If you’re a fan of Bisquick mix, try this easy and inexpensive homemade baking mix recipe. Use it for any recipe that calls for baking mix. You can also use this homemade baking mix to simplify regular recipes and cut preparation time.
Homemade Bisquick Baking Mix
9 cups flour
2/3 cup dry milk
3 Tbsp. baking powder
2 tsp. salt
1 cup shortening or 1/2 shortening and 1/2 butter*
Mix flour and other dry ingredients. Cut in shortening. Use a mixer on low to cut in the shortening to save time. Store in an airtight container up to 6 months.
This recipe uses a 5-pound sack of flour when doubled.
*Refrigerate if using butter.
This Homemade Bisquick Baking Mix Recipe is in our cookbook:
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Is this equivalent to Bisquick in recipes? If a recipe calls for 1/2 cup of Bisquick, do you also use 1/2 cup of this baking mix?
Thanks for all your info. It is truly a blessing to many!
Jess
Yes this is the same as Bisquick and you do use the same. 1/2 cup bisquick=1/2 baking mix.
Ia there an Aldis youtube with Living on a Dime?
There is this one where they go to Aldi – I don’t know if this is what you were meaning or not. Hope this is the one Tawra and Aldis
What do you add to this when making it up?
I’m not real sure on your question Trudy but if you are meaning what do you make with it if you scroll down a little on the page where the recipe is you can click on down there which will take you to a recipe to make muffins or pancakes. We also have some more recipes to use it in in Dining on a Dime and if all else fails you can check on a box of Bisquick. Bottom line it is Bisquick. I also will give you recipes in the newsletter which calls for this too.
Is there a lower fat or calorie version of this baking mix?
Thank you
If there is I don’t know about it. Each one of the ingredients put in there is important to the end results in the baking. I know a cup of shortening sounds like a lot on the recipe but if you look it calls for 9 cups of flour. When you use only 1 cup of it for a recipe you are really only getting 1 1/2 tablespoons per recipe. Then if you take the recipe made up – let’s say 12 pancakes – that gets divided even more to about 1/4 or less of a tsp. for each pancake.
Jill and lisa
this is basically our tea biscuits mix and when I do them from scratch I use 2 cups of flour 1/4 cup butter or margarine, 3tsp of baking powder and a cup of water or milk.
I get 6 large biscuits or 12 small ones.
If you add in cheese, ham or raisins you get a lot of the fillers and less of the biscuit.
So no it isn’t really a diet or low cal item but like jill says you only get a bit in each serving.
We have a really bad hang up about fat. If a cake calls for 1/4 cup of oil we in our mind think of it as if we alone are drinking a 1/4 cup of oil where the reality is that 1/4 cup is spread out among 24 pieces of cake. Of course it like everything else needs to be eaten in moderation.
I have been making up a very similar recipe, “Homemade Bisquick Mix”, for years. My husband loves Bisquick pancakes and the homemade version not only saves money, but actually tastes better because you can tweak it to suit your preference. I store it in an air-tight container at room temperature (others keep it in the freezer, but I’ve found that unnecessary).
Here are 3 really helpful hints I’ve discovered, thanks to the kind and helpful people on the world-wide web.
1. If you are mixing by hand, buy a shortening cutter made with blades rather than wires. I got mine at Williams-Sonoma, but I’m sure it could be found some place less pricey.
2. Use an adjustable measuring cup for the shortening. It’s so much more convenient to just push down the plunger to plop it out into the bowl.
3. Dawn makes a product called “Direct Foam” for grease-covered dishes that I use on the adjustable measuring cups parts first according to directions, rinse it out with hot water into the plugged section of my kitchen sink for washing the rest of the dishes. (just read the directions on the bottle’s label because I’m sure they do a better job explaining how to use it). I don’t work for or own stock in Proctor&Gamble, but love many products they make like Tide, Wall Erasers, Swiffer, Downey Wrinkle Release, Pantene, Cascade,…I could go on and on! LOL
The posted recipe contains the same amount of flour, but only half the shortening (fat). I know they make a reduced fat version of Bisquick, so I imagine this recipe would be similar. Making your own mix is an opportunity to experiment using even less. Why not give it a try, since you can always add a little more to the rest? Recently, I substituted half of the white all-purpose flour with a whole wheat version I got from Trader Joe’s. It turned out great! The pancakes actually tasted a little sweeter from the whole wheat.
