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Homemade Bisquick Baking Mix Recipe

Try this easy and inexpensive homemade baking mix recipe, which you can use in any recipe that calls for Bisquick mix! You can also use this homemade baking mix to simplify regular recipes and cut preparation time.

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.

Try this easy and inexpensive homemade baking mix recipe, which you can use in any recipe that calls for Bisquick mix! You can also use this homemade baking mix to simplify regular recipes and cut preparation time.
Print

Homemade Bisquick Baking Mix Recipe

Try this easy and inexpensive homemade baking mix recipe, which you can use in any recipe that calls for Bisquick mix! You can also use this homemade baking mix to simplify regular recipes and cut preparation time.
Print Recipe
Pin Recipe
  • Author: Tawra

Ingredients

Units

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*

Instructions

  1. Mix flour and the other dry ingredients.
  2. Cut in shortening. To save time, use a mixer on low to cut in the shortening.
  3. Store in an airtight container up to 6 months.

Notes

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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Reader Interactions

Comments

  1. Jess

    September 10, 2010 at 8:35 pm

    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

    Reply
    • Jill

      September 11, 2010 at 11:10 am

      Yes this is the same as Bisquick and you do use the same. 1/2 cup bisquick=1/2 baking mix.

      Reply
      • vicki miller

        January 2, 2019 at 1:10 pm

        Ia there an Aldis youtube with Living on a Dime?

        Reply
        • Jill

          January 3, 2019 at 2:04 pm

          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

          Reply
  2. Trudy

    September 16, 2010 at 1:43 pm

    What do you add to this when making it up?

    Reply
    • Jill

      September 16, 2010 at 2:47 pm

      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.

      Reply
  3. Lisa

    September 17, 2010 at 5:53 am

    Is there a lower fat or calorie version of this baking mix?
    Thank you

    Reply
    • Jill

      September 17, 2010 at 8:09 am

      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.

      Reply
      • grandma

        October 28, 2012 at 7:49 am

        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.

        Reply
        • Jill

          October 28, 2012 at 8:10 am

          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.

          Reply
  4. Laura

    September 19, 2010 at 10:18 am

    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!

    Reply
  5. Sarah Whatzhername

    October 13, 2010 at 10:56 am

    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!

    Reply
  6. Kim

    March 8, 2011 at 10:45 am

    Before I print this out…is it in your Cookbook? Thanks! Kim

    Reply
    • Jill

      March 8, 2011 at 11:47 am

      Yes Kim on pg. 50 and several recipes to use it with on pg. 51,52,53

      Reply
  7. K.B.

    April 16, 2011 at 11:23 am

    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.

    Reply
    • grandma

      October 28, 2012 at 8:07 am

      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.

      Reply
  8. Pene

    May 17, 2011 at 11:58 am

    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.

    Reply
  9. Flo White

    October 6, 2011 at 11:30 am

    What shortening do you use in the baking mix?

    Reply
    • Jill

      October 6, 2011 at 12:06 pm

      Flo an;y kind of solid shortening. I like Crisco but you could use an off brand too.

      Reply
  10. Deb

    March 1, 2012 at 11:31 am

    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.

    Reply
    • Jill

      March 1, 2012 at 11:49 am

      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.

      Reply
  11. Karen Schluter

    March 1, 2012 at 3:37 pm

    I love this website..so many ideas! I am 70 years old–so you CAN teach a old dog new tricks!!!
    Thank you…

    Reply
  12. Christine

    March 3, 2012 at 8:25 am

    I would like to enter for your book. It sounds like something I could use.

    Reply
  13. Dixie Bell

    March 7, 2012 at 2:37 pm

    I am going to give this a try with corn flour because my husband can’t have wheat.

    Reply
  14. DavetteB

    April 11, 2012 at 3:55 pm

    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

    Reply
  15. Deb

    April 11, 2012 at 5:56 pm

    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!

    Reply
    • Cindy

      March 1, 2019 at 11:33 pm

      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.

      Reply
  16. chris

    July 7, 2012 at 11:47 am

    What kink of flour do you use, plain or self-rising?

    Reply
    • Jill

      July 7, 2012 at 1:58 pm

      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.

