Bisquick Baking Mix Substitutes (DIY Recipe)
To make about 2 cups of Bisquick-style mix, whisk 240 g (about 2 cups) all-purpose flour with 12 g (1 tablespoon) fresh baking powder and 3 g (½ teaspoon) fine salt. Cut in 28 g (2 tablespoons) solid vegetable shortening until crumbly. Use it by volume in many recipes that call for Bisquick, then follow that recipe’s mixing and baking directions.
Have you started a recipe only to find the baking mix missing from your cupboard? A homemade version can get you back to biscuits, pancakes, or another recipe without a store run. The key is to measure carefully, spread the baking powder through the flour, and use the mixture in a recipe that can work with a similar baking mix.
This recipe makes about 2 cups. It is intended as a volume-for-volume substitute in many recipes, not a guarantee that every recipe will turn out exactly the same. Packaged mixes can differ in ingredients, so check how the recipe uses the mix and follow its directions for added liquid, eggs, and baking.
Ingredients and Dry-Mix Preparation
This mix combines flour for structure, baking powder for lift, salt for flavor, and solid shortening for tenderness. The amounts below make about 2 cups, measured by volume. Weighing the flour and shortening helps keep the proportions steady; spoon and level flour if you measure it with cups.
| Ingredient | Amount | What it does |
|---|---|---|
| All-purpose flour | 240 g, about 2 cups spooned and leveled | Forms the main structure |
| Double-acting baking powder | 12 g, 1 tablespoon | Helps the batter or dough rise |
| Fine salt | 3 g, ½ teaspoon | Adds flavor |
| Solid vegetable shortening | 28 g, 2 tablespoons | Adds fat and helps make baked goods tender |
How to make the mix
Start with a clean, completely dry bowl and dry utensils. Moisture can affect baking powder before you even add the mix to a recipe. Whisk the flour, baking powder, and salt until evenly combined. A thorough whisk matters: if the baking powder gathers in one spot, the mix may not rise evenly.
Add the shortening while it is cold and solid. Cut it into the flour mixture with a pastry cutter, or rub it in with your fingertips, until the mixture looks like fine, even crumbs. Break up large pieces as you work. The goal is not a smooth paste; the fat should be distributed through the flour without forming big lumps.
I focus on those two checks when troubleshooting a homemade batch: is the baking powder fresh, and are there visible pieces of shortening? They are simple things to inspect before a flat or uneven bake sends you searching for a more complicated fix. Next step: measure the finished mix by volume when a recipe calls for Bisquick.
Mixing and Baking Technique
Use the homemade mix in the same volume as the Bisquick called for in many recipes. Then add that recipe’s other ingredients and follow its instructions. The mix itself is only one part of the formula; the amount of liquid, mixing method, pan, and bake time depend on what you are making.
For example, if a recipe calls for 2 cups of Bisquick, measure out about 2 cups of the homemade mix. Do not add extra baking powder or change the liquid automatically. First follow the recipe as written, since an unplanned adjustment can change the dough or batter.
Mix gently after adding liquid
For biscuits, add the liquid the recipe specifies and stir only until the dough comes together. Overmixing develops more gluten, a network of proteins in flour that gives dough structure. Too much development can make biscuits tough. A few rough spots are usually better than kneading the dough until it looks perfectly smooth.
For pancakes and other batters, use the mixing method in the recipe. The same principle applies: mix enough to combine the ingredients, but do not keep stirring just to remove every small lump unless the recipe directs you to do so.
Follow the recipe’s bake settings
Bake in the oven-safe pan named in the recipe. There is no need to preheat a pan for this dry mix, and it does not require special cookware. As a general example, biscuits made from a baking mix may bake at 425°F (218°C) for 10–12 minutes. Treat that as a common range, not a rule: follow the specific recipe because oven and pan performance vary.
| What you notice | Check first | Practical next step |
|---|---|---|
| Biscuits or pancakes seem dense | Baking powder may be old or moisture-exposed | Replace it with fresh, double-acting baking powder |
| Biscuits turn out tough | Dough may have been mixed too long after adding liquid | Stir only until the dough comes together next time |
| Mix has large fat clumps | Shortening may not be cut in evenly | Break up the clumps before storing or using the mix |
| Recipe batter seems unusually thick or thin | The recipe may use different amounts or types of liquid | Recheck measurements and follow the recipe before adjusting |
Baking powder freshness is a key check when baked goods do not rise as expected. Baking powder can lose effectiveness with age or moisture exposure. Do not try to fix stale powder by adding a larger dose: extra leavener can change the result, and it does not restore the old powder’s reliable action. Next step: if a bake is dense, check the leavener before changing the recipe.
