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Homemade Dry Baking Mix – DIY Bisquick

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Homemade dry baking mix (DIY Bisquick) is easy to make and it’ll cost you a few pennies per batch to make, not dollars!

Homemade Dry Baking Mix (Bisquick Recipe)- Make your own homemade baking mix at home for a lot less money! Get the recipe from @itsyummi

 

If you’re the type of person who likes to save money on groceries, but hates sacrificing taste, you are SO much like me.

In addition to the lack of flavor, I also despise the added chemicals that are a part of many 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 or tired to spend a lot of time preparing meals.

Those are the days when I love to reach for a convenience mix or ready-to-eat meal.

So in my effort to save a few dollars and some cooking time, but still have a grasp on what chemicals I’m putting into our bodies, I’ve started making some of my own pantry staples.  Items like homemade self-rising flour and homemade dry baking mix have been huge kitchen time savers for me.

DIY Bisquick - Make your own homemade dry baking mix at home for a lot less money!

 

Aside of the time and money savings, I love that this homemade dry baking mix recipe only uses five ingredients!  If you’re trying to watch your sugar intake, it’s made with only four.  If that’s not something to shout about, I don’t know what is.  Plus, it’s so stinkin’ easy to make a batch.

If you have a food processor, it can be ready to use in less than 3 minutes.  It’s as simple as combining the dry ingredients and then pulsing in the shortening.  If you’re using your hands or a pastry cutter, it’ll probably take you a minute or two longer.  That’s still far less time than it would take me to wait in the check-out line at the grocery store.

Homemade Dry Baking Mix (DIY Bisquick) is less expensive and better for you than the store bought kind! Get the recipe on itsyummi.com

If you have a go-to DIY recipe that you’d like to share or even one that you’d like to see me create a recipe for, 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! DIY Bisquick - Make your own homemade dry baking mix at home for a lot less money! Get the recipe on itsyummi.com

Even if you don’t have a recipe or idea to share, please leave me a message. I really need the validation that I’m not just creating posts for an audience of one. It gets lonely around here by myself.  😉

Recipes you can make make with this homemade dry baking mix:

Nectarine Crumb Cake

Nectarine Crumb Cake from ItsYummi.com

 

Buttermilk Cornmeal Biscuits with Honey Butter

 

Cheesy Ranch Biscuits

 

Cheesy Sausage Biscuits

I hope you love to use this homemade dry baking mix!

DIY Bisquick baking mix

Bisquick Mix Recipe (DIY Bisquick Baking Mix)

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!

5 from 6 votes
Print Pin Rate
Course: Pantry Staples
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 32 servings (1/4 cup each)
Calories: 173kcal

Ingredients

  • 8 cups all-purpose flour
  • 1/3 cup baking powder
  • 2 teaspoons salt
  • 2 Tablespoons sugar, optional
  • 1 cup vegetable shortening, or processed lard (found in the baking aisle of the grocery store)

Instructions

  • Combine all dry ingredients in a large bowl or the bowl of a food processor.
  • 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.
  • Store tightly covered in a pantry or the refrigerator. Can also be frozen.

Notes

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.

Nutrition

Serving: 0.25cup | Calories: 173kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 146mg | Potassium: 33mg | Fiber: 0g | Sugar: 0g | Calcium: 0.5% | Iron: 8.1%

Homemade Dry Baking Mix (DIY Bisquick) - Make it yourself at home and save lots of money, and skip the chemicals, too!

Homemade Dry Baking Mix (DIY Bisquick) is less expensive and better for you than the store bought kind! Get the recipe on itsyummi.com - Use it for homemade biscuits, pancakes, muffins, cakes, and more!

Reader Interactions

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Comments

  1. Thanks for posting this recipe. Like you I like to know what is in my food ….and control it as much as I can. This will be a staple in my kitchen!

    Reply

  2. Thanks so much for posting this recipe. I’ve used it several times and my family really likes it. I use it mainly for waffles (two cups mix, 1 cup milk, 1 egg and 2 TB oil) and biscuits (3 cups mix and 1 cup milk–the dough is a little wet at first but by the time you add a little more flour to knead the dough on a well-floured board, it’s perfect.) Thanks again!

    Reply

  8. I’ve been making my own baking mix for quite some time. Great for gift in a jar. My favorite recipe is 7up biscuits. Awesome. My daughter adds chocolate chips too and makes a glaze to put over the biscuits as soon as they come out of the oven.

    Reply

    • Homemade baking mix is such a great pantry staple to have on hand and you’re right, Shirley… it does make great gifts! I love 7-up biscuits, too. Your daughter’s sweet biscuits sound REALLY good!

      Reply

  9. I just found this recipe!!!! I am wondering how much baking mix to use and what else to add for cakes, biscuits, pancakes, and waffles.

    Reply

    • Hi Jaime!
      You can use this DIY baking mix as a substitute in any recipes that call for all-purpose flour and baking powder, so use whatever recipe you’d like to make the pancakes, muffins, cakes, etc. If the recipe calls for baking soda, be sure to add that as well.

