Homemade Baking Mix – DIY Bisquick

Why buy expensive premade baking mixes when you can do it yourself? DIY Bisquick is SO easy to make and it’ll cost you a few pennies per batch to make, not dollars!


If you’re the type of person who likes to save money on groceries, but hates sacrificing taste to do so, you’re just like me.  In addition to the lack of flavor, I also despise the added chemicals that are a part of most convenience foods.  That being said, there are days when I don’t feel well, I’ve got plans that require me to spend as little time in the kitchen as possible, and/or I’m just too danged lazy tired to spend a lot of time preparing meals. Those types of days are the ones where I love reaching for a convenience mix or meal.


So in my effort to save a few dollars and some cooking time, but still have a grasp on what my family is eating, I’ve started making some of my own pantry staples.  Items like homemade self-rising flour and cake mix have been huge kitchen time savers for me.  This baking mix is no exception.


Aside of the time and money savings, I love that this recipe only requires FIVE ingredients!  If you’re trying to watch your sugar intake, it’s made up with FOUR.  If that’s not something to shout IT’S YUMMILICIOUS about, I don’t know what is.  Plus, it’s easy peasy to make a batch.  If you have a food processor, it can be made up in less than 3 minutes.  It’s as simple as combining the dry ingredients and pulsing in the shortening.  If you’re using your own sweet hands to make this up, it’ll probably take you a minute or two longer.  That’s FAR less time than it would take me in the check-out lane at the grocery store.


If you have a go-to DIY recipe that you’d like to share, I’d LOVE to hear about it!  You can leave me a comment below this post and/or come share your thoughts with me on Facebook.  Or both!


Incidentally, I hope you’ll leave me a comment below even if you don’t have a recipe or idea to share, because I really need the validation that I’m not just typing these posts up for an audience of one!  😉

Recipes you can make make with this DIY Bisquick

Nectarine Crumb Cake
Nectarine Crumb Cake from ItsYummi.com

Buttermilk Cornmeal Biscuits with Honey Butter
Buttermilk Cornmeal Biscuits with Honey Butter from ItsYummi.com

4.4 from 8 reviews
DIY - Homemade Baking Mix {Bisquick}
Created By: 
Recipe Category: Baking
Cuisine: Pantry Staples
Prep time: 
Total time: 
If you like the convenience and versatility of boxed baking mixes, but hate the added chemicals and expense of them, learn how to make your own!
  • 8 cups all-purpose flour
  • 1/3 cup baking powder
  • 2 teaspoons salt
  • 2 Tablespoons sugar (optional)
  • 1 cup all-vegetable shortening
  1. Combine all dry ingredients in a large bowl or the bowl of a food processor.
  2. If using a food processor, pulse to combine dry ingredients, then add shortening and pulse until mixture resembles coarse meal. Otherwise, use a pastry cutter or your fingers to incorporate the shortening into the dry ingredients.
  3. Store tightly covered in a pantry or the refrigerator. Can also be frozen.
What exactly is "coarse meal"? Crumbly, but clumpy. Does that make sense? You'll have little bits of butter that are the size of peas.


Homemade Baking Mix (DIY Bisquick)

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  1. mary says

    I would like to find a good substitute for wheat flour. I have boys who are allergic to wheat, but not gluten, that I need to feed. Any good ideas? I’m always on the lookout for good substitutes.

    • says

      Mary, if your boys are only allergic to wheat, I would recommend using a substitute that’s equally high in gluten, such as rye flour. It does have gluten in it, so for the safety of your boys, please be sure that there’s not a gluten allergy involved before you use it. Rye flour should substitute cup for cup with wheat, so if the recipe calls for 1 cup of wheat flour, you’ll use 1 cup of rye flour instead. I hope that helps. Good luck!
      Chef Becca recently posted…Low Carb Cucumber Salad RecipeMy Profile

  2. MikeS says

    Does this recipe work with scaling? Such as, make with 1/4 of each ingredient,then for comparison make half of the batch immediately, then store the remainder for a couple of weeks.

    • says

      Hi Gloria,
      In England (and possibly other parts of Europe) vegetable shortening is called white vegetable fat, and is usually sold under the brand names of ‘Trex’ and ‘White Flora’. I know certainly the flora doesn’t say on the packet what it actually is and it’s usually found with the cooking fats in the chilled section at the supermarket. If you can’t find either of those, you can substitute butter for the shortening, but then you’ll want to use the mix up right away, as for safety purposes, butter should be refrigerated, and unfortunately, baking powder doesn’t do very well when it’s refrigerated. I hope this helps!
      Chef Becca recently posted…Tips for Roasting a Whole Chicken (or Turkey)My Profile

  3. sue says

    this looks great-I love the convenience of bisquick but not the chemicals. Have you ever tried using whole wheat or “white wheat” for all or part of the flour? we’re trying hard to use mostly whole grains

    • says

      Hi Sue. Thanks for writing! Whole wheat or whole wheat white flour can definitely be substituted, but bear in mind that everything made with them contains more gluten, so it comes out a lot heavier and tougher. Just keep in mind that your biscuits and pancakes won’t be as light and fluffy as you may be used to. :)
      Chef Becca recently posted…Brown Sugar Bacon WafflesMy Profile

  4. Crystal says

    Hi, my husband uses Bisquick every weekend to make waffles (it’s the only thing he cooks), and it has become a weekly family tradition! That being said I have never been fond of the ingredients,so I really want to try your method! I also don’t like hydrogenated fat so do you think I could use coconut oil in place of the vegetable shortening??

