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Home » Recipes » Easy Homemade Bisquick

Easy Homemade Bisquick

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Homemade Bisquick takes just minutes to make, saves you money, and creates delicious fluffy, fresh-made pancakes – plus waffles, biscuits, pizza dough, and pie crusts.

A plastic container with homemade bisquick mix in it and a metal measuring cup in front of it with mix spilling out of it.

I love to have a hot homemade breakfast out on the table for my family in the morning. But mornings are so busy and I feel like I am always running 10 minutes behind.

Freezer meals like my breakfast burritos and sausage mcmuffins save me on those really hectic mornings. But on an average day I love to pull out my homemade Bisquick mix and breakfast is ready in minutes!

Copycat Bisquick is the quickest way to a hearty, all-American breakfast: pancakes, waffles, fresh-baked biscuits. It is fast, easy and delicious every single time.

A stack of pancakes with a pat of butter on top and syrup all over it on a plate with a plastic container of bisquick mix on the side.

But the deliciousness doesn’t end at breakfast. Use homemade Bisquick to make dumplings, chicken pot pie, crispy fried chicken, and a show-stopping strawberry shortcake.

My recipe for copycat bisquick requires just 5 ingredients (which you probably already have).

A plastic container with copycat bisquick mix in it and a metal measuring cup in front of it with mix spilling out of it.

INGREDIENTS – WHAT YOU NEED

A glass bowl with flour in it and smaller colored bowls with butter, baking powder, sugar and salt in them.

This copycat Bisquick recipe needs just 5 ingredients: flour, baking powder, sugar, salt, and butter-flavored shortening (or real butter).

HOW TO MAKE HOMEMADE BISQUICK

  1. Using a KitchenAid mixer (with the paddle attachment) or food processor, blend all ingredients until you have a powder.
A food processor with dry ingredients in it with a hand adding butter into it.
A food processor with a dry bisquick mix in it

That’s it! Just 1 simple step!

Store in an airtight container for up to 6 weeks.

If you use butter, baking mix needs to be stored in the fridge or freezer so that the butter won’t go rancid. If using shortening, it can be stored in a cool, dry place.

I usually do about 3 batches of this recipe at once.

HOW DO I STORE HOMEMADE BISQUICK?

Store it in an airtight container, like Tupperware, a mason jar with lid & ring, or an airtight plastic or glass container made for storing dry ingredients. 

CAN YOU FREEZE HOMEMADE BISQUICK?

Yes, you can freeze homemade Bisquick in an airtight container for up to 2 years. Be sure to bring the quantity you need back to room temperature before using it. 

WHAT IS BISQUICK MADE FROM?

Actual Bisquick brand mix contains a combination of enriched flour, leavening, shortening, sugar, and salt, plus other ingredients to enhance the texture and shelf life.

My recipe contains just 5 ingredients and no preservatives or dough conditioners.

What can you make out of the this homemade bisquick mix?

Here are a few recipes that you can make using this copycat bisquick recipe.

A white plate with pancakes, a pat of butter and syrup on it with a gold fork on a blue tablecloth next to a white platter of more pancakes and a plastic canister of mix with a measuring cup in it.

My Homemade Baking Mix Pancakes

INGREDIENTS

  • 2 cups homemade baking mix
  • 1 cup milk
  • 2 eggs

INSTRUCTIONS

  1. Mix ingredients together.
  2. Pour 1/4 cup of batter for each pancake unto a hot greased griddle.
  3. Cook until both sides are golden brown.

My Homemade Baking Mix biscuit recipe

INGREDIENTS

  • 1 cup Homemade baking mix
  • 1/3 cup milk

INSTRUCTIONS

  1. Add milk to baking mix. Be careful not to over stir it.
  2. Drop by spoonfuls on a greased cookie sheet.
  3. Bake at 450 degrees for 10-12 minutes.

My Homemade Baking Mix Waffle Recipe

INGREDIENTS

  • 2 cups mix
  • 1 1/3 cup milk
  • 2 tbsp melted butter
  • 1 egg yolk
  • 1 egg white beaten to fluff

INSTRUCTIONS

  1. Stir all ingredients until blended.
  2. Pour batter onto a heated greased waffle maker.

What if I don’t have a Kitchenaid mixer?

A food processor or hand-held mixer works great. For a low-tech method, mix everything by hand using a pastry blender, wire whisk or even a fork.

