Homemade Bisquick Mix Recipes

HOMEMADE COPYCAT BISQUICK BAKING MIX

Steps:

• In a stand mixer combine flour, baking powder, sugar, and salt until well mixed.
• While mixer is going slowly pour melted butter into bowl to distribute evenly. If you are using shortening, cut in the shortening.
• Allow to mix for 1 full minute.
• You can mix this by hand, and I have, but I find using my stand mixer gives it a more even distribution- especially the butter. This will give you more consistent results in your baking.
• Transfer to an airtight container like a mason jar or freezer bag and store in refrigerator or freezer for 3-4 weeks.
• Use an equal amount of homemade Bisquick in place of the store brand in all your recipes.

HOMEMADE BISQUICK MIX

Steps:

• Mixing in Bowl:
• Whisk together flour, baking powder and salt
• Cut butter into flour mixture using a pastry blender or fork
• Transfer to airtight container and store in refrigerator for up to 3 months
• Food Processor Method:
• Add flour, baking powder and salt to food processor
• Pulse to combine
• Add butter and pulse until mixture is coarse and resembles cornmeal
• Transfer to airtight container and store in refrigerator for up to 3 months
• Biscuits: makes 8 using a 2.5 inch cutter
• Use 1 ½ cups homemade bisquick
• Use ½ cup milk
• Lightly spray cookie sheet with non-stick cooking spray
• Preheat oven to 400 degrees
• Combine ingredients in a medium bowl until soft dough forms
• Knead dough until well combined
• On a lightly floured surface, roll dough out with a rolling pin to about ½ inch thick and cut with a round cookie cutter
• Alternatively, drop by tablespoons onto greased baking sheet
• Bake for 7-9 minutes or until golden brown

HOMEMADE BISQUICK

Steps:

• Add the flour, baking powder and salt to the bowl of a food processor.
• Pulse ingredients for about 15 seconds.
• Add in the vegetable shortening and pulse the processor until the mixture resembles cornmeal.
• Place homemade Bisquick into an airtight container and store within the refrigerator for up to 3 months.

HOMEMADE BISQUICK MIX

Steps:

• Sift flour, baking powder and salt three times into a large bowl.
• Cut in shortening with a pastry blender until mixture resembles fine crumbs.
• Store mixture in airtight container in the refrigerator up to 4 months.
• Use whenever your recipe calls for "Bisquick mix".

HOMEMADE BISCUIT MIX

Steps:

• Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
• Store in an airtight container in a cool, dry place for up to three months.

BISQUICK® SUBSTITUTE

Steps:

• Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated. Cut butter into flour mixture using a pastry cutter until evenly combined.

ORIGINAL BISQUICK BAKING MIX COPYCAT

Steps:

• Whisk dry ingredients together. Mix well.
• Using an electric mixer, slowly stir in canola oil.
• Mix until all lumps are gone and mixture is a uniform texture, about 1 minute.
• Store in an airtight container.