      • Sha in GA says

        That is so good to know, since I like to use coconut oil as well. It does naturally harden at room temp, so it should be fine.

        • says

          I’m glad to hear that you’ll be able to use coconut oil in place of the shortening in this recipe, Sha. Sadly, I’m allergic to all coconut products, so I can’t give you any advice on what differences, if any, there will be in the end result.
          If you’d be willing to come back and let me know how well the coconut oil works as a substitute, I’d be very appreciative.
          Thank you!

  5. says

    HA! Nevermind! I just looked at the photo recipe….didn’t scroll down far enough to read your typed instructions! I’ll be giving this a try soon!

  6. says

    Could this be made in a food processor to be “fast” and cut in the shortening? Or would that be too harsh?
    I live in a small apt. and am always tight on space for things like Bisquick…but I always have these ingredients on hand!


  7. says

    One of my sons favorite foods is Cheese Biscuits made with Bisquick but I stopped buying the Bisquick because of the ingredients list. He will LOVE that I found a way to make it at home, thank you!

  8. Penelope says

    This looks easy….I don’t care for the “aftertaste” I get with Bisquick and it is darned expensive! Since I live alone, this will work well for me. I can use a lot of baking mix shortcuts! LOL! Thank you for sharing!

  9. Phyllis L. says

    Can you keep this in the refrigerator in a Ziploc bag or will it get moisture in it? How long will it last in the refrigerator? Thank you.

  10. Tina H. says

    Can you substitute a certain amount of whole wheat flour for the 8 cups of all purpose? And would whole wheat pastry flour be okay? I never buy the real Bisquick but would love to make a batch of home-made!

    • says

      Tina, if you’ve ever baked with whole wheat flour, you might already be aware of this, but because of its high gluten (wheat) content, whole wheat flour does better in things like bread than it does in soft baked goods like pancakes and biscuits. For that reason, I wouldn’t recommend substituting it 100% for the all-purpose flour, but you could definitely do a 50/50 blend and see pretty decent results.

  11. Artist Elaine says

    Thank you so much, Chef Becca! I’m excited to try it-maybe for breakfast in the morning!

  12. Kyndra couloures says

    Hi, if I wanted to make a large batch would that be ok so I’d have some ready for next time? If so what would be the best way to store it and how long will it keep? Thank you for this recipe And FOR Your help

    • says

      Thanks for your question, Kyndra! You want to keep the mixture cool and dry, and well covered. If you store it that way, it should stay good for a couple of months. I keep flour in the freezer indefinitely, but the baking powder will deactivate if it gets moisture in it, so I wouldn’t recommend freezing this baking mix.

  13. Artist Elaine says

    Can this be used as a direct exchange in any/all Bisquick recipes? I ask because I rarely use Bisquick for muffins, pancakes, etc.; when I use it, it is usually a specific Bisquick recipe for a fruity coffee cake or an “impossible” recipe, things like that. Thank you for sharing this because I do try to make as much at home from the best quality ingredients I can buy rather than rely on the questionable mixes full of ingredients I cannot pronounce!

    • says

      Thanks for stopping by, Elaine!
      I’ve used this mix in everything from cakes to muffins to pancakes. If your recipe calls for flour and baking powder, you can use this mix for it. It’s pretty versatile!

  14. Darcie says

    I have celiac’s and trust me the gluten free box is a lot more expensive and smaller than the reg mix :( so my question is can you tell me if you can use all purpose gluten free baking mix to make this? Or would a different gluten free flour be better?

    • says

      I must confess that I’m not too familiar with the various gluten-free flours, but from a baking science standpoint, I would think that any gluten-free alternative should work. The key to the baking mix really lies in the leavening agent (baking powder) to cause it to rise slightly when making things like pancakes, etc.
      I would think that whatever you would typically use to make muffins, pancakes, or cookies would be perfect to try this recipe with.
      I’d love to hear back from you with the results! Good luck!

  15. Susanne says

    Is there a way to replace some of the baking soda with baking powder without the quality changing too much? I like the convenience of Bisquick but rarely buy it (like 3 times in about 10 years) because the high amount of baking soda really upsets my stomach.


    • says

      thanks for your question, Susanne. I’m not sure if you know this, but baking powder is merely baking soda with cornstarch added to it. It’s not as powerful of a leavening agent, so to substitute baking powder for baking soda, you have to TRIPLE the amount the recipe calls for. That means you’d be using a full cup of baking powder in this recipe. I’m afraid it would upset your stomach even more. I’m sorry that I can’t help you.

