There’s a reason that Bisquick has been one of America’s favorite convenience products since 1930. It allows us to not only whip up fresh biscuits in minutes, but pizza crust, coffee cakes, pancakes, waffles and my fall favorite – Homemade Dumplings
Nearly all baking recipes begin with these main ingredients, so it’s fun to brainstorm all the uses for this easy quick mix. I love to bake. Well, I love what comes after the treats are out of the oven. I don’t always live for the actual mixing of ingredients, so any little help to jump start the process is wonderful, especially on busy mornings.
That’s why this homemade bisquick mix without shortening is such a time saver. It gives me the time saving benefits of a quick mix without any additives, plus a reader tested it for me substituting coconut oil in place of the butter and she loved it too.
Any type of quick bread recipes are ones I love to whip up, as well as teach our kids. They are wonderful staple recipes to understand in the kitchen and part of the Top Five Recipes I want our kids to memorize before they leave the nest.
This homemade baking mix just makes the quick breads even quicker. While the recipe I’m sharing uses both white all purpose and wheat flour, you can adjust the proportions to suit your taste.
(Edited to add:) I’m so excited to share my creations of the last two months. I’ve created 12 Homemade Quick Bread recipes from this one homemade baking mix recipe.
What makes this even more special is that I’m sharing free gift tags, labels and a recipe card so that you can easily give this as a unique and ever appreciated homemade gift. Head over to the Homemade quick bread page to print everything for free.
Stored tightly covered, this homemade Bisquick, baking mix will stay fresh for two months in the fridge or up to four months in the freezer.
It’s important that you use a freezer proof container or bag to ensure freshness.
During one of my more impressive organizational moments in the kitchen (remember, I am a Type Z personality so organization is not always my forte), I decided to take this homemade baking mix a step further and prep all the dry ingredients for our favorite baked goods.
I had some smaller OXO freezer proof, air tight containers
It’s so easy to gather 4-5 containers and just measure enough for four cakes or muffins all at once. It’s the convenience of a boxed mixes for pennies on the dollar plus, my choice of healthy ingredients. You get all the measuring and flour mess out of the way at one time. It’s such an easy, simple thing, but makes a HUGE difference.
Just a few great options for this homemade Bisquick?
Give my Low Fat Pumpkin Oatmeal Muffins a try. It’s incredibly low in fat.
Homemade Dumplings (from scratch or using Bisquick) – this elevates your favorite soups and adds a comfort food touch in minutes.
Quick Quiche Recipe: another great 10 Minute Dinner or brunch.
Simple Sausage Balls (perfect for any parties)
Enjoy! I love these homemade mixes. It just makes life easier.
Recipe: Homemade Bisquick Recipe, Baking Mix
Summary: This easy homemade bisquick recipe lets you whip up baked goods in minutes without any additives.
Ingredients
Single Recipe Mix (makes 2 cups)
- 2/3 cup all purpose flour
- 2/3 cup whole wheat flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup butter or margarine
- **** You may adjust the flour proportions to your taste preference. This works with 100% all purpose, if desired.
Bulk Recipe Mix (makes 8 cups)
- 3 cups all purpose flour
- 3 cups whole wheat flour
- 3 tablespoons baking powder
- 1 1/2 tsp salt
- 1 cup butter, margarine or coconut oil
- **** You may adjust the flour proportions to your taste preference. This works with 100% all purpose, if desired.
Instructions
- Blend the baking powder, salt and flours in large bowl. Using mixer or pastry blender, cut butter into flour mixture until crumbly mixture occurs. It will resemble coarse cornmeal (see pic).
- Store tightly covered in fridge or freezer.
- Makes 2 – 8 cups of baking mix.
Preparation time: 5 minute(s)
Great idea! I especially like having your fav recipes ready to go… the connivence of box made but all the goodness of home 🙂
Exactly. Sometimes it’s just the getting all the ingredients out that keeps me from making something, even if it’s easy. This saves the extra step.
@Jen, So so true 🙂 You have inspired me to make some chocolate chip cookie mix… although maybe it is better if I don’t make that too often lol
I love this! Could you substitute more all purpose flour for the whole wheat flour?
Yes, absolutely. Like I mentioned in the post, you could use 100% all purpose if you wanted too.
I use spelt for baking. It bakes almost exactly like white. I’m pretty sure it could be used for all of the flour in your mixes. Either way…I love this idea! When I make mixes with spelt, I keep them in the freezer anyway but I never add my butter/oil to them. This way I could and that would make them super easy. Great idea!
Thanks and can you please let me know once you try it? I’d love to know how it works with spelt? I’ve baked with spelt before too, but haven’t used it for baked goods except for bread.
Do you think this would work with coconut oil that is softened but not melted? One of my daughters can’t have dairy so we substitute coconut oil in other recipes calling for butter/margarine.
Yes, I definitely think it would. The consistency would be the same and if you normally use it in baked goods, this should work. Let me know and I’ll include it in my post. 🙂
Coconut oil works perfectly in place of the margarine/butter!
