How to Make a Homemade Bisquick Substitute: Simple Baking Mix Guide

Homemade Bisquick Substitute: Fast, Fresh Baking Mix Made Easy

Store-bought Bisquick is a kitchen classic for whipping up quick pancakes, biscuits, and even cobblers. But what if you run out mid-recipe, or want a homemade option without preservatives? With only flour, baking powder, salt, and butter, you can make an easy Bisquick substitute in just 10 minutes and keep homemade convenience on hand for all your baking needs.

What Is Bisquick?

Bisquick is a proprietary all-purpose baking mix produced by General Mills. It’s designed to be a versatile shortcut ingredient, containing flour, leavening agents, salt, and fat. Just add eggs and milk and you’re ready to make pancakes, waffles, biscuits, and more.

Why Make Your Own Bisquick Substitute?

• Convenience: Save trips to the store with on-hand mix.
• Simplicity: No preservatives or additives; only four common ingredients.
• Cost-effective: Use affordable pantry staples.
• Customizable: Adjust salt, fat, or flour type for your taste or dietary needs.

Quick Bisquick Substitute Recipe

This DIY baking mix is your one-stop solution for quick breads, biscuits, and pancakes. With a yield of about 1 cup, it’s perfect for most recipes, but you can easily scale up as needed.

Ingredients:

• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon cold butter (or use shortening or oil if preferred)

Directions:

1. Gather all ingredients and set out a mixing bowl and pastry cutter or fork.
2. Sift the flour into the bowl to ensure a light, lump-free texture.
3. Add baking powder and salt. Whisk together until completely combined.
4. Cut in the butter. Use a pastry cutter or two knives to work the butter into the flour until the mixture looks evenly crumbly, resembling coarse meal. (If using melted butter or oil, drizzle and mix until evenly dispersed.)

That’s it! Your homemade Bisquick substitute is ready for use in any recipe calling for commercial baking mix.

Recipe Tip

Shortening or liquid oil can be used in place of butter. If you swap for oil or melted butter, mix thoroughly to ensure even distribution and a uniform crumb.

How to Use Homemade Bisquick Substitute

This homemade mix can be used 1:1 in any recipe calling for Bisquick or other baking mixes. Try it in:

• Pancakes
• Biscuits
• Waffles
• Dumplings
• Coffee cakes & cobblers

If using in a recipe designed for a commercial baking mix, simply substitute by volume—no ingredient changes required.

Nutrition Facts

Values reflect one-quarter of the total recipe, equivalent to about 1/4 cup of mix.

Storage Instructions

Homemade Bisquick substitute is best used fresh, but can be kept in an airtight container for up to 1 week at room temperature (if using butter), or 3 months in the freezer. For longer shelf life, make the mix with shortening or oil instead of butter, which helps prevent spoilage.

Tips for Best Results

• If you plan to make a larger batch, use a food processor for easier mixing and more even distribution of the fat.
• Label and date your container for freshness.
• For extra flavor, try adding a pinch of sugar or dried herbs, depending on the intended use.
• Whisk or sift the mix before use to ensure it remains light and lump-free.

Ingredient Substitutions & Variations

One of the values of homemade baking mixes is their flexibility. Here are some popular tweaks:

• Flour: Whole wheat flour can be swapped in for all or part of the all-purpose flour for a richer, nuttier flavor and more fiber.
• Fat: Use shortening for a longer shelf life, or melted coconut oil for dairy-free and subtle coconut notes.
• Salt: Reduce for low-sodium diets, or use kosher salt for a different mineral profile.
• Baking Powder: Aluminum-free baking powder can be used to avoid off-flavors.

You can also make a larger batch of mix for convenience. For example, increasing ingredients tenfold (10 cups flour, 15 teaspoons baking powder, 2½ teaspoons salt, 10 tablespoons butter) yields about 10 cups of baking mix, which stores well for quick use.

Using Your Baking Mix: Essential Recipes

Pancakes

• 2 cups homemade Bisquick substitute
• 1 cup milk
• 2 eggs

Whisk, pour onto a hot griddle, and cook until golden. Add-ins like blueberries, chocolate chips, or banana slices work well.

Basic Biscuits

• 2 cups baking mix
• ⅔ cup milk

Mix until just combined, drop by spoonfuls onto a baking sheet, and bake at 425°F (220°C) for 8-10 minutes until golden brown.

More Inspiration

• Dumplings for stews and soups
• Waffles
• Quick coffee cake or cobbler topping

Homemade Bisquick Substitute vs. Store-Bought: Key Differences

Frequently Asked Questions (FAQs)

Q: Is homemade Bisquick substitute gluten-free?

A: No, unless you use gluten-free all-purpose flour. Substitute all-purpose with a gluten-free blend for those with celiac or gluten sensitivity.

Q: Can I use margarine or oil instead of butter?

A: Yes. Solid fat such as margarine, shortening, or lard can be used in equal measure for texture; liquid oil can work, but mix thoroughly to disperse.

Q: How long can I store homemade Bisquick mix?

A: If made with butter, use within 1 week at room temp or freeze for up to 3 months. If using shortening, up to 3 months in a cool place.

Q: Does this substitute work for all Bisquick recipes?

A: Yes, for most applications like pancakes, biscuits, and waffles. For recipes relying on specific textures (like some cakes), results may vary slightly.

Q: Can I add sugar or milk powder?

A: Absolutely! Many commercial mixes use milk powder or sugar. Add 1-2 tablespoons sugar for sweeter recipes or 2-3 tablespoons milk powder for added richness.

Summary

With just four everyday ingredients and a few minutes of mixing, you can have a fresh, tailored baking mix ready for all your favorite recipes—saving money and avoiding additives or last-minute grocery runs. Try customizing your homemade Bisquick substitute for different baking adventures, and enjoy the taste and flexibility only homemade can offer.

Author

Srija Burman

 

Srija holds an MA in English Literature from the University of Calcutta and a PG diploma in Editing and Publishing from Jadavpur University. Her interest in writing and editing ranges across niches, including academics, sports, and human psychology.

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