Homemade Bisquick Mix Recipe

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All out of Bisquick? Then try our homemade bisquick mix! From biscuits to pancakes, this is the perfect substitution for your favorite baking mix.

We’ve all been there, searching the cabinet for a certain ingredient only to find you’ve run out. That’s why we have a how to make brown sugar post.

It can be a frustrating experience. That’s why Kim and I wanted to share our homemade bisquick mix.

All you need are four ingredients to create this baking mix substitute. After that, store it in a sealed container in your fridge.

A small scoop of the homemade bisquick mix on the counter.

How long can I store homemade bisquick?

This is best part; when it’s sealed in an airtight container, it will hold in your fridge for up to four months.

The bisquick mix in a mason jar.

How do I make my own Bisquick mix?

First, sift together 3-cups of all-purpose flour, 1 1/2-tablespoons of baking powder, and 2-teaspoons of salt into a large mixing bowl.

A wire mesh sieve with flour, baking powder, and salt over a bowl.

Next, use a knife to cube 1/2-cup of vegetable shortening. Then, use a pastry cutter to combine the shortening and flour mixture.

Vegetable shortening added to the flour mixture.

Continue to cut the ingredients together until a soft, lumpy mixture forms. Take a look at the photo below and use it as a reference.

The ingredients have been combined to form a soft, moist mixture.

Last, transfer the homemade Bisquick mix to an airtight container. I recommend a mason jar.

Place it into your fridge, where it can be stored for up to four months. It can be used for buttermilk biscuits, pancakes, and any other baking mix recipes.

A small measuring cup filled with the baking mix.

Homemade baking mix without shortening:

All you need to do is substitute 1/2-cup of butter or dry milk in place of the vegetable shortening. That’s the only change this recipe needs to make your own diy bisquick mix.

The bisquick mix in a mason jar.

Homemade Bisquick Mix Recipe

5 from 4 votes
Print Pin
Author: John
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 7 Servings


  • 3 cups all-purpose flour
  • 1 ½ tablespoons baking powder
  • 2 teaspoons salt
  • ½ cup vegetable shortening


  • In a large bowl, sift together the flour, baking powder, and salt. Use a pastry cutter to cut in the vegetable shortening until the mixture is soft and slightly lumpy.
    3 cups all-purpose flour
    1 ½ tablespoons baking powder
    2 teaspoons salt
    ½ cup vegetable shortening
  • Store the baking mix in an airtight container in the refrigerator for up to 4 months


The calories listed are an approximation based on the ingredients and a serving size of 1/2-cup homemade bisquick. Actual calories will vary.
The recipe can be doubled
Recipe adapted from Food.com.


Serving: 0.5cup | Calories: 327kcal | Carbohydrates: 42g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 668mg | Potassium: 317mg | Fiber: 2g | Sugar: 0.1g | Calcium: 120mg | Iron: 3mg
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  1. Hello!! Just wondering if you use the same ingredients listed on Bisquick box to make your recipes? I feel stupid asking but I would really love to try this. By the way, I save the boxes of Bisquick after they’re empty…

    1. Good morning Nancy, no we use simple ingredients you can find in your pantry and fridge. I hope this information helps. Have a great Monday 🙂

    1. Hi Linda,

      Try using a little water in place of the milk. It will mix with the powdered milk to create some of the milk needed for biscuits/pancakes. Depending on the particular recipe, you may still need to add additional milk or butter to get the right consistency.

      1. I’m curious how to use this dry milk mix to make pancakes. Do I add 1 cup milk or water to 1 cup of this mix? Do I add an egg? What would you suggest?

      2. Good morning Kathy, I would follow the dry milk instructions to create the liquid milk. Then add the liquid milk and egg to the bisquick mix. I hope this information helps, have a lovely day.

    1. Good Morning Bridgette, that’s a good question. You should be able to store the mix in the pantry if you substitute dry milk in place of the vegetable shortening. I don’t see anything else in the recipe that would require refrigeration. Thank you for asking and we hope you have a lovely day 🙂

5 from 4 votes (4 ratings without comment)

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