Housewife Hack: DIY Bisquick By Kelly Miller • March5,2013 • Updated June 15, 2021 • 36 Comments 16.1K So I’m REALLY excited to start a new ongoing series here on Mostly Homemade Mom – Housewife Hacks! How fun is that? I know we’re all fully addicted to Pinterest and there are SO MANY great do it yourself ideas that I would love to try and share with you! This first one comes on the heels of this disturbing article from 100 Days of Real Food. I know we’re all well aware of how we really need to be going back to basics and cutting out processed foods as much as possible. But did you know several ingredients found in most processed foods (cake mixes, taco seasonings, crackers, cereal, etc.) are actually BANNED in other countries? What’s even more appalling is these same companies offer the same products on store shelves in other countries, without the banned ingredients! So, I’m starting. Slowly but surely, I will be replacing most if not all of my favorite store-bought shortcuts with homemade ones. Will you join me? Today’s first Housewife Hack is one I’ve been meaning to try for ages: DIY Bisquick. This recipe makes a TON and I really like that it uses real butter instead of shortening. Housewife Hack: DIY Bisquick adapted from DIY Natural 6 cups flour 1/4 cup baking powder 2 tablespoons sugar 1 teaspoon salt 1 cup cold butter Combine flour, baking powder, sugar, and salt in a large food processor*. Pulse until fully incorporated. Add in chopped cold butter and process until texture is like coarse crumbs. Place baking mix in a sealed container and keep in refrigerator. I would try to use it within 6 months, but in my house it would never last that long! You could try to cut the butter in the old fashioned way with a pastry cutter, but I HIGHLY recommend using a food processor it makes it SO much easier. Also, find a good quality sealed plastic container or jar to store, I use one of my larger Lock & Lock containers. Here’s links to those products if you want more information: You can use this DIY Bisquick in place of any recipe that calls for the kind in the yellow box. If you’re just looking to make regular biscuits, here’s the basic recipe: Biscuits 1 cup baking mix 1/3 cup milk Place baking mix in medium bowl being sure to break up any large clumps that may have settled. Stir in milk until just moist. Drop on greased cookie sheet and bake at 450 degrees for 10-12 minutes. Here is an ongoing list of Mostly Homemade Mom recipes that use DIY Bisquick: Peanut Butter Pancakes with Honey Butter Chocolate Strawberry Shortcake Bisquick Banana Nut Bread Cheddar Parmesan Bread Sweet Strawberry Cobbler Cinnamon Raisin Biscuits What do you like to use Bisquick with? Leave it in the comments! Don’t miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via Facebook, Pinterest, Twitter, Instagram, or Google+ – I’d love to connect with you! {linking up!} *This post contains affiliate links. That means that if you click on a link and make a purchase, I make a few cents. Thanks for supporting Mostly Homemade Mom! 16.1K
Mamamia says March 5, 2013 at 3:10 pm I buy Bisquick for one reason, to make Red Lobster cheesy garlic biscuits. So good! Next time I'm out, I'll have to try this homemade version. Reply
Kelly Miller says March 5, 2013 at 3:16 pm I can't agree more, they taste just like from the restaurant. I've been meaning to post that recipe, but we always eat them all before I can snap a pic! Adding that to my never ending to do list… haha. Reply
Sweet and Savory Eats says March 5, 2013 at 3:32 pm Great idea! I'm sure we would use that bin up well before 6 months! Reply
Leslie says March 5, 2013 at 7:21 pm I so agree with you. I've been trying little by little to make more from scratch like you! Those biscuits at the end looks so wonderful!!Blessings,Leslie Reply
Amanda @ Semi-Health Nut says March 6, 2013 at 1:08 am This is a great idea! Semi-homemade might turn into "Homemade" huh? I can't wait until I have my own fridge/freezer, but for now I have such limited space to prepare things ahead of time. Logging away for the future! 🙂 Reply
Kelly Miller says March 6, 2013 at 2:48 am Haha! Amanda, yes I'm definitely heading more into the "homemade" versions of the shortcuts I love. 😀 Reply
Kim of Mo Betta says March 6, 2013 at 1:26 am I should probably try this since I use a lot of Bisquick! Reply
Amy CookingAdventures says March 6, 2013 at 5:49 pm This is so clever! I just love it! As soon as I finish my box of Bisquick – I am totally making this! Reply
Jen @ de Jong Dream House says March 6, 2013 at 5:53 pm Thank you! My son is dairy free and this is easy to modify! Reply
housewifehowtos says March 6, 2013 at 7:17 pm I love that you're getting away from packaged and processed foods! We've been making that switch over the past few months, too, so it's always great to read recipes that replace old standbys. If you haven't already, I'd love if you'd come join my How To Tuesday link party, too. http://housewifehowtos.com/link-party-2/how-to-tuesday-link-party-11/ Reply
Tammy @ A Walk in the Countryside says March 7, 2013 at 2:48 pm I've been wanting to try this, too! I'm almost out of the yellow box stuff so I'm going to take the plunge! Just to make sure, you are using all purpose flour, right? Thanks for sharing! Reply
Kelly Miller says March 8, 2013 at 12:46 am Tammy, I used AP flour here. I am planning on trying with white whole wheat or whole wheat flour to test it out. I will update the post when I do. Enjoy! Reply
ngnrdgrl says March 8, 2013 at 2:40 am Awesome idea to make biscuit mix in bulk and then store it. I've been making biscuits the old way for the past few months and LOVE it. We tried many recipes until we found the perfect one. I totally agree with you about going back to basics. Reply
