If you’ve ever run out of the yellow box in the middle of baking, you’ll love this quick and simple Homemade Bisquick recipe. It uses just four pantry staples and comes together in minutes with the help of a food processor. Perfect for pancakes, waffles, biscuits, or casseroles, it’s a must-have mix to keep on hand. For another pantry staple worth making at home, try my Homemade Egg Noodles.
Why Make Homemade Bisquick?
- Budget-friendly: Save money by mixing it up yourself.
- Customizable: Control the ingredients and skip the preservatives.
- Convenient: Keep it stored for quick biscuits, pancakes, or cobblers anytime.
Storage Tips
Store your homemade mix in an airtight container in a cool, dry place for up to 3 months. For longer storage, you can refrigerate or freeze the mix, which helps keep the shortening fresh.
Substitutions and Variations
- Shortening: Swap with cold unsalted butter for a richer flavor. If you use butter, keep the mix refrigerated.
- Whole Wheat Version: Replace half the all-purpose flour with whole wheat flour for a nuttier, heartier mix.
- Dairy-Free: Use plant-based shortening or solid coconut oil (chilled and cubed) instead of traditional shortening.
How to Use Homemade Bisquick
This mix can be swapped 1:1 for store-bought Bisquick in most recipes. Use it to make:
- Fluffy pancakes or waffles
- Drop biscuits
- Chicken and dumplings
- Easy fruit cobblers
Homemade Bisquick
Ingredients
- 6 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1 cup shortening, chilled and cubed
Instructions
- Add the flour, baking powder, and kosher salt to the bowl of a food processor. Pulse a few times until everything is evenly combined.
- With the processor running on low speed, add the shortening one cube at a time. Continue processing until the mixture looks soft and grainy.
- Transfer the mixture to an airtight container. Store in a cool, dry place for up to 3 months.
This recipe is adapted from iambaker.net’s homemade bisquick recipe.
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