Thanks so much for letting me know, Kara. I was assuming it would and so thankful you were my tester. 🙂
This is awesome, thank you for sharing this!! just one question, I see recipes for using the mix in lots of recipes but not how to use the mix to make biscuits. What ingredients do you use with the mix to make biscuits and if you use coconut oil is it the same measurement as the butter?
@DJ, Going off my readers comment, the amount of coconut oil would be the same as butter.
For biscuits, you can use 1/3 cup of milk for every cup of mix. If you want to add cheese or herbs, add it before the milk. Bake about ten minutes at 425 or so.
I have a homemade biscuit recipe on the blog too that I enjoy.
Hey if I wanted to use this to make pancakes, what would I add to it when I’m ready? Do you have recipes on your site for pancakes and other things that you use this mix for?
I combined ingredients to have on hand for the single recipe mix making 2 cups. Since the recipes on quick bread page call for 3 1/2 cups, I’m wondering which recipe is the single mix for? Thank you!
Thank you! I happened on your post; what a joyful discovery and plan much as you did to pass this on to our grandchildren (mix & bake together & pass on the directions).
1. Do you have an adaptation for a sweet bread “fruitcake” perhaps using dried fruits & cho]ed nuts to reduce the sugars?
2. Is there a low sugar adaptation?
Thank you! I like these recipes. I have used Spectrum in homemade baking mix but not butter. Will have to try that one!
Thanks for showing how to make a single recipe as well as bulk, I appreciate this! I am going to be using this soon in one of my recipes for my blog and I will link back to you! Cheers!
Hi there – I love your mix. It worked great for biscuits today. I used all purpose flour for the whole mix. My co-op (where I get our flour) has whole wheat bread flour and whole wheat pastry flour. Do you know which one would be appropriate for this recipe? Thanks for your help.
I use all purpose usually, but if I had to pick out of those two, I would use the pastry flour if you’re going to make more pancakes, coffee cake etc.
Hi Jen! I love this idea of making my own mix cause than I know what’s in it.I have some frosting buckets that I got from my Sams club bakery that I keep my sugar and flour in and I have an extra one that I thought I could put this baking mix in. My question is does this baking mix have to be refrigerated? Thanks in advance for an answear.
That’s such a great idea. I don’t refrigerate mine, but I haven’t kept it for long periods of time so I am not sure about bulk.
Am I missing the simple recipe of how to make biscuits with this mix? I see all the breads and fancy recipes. Can you point me to a biscuit recipe.
LOVE THIS IDEA!
oh my goodness, Sarah- I can’t find it either. How is this possible? SO sorry. Here it is and I’ll do a separate post with biscuit making tips too.
2 1/2 cups of quick mix, 1/2 cup milk.
Preheat oven to 450. Combine quick mix and milk. Knead gently 12 times. Roll or pat dough about 1/2 inch thick . Cut into squares or 2 – 1/2 inch rounds. Bake on an engrossed baking sheet for 12 minutes or until gold brown. Makes 10. 🙂
For Drop Biscuits, decrease the mix to 2 cups and combine with milk. Drop by tablespoonfuls on to greased sheet. Bake around 10-12 minutes.
I gave up using Bisquick years ago not only to save money, but also for health reasons. Now I look forward to trying your recipes. Although I don’t have any wheat flour at the moment, I will use the all purpose flour as suggested. Thank you so much!
Thank you coo much for sharing this easy and yummy recipe with us!!
Thank You!
Thank you for the recipe for the baking mix & various bread recipes!
You’re so welcome! Enjoy. 🙂
I have made this mix for some time, I like it because you know what you are putting in it.
I dislike using shortening, and I cant use butter, it will spoil quicker, I have never tried the others. So, if I use coconut oil, how long will it last in an air tight container?
Jen
Is the coconut oil you are speaking of in the recipe, the solid white coconut oil that when you put some in your hand it melts? If so, I will try this, also I did not know you could freeze this, going to try this also.
Thanks
Yes, it is. I would just put it in a ziplock bag and stick it in the freezer to keep for months.
@Jen, I have in the past used quart canning jars and pulled a vacuum on the jar. I did not store it in the freezer and it did go bad after quite some time. Evacuating the air from the jar then freezing it should give it a longer life. Every time you use some you would still need to pull a vacuum on it and refreeze what’s left over.
Hi Jen,
I just finished our women’s Bible study using your book, Just Open the Door. I can’t wait to see how all your ideas play out for me even though I am an 81 year old granny in a condo. lol Since I bake so much for my church and for my ibskitchn.com website, I hope you don’t mind that I adapted your recipe for bisquick mix to suit we IBS folk who need to make all things GF. I was so thrilled to see it. I called King Arthur about their Measure for Measure flour and they said the instructions are the same for their GF flour as they are for using AP flour. I am posting my adapted recipe on my IBS website and attributing it to you. Is that OK? Just thought you would like to know. Loved your study.
Joan – Thank you so much for sharing. I LOVE hearing this and the fact that you are older and wiser and a bit further along in the journey is even better yet. Thank you for pointing others to HIM. I’d love to see your adapted recipe. CAn you share the link in here for that post? Thanks