If you’re hand-mixing the ingredients, I recommend measuring everything out, then sifting it together a couple of times before adding the shortening/butter.

A plastic container with bisquick copycat recipe in it and a metal measuring cup in front of it with mix spilling out of it.

PRO TIPS/RECIPE NOTES

Storing. If you’re short on fridge space and using shortening, you can store homemade Bisquick it in a cool, dry place for up to 6 weeks. If you make it with butter, you definitely need to store your homemade Bisquick in the fridge – non-negotiable!

Portions. Rather than constantly reopening the container of frozen Bisquick every time you need some, portion it out and freeze it in separate containers. Treat your freezer like a vault, not a pantry.

Substitute. If you don’t want to use butter or shortening, you can also use lard in this recipe.

Triple it. I usually do about 3 batches of this recipe at once.

OTHER BREAKFAST IDEAS?

  • Make these incredible Sausage Egg and Cheese Biscuits
  • Whip up some Homemade Greek Yogurt and top with fresh fruit
  • Make and freeze yummy Breakfast Burritos
  • Make Ahead Freezer French Toast Sticks are a great breakfast item
  • Try different variations of Basic Muffin Recipe

If you make a batch of this Homemade Bisquick, I would love to see what you do with it! Snap a picture of your next delicious creation and share it with me on Instagram using the hashtag @happymoneysaver and tagging me @happymoneysaver

Homemade Bisquick

This is the best Bisquick copycat recipe – and SO easy to make. This fresh-made homemade mix gives you stacks and stacks of fluffy pancakes, tasty waffles, and dozens of yummy baked goods. Your mix is ready in 5 minutes!
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Copycat Bisquick, Homemade Bisquick
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6
Author: Karrie

Ingredients

  • 5 cups flour
  • 1/4 cup baking powder
  • 2 tsp sugar
  • 1 tsp salt
  • 1 cup butter flavor shortening or butter
US Customary – Metric

Instructions

  • Using a KitchenAid mixer (with the paddle attachment) or food processor, blend all ingredients until you have a powder.

Notes

Store in an airtight container for up to 6 weeks.
If you use butter, baking mix needs to be stored in the fridge or freezer so that the butter won’t go rancid. If using shortening, it can be stored in a cool, dry place.
Portion it out and freeze the portions in separate containers. Treat your freezer like a vault, not a pantry.
I usually do about 3 batches of this recipe at once.

Nutrition

Serving: 1g
Tried this recipe?Mention @happymoneysaver or tag #happymoneysaver!

This recipe was first posted Nov. 25, 2014, but has been updated with new photos and better detailed instructions and tips on February 2nd, 2021.

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February 2, 2021
Breakfast, Family Favorites, From Scratch, Frugal Recipes, Quick & Easy, Recipes

Comments

  1. Elli says

    February 20, 2022

    Can you make this gluten free?

    Reply
    • Happy-Money-Saver says

      March 7, 2022

      If you use gluten-free flour, it should work!

      Reply
  2. Kris says

    September 29, 2020

    Question—if I want to mix just the dry ingredients to store, can you tell me the breakdown of the recipe as far as adding butter and eggs? For every two cups of dry mix, I’d need ____ eggs and ___butter, for example? A general ratio would be helpful. Thanks!

    Reply
  3. DIANE M says

    April 27, 2020

    Hand Sanitizer – can use Vodka – Ever Clear 190 proof – Alcohol BUT can not find Aloe Vera Gel.
    Have been looking for months.
    Thanks

    Reply
    • Jamie says

      September 18, 2020

      I found aloe vera at the dollar tree, it’s in with the shampoo and bath gels

      Reply
  4. Phyl says

    August 13, 2019

    Can this be used to make dumplings too?
    How would you go about it?

    Reply
    • Carolann says

      January 26, 2020

      I was wondering the same thing, Phyl, then I remembered that my Mother always made her homemade biscuits and dropped them into the chicken broth/stew for her dumplings. I think I’m going to give the biscuit recipe a try, for homemade dumplings and see how they turn out. May need to make adjustments. Love this basic recipe!

      Reply
  5. David W. Griffin says

    August 2, 2019

    I made this recipe, stored it in a zip lock bag in the refrigerator, and used it sparingly. Use the last of it July 2019, and made it in Sept 2018.
    Great recipe. Making more today.