PS. I just discovered this site and I LOVE it!
Just wanted to thank you for the mixer tip. I have no idea why I never thought of it but it worked great. I always used a pastry cutter which took a bit since I don’t have a food processor. Thanks again!
Before I print this out…is it in your Cookbook? Thanks! Kim
Yes Kim on pg. 50 and several recipes to use it with on pg. 51,52,53
hi, is there a substitute for the powdered milk in the baking mix recipe? I have to cook without dairy for family members. Thanks!
K.B.
KB I rarely if ever use milk. I just use the same amount of water and it is fine. nobody has ever complained and I actually get asked for my recipes quite often.
I have made baking mix without the powdered milk because I didn’t have any. I use the same amount of dry ingredients then add my liquid (milk, fresh goat milk, almond milk, coconut milk, soy milk, apple juice, etc) that it says in the recipe.
What shortening do you use in the baking mix?
Flo an;y kind of solid shortening. I like Crisco but you could use an off brand too.
I can’t use powdered milk, either. How do you know how much mix to use if you’re going to add liquid milk substitute (rice milk, almond milk, etc.)? The dry milk must add volume to the mix. This has always frustrated me, because it seems everybody’s homemade “bisquick” uses cow’s milk powder.
You can either use some other type of dry milk in place of the regular cow’s milk or just leave it out of the mix and then when you need to just use the same amount of mix the recipe calls for and what ever kind of liquid you want.
For example the Baking mix pancakes calls for 2 1/4 cup mix and 1 1/2 cups water you will just use2 1/4 mix and 1 1/2 cups of what kind of milk you use.
I love this website..so many ideas! I am 70 years old–so you CAN teach a old dog new tricks!!!
Thank you…
I would like to enter for your book. It sounds like something I could use.
I am going to give this a try with corn flour because my husband can’t have wheat.
for those that can’t use dairy, you can find soy milk and coconut milk in powdered form. If you can’t find them in the natural foods section of the grocery store, try a health food store or online. I think I have seen rice milk powder as well. HTH
Unfortunately, the rice milk powders have lots of ingredients and sound very sweet. Brown rice syrup is the first ingredient of at least one readily available one.
My concern is the volume of the mix if made without dry milk powder. Can anyone tell me how many cups the basic mix recipe makes? That would help me figure out what proportion of the milkfree mix to use. If i use 2 1/4 cups of the basic mix, that’s going to be too much of the other ingredients.
Thanks!
The powdered milk is mostly air, and it dissolves into the liquid you use with very little change in volume. So if you leave it out, just measure the mix the same as the recipe. There won’t be any difference. I don’t use baking mix, because I make my biscuits with butter, and it would get rancid, but I do use self rising flour, then just add in butter and milk. If I couldn’t use real milk, I’d use unflavored almond milk or water. Jill’s biscuit recipe made with 7up might work, too, using non-dairy sour cream.
What kink of flour do you use, plain or self-rising?
Regular flour. One thing that might help you tell on other recipes you aren’t sure of is if it has baking soda or something that causes it to rise like that then usually you use regular flour plus I have found that they usually mean regular flour unless other wise states it. Of course there is always 1-2 exceptions so it doesn’t hurt to ask when you can.
I think I will use the butter flavored crisco sticks we use at christmas for cookies for additional flavor. bet it will work great!
You say that doubling the recipe uses a 5lb sack of flour.
Wouldn’t that be 2 cups too much. I think 5lbs of flour is 20 cups
I’m not sure but it works.
I have been making something called Missouri Mix
Large batch of Missouri Mix
Requires a very large mixing bowl or tub for mixing
5-pound bag of flour or 20 cups All-purpose, whole wheat or any combination of both.