Storage and Equipment Care
Because the mix contains shortening, store unused portions airtight in the refrigerator. Keep moisture out, and use a clean, dry spoon when measuring. Storage conditions and ingredient freshness affect how well the mix performs, so make a batch you can use while its baking powder is still effective.
Transfer the crumbs to a sealed container and label it with the date you made it. Refrigeration helps protect the shortening, while an airtight seal helps keep moisture away from the dry ingredients. If the mix becomes damp or shows signs of spoilage, discard it rather than trying to dry it out or use it.
The baking powder also needs care before mixing. Close its container promptly after measuring and store it according to the package directions. If you are unsure whether it still works well, replacing it is more reliable than increasing the amount in the recipe. A fresh leavener is especially important when you are relying on it for lift in biscuits or pancakes.
Wash and dry the bowl, whisk, and pastry cutter after making the batch. Any water left in a container can reach the mix during storage. Next step: keep the finished mix sealed, refrigerated, and clearly labeled so you know what it is and when you made it.
Serving and Dining
This mix is a starting point for recipes that call for Bisquick, not a stand-alone biscuit or pancake recipe. The added ingredients and serving steps come from the recipe you choose. Measure the mix, use the specified liquid and other ingredients, and bake or cook as directed for the best chance of matching the intended result.
A useful way to think through a substitution is to follow the recipe in order: first replace the named mix by volume, then add the recipe’s stated ingredients. Do not assume that every recipe needs the same liquid or cooking time. A biscuit dough and a pancake batter have different textures, so the recipe’s instructions still matter.
A common substitution scenario
Imagine you have a recipe that calls for 2 cups of Bisquick and makes biscuits. Measure about 2 cups of the homemade mix, add the recipe’s stated liquid, and stir just until the dough comes together. Shape and bake it as directed. If the biscuits are dense, check the baking powder’s freshness before changing the amounts next time.
For pancakes, use the same volume substitution only if the recipe calls for the mix. Add its listed wet ingredients and use its cooking instructions. Do not turn the biscuit example into a universal formula; recipes can differ in sweetness, moisture, and method.
If the recipe depends on a specific packaged mix or gives unusual directions, the homemade version may behave differently. In that case, follow the recipe carefully and expect that the result may not be identical. Key takeaway: substitute by volume, but keep the recipe’s own proportions and method.
Frequently Asked Questions
These quick answers cover the most common choices and problems when making and using a homemade baking mix. Use them alongside the recipe you plan to make, since its added ingredients and instructions determine the final dough, batter, and bake.
Can I use this instead of Bisquick?
Yes, use it as a volume-for-volume substitute in many recipes that call for Bisquick. Results can vary because packaged mixes and recipes differ.
How much mix does this recipe make?
It makes about 2 cups. Measure the finished mix by volume when substituting in a recipe.
Can I use baking soda instead of baking powder?
Not by itself. Baking soda needs enough acid in the recipe to work, and it can change the recipe. Use fresh baking powder for this mix.
Does the baking powder need to be double-acting?
Yes, this recipe calls for fresh, double-acting baking powder. It releases gas in more than one stage, which supports reliable lift.
Can I leave out the shortening?
The recipe includes shortening as part of the mix. Leaving it out changes the formula, so this version may not perform the same way.
Can I use butter instead of shortening?
This recipe is written for solid vegetable shortening. Butter has a different composition, so a direct swap may change the mix and its performance.
Why did my biscuits turn out dense?
Check whether the baking powder is old or has been exposed to moisture. Also make sure the dry ingredients were whisked evenly before use.
Why are my biscuits tough?
A likely cause is too much mixing after adding liquid. Stir only until the dough comes together, then follow the recipe’s shaping and baking steps.
How should I store leftover mix?
Seal it in an airtight container and refrigerate it because it contains shortening. Keep the container and measuring utensils dry.
Can I use the mix for pancakes?
You can use it in many pancake recipes that call for Bisquick. Follow that recipe’s amounts and cooking directions rather than using the biscuit instructions.
What temperature should I bake biscuits at?
Follow the recipe. A common range for biscuits made from this type of mix is 425°F (218°C) for 10–12 minutes, but ovens and pans vary.
(This article was written by one of our staff writers, Andrew P. Morrison. Visit our Meet the Team page.)
