Homemade dry baking mix (DIY Bisquick) is 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, 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.
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.
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! 
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:
Buttermilk Cornmeal Biscuits with Honey Butter
I hope you love to use this homemade dry 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!
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.
Recipe Nutrition
Linda Yutzy says
March 20, 2019 at 4:49 pmThanks 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!
Tina says
February 25, 2019 at 7:31 pmThanks 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!
Bec says
February 25, 2019 at 10:43 pmI’m so happy to hear that you enjoy making the homemade Bisquick, Tina. Thank you for your review and for rating the recipe!
Taylor W. says
December 31, 2018 at 2:09 pmLove the idea of making this at home! Going to try soon!
Becky Hardin says
December 31, 2018 at 1:04 pmOh such great kitchen hacks and these biscuits … YUM!
Sabrina says
December 31, 2018 at 11:27 amSuch a great kitchen hack plus a bonus of knowing exactly what the ingredients are! Pinning!
Alli says
December 31, 2018 at 9:26 amLove this. I never have baking mix on hand so this is exactly what I need.
Tara says
December 31, 2018 at 7:38 amBookmarking this recipe! Totally could have used it last night, but my 16yo volunteered to run to the store instead.
Shirley says
December 21, 2017 at 4:35 pmI’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.
Becca says
December 21, 2017 at 5:01 pmHomemade 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!
Jaime says
July 7, 2017 at 12:01 pmI just found this recipe!!!! I am wondering how much baking mix to use and what else to add for cakes, biscuits, pancakes, and waffles.
Becca says
July 12, 2017 at 9:12 amHi 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.
Janet says
June 22, 2017 at 4:08 pmMight 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.
Becca says
June 22, 2017 at 4:21 pmHi 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.
Lauren Kelly Nutrition says
December 15, 2016 at 6:04 amThis is such a great idea Becca! I am saving this and pinning for sure 🙂
Mira says
December 14, 2016 at 8:23 pmTime saver! Love the idea, pinned!
Lane & Holly @ With Two Spoons says
December 14, 2016 at 10:04 amI love this! So glad to have these homemade mixes on hand when I’m in a hurry (and even when I’m not!)
Lady Behind The Curtain says
December 14, 2016 at 12:05 amI love the idea of making my own Baking Mix!
Megan @ MegUnprocessed says
December 13, 2016 at 9:06 pmThis is great!
Debra says
November 27, 2016 at 7:00 pmCan you substitute the shortening with something else ????
Becca says
November 28, 2016 at 7:28 amHi 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.
Artist Elaine says
December 25, 2015 at 3:04 pmI 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!
Chef Bec says
December 25, 2015 at 7:06 pmI’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!
Dnad says
October 18, 2015 at 6:28 amHi 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 !
Chef Bec says
October 18, 2015 at 11:57 amHi 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!
Sandra says
July 12, 2017 at 1:59 amJust 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.
Becca says
July 12, 2017 at 9:07 amThat’s great information to remember, Sandra. Thank you so much! I find the differences in our terminology fascinating!
mary says
June 7, 2015 at 4:16 pmI 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.
Chef Becca says
June 7, 2015 at 8:32 pmMary, 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!
MikeS says
January 31, 2015 at 12:13 pmDoes 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.
Chef Becca says
January 31, 2015 at 2:35 pmYes, Mike. You can absolutely scale the recipe up or down to your desired quantity.
Gloria Sim says
November 16, 2014 at 5:26 pmCould you tell me the Uk replacement of veg shortening please
Chef Becca says
November 16, 2014 at 5:32 pmHi 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!
pam says
October 21, 2014 at 11:51 amWhat do you add to the mix for pancakes please? Eggs, milk, etc. Thanks!
Chef Becca says
October 21, 2014 at 12:17 pmPam, 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!
sue says
August 20, 2014 at 7:34 pmthis 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
Chef Becca says
August 20, 2014 at 8:51 pmHi 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. 🙂
Crystal says
August 17, 2014 at 4:46 pmHi, 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??
Chef Becca says
August 17, 2014 at 5:06 pmHi 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!
Sha in GA says
November 25, 2014 at 10:35 pmThat 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.
Chef Becca says
November 26, 2014 at 7:43 amI’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!
Sara says
September 25, 2017 at 10:55 pmThis is a crazy old comment but I was wondering if you ever tried this recipe with coconut oil? Did it work?
christine says
August 16, 2014 at 11:04 pmgonna have to try this
Carol says
August 16, 2014 at 4:08 pmLove your recipes!! Would like it if I could them deliver to my email 🙂 Thank U! For posting them..
Chef Becca says
August 16, 2014 at 4:18 pmThank you, Carol! If you’d like to subscribe to have them delivered to your email, please visit this link to sign up: http://bit.ly/1mVhOoQ
Christina says
July 26, 2014 at 11:53 pmHA! 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!
Chef Becca says
July 27, 2014 at 9:22 amI’m glad you found the solution, and I hope you find it as helpful to have around the house as I do, Christina!
Christina says
July 26, 2014 at 11:50 pmCould 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!
Megan says
May 28, 2014 at 9:27 pmOne 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!
Chef Becca says
June 10, 2014 at 1:36 pmI’m SO happy to hear that, Megan! Nobody should have to go biscuit-less 😉
Penelope says
May 25, 2014 at 2:53 pmThis 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!
Chef Becca says
May 25, 2014 at 3:44 pmI agree with you about that nasty aftertaste with Bisquick, Penelope! Fresh is best 🙂
Thanks for stopping by!