3/4 cup baking powder
2 tablespoons salt
2-1/2 cups nonfat dry milk powder
3-3/4 cups shortening
Makes 27 cups mix.
Smaller batch of Missouri Mix
8 cups flour (all-purpose, whole wheat or any combination)
1/4 cup plus 1 tablespoon baking powder
2 teaspoons salt
1 cup nonfat dry milk powder
1-1/2 cups shortening
Makes 11 cups mix.
Combine dry ingredients in large bowl. Sift to assure even distribution of ingredients. Using a pastry blender, cut in shortening until mix is the consistency of cornmeal.
Website is http://extension.missouri.edu/p/GH1055
Amy,
I was so surprised to see the recipe for Missouri Mix. I have worked for MU Extension for many years and have given out this recipe booklet 100’s of times. It has some great recipes to make with the mix.
Best wishes to you!
-Brenda
I noticed in the recipe it said shortening and butter and down below it
Said to refrigerate if using butter. So is it one or the other? I really
Want to try this. Thanks
yes one or the other.
Re: Missouri Mix:
How does one keep this and for how long, please. Thanks for this recipe.
When it comes to storage treat it like you do store bought baking mix. I usually keep mine in an air tight container on the shelf. If you use the shortening there are no ingredients to spoil or anything so you can keep it for 2-3 months even more. I have usually used mine up before then. If you use the butter you do need to store in the fridge where it will keep for several weeks. If you are worried about using it up before it spoils half the recipe if you want to.
love this… but cannot “pin it”… so, I’m writing it down :)
Can you substitute powdered shortening for the shortening or butter?
I’ve never tried it. It might work but I’m not sure.
To be honest I am not sure. I would think you could. If you are thinking of storing it on the shelf for long term you can use regular shortening for that too because shortening has a really really long shelf life. The butter though doesn’t have as long a shelf life that is why you have to keep it in the fridge. But you know if the powdered shortening is suppose to work like regular then I don’t know why it wouldn’t. You could make up a small batch to experiment with.
I have used a very similar recipe for years. Flours can vary in terms of their density, from brand to brand, and even change with the weather, humidity and temperature in your kitchen. If you must leave the powdered milk out, or choose to use one flour over another, just add close to the amount of liquid called for in the recipe, check the consistency or thickness of your batter, then add more later if you need to. Whole wheat flour tends to need a little liquid after it is first mixed for pancake batter, as the fibre in it tends to swell, and make the batter stiffer as it sits. I often used ordinary canola oil for the fat, and mixed it well. I stored my mix in an airtight container in the fridge, with basic proportions for the recipes I used, written on the lid. This mix, and another one used for basic muffins, were real lifesavers, when we went camping during the summer months.
Wondering if you could use the powdered shortening in this mix, and if so how much?
I don’t know why not. The amount would be what ever the measurements say on the can of powdered say that you are to use. For example if the powdered says 1/2 cup of powder and 1/2 cup of water equals 1 cup of regular shortening then that is what you should use. Just add the water amount in with the liquids on the recipe and replace the shortening amount with the amount of powder on the recipe.
can you make it with a gluten free flour and would anything else change in the recipe
thank you
Cheryl
I have never tried it with gluten free so can’t tell you for sure. You might try a 1/2 a batch or something and see what happens.
can you use self rising flour???
I don’t usually recommend it because you have to adjust the baking powder and the salt in the recipe if you do and there is a difference in the protein content of flour and self rising. If you really need to then you can google the difference and try to make the adjustments.
How should I store this?
Just in a ziptop bag or canister is fine.
i just got done making a batch of this baking mix. i bought an air tight container to put it in and it fit pretty good. i and going to get one more container so i can make one more batch.
can u leave out the dry milk powder in this recipe and would that effect the recipes you make with he mix?
You can – the dry milk is so that you can store it and if you ever run out of milk or have a situation where you have only water (like camping) then this comes in handy with the dry milk. If you leave out the dry milk then you need to use regular milk in place of water where the recipe calls for it. It would mostly effect the taste of the recipes if you leave it out and use only water.
I’m wondering if I can use lard instead of shortening?
Yes you can Tracy