Bisquick, Homemade

Cathy Smith


You will not find Bisquick in my pantry, you won't find pumpkin bread kits, you won't find fudge kits, your won't find hamburger helper, or suddenly salad, etc. I already have all the ingredients so why in the world would I want that stuff. A pantry only has so much room for goodness sakes, I am not one of the Kardashians, I have to make do. My mother did not use mixes unless it was called for in another recipe such as Sock it to me cake so the only time I use them is if that is the only way to make it or the easiest. Need bisquick... make your own.


★★★★★ 1 vote

5 Min


How to Make Bisquick, Homemade


  1. Mix all ingredients together and store. This is a substitute for 1 cup Bisquick. I do this in the food processor, to make it uniformly mixed but a mixer on low would do just as well. But it can be done all by hand with a pastry cutter.
  2. Note: You may use oil or clarified butter if putting up to store. If using butter, you can store this in an air tight container in the fridge.
  3. Note 2: Just for general knowledge... if you are using this OR Bisquick for a buttermilk biscuit you should add 1/2 teaspoon of baking soda for 2 cups, it really does help with the fluffiness of the end product.

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About Bisquick, Homemade

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American

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