Thursday, July 8, 2010

Homemade Bisquick® Substitute

You all know about Bisquick® from Betty Crocker--pancakes, strawberry shortcake cakes, easy cooking, etc.

Here is a recipe for homemade Bisquick®.

Our mom gave me this recipe I don't know how long ago--probably when I first got married and then I've come across it again in this really OLD (published 1978) book called "Make-a-Mix Cookery" by Karine Eliason, which I happened to find and purchase at some thrift store a couple years ago.

In the book they call it Quick Mix

8 1/2 c. All-purpose flour
1 Tbs. Baking powder
1 Tbs. Salt
2 tsp. Cream of Tartar
1 tsp. Baking soda
1 1/2 c. Instant nonfat dry milk
2 1/4 c. Vegetable shortening

In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 13 cups of Quick Mix.

Note: I don't use this amount in 10-12 weeks, so I store mine in a 5 qt. ice cream bucket in the freezer so that it will last longer.

A slightly different version of Bisquick® substitute called Master Mix found HERE.

One more HERE. There are apparently a number of different versions out there online. You can find the one that works best for you.

Here is a family recipe we use for an easy bacon and cheese quiche that uses Bisquick®. I'm sure it is based off of this recipe from Bisquick®. You can easily substitute the bacon for browned sausage, or cooked ham chunks. It is one of my kids' favs.


  1. I love that cookbook. My mom had it, and we loved the whole wheat pancake mix. (Is it called whole wheat pancake mix? Whatever it was called, it was delicious.) I took a batch of it back to college with me every time I would come home, along with a couple quarts of chokecherry syrup. YUM!

  2. I love making my bisquick mix. I have used it longer than 12 weeks with good results. freezing is a great idea. Some of these bisquick mixes are so different though. Yours calls for 1 tbsp baking powder, the master mix one calls for a 1/2 c. and the one I use calls for 1/4 c. baking powder, no salt, baking soda or cream of tartar. But all have about the same amount of flour - 8.5 - 9 cups. it is great though. It makes everything feel 'for reals" homemade when the mix is homemade too.

  3. How do you think I could turn this into the shortcakes recipe from the box?

  4. Here is the recipe for shortcake from the "Make-a-Mix Cookery" book.

    Sunday Shortcake
    3 c. Quick Mix
    2 Tbs. sugar
    ¼ c. butter or margarine, melted
    ½ c. milk or water
    1 egg, well beaten

    Preheat oven to 400.
    Combine Quick Mix and sugar in bowl. Mix well.
    In a small bowl, combine butter, milk and egg.
    Add to dry ingredients.
    Stir w/ a fork until just moistened.
    Knead on lightly floured surface 8-10 times.
    Roll out to ½ inch think.
    Cut and bake on unbuttered baking sheet for 10 minutes until golden brown. Makes 6.



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