Bisquick is a versatile product, capable of baking a variety of things–from biscuits, to dumplings, to pancakes, to waffles. . .and more! With prices going up, you might be tempted to skip it when you’re at the store. Now you can do that with a clear conscience! You can make your own DIY Bisquick Mix for pennies on the dollar. And, guess what? It’s just as good as the original, (maybe more so)!
How Bisquick Got its Start
There’s a fun story behind the Bisquick we all know and love and it dates back to 1930. (I found this story on the General Mills site.) A General Mills salesman by the name of Carl Smith was on a train to San Francisco one night and had a hankering for something to eat. Only one problem. . .the dining car was closed.
Smith pretty much begged the chef to make something quick and the fellow whipped up some biscuits.
When asked how he made them so quickly, the chef explained that he kept a pre-mixed concoction of flour, baking powder, salt, and lard in an ice chest.
The rest, as they say, is history. Carl took the idea to General Mills and they made a fortune off of it! They marketed their new product to women by telling them that they could out-do their mothers-in-law with baked goods that tasted homemade, but were mixed and baked in a hurry.
I think there was also a line in there about how their husbands wouldn’t know the difference.
Clearly, this marketing strategy wouldn’t work the days! But it’s fun to look back and see how Bisquick got its start.
Bisquick is a Versatile Product
I don’t know about you, but for years I’ve used Bisquick. Most every biscuit I’ve baked has started with Bisquick mix. But lately, I’ve been leaving it off of my shopping list. For one thing, I was on Weight Watchers for 18 months and mostly off of bread. But, also. . .prices have gone w-a-y up. So, keeping it in the pantry just seemed unnecessary.
That said, I’ve been on a kick making breads over the past few days, trying out new recipes for my blog. It started with my Light and Fluffy Biscuits with Mayonnaise. Then came my Copycat Red Lobster Cheddar Bay Biscuits (also with mayonnaise).
After that, I started thinking about how much I missed having Bisquick in my life. Only, I didn’t want to make a run to the store.
I remembered stumbling across a DIY Bisquick recipe online some time ago, so I went on a search, to see if I could find it again.
I found a zillion of them and they’re all pretty similar. Some call for oil, others call for Crisco. But the ingredients are mostly the same: flour, baking soda, powder, sugar, salt, and some sort of oil-based product (usually Crisco).
Easy enough, right?
Still, I wasn’t sure if this concoction would work as well as the original, so I had to try it out for myself. It didn’t take long to find the ingredients. You probably have all of them in your pantry, too.
Ingredients for Copycat Bisquick Mix:
- all purpose flour
- baking powder
- baking soda
- crisco vegetable shortening
That’s it! You’ll add other things to this mix when you make your pancakes, waffles, or biscuits. But trust me, it’s so handy to have this made up and ready to go!
How to Mix up This DIY Bisquick Mix
This is so easy, y’all! And these are incredibly simple ingredients.
Start by combining your dry ingredients in a large bowl. Whisk well and set aside.
Cube your Crisco and add to the flour mixture.
There are a couple of different ways you can incorporate the shortening into the flour. I used a pastry cutter (aka pastry blender) which was pretty simple. If you don’t have one, simply use an electric mixer on the very lowest setting until the mix is slightly crumbly. You’ll looking for a consistent appearance. If all else fails, you can always use a fork.
When the mix is prepared, (with fine crumbs), store it into an airtight container. I actually plan to buy a container specifically for this mix, now that I know it works.
What I Made with my Copycat Bisquick Mix
This is a great recipe but I would be remiss if I didn’t try it out before blogging about it. So, here are a few things I made using my Copycat Bisquick:
Bisquick Rolled Out Biscuits:
These are so simple to make! Here’s what you’ll need for these yummy homemade biscuits:
- 2 cups of homemade Bisquick mix
- 2/3 cup milk
Combine in a medium bowl and stir with a fork until incorporated. Don’t over mix.
Flour your workspace and plop down the dough. Using a floured rolling pin roll to 1/2 inch in height. Use a 2-2 1/2 inch round cookie cutter to cut out your biscuits.
Place on a parchment paper lined cookie sheet (or greased baking sheet, your preference) and bake at 450 for 9 minutes or until golden brown.
Serve with butter and preserves. Or, skip that and serve with sausage gravy. Yum! Here’s one more idea: split the biscuits and stuff with fresh berries and whipped cream for your own version of strawberry shortcake!