Miz Helen says March 8, 2013 at 5:38 pm Hi Kelly,I just love homemade mixes and have used them for years. I will have to try your recipe. Thank you so much for sharing this special recipe with Full Plate Thursday and enjoy your weekend.Come Back Soon!Miz Helen Reply
Julia Kendrick says March 11, 2013 at 2:57 pm We are a family that strives to buy and eat real food, so this is just awesome! Thanks so much! Now I will know what is in my Bisquick! Julia @ http://www.juliakendrick.com Reply
Organized Island says March 11, 2013 at 3:41 pm Love this! I use bisquick & jiffy a ton. Pinning this to try it! Reply
Chandra Sirois says March 11, 2013 at 4:29 pm I have been wanting to make my own mix for a while now! This motivates me to do just that! Thanks for Sharing at Show Me Your Plaid Monday's! Reply
zoe ross says March 14, 2013 at 12:36 pm Been working on these switch overs for a few years now. It's great! Not only is it healthier, but you will save soooo much money too. I make a powdered version of cream of chicken soup which works great in casseroles. It costs about 20cents verses the $1+ for the cans…no MSG or other garbage. I also make my own onion soup mix, taco seasoning, instant oatmeal, dry ranch dressing mix, dry italian dressing mix, stove top stuffing mix, pot roast seasoning mix, & my own bread crumbs. There is so much out there to learn. It takes a little more time to make up the mixes, but then I save time buying less at the store. For all my dry mixes, I type out the recipe & tape it to the outside of the container/jar I keep them in to make it easier when time to make up again. Reply
Susie Buetow says March 17, 2013 at 9:56 pm Hi Kelly- thanks for sharing, It is crazy that we put up with this in the USA.Thanks for sharing with us in the Crafty Showcase! Susie@Bowdabra and SusieQTpies Cafe Reply
Vanessa Howard says April 27, 2013 at 11:33 am Can you mix it in a kitchen aid stand up mixer. I don't have a food processer Reply
Kelly Miller says April 27, 2013 at 11:43 am I don't think the cold butter would incorporate well in the stand mixer, unfortunately. You can try using a pastry cutter to cut the butter into the flour. I hope that helps, Vanessa! Reply
Lindsey Whitney says July 6, 2013 at 5:53 pm I use Bisquick for biscuits but I am learning about processed foods and banned ingredients and trying to make more things at home. Any suggestions if I don't have a food processor? Would a blender work? Reply
Kelly Miller says July 6, 2013 at 6:30 pm Hmm… I would be afraid the blender wouldn't incorporate all the cold butter throughout. If you don't have a food processor, I would halve the recipe and just use a pastry blender or your hands. I hope that helps, Lindsey! I share your concern for processed foods! 🙂 Reply
Terri Broviak says October 7, 2013 at 8:33 pm I made the chicken and dumplings,it came out great,no more store bought biscuit mix for me,I'm on my second batch of homemade mix. Reply
Jennifer Cox-Benzine says October 23, 2013 at 7:39 pm I would love to get some of these recipes from you….When I lived in the USA, I was able to get every ingredient. Now I live in Tunisia & can barely get anything. Reply
Kirsten Oliphant says October 24, 2013 at 3:20 pm Pinned! And wondering if it would work with whole wheat flour? Reply
Amanda Lynn McEwen says December 24, 2013 at 4:16 pm I LOVE YOU!!! this is going to make my life soooooooooo much easier!!! In my family we do what's called impossible pumpkin pie, it used bisquick, its crustless, and it's so firm you can pick it up with your hands and eat it! Hello fake bisquick, and hello perfect christmas pie! YOU ROCK! Reply
Kelly Miller says January 9, 2014 at 1:20 am LOL Amanda YOU rock! And you totally have to give me that recipe pronto! 🙂 Reply
Amanda Lynn McEwen says January 9, 2014 at 7:45 am ok. here goes:In your blender or with a whisk1 can PUMPKIN (not pie filing, it adds too much moisture) 16oz1 13oz can evap. milk2tbsp butter2 eggs3/4 cup sugar1/2 cup bisquick1 1/2 tsp pumpkin pie spice2tsp vanilla.Blend one minute, or whisk for two. pour into a pie pan NOT a pie crust, just the pan. bake at 350' for 50-55 minutes. Let cool, top with whipped cream. This pie is to die for. It is firm, and creamy. And by firm…I mean you can pick up this piece of CRUSTLESS pumkin pie, hold it at the wide side and it will just stick right out. You could turn your pie plate upside down and it would not falter. *I know, I did it lmao* I had to see if this bisFAKE as we call it, would hold up. It did not let me down. Thank you again for this recipe. Reply
Dana Nation says May 11, 2014 at 2:11 pm I saw on another blog site, someone said to put all the dry ingredients in a ziplock bag, then add the butter. Squeeze out as much air as possible and seal. Then squish it around until you have it all incorporated. Reply
corina says September 23, 2014 at 1:09 am My kids need things to be dairy free. has anyone tried this without butter but shortening or something instead…i have had zero luck making biscuits that taste like anything but flour (when the butter is gone!!!) Reply
Jeannie S says September 9, 2019 at 4:00 am Shortening is hydrogenated vegetable oil. … Lard is high in cholesterol and saturated fat indeed – but it is much more flavourful. I prefer naturally processed lard, the shortening on the grocery store shelf is not the same one as our grandmothers used, it is processed to make it more shelf stable and have a longer selling/using time although not as natural or easy on our bodies Reply
Carol says January 24, 2015 at 2:25 am This is not quite "adapted" but copied from the site you linked. You didn't change anything about the recipe. She uses more "natural" versions of the exact ingredients (sea salt, organic sugar, etc.) DIY Natural has a good recipe, you just copied it. Reply