Phyllis L. says
May 19, 2014 at 8:59 pmCan 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.
Chef Becca says
May 19, 2014 at 9:01 pmI wouldn’t recommend storing it in the fridge, Phyllis. If you get moisture in it, the baking powder will deactivate.
Tina H. says
May 18, 2014 at 8:08 amCan 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!
Chef Becca says
May 18, 2014 at 8:21 amTina, 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.
Artist Elaine says
May 17, 2014 at 4:57 pmThank you so much, Chef Becca! I’m excited to try it-maybe for breakfast in the morning!
Chef Becca says
May 18, 2014 at 8:22 amI hope you enjoy the recipe, Elaine! I’d love to know how your morning breakfast turns out 🙂
Kyndra couloures says
May 17, 2014 at 1:04 pmHi, 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
Chef Becca says
May 17, 2014 at 1:17 pmThanks 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.
Chef Becca says
May 17, 2014 at 1:18 pmI’m sorry… I forgot to address your first question. You can easily double or triple this recipe with no problems 🙂
Artist Elaine says
May 17, 2014 at 11:46 amCan 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!
Chef Becca says
May 17, 2014 at 12:42 pmThanks 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!
Barbara Bailey says
May 17, 2014 at 8:36 amMust try store bought is getting very expensive.
Chef Becca says
May 17, 2014 at 10:08 amIt sure is, Barbara! This way, you’ve got it on hand whenever you need/want it 🙂
Darcie says
May 17, 2014 at 8:34 amI 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?
Chef Becca says
May 17, 2014 at 10:12 amDarcie,
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!
Susanne says
November 12, 2013 at 1:04 amIs 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
Becca Heflin says
November 12, 2013 at 10:58 amthanks 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
November 12, 2013 at 2:09 pmActually 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
Nancy says
May 17, 2014 at 8:00 amA 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.
Chef Becca says
May 17, 2014 at 8:09 amI’m sorry for the confusion, Nancy. The recipe is made with baking POWDER
Jennifer says
June 28, 2013 at 12:11 pmI 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.
Becca Heflin says
June 28, 2013 at 12:18 pmI’m SO glad you like it as much as I do, Jen! Thanks for stopping by to comment 🙂
Norma Thompson says
May 31, 2013 at 11:49 amThanks 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.
Christina Hurtado says
May 31, 2013 at 9:37 amI 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!
Becca Heflin says
May 31, 2013 at 11:49 amChristina,
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
May 31, 2013 at 11:57 amThe 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.
Becca Heflin says
May 31, 2013 at 12:09 pmMy guess would be about 2 weeks, Christina. After that, it will start to absorb flavors from the other foods in the fridge.
Annalise chavez says
May 31, 2013 at 9:18 amThank 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!
Opal Patrick says
May 31, 2013 at 8:27 amI am gonna try and make a batch later, hope it comes out fine.
Sandy says
May 31, 2013 at 7:34 amWhat a great idea – I will definitely be making a batch of this. Thanks 🙂
Becca Heflin says
May 31, 2013 at 7:40 amI hope you like it as much as I do sandy!
michele allison elwell says
May 31, 2013 at 7:32 amThanks 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.
Becca Heflin says
May 31, 2013 at 7:42 amMichele, I’m glad I’m not the only one who noticed that box getting smaller! I hope this recipe saves you lots of time and money!
Shirley says
May 31, 2013 at 7:14 amAfter 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.
Becca Heflin says
May 31, 2013 at 7:44 amthanks for that hurt healthy version Shirley! I will definitely try it sometime!
Rebecca Evans says
May 30, 2013 at 11:23 pmThanks so much for this recipe.I enjoy your post and all the yummy things you make.
Becca Heflin says
May 31, 2013 at 7:45 amthank you for coming by Rebecca! I’m so glad you enjoy my recipes.
Amy says
March 15, 2013 at 9:51 pmLove 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.
Becca says
March 15, 2013 at 9:59 pmI 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!
Kim says
February 19, 2013 at 3:49 pmI 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
Becca says
February 19, 2013 at 3:59 pmHi 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.
[email protected] says
October 15, 2012 at 7:00 amSo 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!
Lisa @akawest says
September 29, 2012 at 9:00 amLinky follower-in all of a minute, I couldn’t recall that. I have had my two cups of coffee in honor of National Coffee Day, so this lapse in memory must be age related. Argh!
Becca from It's Yummilicious says
September 29, 2012 at 2:05 pmLOL!! THANKS Lisa!
Lisa @akawest says
September 29, 2012 at 8:58 amOkay, 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
Kimberley says
May 31, 2013 at 1:09 amWhats impossible pie?
[email protected] says
September 28, 2012 at 8:18 amOk, 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!
Becca from It's Yummilicious says
September 28, 2012 at 8:24 amNot silly at all, Kirsten! It took me a year to figure out what the slicer blade was capable of doing! Thanks for your sweet comment! Becca
Sheryl says
September 27, 2012 at 12:11 pmNo, 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.
Becca from It's Yummilicious says
September 27, 2012 at 12:17 pmYIPPEE!! I’m NOT alone! 🙂
Thanks so much for your comment, Sheryl. I’m delighted to hear that my recipes are enjoyed…and worthy of sharing!
Jo-Anne says
September 27, 2012 at 11:13 amlove it! thanks.
Becca from It's Yummilicious says
September 27, 2012 at 12:18 pmYou’re welcome, Jo-Anne! Thanks so much for being here 🙂