Note: You can also do drop biscuits! Just drop spoonfuls of dough onto the parchment paper and bake the same way you would a rolled biscuit. Talk about an easy recipe!
I have a very vivid memory of Bisquick dumplings (the fluffy kind) that my Mama used to make. I made them a few times, myself. I’ve never made dumplings from scratch because I didn’t think they would be as good.
I was wrong!
Here’s how I made these fluffy dumplings:
- 2 cups homemade Bisquick mix
- 2/3 cup milk
Combine in a medium bowl and stir with a fork just until mixed. Drop by the spoonful full into a bubbling saucepan of chicken broth or stew. Cover and cook for five minutes. Uncover and cook for another five. (Treat them gently so they don’t break down.)
Depending on the size of your dumplings you might need to cook them a couple minutes longer, but not too long or they will dissolve!
I know! The mind reels that you could make pancakes, too, but you can! Here’s how I made mine:
- 2 cups Bisquick mix
- 2 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla (or maple) extract
Combine all ingredients until fully incorporated, then fry pancakes (any size you prefer) in a skillet with a splattering of butter or oil to keep the pancakes from sticking. Serve with syrup and butter or top with powdered sugar and berries. The possibilities are endless!
- 2 cups homemade Bisquick mix
- 1 1/3 cups milk
- 1 egg
- 2 tablespoons vegetable oil (or melted butter)
Combine until incorporated. Put in hot waffle iron and bake until golden. I’m not exaggerating when I say this was one of the best waffles I’ve ever had. It was perfect.
- 1 biscuit (see recipe above)
- whipped cream
- strawberries (or in my case, raspberries)
Sandwich the berries and whipping cream between the layers of biscuit. Top with more sweetness and enjoy.
Questions People are Asking About DIY Bisquick Mix
Does this taste just like real Bisquick?
Not exactly. You can taste the preservatives in Bisquick and there’s none of that in this mix.
Can I use whole wheat flour?
I haven’t tried it, (and I think it would cause the mix to be more dense), but it would be worth a try!
Can I make a gluten-free version?
I found a gluten-free site (Gluten-Free Baking) with a Bisquick Recipe. Check it out!
What can I use in place of Crisco?
Canola oil would be an option. So would coconut oil.
How do I store my Copycat Bisquick Mix?
In an airtight container. I plan to buy a permanent one to keep in my pantry, but for now a Ziplock will have to do!
What other baked goods can I make with DIY Bisquick?
I love having my own baking mix to use whenever I want! Here are a few Bisquick recipes I plan to try:
- Bisquick Coffee Cake (with streusel topping) (recipe from food.com)
- Sausage balls (recipe from Yummly)
- Chocolate Chip Scones (recipe from MyRecipes)
- Lemon Pudding Cookies (from Allrecipes)
- Bisquick Chicken Pot Pie (from the Cozy Cook)
- Copycat Red Lobster Cheddar Bay Biscuits (I could tweak my own recipe!)
- Here are 19 Amazing Ways to Use Bisquick from Allrecipes YouTube channel
- Make cinnamon rolls by rolling out biscuit dough into a rectangle and covering in brown sugar and cinnamon then rolling just like I demonstrated in my cinnamon roll post.
The possibilities are endless! I love this homemade baking mix and can’t wait to think of new ways to use it. Best of all, this bisquick substitute is a fraction of the real deal.
See this recipe on Full Plate Thursday over at Miz Helen’s Country Cottage. (I love her site. . .and her!)
I hope you enjoyed this quick tutorial and recipe for DIY Bisquick Mix and some special spin-off products. I plan to use this mix from now on!
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- 6 cups all purpose flour
- 3 tablespoons baking powder
- 3/4 teaspoon baking soda
- 2 tablespoons powdered sugar
- 1 1/2 teaspoons salt
- 1 cup Crisco shortening (plain or butter version)
- Start by combining your dry ingredients. Whisk well and set aside.
- Cube your Crisco and add to the flour mixture.
- There are a couple of different ways you can incorporate the shortening into the flour. I used a pastry cutter (which was pretty simple). If you don't have one, simply use an electric mixer on the very lowest setting until the mix is slightly crumbly. You'll looking for a consistent appearance. If all else fails, you can always use a fork.
- When the mix is prepared, store it into an airtight container. I actually plan to buy a container specifically for this mix, now that I know it works.