Keep one container of this **Crisco Quick Bread Mix** in the pantry and you’ve already done the boring part of baking. It’s a simple homemade master mix for biscuits, muffins, quick loaves, and just about any recipe that calls for a quick mix or Bisquick-style baking blend.
Because the shortening is blended right into the dry ingredients, you can scoop what you need and get straight to the good part. No fuss, no mystery box mix, and no paying extra for air in a package.
Ingredients
- 10 cups sifted all-purpose flour
- 1/3 cup baking powder
- 1/4 cup sugar
- 1 tablespoon salt
- 2 cups Crisco all-vegetable shortening
Instructions
- Measure the sifted flour, baking powder, sugar, and salt into a large bowl or deep container.
- Add the shortening.
- Blend all ingredients thoroughly until the mix is even and no visible pockets of shortening remain.
- Transfer the mix to a tightly covered container.
- If you want extra insurance against pantry pests, freeze the finished mix for 24 hours before long-term pantry storage.
- Use this mix anywhere a recipe calls for quick mix or Bisquick-style baking mix, including muffins, biscuits, and quick breads such as Banana Nut Bread Mix or Chocolate Chip Banana Bread Mix.
Tips for Best Results
Blend it completely. You want the shortening worked in well so every scoop bakes the same way. If you leave big streaks or lumps of fat behind, one batch may bake up tender while the next one falls flat. Charming, but not helpful.
Use a large container. This makes about 67 cups of mix, so give yourself room to stir without wearing half of it.
Keep moisture out. Always use a dry measuring cup when scooping from the container. Even a little moisture can shorten storage life and make the mix clump.
Let chilled ingredients warm up if needed. If you store flour or the finished mix cold, let the portion you need come to room temperature before baking so the leavening performs normally. That’s in line with guidance on storing baking staples from Penn State Extension.
Ways to Use It
This mix works as a shortcut base for biscuits, dumplings, pancakes, waffles, muffins, and quick loaves. Anywhere you’d normally reach for a commercial baking mix, this homemade version can usually step in.
If you like keeping pantry mixes on hand, pair it with Copycat Bisquick Recipe or Copycat Jiffy Cornbread Mix so you’ve got the baking basics covered without buying a dozen little boxes.
Storage
Store the mix in a tightly covered airtight container in a cool, dry place. Because baking powder is the shortest-lived ingredient here, a conservative pantry estimate is about 6 months for best lift and flavor. That’s an estimate for quality, not a laboratory shelf-life test.
For longer storage, divide the mix into smaller airtight containers or freezer-safe bags and freeze it. The texture and freshness hold better when the mix stays dry and protected from warm temperatures.
If you’re concerned about pantry pests, freezing the mix for 24 hours right after blending is a practical extra step before storing it in the pantry.
💸 Budget101® Price Breakdown: Crisco Quick Bread Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Sifted all-purpose flour |
$2.96 |
10 C. |
$1.57 |
|
Baking powder |
$1.24 |
1/3 C. |
$0.35 |
|
Sugar |
$2.98 |
1/4 C. |
$0.08 |
|
Salt |
$0.62 |
1 T. |
$0.02 |
|
Crisco all-vegetable shortening |
$3.98 |
2 C. |
$1.20 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$3.22 |
👨👩👧👦 Cost Per Serving |
$0.15 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- All-Purpose Flour, 10 lb
- Baking Powder, 8.1 oz
- Granulated Sugar, 4 lb
- Sea Salt, 26 oz
- Vegetable Shortening, 48 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Crisco Quick Bread Mix
Usually, yes. This mix is designed as a homemade quick mix for biscuits, muffins, and quick breads, so it works best in recipes that already expect a dry baking mix with fat blended in. If a recipe depends on a flavored commercial mix or includes a very specific formula, start with a small batch first instead of gambling the whole bowl.
Sifting first keeps the flour lighter and more even, which helps you avoid packing in extra flour by accident. That matters in a master mix because one heavy measurement gets multiplied across the whole container, and suddenly your muffins bake up like little drywall samples.
Cut it in until the mix looks uniform and crumbly, with no large greasy chunks left behind. You can use clean hands, a pastry blender, two knives, or a stand mixer on low speed, but stop once everything is evenly distributed so you don’t compact the flour.
It’s not the best swap for pantry storage. Butter contains water and milk solids, so it won’t keep like shelf-stable shortening in a room-temperature dry mix. If you want butter flavor, use the mix as written for storage, then add butter in the individual recipe you’re making.
Check for a flat smell, any sign of rancid fat, clumping from moisture, or weak rise in baked goods. If you’re not sure whether the baking powder is still doing its job, test a teaspoon of baking powder separately in 1/3 cup hot water. A strong fizz means it still has life left.
Absolutely. Freeze it in airtight containers or heavy freezer bags, then let the amount you need come closer to room temperature before baking. That helps prevent cold ingredients from slowing the lift you want from the baking powder.
Plan on a very large container because the batch makes roughly 67 cups of mix. A food-safe bucket or several smaller airtight containers is much easier than trying to cram it into one overstuffed canister and wearing flour up to your elbows.
Yes, and it’s a smart move if you don’t bake often. For a half batch, use 5 cups sifted flour, 2 tablespoons plus 2 teaspoons baking powder, 2 tablespoons sugar, 1 1/2 teaspoons salt, and 1 cup shortening. You’ll get the same style of mix without committing half your pantry to one container.
Use it for drop biscuits, muffins, pancakes, waffles, cobblers, and simple quick loaves. It’s especially handy for recipes where you want speed and tenderness without measuring flour, salt, leavening, and fat every single time.
That extra freeze helps deal with pantry pests before they become your uninvited baking assistants. It’s a practical preventive step for bulk flour mixes, especially if your pantry runs warm or you buy flour in larger bags.
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🖨️ Print-Friendly Crisco Quick Bread Mix
Crisco Quick Bread Mix
Ingredients
- 10 cups sifted all-purpose flour
- ⅓ cup baking powder
- ¼ cup sugar
- 1 tablespoon salt
- 2 cups Crisco all-vegetable shortening
Equipment
Instructions
- Measure the sifted flour, baking powder, sugar, and salt into a large bowl.
- Add the shortening.
- Blend thoroughly until the shortening is evenly distributed and the mixture is uniform.
- Transfer the mix to a tightly covered container.
- Freeze for 24 hours if desired to help prevent pantry pests.
- Use in recipes calling for quick mix or Bisquick-style baking mix.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on measuring, blending, and packaging the mix.
For best quality, store in an airtight container in a cool, dry place and use within about 6 months.
This is a great recipe for quick bread, especially if you are in need of something to whip up quickly that will taste delicious. The ingredients are easy to find and the instructions seem simple enough. If this sounds like an interesting dish to try out, I recommend giving it a go!