Last updated on August 26th, 2022
This homemade baking mix simple recipe is the perfect Bisquick substitute! It makes a large batch that stores for months, and you can use this homemade version of Bisquick in any recipe!
For years, I would buy boxes of Bisquick mix, and we used it for so many delicious recipes: waffles, pancakes, biscuits, cobblers, muffins, and so much more. It’s such a versatile ingredient to keep on hand!
But it’s also a bit unnecessary to buy it! It is SO easy to make using staple ingredients that you most likely already have in your baking aisle. It’s significantly cheaper to make it yourself, and it stores so well! Below is the list of ingredients needed.
Ingredients needed for this recipe:
How to Make Homemade Bisquick
Then add 2 tablespoons of cold butter. I find the cold butter is easier to work with since softened butter tends to clump up more. With the cold butter, you can get the coarse crumbly mixture that you’re after.
After you add the butter to your bowl, use a pastry cutter or pastry cutter substitute cookie cutter or substitute for pastry cutter to cut it in. Continue cutting the butter into the flour mixture until you have a coarse texture and it’s evenly combined. You may need to turn the bowl or scrape off your pastry cutter.
Once it’s well-combined, you can either use it immediately in your favorite recipe or store it in an airtight container. I store mine in mason jars in the fridge. You won’t be able to store this in a pantry since the butter needs refrigerated. You can keep it refrigerated for about 3-4 months, although mine never lasts that long!
It also stores really well in the freezer. Just add to a freezer bag, remove all the air, and store it in the freezer until you need to use it.
Products Used to Make Bisquick Substitute:
- Pastry Cutter- this is the one I used for this recipe (and for so many others). I love the padded grip, so my palm doesn’t get sore cutting in the cold butter; you could also use a chef dough cutter if you prefer one.
- Large Mixing Bowl– I’ve been slowly switching over to glass bowls, and I can’t tell you how much I love them! You can mix right in this bowl and then just pop the lid on to store in the refrigerator if you want!
- Mason Jar– If you’re like me, you use your mixing bowls a lot and can’t really have one in the fridge for months at a time. I store my baking mix in a mason jar, and it takes up less room in the fridge than a wide bowl would!
- 2 cups All-purpose flour
- 3 tsps Baking Powder
- 1/2 tsp Salt
- 2 Tbsp. Butter cold
- In a large bowl, add flour, baking powder and salt. Whisk until well combined.
- Add cold butter and use a pastry cutter to cut the butter into the flour mixture. Continue until it has the texture of coarse crumbs.
- Store in an airtight container in fridge for 3-4 months. It can also be stored in the freezer in a freezer bag until ready to use.