      • Susanne says

        Actually the info helps quite a lot. I never really knew what the conversion was between baking powder and baking soda, so it makes more sense now what percentage can replace the other. It took me meany years to find a recipe even just for pancakes that wouldn’t bother my stomach, and that seems like such a basic recipe for anyone to have on hand! 😀 With the easy 1:3 ratio I can play around with the balance and have the option of just leaving a small portion out all together because standard Bisquick often seems very ‘poofy’ compared to what I’m used to. Thank You! 😀


      • Nancy says

        A bit confused with your reply….the recipe says the ingredient is baking powder….is it supposed to be baking soda or baking powder ….1/3 cup. I will definetly be making this, thanks.

  16. Norma Thompson says

    Thanks I’m going to make it with Rice Flour so my husband can have it..The one thing he misses is my old recipes . So this should help.
    Thanks again.

  17. Christina Hurtado says

    I just found this recipe on facebook. I would like to know on the 3 options you gave to store this recipe, how long is it good for before it expires. Could you please let me know before I make this? Thank you!

    • says

      I apologize, but I don’t recall mentioning 3 options for storage. When I make it, I usually use it up within 2-3 weeks and I store it with my other dry goods in the pantry. Keep it in a dry area and in a sealed container. I wouldn’t recommend storage in the freezer because when the vegetable shortening thaws out, it may cause the flour to clump too much from the moisture. I hope that this helps you!

      • christina hurtado says

        The other option you had mentioned was the refrigerator too. How long would it be good in there? Thank you for responding as quickly as you did. I appreciate it.

  18. Annalise chavez says

    Thank you for sharing! I like the idea of eating and serving my family less chemicals. I believe the giant pesticide company known as Monsanto, makers of Round Up, sold everywhere, owns bisquick. Aka GMO’s. and this is one small way of fighting back!!! For our health !!!!
    Also gives me a reason to buy a food processor :))). Please keep them coming!

  19. michele allison elwell says

    Thanks for this. I have been using Bisquick for years baking and cooking , muffins, bisquits, pancakes and coffee cake. Recently tried the chicken nugget batter for my daughter and she loves it. I run out alot and the store is 6 miles awy . I hate that the price went up and the box got much smaller. I dont like to use Jiffy, it’s just not the same, so Ill try this this weekend when I make pancakes.

  20. Shirley says

    After hubby had heart attack, I got the “America Heart Association Cookbook” & one of it’s recipes was what they call “Master Mix”, and Hubby said it was better. They are basically alike, but here goes :
    5 lb. Flour
    3 cups Dry Milk
    1/2 cup Baking Powder
    3/4 cup Splenda or Sugar
    3 tbls. Salt
    3 tbls. Cream of Tartar

    Put in that order and mix thoroughly and store in dark & cool place or refrigerator.
    When using add 1/4 cup Canola oil or Olive oil to 2 cups of Mix
    Biscuits also add milk to desired consistency & roll out & cut.
    Pancakes or Waffles – add 1 or 2 eggs, oil & milk to desired consistency.
    (can add Vanilla or nuts or fruit . . . use your imagination.

    Whatever you use “Bisquick mix” you can use this recipe.

  21. Amy says

    Love this and can’t wait to try it. Bisquick is SO expensive and I feel like I’m always running out of it! Would you use the same amount as regular Bisquick when cooking with it? For instance, I use the waffle recipe on the back of the bisquick box that calls for 2 cups of the mix.

    • says

      I hope you love the added savings this recipe will give you, Amy!
      Yes, I use it exactly as I would if I were measuring it straight from the box. I’d love to hear back after you’ve tried it!

  22. Kim says

    I am so happy to have found this recipe. We like biscuits and the store bought ones just arent the same. I am thinking about freezing batch size baggies of it so I can take a bag out and just add the milk for biscuits. I was wondering though … can I use butter instead of shortening? Thank you so much!! Kim

    • says

      Hi Kim! You’re absolutely right about the difference home made makes :)
      If you’re going to be freezing the mixture, you can absolutely substitute butter for the shortening. If you’re going to keep it in your pantry, I wouldn’t recommend it, as the butter will turn rancid without refrigeration.

  23. Joan@Chocolateandmore says

    So glad you posted this, I’m always running out of bisquick, just when I need it most! Pinned and I’ll be making up a batch today!

  24. says

    Okay, here’s a mega dose of validation-Pinterest, FB, Twitter, and Google+, at least I think that is all the clicking I did. The homemade Bisquick is a great idea. I still like those impossible pies, and haven’t made one in a long time. Now I don’t have an excuse.

  25. says

    Ok, this is silly, but it never occurred to me that I could use my food processor to cut in the shortening! That’s probably what that white plastic blade is for, yes?
    Thanks for that idea-revolutionizes things for me. I make a strawberry sour cream brown sugar cake during strawberry season and hate buying a box of Bisquick just for that item. So I’ve bookmarked this post and will dust it off next May.
    Oh-and I love how easy to read your site is!

  26. Sheryl says

    No, you’re not typing this up for one! :))) I love this recipe and will be using it now instead of Bisquick. I too am trying to make most of my own food, getting rid of chemicals and anything processed or pre- packaged. I also follow f/b pages, which is where I got your link. and share a lot of recipes to my friends and family from them. I especially like that this recipe can be frozen.


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