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Housewife Hack: DIY Bisquick

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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!













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About Kelly Miller

I'm Kelly. Wife, mom of three, coffee addict, & crockpot obsessed! Join me as I share my favorite shortcut recipes right here!

Find me on Twitter, Instagram, and Pinterest.

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  2. Mamamia says

    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

      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

  4. Leslie says

    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

  5. Amanda @ Semi-Health Nut says

    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

  11. ngnrdgrl says

    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

  12. Miz Helen says

    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

  16. zoe ross says

    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

  17. Susie Buetow says

    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

    • Kelly Miller says

      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

  20. Lindsey Whitney says

    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

  21. Kelly Miller says

    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

  22. Terri Broviak says

    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

  23. Jennifer Cox-Benzine says

    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

  25. Amanda Lynn McEwen says

    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

  27. Amanda Lynn McEwen says

    ok. here goes:
    In your blender or with a whisk
    1 can PUMPKIN (not pie filing, it adds too much moisture) 16oz
    1 13oz can evap. milk
    2tbsp butter
    2 eggs
    3/4 cup sugar
    1/2 cup bisquick
    1 1/2 tsp pumpkin pie spice
    2tsp 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

  28. Dana Nation says

    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

  29. corina says

    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

      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

  30. Carol says

    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

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