Homemade Bisquick Substitute

by Jenn @ Frugal Upstate on February 19, 2009

I get a great thrill out of making things at home that other folks buy.

Yeah, I know. I’m just weird that way.

I usually make my biscuits from scratch, but occasionally run into recipes (like Impossible cheeseburger Pie) that require “biscuit mix”. So here is a quick, easy & inexpensive Bisquick substitute!

Homemade Biscuit/Pancake Mix

1C Flour
1 1/2tsp Baking Powder
1/2tsp Salt
1 TBS Shortening

Combine all ingredients (a food processor is great to mix that shortening in to the dry ingredients) and substitute in any recipe calling for 1 C biscuit mix.

Photo by Chotda

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{ 18 comments… read them below or add one }

sunnymum February 19, 2009 at 8:17 am

Thanks for sharing! I never buy biscuit mix, but sometimes I miss the biscuit mix cookies that my mom used to make. Have a great day!


Sharla February 19, 2009 at 10:02 am

Oh man! I needed to read this yesterday! I wanted to make cheeseburger pie and I looked all over the net for a way to make bisquick or something comparable and couldn’t find it. So I went out and bought some and now today, here’s a recipe. I’m writing it down now! Thanks!


kellie February 19, 2009 at 11:01 am

I don’t make biscuits that often but would like to. Can you share the rest of the recipe? How do you go from the mix to biscuits… low long do you bake them for at what temp? How many does it make? Thanks!


Ambitious February 19, 2009 at 12:34 pm

“I get a great thrill out of making things at home that other folks buy.”

Me too!!!!!!!!!!! :) My latest post indicates just that!


tikig0rama February 19, 2009 at 1:17 pm

How do you store this- in the fridge? For how long?? Thanks for sharing!! I too don’t like buying the mixes but do like the shortcuts! I love your blog… (-: Hey, did you see where Disney will give retired/active military cardholders a free 5 day pass??? This is just in… (-:


Darla~SassyHomemaker February 22, 2009 at 6:29 pm

I’m with Kellie, I would like the rest of the recipe. :)


Jenn @ Frugal Upstate February 24, 2009 at 10:05 am

Well geez, wouldn’t you know, I never actually USE this recipe to make biscuits-I only use it in things like the impossible pie recipe or the sausage balls where you need the premade mix. For biscuits I just start from scratch. I’ll see what I can find and post it for you all though.


Kristin February 27, 2009 at 5:47 am

I recently began using a similar recipe, and have used it both for recipes that call for it, and to make biscuits. To make the biscuits, I just took 1 cup of the mix and added enough water so it was the right consistency. I baked them at 350 for probably 10 minutes. They came out perfect!


Sandee May 26, 2011 at 3:50 pm

This was just what I needed. I make everything from scratch but every-now-and-then, I get a recipe such as “Impossible Pies” that calls for Bisquick. The food processor suggestion was great. This was easy as “pie”!! Thanks.


Jenn @ Frugal Upstate May 26, 2011 at 4:01 pm

You are so welcome! I’m glad I had what you needed :)


HEATHER February 24, 2012 at 9:51 pm

Ive been looking for a recipe just like this one!!!!!! This will be perfect for all those recipes that call for bisquick (that I hate buying by the way). Thanks so much


Jenn @ Frugal Upstate February 25, 2012 at 10:05 pm

Glad you found it! I never have biscuit mix on hand either-but certain recipes (impossible pies for example) you just have to have it fit-this substitution works great.


Jenne April 23, 2012 at 10:55 am

I don’t buy the box stuff either because of the partially hydrogentated oils BUT Crisco has partially hydrogenated and fully hydrogenated oils:( Do you think I could substitute butter? I use butter for my homemade pie crusts so I wonder if it would work?


Jenn @ Frugal Upstate April 23, 2012 at 3:11 pm

Jenne-Hmmm. While I agree with you that butter is a better choice healthwise-it is not shelf stable. So I guess the question would be how long do you think the mix will last you (ie will you use it up fast) and how do you want to store it. If you made the mix with butter than I’d want to store it in either the fridge or even possibly the freezer. Maybe a better option would be to use something like coconut oil which is solid and stable at room temp (although much more expensive).


Emily July 4, 2012 at 4:42 pm

Thanks! I will be trying this today as I have a recipe that calls for bisquick but don’t keep that in the house. I want to say – I think am like you — I always want to make it from scratch even if it takes longer, but I never understood why. When I read your words: “I get a thrill from making things I could buy.” I thought – that’s me, I really do LIKE to make it myself. (Plus it usually tastes better.)

PS to Jenn at Frugal Upstate – I’ve seen a few recipes like this on line and some say to store in the refrigerator or cool dry place for up to X amount of time. I’d probably keep it in something air tight in the fridge if I made extra. Coconut oil might work well too.


Jenn @ Frugal Upstate July 6, 2012 at 12:18 pm

:) Glad you are a kindred spirit Emily! and yes-if you add the fat to the dry ingredients then it should be refrigerated.


Paula April 16, 2013 at 8:54 am

Thank you for the Bisquick substitution recipe, Jenn! I never buy this stuff either and occasionally I do run across a recipe that calls for it. Usually I just add flour and fat to the recipe in whatever the amount of Bisquick is called for(i.e. 1 C Bisquick, I would add 1 C s.r. flour and maybe 1 T fat). If I am using all purpose flour, I would add a little salt and some baking powder to the flour and fat. Thank you again for this recipe, I’m sure it will be better than the “guesswork” measurements I have been using.
Hugs, Paula


Jenn @ Frugal Upstate April 16, 2013 at 9:15 am

You are so welcome Paula!


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