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Homemade Biscuit Mix (Easy Bisquick Substitute Recipe)
If you’ve ever reached for a box of baking mix to whip up a quick meal, you’re not alone. When life gets busy, having something like Bisquick® on hand makes it easy to throw together pancakes, waffles, or biscuits for breakfast, or quick dinners like Impossible Pie, Impossibly Easy Quiche, or dumplings.
But did you know you can make your own homemade biscuit mix with simple pantry ingredients?
This DIY version is just as convenient, more budget-friendly, and free from preservatives—making it a great staple to keep on hand for everyday cooking.
Why Make Your Own Biscuit Mix?
Making your own baking mix is surprisingly quick and offers several benefits:
- Saves money compared to store-bought mixes
- Uses simple, real ingredients
- No preservatives or additives
- Customizable (gluten-free, whole wheat, dairy-free)
- Works in any recipe that calls for Bisquick®
Whether you’re making breakfast favorites or quick comfort meals like dumplings or casseroles, this mix has you covered.
How to Use Homemade Biscuit Mix
You can use this mix as a 1:1 substitute for Bisquick® in recipes.
Popular recipes include:
- Pancakes and waffles
- Biscuits and shortcakes
- Dumplings
- Impossible pies and quiches
Most recipes will still call for milk (just like traditional baking mix), so keep that in mind when substituting.
Ingredients for Homemade Biscuit Mix
- 3¼ cups all-purpose flour
- 1½ tablespoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons salt
- 2 teaspoons sugar
- ½ cup shortening or butter
How to Make Homemade Biscuit Mix
Step 1: Mix Dry Ingredients
In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar. For best results, sift twice to ensure everything is evenly combined.
Step 2: Cut in the Fat
Using a pastry blender, fork, or two knives, cut in the shortening or butter until the mixture resembles coarse crumbs.
You can also use a food processor, but pulse carefully to avoid overmixing.
Storage Tips
- With shortening: Store in an airtight container at room temperature for up to 6 months
- With butter: Store in the refrigerator or freezer for 3–6 months
When measuring, lightly spoon the mix into a measuring cup and level it off—do not pack it down.
Substitutions & Variations
- Whole Wheat Version: Use whole wheat pastry flour instead of all-purpose flour
- Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend
- Dairy-Free: Use shortening instead of butter
- Lower Sodium: Reduce the salt slightly if needed
Pro Tips for Best Results
- Keep the fat cold (especially if using butter) for better texture
- Don’t overmix—this keeps baked goods light and fluffy
- Label your container with the date for freshness
- Make a double batch to always have some on hand
Recipes to Try with This Mix
This homemade mix is perfect for quick, comforting recipes. One of my favorites is:
Quick Hot Cross Buns – a fast and easy Easter treat made without yeast
You can also use it anywhere you’d normally use store-bought baking mix. Or any recipe that calls for Bisquick.
This homemade biscuit mix is a simple way to save money, reduce processed ingredients, and still enjoy all your favorite quick recipes. Once you try it, you may never go back to the boxed version!
Homemade Biscuit Mix
Servings: 12
Calories: 202kcal
Ingredients
- 3¼ cups all-purpose flour
- 1½ Tbs baking powder
- 1 tsp baking soda
- 1½ tsp salt
- 2 tsp sugar
- ½ cup shortening or butter
Instructions
- Sift all dry ingredients together. Cut in butter or shortening until it resembles a coarse meal.
- Store in airtight containers (In refrigerator or freezer if using butter). When measuring for a recipe, lightly put in the cup and level, don't pack tightly.
Nutrition
Serving: 1g | Calories: 202kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 542mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Calcium: 93mg | Iron: 2mg
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