Making your own Quick Mix for recipes like pancakes, cinnamon rolls, waffles, etc is very easy. Here is our favorite “Almost Bisquick” copycat Bisquick recipe. Homemade quick-mix comes in handy for so many different recipes and it makes last-minute meal prep a breeze.
We use this mix in multiple “Impossible” recipes (whereby the mix does the seemingly impossible by creating its own crust, such as Impossible Pina Colada Pie, Asparagus Impossible Pie, and Cheeseburger Bacon Pie!
Copycat Bisquick Baking Mix Recipe
You’ll Need:
8 cups all purpose flour
4 Tbs. Sugar
4 Tbs. baking powder
4 teaspoons salt
1 cup shortening
Combine flour, baking powder, salt in a large bowl, blending well. Cut in the shortening until the mixture resembles fine crumbs and is completely incorporated. Store in an airtight container until needed.
Yield: Makes approximately 9 cups (About the Equivalent of a 40 oz Box)
Copycat Bisquick Baking Mix without Shortening
If you love the idea of making your own homemade Bisquick style mix, but you don’t want to use shortening, you can use butter instead. I recommend using real butter, not margarine (which is mostly filler oils!)
You’ll Need
5 cups flour
1/4 cup baking powder
2 Tbsp. sugar
1 tsp. salt
1 cup butter (not-salted)
Mix together flour, baking powder, sugar, and salt. Cut in butter until the mixture is crumbly. I generally freeze this in vacuum seal or sandwich bags. It should be, at the very least, stored in the refrigerator.
To Make Biscuits Using Homemade Bisquick Mix
Use 2 1/4 c. Mix
3/4 Cup of Milk
- Mix until it forms a soft dough, roll it or pat it out on a Silpat or lightly floured surface, cut out with a floured biscuit cutter.
- If you’d rather make drop biscuits (which don’t require rolling/cutting) increase milk to 1 cup and drop large spoonfuls of dough onto a Silpat or non-stick baking sheet.
- Bake at 400°F for 8-10 minutes.
- In a medium bowl combine the mix with milk, egg, and oil, mixing lightly until all the ingredients are combined, but don’t overmix as this can make the pancakes tough.
- Heat a griddle or frying pan over medium heat, add a dollop of butter to the pan, once the butter is sizzling pour the batter onto the hot griddle.To ensure even pancakes pour the batter into one spot.
- Cook until bubbles form over the surface, flip once to brown the other side evenly.
- 8 cups all purpose flour
- 4 Tablespoons Sugar
- 4 Tablespoons baking powder
- 4 teaspoons salt
- 1 cup shortening
- Combine flour, baking powder, salt in a large bowl, blending well.8 cups all purpose flour4 Tablespoons Sugar4 Tablespoons baking powder4 teaspoons salt
- Cut in the shortening until the mixture resembles fine crumbs and is completely incorporated. Store in an airtight container until needed.1 cup shortening
- Yield: Makes approximately 9 cups (About the Equivalent of a 40 oz Box)
To Make the BEST Pancakes:
1 c. Mix
3/4 c. Milk
1 Egg
2 Tbs Canola Oil
To Make “Just Middles” Cinnamon Rolls
Did you know? This is a 67% Savings over its store-bought counterpart? Check out the complete Recipe Calculation here
Copycat Bisquick Mix Print Recipe Now
Copycat Bisquick Baking Mix
Ingredients
Instructions
Notes
To Make Biscuits Using Homemade Bisquick Mix
Use 2 1/4 c. Mix3/4 Cup of Milk
Mix until it forms a soft dough, roll it or pat it out on a Silpat or lightly floured surface, cut out with a floured biscuit cutter.
If you’d rather make drop biscuits (which don’t require rolling/cutting) increase milk to 1 cup and drop large spoonfuls of dough onto a Silpat or non-stick baking sheet. Bake at 400°F for 8-10 minutes
To Make the BEST Pancakes:
1 c. Mix3/4 c. Milk
1 Egg
2 Tbs Canola Oil
In a medium bowl combine the mix with milk, egg, and oil, mixing lightly until all the ingredients are combined, don’t overmix.
Heat a griddle or frying pan over medium heat, add a dollop of butter to the pan, once the butter is sizzling pour the batter onto the hot griddle.
To ensure even pancakes pour the batter into one spot. Cook until bubbles form over the surface, flip once to brown the other side evenly.
