Make Bisquick Baking Mix at Home Guide

Understanding Bisquick and Why You Might Make It at Home

Bisquick is a pre-mixed baking product that combines flour, shortening, salt, and leavening agents in one convenient package. The brand has been available since 1930, when General Mills first introduced it as a time-saving option for busy home cooks. When you open a box of commercial Bisquick, you're getting ingredients that are already combined in specific proportions, so you just add liquid and other ingredients to create biscuits, pancakes, waffles, muffins, and numerous other baked goods.

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Making your own version at home involves combining similar dry ingredients and fat in the same way the commercial product does. The main appeal of creating a homemade version relates to several practical considerations. First, homemade versions typically cost between 30-50% less than purchasing boxes at the store, depending on ingredient prices in your area. For a family that bakes frequently, this difference adds up significantly over time. Second, when you make it yourself, you control the exact ingredients, which matters if you have preferences about ingredient sourcing, want to avoid certain additives, or need to work around dietary restrictions.

Understanding how commercial Bisquick works helps you create a successful homemade version. The product relies on the combination of flour (which provides structure), fat (which creates tenderness and helps the mixture stay shelf-stable), salt (which enhances flavor), and baking powder or baking soda (which creates lift). The fat in commercial Bisquick is hydrogenated vegetable shortening, which stays solid at room temperature and disperses evenly throughout the flour during manufacturing.

Practical takeaway: Homemade Bisquick works because it copies the exact function of each ingredient in the commercial product. Before you start making your own, consider how often you bake and whether ingredient control matters for your household needs.

Essential Ingredients and Measurements for Homemade Bisquick

The basic homemade Bisquick recipe requires just four ingredients, and the proportions are straightforward. You need all-purpose flour, solid shortening (such as Crisco brand vegetable shortening), salt, and baking powder. A standard batch uses 8 cups of all-purpose flour, 1 tablespoon of salt, 2 tablespoons of baking powder, and 1 cup of solid shortening. These measurements yield approximately 11-12 cups of finished mix, which is roughly equivalent to buying three standard boxes of commercial Bisquick.

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All-purpose flour serves as the foundation and makes up the majority of the mixture. This flour type works better than cake flour (too soft) or bread flour (too hard) because it has a moderate protein content around 10-12%, which creates a balanced texture in finished baked goods. The flour should be stored in a cool, dry place before mixing, as humidity can cause clumping.

Solid shortening is essential because it disperses throughout the flour in tiny particles, creating pockets that produce tender, flaky results in biscuits and other baked goods. Shortening differs from butter because it has a higher melting point, which means it stays solid longer during mixing and baking. Some people substitute butter for shortening, but this produces slightly different results—butter-based versions tend to be less flaky and more cake-like because butter melts faster. If you prefer using butter, use the same amount by weight, but expect a texture change. Coconut oil, lard, or other solid fats can work as alternatives, though they may impart subtle flavor differences.

Baking powder is the leavening agent that makes baked goods rise. For this recipe, use double-acting baking powder (the standard type found in most grocery stores), which releases carbon dioxide twice—once when it contacts liquid and again when heat is applied. Table salt enhances flavor and also helps control gluten development in the flour, creating better texture.

Practical takeaway: The 8:1 flour-to-shortening ratio is the key proportion to remember. If you want to make smaller batches, simply divide all measurements in half or quarters while maintaining these ratios.

Step-by-Step Instructions for Mixing and Storage

Creating homemade Bisquick involves combining ingredients in a specific order to achieve even distribution. Start by measuring your 8 cups of all-purpose flour into a large bowl. Sift the flour into the bowl if it has been stored for a long time or appears compacted, as this incorporates air and breaks up any clumps. Sifting isn't absolutely necessary but improves consistency.

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Next, add 1 tablespoon of salt and 2 tablespoons of baking powder to the flour. Using a whisk, stir these dry ingredients together for about one minute, making sure the baking powder and salt are evenly distributed throughout the flour. This step is important because it prevents pockets of concentrated baking powder, which would create bitter-tasting areas in your baked goods.

Cut your 1 cup of solid shortening into small cubes (roughly 1/2-inch pieces) and add them to the flour mixture. Using a pastry cutter, two knives in a crisscross motion, or your fingertips, work the shortening into the flour until the mixture resembles coarse breadcrumbs or cornmeal. The pieces of shortening should be visible and distinct; you're not trying to fully incorporate them like you would when making pie crust. This step typically takes 5-8 minutes by hand. If you use a food processor, pulse the ingredients together until the mixture reaches this breadcrumb texture, working in batches if needed to avoid over-processing.

Store your finished mix in an airtight container at room temperature. A large glass jar with a tight-fitting lid, a plastic storage container with a snap-on lid, or even a clean coffee can works well. Homemade Bisquick stays fresh for approximately 4-6 weeks at room temperature in most climates. For longer storage (up to 3 months), refrigerate the mix in an airtight container, or freeze it for up to 6 months. Cold or frozen mix works exactly the same way as room-temperature mix when you're ready to use it—just allow it to reach room temperature before measuring.

Practical takeaway: The texture of your finished mix should be uniform and grainy, with no visible clumps. This appearance tells you the ingredients are properly combined and your mix will perform consistently in recipes.

Using Homemade Bisquick in Common Recipes

Once you've made your homemade mix, using it is identical to using the commercial product in most standard recipes. Classic buttermilk biscuits represent one of the most popular uses. For 12-16 biscuits, combine 2 cups of homemade Bisquick with 2/3 cup of buttermilk, stirring until just combined. Turn the dough onto a lightly floured surface, gently knead 10-12 times, roll to 1/2-inch thickness, and cut into rounds using a biscuit cutter or the rim of a drinking glass. Bake at 425°F for 12-15 minutes until golden brown.

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Pancakes made with homemade Bisquick taste nearly identical to those made with the commercial version. Mix 1 cup of Bisquick with 3/4 cup of milk and 1 egg, stirring until the batter is slightly lumpy (overmixing creates tough pancakes). Cook on a griddle or skillet at medium-high heat until bubbles form on the surface, then flip and cook the other side until golden. This single recipe feeds approximately 4 people with 12-16 pancakes total.

Muffins using homemade Bisquick require slightly different proportions than biscuits or pancakes. For blueberry muffins, combine 2 cups of Bisquick with 1/2 cup sugar, 1 egg, and 3/4 cup of milk, stirring until just combined. Fold in 1 cup of fresh or frozen blueberries (no need to thaw frozen berries). Distribute the batter into a greased muffin tin, filling each cup about 2/3 full, and bake at 400°F for 15-18 minutes until a toothpick inserted in the center comes out clean. This yields approximately 12 muffins.