      Reply

  10. Might seem like a silly question, but is it safe to assume the calorie count listed is for the WHOLE batch???
    Also, how long can this be stored for in a pantry (in an airtight container of course.

    Reply

    • Hi Janet,
      Yes, the nutritional information is for the entire batch. As long as it’s well covered and you’re using shelf stable shortening (not butter) to make it, I think it should be good for up to 2 or 3 weeks.

      Reply

    • Hi Debra,
      You can use butter as a substitute for the shortening, but if you do, the baking mix will no longer be shelf stable…it will have to be refrigerated. Unfortunately, refrigerating it will reduce the effects of the baking soda, so you may not have consistent results.

      Reply

  17. I have been here before and, admittedly, it has taken me a very long time to finally try this mix. I did so this morning (Christmas morning), because we have a tradition of having Bisquick Fruit Swirl Coffee Cake with cherry pie filling. I was short of Bisquick, so I quickly put this together and used it for the remainder of what the recipe called for. It worked perfectly and now I have extra in my cupboard for future use-instead of a box of Bisquick with all of the chemicals! I do much prefer to make things from scratch for that very reason! I’m excited to try this for other things-and I again want to thank you, Chef Becca, for this recipe!

    Reply

    • I’m so very happy to hear that the DIY Bisquick recipe worked well for you, Elaine, and thank you so much for coming back to let me know about it! I hope that you and your family had a very merry Christmas!

      Reply

  18. Hi Becca !
    Thanks for sharing this and all the others !
    Here in Europe (France), we’re not as much familiar with using baking mixes as you are overseas.
    I had never heard of Bisquick before… is this a kind of “cake mix” (as required in many US fun cakes recipes), minus sugar and flavor ?
    I’m trying to figure out on what circumstances this kind of mix would be useful in my kitchen ; I always weigh my ingredients according to the recipe (the many different textures in”pâtisserie” depend on the precision in ingredients weighing), and can’t figure out what to use and in what amount when a recipe calls for “cake mix”…
    Have a bright sunday !

    Reply

    • Hi Dnad!
      Thanks so much for stopping by, and for your comment. The reason that Europeans aren’t familiar with baking mixes is because the majority of you are so wonderful at baking from scratch! You likely don’t need convenience mixes, but to answer your question, baking mix is simply all-purpose flour with a bit of shortening and leavening agent (such as baking soda or baking powder) already mixed in. Here in the United States, we use the baking mix to quickly make a batch of biscuits without the mess of cutting the fat into the flour. All we have to do is add a bit of milk or water, roll or flatten the dough, and cut the biscuits. It can also be used to quickly prepare pancakes, waffles, and muffins. Basically any baked goods that require a little bit of fat and some leavening can be made with a baking mix such as this.
      I hope this answers your question. Have a beautiful day!

      Reply

      • Just to add to that – remember that what an American calls “biscuits” is a European Scone.
        Not a biscuit at all.
        A European biscuit is a “cookie” to an American.
        In other words Bisquicks makes great, simple scones for afternoon tea – just add liquid to the preprepared flour mix.

      • That’s great information to remember, Sandra. Thank you so much! I find the differences in our terminology fascinating!

  19. 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.

    Reply

    • 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!

      Reply

  20. 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.

    Reply

    • 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!

      Reply

    • Pam, to make pancakes with the homemade baking mix, just use an equal amount of this mix for the flour that’s called for in your favorite pancake recipe, and then omit any baking soda or baking powder that the recipe calls for. Happy eating!

      Reply

  23. 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

    Reply

    • 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. 🙂

      Reply

  24. 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??

    Reply

    • Hi Crystal, I’m allergic to coconut, so I’ve never tried making this recipe with it. That being said, as long as coconut oil doesn’t require refrigeration, I can’t think of any reason that you’d have a problem using it. Good luck!

      Reply

      • 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.

      • 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!

  27. 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!

    Reply

  28. 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!

    Thanks!

    Reply

  29. 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!

    Reply

  30. 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!

    Reply

  31. 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.

    Reply

  32. 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!

    Reply

    • 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.

      Reply

  34. 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

    Reply

    • 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.

      Reply

  35. 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!

    Reply

    • 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!

      Reply

  37. 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?

    Reply

    • Darcie,
      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!

      Reply

  38. 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.

    ~Susanne

    Reply

    • 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.

      Reply

      • 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! 😀

        ~Susanne

      • 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.

  39. I am on my third batch of this mix and I love it! It bakes just like bisquick and I have used it for pancakes, waffles and even 7up biscuits. Thanks for the great recipe.

    Reply

  40. 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.

    Reply

  41. 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!

    Reply

    • Christina,
      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!

      Reply

      • 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.

  42. 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!

    Reply

  45. 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.

    Reply

  46. 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.

    Reply

  48. 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.

    Reply

    • 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!

      Reply

  49. 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

    Reply

    • 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.

      Reply

  52. 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.
    Lisa
    akawest.com

    Reply

  53. 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!
    Thanks!

    Reply

  54. 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.

    Reply

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