Homemade Bisquick Mix

By Ann Fulton

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My husband loves to make pancakes, and he’s a Bisquick kind of a guy.  We really enjoy the 100% whole wheat and almond flour versions I often make, but I have to agree.  His Bisquick pancakes hit the spot.

Sometimes, there’s good reason to make a do-it-yourself version of a favorite store-bought product. Better price, healthier ingredients and avoiding allergens is what I hear most.  It’s an added bonus when the homemade edition is easy and at least as good (dare I say better?) than a store-bought option.

What follows is my version of Bisquick. Use it as you would any commercial biscuit mix. Make a big batch to have ready when needed.  I got extra excited when I discovered how, once deconstructed, this recipe could be tailored to meet so many dietary needs, be it eliminating trans fats, gluten or eggs.

I have discovered so many of you who can’t eat gluten, eggs, soy, nuts, sesame, corn….the list goes on.  There’s hardly a family, it seems, that has a green light for everything.  So if you try this versatile recipe to solve a particular need (or just because it tastes really great–and who doesn’t love pancakes on a weekend morning?), I hope you enjoy it as much as we do!

Homemade Bisquick Mix -- healthier with a gluten-free option


Homemade Bisquick Mix
Use this recipe as a great-tasting, economical option to the classic mix or as a tool to deconstruct the mix and substitute where needed. With this recipe, whole wheat, gluten-free, and trans fat-free options become easy. If you are using your food processor to combine the ingredients and would like to double or triple the recipe, I recommend processing it in batches to avoid a big poof of flour.

Yield: 3 1/2 cups
  • 3 cups all-purpose flour (or your favorite gluten-free blend; see notes)
  • 1 1/2 tablespoons baking powder
  • 1/2 tablespoon kosher salt
  • 1/2 cup cold butter, coconut oil, or vegetable shortening
  1. Food Processor Method: Add the flour followed by the baking powder and salt to the work bowl. (Make sure the blade is already in it.) Measure whichever fat you are using. If using butter, dice it into 1/2-inch pieces. Add it to the work bowl. When using coconut oil or shortening, evenly disperse small pieces over the surface of the flour mixture. Pulse a few times, and then process for about 10 seconds or until the mixture is thoroughly combined. Transfer the mixture to a jar or airtight container and store in a dark, cool place for up to three months. When using butter, store the mix in the refrigerator.
  2. When Combining By Hand: Sift the flour, baking powder and salt three times into a large bowl. Cut in the cold butter, coconut oil or shortening with a pastry blender (two knives or your clean fingers work very well, too) until mixture resembles fine crumbs. Transfer the mixture to a jar or airtight container and store in a dark, cool place for up to three months. When using butter, store the mix in the refrigerator.
  3. Use whenever your recipe calls for Bisquick mix.
  • When substituting a gluten-free blend, I recommend my all-purpose gluten-free flour blend or another trusted brand like Bob’s Red Mill. For this type or recipe, a mix that includes xanthan gum as one of the last ingredients is desirable.
  • When using butter, the mix will require refrigeration.
  • *For Basic Pancake Recipe:* Add 1/2 cup of milk and 1 egg for every 1 cup of the mix.
  • *The neat egg is an excellent egg-free option.
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For those needing an egg-free pancake, neat egg is a fabulous option.  To see a delicious Pumpkin Ginger Cookie recipe I tested with this all-natural egg replacer (it’s made with ground chia seeds and garbanzo beans–that’s it!), click here.  For the inspired story on neat and yet another family-approved recipe, click here. 

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    1. Ann Post author

      Hi Mitzi, The use of almond flour may work with certain applications of this mix, but I generally wouldn’t recommend a one-for-one swap, as the rise and texture of the finished product would likely suffer in many recipes. When making gluten-free substitutions, I have found that replacing the all-purpose flour with 25% almond flour and 75% cup-for-cup GF flour typically works very well. Hope this helps!

  1. Donna Guidry

    My mother, who passed this year, always made chicken pot pie and put Bisquick biscuits on top. We can’t use Bisquick because of the ingredients, so I was so excited to find your recipe. But now I need to know–how do I make your mix into biscuits? Please help me. I can’t call my mom, and I miss her. I want some of her food. Funny how smells bring her back . . .
    Donna in Texas

    1. Ann Post author

      Donna, I’m so sorry about the passing of your mother. I’m glad you found this recipe and that it may offer a way to enjoy some special memories. I use the mix for other things besides biscuits, but the box recipe for them is linked here: https://www.bettycrocker.com/recipes/bisquick-rolled-biscuits/3e0c95f0-8aec-4a01-9463-73759b2ce066

      I hope you enjoy the mix, the pot pie, and lots of special memories. Aromas totally take me back to memories of my grandmother’s kitchen, by the way. ❤️

  2. Pamela

    Thanks for the gluten free option. Could you clarify in the recipe ingredient list it says baking power but in the directions it says baking soda.
    Thank you!

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  8. Mary Lou Keller

    Hi Ann, once again I have fallen off the cooking wagon. and really trying to get back to it.
    This looks great and I wonder how it would work for home made biscuits?

    MIght have to give this a try!

    1. Ann

      We all fall off sometimes, Mary Lou! I have used this for several recipes where baking mix is called for and they have all been absolutely perfect. I think biscuits would be wonderful. Let me know if you try!

  9. michelle

    Hey there! I’ve been reading your blog for some time now and finally got the courage
    to go ahead and give you a shout out from Kingwood Texas!
    Just wanted to mention keep up the excellent job!