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Nutrition
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i love this stuff, it is great for everything you use bisquick for.
mary
i used it to make all kinds of stuff. thanks so much for posting this mix!!!
This one I use very often. Here is a pic of the biscuits I maded with it. As you can see i still like to roll mine our and use a biscuit cutter because the kids and dh complain if i don’t.
i love this quick mix been using it for at least 20 years and it has never failed me!
Yum, These look Great! did you know that when you use a biscuit cutter you should just push it straight down, but NOT twist it and it will make your biscuits rise higher?! Apparently twisting it pinches the dough down and keeps it from rising all the way. Old tip I picked up when I worked at the Restaurant as a kid.
i have been using this quick mix for at least 20 years and It has never failed me! Love it
how long is the mix good for? do you just store it in the container in your cabinet or do you have to refrigerate it?
Ours keeps for at least a month in the pantry without any issue.
i was wondering how long the mix is good for and do you have to store it in the refrigerator?
i’ll be making this when i replenish my flour supply this week. and then i’ll make just middles for my family. what a yummy weekend it’ll be.
:lets-eat:
can self rising flour be used for this and leave out the baking powder and salt ?
i am going to make this a.s.a.p:clock:
what is ‘just middles’? and we cannot buy bisquick in aussie , so we have to make it.
It’s a yummy recipe for cinnamon rolls, you can click on the link for the recipe.
what can i use for the saltn this recipe?
has anyone tried using coconut oil for the shortening ? i have begun to use it instead of butter for some things.. cornbread came out good.
I just wondered the same thing. I bet it has to be really cold to mix with the flour and then store the mix in the fridge.
i know this is an old post but i just made this mix today and was writing down the pancake instructions you have on your card in the pic ad i couldn’t tell if that said to also use 2/4 cup milk? And the biscuit recipe on card is also different? I just wrote down the one you gave to be on the safe side.
Thanks!
If you use Regular All Purpose flour in your quickie mix:
To Make Biscuits- use 2 1/4 c. Mix & 3/4 Cup of Milk
To Make Drop biscuits(which don’t require rolling/cutting) use 2 1/4 c. Mix and 1 c. Milk Bake at 400F for 8-10 minutes
To Make Pancakes: Use 1 C. Mix, 2 Tbs Oil, 1 Egg, 3/4 c. Milk
The container pictured is the one in my pantry and I don’t use plain All purpose flour which is why the measurements are slightly different than what you’re seeing in the recipe here.
Then what kind of flour did you use to make your measurements different?
At the time of this posting we were using Freshly Milled flour, which generally require less liquid (or slightly more flour), as the case may be.
It also depends on the brand & type of flour, high protein flours absorb more water so there is an adjustment.
Hydration meaning the ratio of water weight to flour weight:
When using most all-purpose flours (eg., Gold Medal): 75% hydration
When using Gold Medal Better for Bread: 83% hydration
When using King Arthur all-purpose: 81% hydration
When using King Arthur bread flour: 83% hydration
When using most bread flours: 83% hydration
When using most high-gluten flours: 85% hydration
When using nut flours: 80% hydration
No worries, a couple tablespoons here or there won’t really affect your overall outcome.
how many biscuits will this batch of quick mix make doing regular and/or drop biscuits? thanks so much
i’m looking forward to making this. today is my grocery buying day (big friday sale at a local store). i think i will add the ingredients that i am low on to my list and make it today!:worthy:
been looking for something like this, thanks.
I am going to try this tonight. I want to try it with cinnamon rolls. I can’t wait to see how they turn out.
Thanks!
I’ve been using this mix for the last few months, packaged in heavy duty zip lock bags in 2 cup amounts. It’s been fabulous to just pull out a package and use it. I do store it in the fridge.
Now, I have a question. I cannot seem to find an answer. I want to make so many recipes, but they call for a tube of Grands.
I don’t know what that is, how much it is, and if I can use this baking mix using buttermilk. Does anyone have any thoughts? I usually gauge the volume of a recipe by the amount of flour.
Thanks for any input.
Anne
Grands is a brand of biscuits in the refrigerator section.
I love this mix! I’m usually no good with dough but I made the best biscuits ever with this recipe!
Can anyone tell me what you use for shortening in the US please..
Would it be possible to use coconut oil instead of shortening in this recipe? I’m curious how that would affect the flavor and shelf life.
I use to buy this mix all the time, now my wife makes it. I think it tastes better than the store-bought version and its saved us a ton of money.