the same consistency in your dough that you’d get using white flour.
Shortening vs Butter
I prefer my baking mix without shortening, because I like the flavor that butter gives my baked goods. However, you may opt to use vegetable shortening instead of butter if you wish.
Storing Homemade Bisquick
You can store this in an airtight container in the refrigerator for up to 1 month, and use in recipes as desired. Because of the butter, keeping it at room temperature is not advised.
Gluten free baking
To make this safe for Gluten-Free diets, you will need to use gluten-free flours, and leaveners.
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Biscuit Mix Recipe (Homemade Bisquick)
Suggested Equipment
Ingredients
- 3 ¼ cups all purpose flour
- 1 ½ Tbs baking powder
- 1 tsp baking soda
- 1½ tsp salt
- 2 Tbs sugar
- 4 Tbs butter cold, cut into pieces
Instructions
- In a large bowl, Sift together the dry ingredients (flour, baking powder, baking soda, salt and sugar).
- With a pastry blender, or 2 forks, cut the butter into the flour mixture until the it resembles coarse breadcrumbs (see pics for reference)
- Store in the refrigerator for up to 1 month, and use in recipes as desired.
Tips & Notes:
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This recipe was originally published in April of 2016. It was republished with updated photos in June of 2021.
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