Homemade Bisquick Recipe: Make Your Own Baking Mix

Create your own homemade Bisquick baking mix with this simple 3-ingredient recipe that costs less than half the price of store-bought versions while allowing full ingredient control for dietary needs.

Looking for a budget-friendly, customizable alternative to commercial baking mixes? This homemade Bisquick recipe delivers fresh, versatile baking power without preservatives or hidden additives. You'll save approximately 60% compared to store-bought versions while gaining complete control over ingredients for gluten-free, vegan, or organic adaptations.

Why Make Your Own Baking Mix

Commercial baking mixes like Bisquick offer convenience but come with limitations. Creating your own blend provides three significant advantages:

Cost Savings

A 16-ounce commercial mix costs $3.50-$4.50, while homemade costs approximately $1.40 for the same quantity. Bakers report saving $200+ annually through this simple switch.

Ingredient Control

Eliminate unwanted additives like soy lecithin, sugar, and preservatives. Customize for dietary restrictions including gluten-free, vegan, or low-sodium requirements.

Fresher Results

Commercial mixes lose leavening power over time. Homemade versions maintain peak performance for 30 days when stored properly, yielding lighter biscuits and fluffier pancakes.

Essential Ingredients Explained

The magic of baking mixes lies in the precise balance between flour, fat, and leavening agents. Our tested formula replicates Bisquick's performance while allowing customization.

Ingredient	Standard Recipe	Gluten-Free Option	Vegan Substitute
All-purpose flour	2 cups	2 cups gluten-free blend	Same
Shortening	⅓ cup	⅓ cup	⅓ cup coconut oil
Baking powder	1½ tbsp	1½ tbsp	Same
Salt	½ tsp	½ tsp	Same

Step-by-Step Preparation Guide

Follow these professional techniques for perfect results every time:

1. Chill your fat - Refrigerate shortening or coconut oil for 30 minutes before use
2. Measure precisely - Spoon flour into measuring cup then level (don't scoop directly)
3. Cut fat carefully - Use pastry cutter or two knives to incorporate fat until pea-sized crumbs form
4. Sift dry ingredients - Ensures even distribution of leavening agents
5. Store properly - Transfer to airtight container away from light and moisture

Proven Usage Tips

Maximize your homemade mix with these chef-tested techniques:

• Biscuit perfection: Handle dough minimally and cut straight down (don't twist cutter)
• Pancake secret: Let batter rest 5 minutes before cooking for optimal rise
• Waffle crispness: Add 1 tbsp extra oil to batter for crispier results
• Freezer hack: Portion biscuits on baking sheet, freeze, then transfer to bag

Storage and Shelf Life

Unlike commercial mixes with extended shelf lives, homemade versions require proper storage:

• Room temperature: 2 weeks in airtight container
• Refrigerated: 4 weeks
• Freezer: 3 months (thaw before use)

Test freshness by mixing 1 tbsp with 2 tbsp water. Should bubble vigorously within 30 seconds. Discard if reaction is weak.

Popular Recipe Adaptations

Transform your basic mix into these delicious creations with minimal additions:

Classic Buttermilk Biscuits

Mix 2 cups homemade Bisquick with ¾ cup buttermilk. Knead gently 10 times, roll to 1" thickness, cut with 2" cutter. Bake at 450°F for 12-15 minutes.

Blueberry Pancakes

Combine 1½ cups mix with 1¼ cups milk, 1 egg, and 1 cup fresh blueberries. Cook on medium heat until bubbles form, then flip.

Troubleshooting Common Issues

Solve these frequent baking challenges with our expert solutions:

Problem	Causes	Solutions
Dense biscuits	Overmixing, old baking powder	Handle minimally, test leavening
Flat pancakes	Too much liquid, low heat	Adjust batter consistency, preheat griddle
Dry texture	Incorrect flour measurement	Spoon and level flour, don't pack

Frequently Asked Questions

Can I substitute butter for shortening in homemade Bisquick?

Yes, but with texture adjustments. Butter creates flakier biscuits but melts faster. Use chilled butter and work quickly. Expect slightly less rise than with shortening due to butter's lower melting point.

How do I make gluten-free homemade Bisquick?

Replace all-purpose flour with 1:1 gluten-free baking blend. Add ½ tsp xanthan gum if your blend doesn't contain it. Chill the mix before use and expect slightly denser results than traditional versions.

Why does my homemade mix produce less rise than store-bought?

Commercial mixes often contain additional leavening agents like calcium acid phosphate. Boost your rise by adding ¼ tsp cream of tartar to the dry ingredients or ensuring your baking powder is fresh (test by mixing ½ tsp with hot water - should bubble vigorously).

Can I use homemade Bisquick for pie crust?

Yes, with modifications. Use 1½ cups mix plus 3-4 tbsp ice water. Handle minimally and chill dough 30 minutes before rolling. For sweeter applications, add 1 tbsp sugar to the mix before making crust.