      Reply
  17. donnab

    July 7, 2012 at 4:23 pm

    I think I will use the butter flavored crisco sticks we use at christmas for cookies for additional flavor. bet it will work great!

    Reply
  18. Veronica Tidd

    September 2, 2012 at 3:39 pm

    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

    Reply
    • Tawra

      September 2, 2012 at 7:37 pm

      I’m not sure but it works.

      Reply
  19. Amy Clingman

    September 20, 2012 at 7:13 pm

    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

    Reply
    • Brenda

      April 30, 2015 at 1:46 pm

      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

      Reply
  20. Anita

    June 10, 2013 at 12:05 pm

    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

    Reply
    • Tawra

      June 10, 2013 at 12:51 pm

      yes one or the other.

      Reply
  21. J'Marinde Shephard

    August 23, 2013 at 2:31 pm

    Re: Missouri Mix:
    How does one keep this and for how long, please. Thanks for this recipe.

    Reply
    • Jill

      August 23, 2013 at 3:04 pm

      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.

      Reply
  22. Tess

    February 5, 2014 at 11:19 am

    love this… but cannot “pin it”… so, I’m writing it down :)

    Reply
  23. Susi

    February 11, 2014 at 8:57 am

    Can you substitute powdered shortening for the shortening or butter?

    Reply
    • Tawra

      February 11, 2014 at 9:16 am

      I’ve never tried it. It might work but I’m not sure.

      Reply
    • Jill

      February 11, 2014 at 9:16 am

      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.

      Reply
  24. Mary Jane

    February 12, 2014 at 8:13 am

    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.

    Reply
  25. Bill R.

    January 20, 2015 at 8:49 pm

    Wondering if you could use the powdered shortening in this mix, and if so how much?

    Reply
    • Jill

      January 21, 2015 at 7:26 am

      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.

      Reply
  26. Cheryl Musta

    November 9, 2015 at 12:47 pm

    can you make it with a gluten free flour and would anything else change in the recipe
    thank you
    Cheryl

    Reply
    • Jill

      November 9, 2015 at 4:59 pm

      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.

      Reply
  27. Ellen Ward

    September 2, 2017 at 11:19 am

    can you use self rising flour???

    Reply
    • Jill

      September 4, 2017 at 8:24 am

      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.

      Reply
  28. Sharon

    December 30, 2017 at 1:11 pm

    How should I store this?

    Reply
    • Tawra

      January 1, 2018 at 9:36 pm

      Just in a ziptop bag or canister is fine.

      Reply
  29. sue fox

    March 12, 2018 at 12:21 am

    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.

    Reply
  30. sue

    October 14, 2018 at 8:56 pm

    can u leave out the dry milk powder in this recipe and would that effect the recipes you make with he mix?

    Reply
    • Jill

      October 15, 2018 at 10:11 am

      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.

      Reply
  31. Tracy

    May 8, 2019 at 4:52 pm

    I’m wondering if I can use lard instead of shortening?

    Reply
    • Jill

      May 9, 2019 at 11:00 am

      Yes you can Tracy

      Reply
  32. Susan Smith

    December 23, 2021 at 7:06 am

    WOOHOO! You just saved me a trip to the store and $3 off my grocery bill here alone. I just mixed this up and it makes MORE than the box in my grocery store too. :). My pantry is ready to go and I”m one happy girl! I love you people. You are the GOAT of homemaking/cooking, well, living in general actually. :)

    Reply
    • Jill

      December 23, 2021 at 11:33 am

      LOL Susan glad we could help and thank you so much : )

      Reply
  33. Deb

    April 21, 2022 at 8:00 pm

    Could coconut milk powder be substituted for dry milk powder? I have a milk sensitivity )-:

    Reply
    • Jill

      April 22, 2022 at 12:57 pm

      I think it could. I always just half the recipe if you want and try it.

      Reply
  34. Beverly Byrd

    April 30, 2022 at 8:14 am

    Can you use a bag of self rising flour to make your biscuits mix and do you add any more baking powder or salt ? Last year I purchased both of the cookbooks volume 1-2 and have really enjoyed your recipes… and Facebook videos

    Reply
    • Jill

      April 30, 2022 at 1:54 pm

      Not sure of the exact measurements Beverly but you shouldn’t have to add more baking powder or salt. I would try a small batch and see how it works

      Reply

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