Bisquick Baking Mix
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Ever wondered if you could make your own homemade Bisquick baking mix? You can! I have tried several different quick mixes in the past that called for shortening in the recipe.
I recently wanted to try making homemade Red Lobster biscuits and ran across this recipe that uses butter in the place of the shortening. It is definitely better tasting.
This mix can be used just like you would store-bought Bisquick mix. You can use it to make pancakes, muffins, biscuits, coffeecake, and more…in any recipe that calls for Bisquick.
I made several batches at once and placed them in a gallon sized Ziploc freezer bag to put in the freezer. You can’t keep this mix in the pantry because of the butter added to the mix.
Bisquick Mix Recipe
- 5 cups flour
- 1/4 cup baking powder
- 2 Tbsp. sugar
- 1 tsp. salt
- 1 cup butter
Mix dry ingredients together and then use a pastry blender to mix in the butter until the mixture is crumbly. Use immediately or place in a freezer safe container and freeze for up to 6 months.
You can find lots of recipes using Bisquick on the Betty Crocker web site.
Related Homemade Mixes
- Guacamole Seasoning Mix
- Au Jus Mix
- Chicken Fajita Seasoning Mix
- Onion Soup Mix
- Chicken Gravy Mix
- Cream of Chicken Soup Mix
- Cornbread Mix
- Beef Gravy Mix
- Herb Rice Mix
- Chicken Rice Mix
- Muffin Mix
Follow my make a mix board on Pinterest.
7 Comments on "Homemade Bisquick Baking Mix"
Great! Thank you for sharing. I like the idea.
Unless I missed it I don’t see a recipe for how to finish the biscuits. Do I add eggs? How much liquid do I add? Do you use water or milk?
Hi! No I didn’t include a biscuit recipe on there, this recipe is just for making the Bisquick mix and you can use it in any recipe that calls for Bisquick. Here is Betty Crocker’s biscuit recipe you can make with this Bisquick mix.
I think making the mixture without adding the butter until you are ready to bake is another possibility. Saves the time to compile all the ingredients which is the purpose for the boxed mix in the first place. The butter to flour can easily be figured as five cups flour to one cup butter ratio. If you want one half the amount (approximate amount for boxed biscuit mix) just add 1/2 cup of butter to 1/2 of the prepared mix. This method gives you the best of both, prepackaged mix that can be stored in the pantry. Be sure to label so you don’t confuse your mixture for plain flour.
Yep, you could definitely do that! 🙂
To make it shelf stable do you think you could use butter powder in place of real butter?
Hi! I haven’t tried that, but I don’t know why it wouldn’t work. If the butter powder is shelf stable and can be used in the place of real butter in recipes, then there is no reason why it shouldn’t work.