    Reply
  6. Katie says

    September 22, 2017

    5 stars
    After searching for a diy mix for a while and trying to avoid a store bought mix I finally made yours and it was perfect with pancakes. I used unsalted butter so kept it in the fridge overnight and this mornings blueberry pancakes were perfect. I made a test batch last night and I felt that the morning,s pancakes came out even better and had that perfect buttery yellow color. I’ve tried it with almond milk and 2% and both came out beautifully. I used all purpose this time, but next time I’ll try white whole wheat flour. I’m thinking it should be just fine. Super easy, thanks!

    Reply
  7. Jamie Myers says

    August 22, 2017

    Can this be frozen for longer shelf life?

    Reply
    • Karrie says

      August 30, 2017

      Yes, this freezes well!

      Reply
  8. Mimi says

    May 23, 2017

    3 stars
    I don’t use butter nor oil for my baking mixes…I use applesauce so I would leave the oils out of the main mix. Applesause works amazingly well and gives a nice moist endproduct. AND it’s cheaper than the oils. Applesause can be used in everything from pancake/waffle batter to quickbreads. You don’t taste applesauce in the products either.

    Reply
    • sheri says

      May 30, 2020

      How much applesauce and did u keep in fridge?

      Reply
  9. Renee says

    March 31, 2017

    Hello! I have 2 little ones that I babysit and I also have a 17 yr. old daughter that loves pancakes so I have a hard time keeping the mix on hand. So this recipe would be great. I was thinking of making it with the butter flavored shortening and storing it in an old icing bucket I got from Sams Club’s bakery awhile back. My question is how long will it last in my pantry with the shortening or does it need to be put in the fridge? I thought I saw that with the shortening it could be stored in the pantry? Thanks in advance for a reply! The little ones are waiting lol!

    Reply
  10. Cathy says

    December 7, 2016

    how long will it last in the freezer

    Reply
    • Karrie says

      December 7, 2016

      4-6 months 🙂

      Reply
  11. Robyn says

    October 14, 2016

    It will not work for pancakes because it has butter in it. Pancakes do not have butter in the batter, just milk eggs and flour.

    Reply
  12. KWMiller says

    October 14, 2016

    4 stars
    Why not mix the dry ingredients, leave the butter/shortening out. Then add canola oil when you get ready to use it?

    Reply
  13. Krystal Anderson says

    September 21, 2016

    Hi Karrie.
    Thanks for sharing your recipes. This is a great idea!
    I wanted to ask about a modification to the recipe. If I choose not to add the butter or shortening to the dry mix to store it longer on the shelf, how much butter or shortening do I need to add when it comes time to make the batter?

    Reply
  14. Nikki says

    August 20, 2016

    Thank you so much for the recipe. I was wondering what you thought about using ghee instead of butter or shortening? Ghee is stored at room temperature in the cabinet like shortening, but is actually clarified butter. Could I still keep the mix in the pantry or should it be in the frig? What you do think?

    Reply
    • Karrie says

      August 23, 2016

      Oh that is a great idea and really healthy! I would think that would be a great substitution. 🙂

      Reply
  15. Abril Evans says

    August 9, 2016

    5 stars
    Thank you so much for this recipe! My kids just loved it, I added a mashed banana to the pancakes and they came out divine. The Evans family thanks you!

    Reply
  16. Lynnette says

    March 26, 2016

    I use coconut oil instead of butter and also make a carb friendly one using almond and coconut flours…. Very versatile and without preservatives?

    Reply
  17. Diana says

    March 22, 2016

    Tried your mix and pancake recipe. Just as good as store bought! Thanks!!!

    Reply
  18. Rina Tjan says

    February 19, 2016

    Terima kasih, thank you.. Splendid breakfast recipe

    Reply
  19. Sherry Abrahams says

    January 23, 2016

    Would it be possible to just use plain shortening? I have a son who can’t have dairy.

    Reply
    • Karrie says

      January 28, 2016

      Sure, give it a try!

      Reply
  20. Jennifer says

    January 12, 2016

    I’d love to have the scones recipe!

    Reply
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Karrie

Hello & Welcome!

I'm Karrie. Come join me on my money savin' adventures but beware: you may find yourself wanting backyard chickens, making freezer meals and dancing along with me to 80's music.
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