Make Your Own Bisquick Baking Mix at Home

Understanding What Bisquick Is and Why You Might Make Your Own

Bisquick is a pre-made baking mix that combines flour, shortening, salt, and leavening agents (baking powder and baking soda) into one convenient product. The brand was introduced by General Mills in 1931 and became popular because it reduces the number of ingredients home bakers need to measure separately. When you add liquid and sometimes eggs to Bisquick, it creates a batter ready for pancakes, biscuits, dumplings, and other baked goods.

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Making your own version at home offers several practical advantages. Store-bought Bisquick costs between $2 and $4 per box, while homemade mixes can cost significantly less when you buy ingredients in bulk. A homemade batch using basic flour, shortening, baking powder, and salt might cost $0.75 to $1.50 to produce, depending on your local prices and whether you already have ingredients on hand. Beyond cost, making your own mix allows you to control the ingredients. Some people prefer using butter instead of the hydrogenated vegetable shortening found in commercial versions. Others want to avoid additives like monoglycerides or sodium aluminum phosphate, which appear in some store brands.

The shelf life of homemade mix is typically 4 to 6 months when stored in an airtight container at room temperature, or up to a year in the refrigerator or freezer. This timeline depends on the freshness of your starting ingredients and your storage conditions. Unlike commercial mixes that contain preservatives, homemade versions rely on proper storage to maintain quality.

Practical takeaway: Making homemade Bisquick substitute works well if you bake regularly, want to control ingredients, or want to reduce costs over time. Keep track of your ingredient costs to see if it makes financial sense for your household.

Basic Ingredients and Their Roles in the Mix

The foundation of any Bisquick replacement starts with all-purpose flour, which typically makes up about 85-90 percent of the mix by weight. All-purpose flour contains approximately 10-12 percent protein, making it versatile for both tender baked goods and those requiring a bit more structure. One cup of all-purpose flour weighs about 120-125 grams and contains roughly 455 calories and 13 grams of protein.

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Shortening serves as the fat component and prevents gluten strands from developing too much, which keeps baked goods tender. Traditional Bisquick uses hydrogenated vegetable shortening, but you can substitute with cold butter cut into small pieces, coconut oil, or lard, depending on your preferences. Fat typically comprises 15-20 percent of the mix by weight. If using butter, you'll need to keep the mix refrigerated or frozen since butter contains water and can go rancid more quickly than shelf-stable shortening. One tablespoon of shortening contains about 110 calories and 12 grams of fat.

Baking powder serves as the primary leavening agent, creating carbon dioxide bubbles that make baked goods rise. Most recipes use double-acting baking powder, which reacts twice—once when wet ingredients are added and again when heat is applied during baking. The typical amount is 1 to 2 tablespoons per cup of flour, or about 4-8 teaspoons per 2 cups of flour. Baking soda sometimes appears in smaller amounts (¼ to ½ teaspoon per 2 cups) if acidic ingredients like buttermilk will be used, though a basic mix may skip it entirely.

Salt enhances flavor and strengthens gluten development. Most recipes include ½ to 1 teaspoon of salt per 2 cups of flour. Iodized table salt, kosher salt, or sea salt all work, though kosher salt measures differently by volume due to its larger crystals—use about 1.5 times as much kosher salt as table salt by volume.

Optional additions include 1-2 tablespoons of sugar per 2 cups of flour for slightly sweeter results, though classic Bisquick contains no added sugar. Some people add powdered milk (2-4 tablespoons per 2 cups flour) to create a richer flavor and help with browning, though this is optional.

Practical takeaway: A basic four-ingredient mix (flour, shortening, baking powder, salt) works for most applications. Write down the exact amounts you use so you can recreate your preferred version consistently.

Step-by-Step Instructions for Making the Mix

Before beginning, gather your ingredients and measure them by weight if possible, as this produces more consistent results than volume measurements. A kitchen scale costs between $15 and $40 and will improve your baking accuracy. If measuring by volume, use the spoon-and-level method: spoon flour into your measuring cup and level it with a knife rather than scooping directly from the bag, which compacts flour and gives you more than intended.

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For a standard two-cup batch (the most practical home size), combine 2 cups (250 grams) all-purpose flour, ¼ cup (50 grams) cold shortening or cold butter cut into small pea-sized pieces, 1 tablespoon (14 grams) baking powder, and ½ teaspoon (3 grams) salt in a large bowl. If adding powdered milk, include 3 tablespoons (24 grams) at this step. If adding sugar, include 1-2 tablespoons (12-25 grams).

Using a pastry cutter, two knives in a criss-cross motion, or your fingertips, work the shortening or cold butter into the flour until the mixture resembles coarse breadcrumbs or wet sand. This step is crucial—the small fat particles create steam pockets during baking, producing a tender crumb. This process typically takes 3-5 minutes by hand. Do not overmix or allow the fat to fully incorporate, as this creates a denser product. The mixture should have visible small pea-sized pieces of fat throughout.

Sift the baking powder and salt through the flour mixture twice to distribute the leavening agents evenly. If you don't have a sifter, whisk the dry ingredients together vigorously for about 30 seconds. Even distribution ensures consistent rising across all your baked goods.

Transfer the completed mix to an airtight container. Glass jars with tight-sealing lids, plastic containers with snap-lock lids, or resealable freezer bags all work well. Label the container with the date and contents. Store at room temperature for up to 4-6 months, in the refrigerator for up to 8-12 months, or in the freezer for up to one year. Cold storage extends shelf life by slowing the oxidation of fats and prolonging the effectiveness of the baking powder.

Practical takeaway: Make a double or triple batch and store portions in different locations (pantry, refrigerator, freezer) so you always have some available. Keep a note card in the container showing how much liquid to add for your most-used recipes.

Using Your Homemade Mix in Common Recipes

The basic formula for converting homemade mix into batter is typically one cup of mix plus ¾ to 1 cup liquid (milk, water, or buttermilk), depending on your desired consistency and recipe type. For pancakes, use the thinner consistency—about 1 cup mix to 1 cup liquid produces a pourable batter. For biscuits or scones, use the thicker consistency—1 cup mix to ½ cup liquid creates a dough you can roll out and cut.

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Pancakes represent one of the most straightforward applications. Combine 1 cup homemade mix with ¾ cup milk, 1 egg, and 1 tablespoon melted butter in a bowl. Stir until just combined—lumpy batter actually produces fluffier pancakes than smooth batter. Heat a griddle or skillet to 375°F (190°C), lightly grease it, and pour ¼-cup portions of batter. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook another 1-2 minutes until