Homemade Bisquick™

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Bisquick is a great little convenience for making all sorts of baking recipes a lot easier. But what if you want to try and make some good homemade Bisquick yourself?

For some great recipes that use Bisquick, try the recipes for Bisquick cheeseburger pie, Bisquick quiche or this one for Bisquick biscuits.

homemade Bisquick

Homemade Bisquick

Bisquick is basically every baker’s best friend when it comes to convenience in the kitchen. Instead of having to calibrate flour, baking powder, and fat ratios carefully, you can sub in some Bisquick to get the dry ingredients of your baking recipe done that much quicker.

However, if you want to try and make some yourself, maybe to cut down on the amount of plastic and packaging you are throwing away, you just need to make this recipe.

Store this homemade Bisquick in a tightly sealed container for a few months to avoid any chance of it going rancid. Shortening will last a lot longer as well if you are looking to keep it on hand for even longer.       

homemade Bisquick in a glass jar

Homemade Bisquick Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts, as there are a few fiddly ingredients here.

• All-purpose flour

• Baking powder

• Salt

• Butter (or vegetable shortening)  

ingredients for homemade Bisquick

How To Make Homemade Bisquick

Mixing By Hand Method

• Place all of the ingredients together into a large bowl

• Using either a pastry cutter or two forks, combine the mixture all together until the butter is totally incorporated

• Store this in an airtight container for up to two months if you used butter, but up to three if you used shortening   

Food Processor Method

• Add the flour, baking powder, and salt into the bowl of a food processor

• Pulse the dry ingredients for about 15 minutes until totally mixed together

• Place the cubed butter into the dry mixture, pulsing on and off until the butter is broken down into fine crumbs

• Store this in an airtight container for up to two months if you used butter, but up to three if you used shortening  

flour and butter in a food processor

How To Cut The Fat Into The Flour

The trickiest part of making any kind of flour and fat mixture is trying to cut the fat into the flour.

When doing it by hand, you can either use a fork or a specialized tool known as a flour cutter. You want to really mash the fat into the flour, way past the point where you think you’ve probably done enough, because the texture just won’t be right unless you get it really properly mixed in.

This is obviously a lot easier when using a food processor, so the only thing you need to keep in mind is whether or not you’ve pulsed it enough.

The standard advice is to keep pulsing it until the mixture takes on the consistency of coarse sand. This means that the flour and butter have completely intermingled, and if you rub your hands through the mixture, it should slightly clump up while still being distinct globs of flour-covered fat.

homemade Bisquick in a glass jar

Should You Use Butter Or Shortening To Make Your Own Bisquick?

The use of fat you use in this recipe is not only going to affect the flavor of your homemade Bisquick but also change how long it lasts without risking becoming rancid.

Butter is definitely the winner when it comes to flavor, but butter can actually go rancid before you plan on using it.

For longer shelf life, as well as a bit of a better texture, consider using shortening. Shortening is actually what Bisquick and other similar brands use because its inherently low water content means that it will take a really long time for it to spoil.

Shortening also feels a little bit less greasy than using butter, but it obviously lacks that great buttery taste, so choose whichever one is right for you.

Looking for more delicious Bisquick recipes? Try these out:

Enjoy! This is a great recipe hack for those of you that don’t want to use storebought baking mix anymore!

Love,

Karlynn

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This homemade Bisquick™ mix uses butter or shortening and can be used in place of commercial Bisquick in equal amounts, a 1:1 ratio.

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Homemade Bisquick™

This homemade Bisquick™ mix uses butter or shortening and can be used in place of commercial Bisquick in equal amounts, a 1:1 ratio.
5 from 10 votes
Prep Time
10 minutes
Course
Baked Goods
Cuisine
American
Servings
7 cups
Calories
626
Author
Karlynn Johnston

Ingredients
 

  • 6 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon salt
  • 1 cup butter or vegetable shortening cold, and cubed into small cubes

Instructions
 

Mixing By Hand

  • Place the flour, baking powder, salt and butter in a large bowl
  • Use a pastry cutter or two forks, combine the mixture until the butter has been worked into the mixture and is small fine crumbs. You want this to resemble commercial Bisquick in appearance, so no large lumps of butter.
  • Store in an airtight container in the fridge for up to two months for the butter version, and up to three for the shortening version. This can also be stored in the freezer.

Food Processor Method

  • Add the flour, baking powder and salt to the bowl of a food processor.
  • Pulse the dry ingredients for 10-20 seconds until mixed together completely.
  • Place the cubed butter into the dry mixture. Pulse the processor until the butter has been worked into the mixture and is small, fine crumbs. You want this to resemble commercial Bisquick in appearance!
  • Store in an airtight container in the fridge for up to two months for the butter version, and up to three for the shortening version. This can also be stored in the freezer.

Recipe Notes

  • Using cold butter works best when using the food processor method as you get really fine cold butter crumbs this way

Nutrition Information

Calories: 626kcal, Carbohydrates: 83g, Protein: 11g, Fat: 27g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 1233mg, Potassium: 469mg, Fiber: 3g, Sugar: 1g, Vitamin A: 810IU, Calcium: 173mg, Iron: 5mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Jackie says

    Can this Bisquick be put in refrigerator to keep longer?

    • Karlynn Johnston says

      Store in an airtight container in the fridge for up to two months for the butter version, and up to three for the shortening version. This can also be stored in the freezer.5 stars

  2. Verna Sorrentino says

    Can I use gluten free flour for this please?

    • Karlynn Johnston says

      I haven’t tested it, but I would try a small batch and see how it works! It should be fine!5 stars

  3. Brenda Wiggins says

    Can you use Hoosier Hill Farm Real Butter powder in place of the cubed butter & if so how much would you use?5 stars

    • Karlynn Johnston says

      I haven’t used the butter powder. Do they give a ratio to use in place of butter? You could try using the manufacturer’s suggested replacement ratio and see how it works.5 stars

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