Copycat Bisquick Recipe

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4 (80.74%) 27 vote[s]

Making your own Quick Mix for recipes like pancakes, cinnamon rolls, waffles, etc is very easy. Here is our favorite “Almost Bisquick” mix recipe.
Homemade quick-mix comes in handy for so many different recipes and it makes last minute meal prep a breeze.

copycat-bisquick-recipe

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!

You’ll Need:

8 cups flour
4 Tbs. Sugar
4 Tbs. baking powder
4 teaspoons salt
1 cup shortening

Directions:

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 airtight container until needed.

Makes approximately 9 cups (About the Equivalent of a 40 oz Box)

To Make Biscuits-
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 400F for 8-10 minutes

To Make the BEST Pancakes:
1 c. Mix
3/4 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, 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.

Did you know? This is a 67% Savings over it’s store-bought counterpart? Check out the complete Recipe Calculation here

THIS POST MAY CONTAIN AFFILIATE LINKS. SEE OUR DISCLOSURE FOR MORE INFO.

About Liss 3980 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

28 Comments

  1. 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.

    • 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!

  2. 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.

  3. 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?

    • 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.

  4. 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:

    • 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.

  5. 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.

  6. 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!

    • 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.

      • 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?

        • 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.

  7. 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:

  8. 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!

  9. 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

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