Copy Cat Recipe – Homemade Bisquick

July 16, 2012



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What You Need

3 1/4 cups unsifted all-purpose flour
1/2 cup sugar
1 cup nonfat dry milk powder
1/2 cup cornstarch
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt

What To Do 

Mix all the ingredients together well.

Enjoy! Use in replace of Bisquick

Copy Cat Recipe - Homemade Bisquick
: 1 Box
  • 3¼ cups unsifted all-purpose flour
  • ½ cup sugar
  • 1 cup nonfat dry milk powder
  • ½ cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons salt
  1. Mix all the ingredients together well.
  2. Enjoy! Use in replace of Bisquick



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{ 36 comments… read them below or add one }

courtney July 16, 2012 at 9:45 pm

Can you post the recipes you would use for waffles and pancakes? or where we can find them


christina smith July 17, 2012 at 5:48 am

you could go to bisquick’s website for recipes using “bisquick” for these. Or use an old box. I saved one of my boxes and put the recipes in my cookbook binder.


Amber July 17, 2012 at 12:06 am

Bisquick’s original mix is dairy free…do you have a possible substitution for the milk powder?


crystal October 17, 2012 at 4:15 pm

I was wondering the same thing, I wonder if you could use soy milk powder??


Budget Savvy Diva October 17, 2012 at 5:04 pm

You can :)


jessica July 17, 2012 at 12:45 am

How long does this stay good for?


Budget Savvy Diva July 17, 2012 at 4:12 am

I would use it within 6 months


Bridgett July 17, 2012 at 1:46 am

So do you just add water or what?


Budget Savvy Diva July 17, 2012 at 4:12 am

Use it like you would use Bisquick


Emily July 21, 2012 at 5:34 am

Do you think I could substitute whole wheat flour for part of the all-purpose flour like I do in cookies? How about gluten-free all-purpose flour?


Leslie Cole July 24, 2012 at 1:14 pm

Thanks so much for this. I’m not a huge Bisquick user, but my mom is. I think I will find a cute jar and make up a batch of this for her!!!


Gabrielle - California Monkey Momma July 29, 2012 at 3:49 am

I needed some Bisquick for a recipe I wanted to make and thankfully, I remembered you posted this awesome alternative! I mixed some up and it came out AMAZING! Thanks for recipe!!


Mickey July 31, 2012 at 8:50 pm

I live in Costa Rica and bisquick is really expensive thanks


Debi November 16, 2012 at 5:08 am

I go thru alot of Bisquick. It makes the thick and fluffy pancakes my family likes .And it is VERY expensive here so thanks for the alternative.


Tina August 7, 2012 at 12:31 am

Thank you for sharing what you have learned over the past 3 yrs. I have just learned that I have Celiacs within the past month and I am just embarking on all of these products. What brand of unsifted All-Purpose Flour do you use?


Budget Savvy Diva August 7, 2012 at 12:35 am

I use the red mill stuff that I showed in the video


Melissa August 8, 2012 at 9:08 pm

Yay! As an American expat in Sweden I can NEVER find Bisquick – and have had to make pancakes from scratch for almost 10 years. Today I mixed up a batch of pancakes that taste just like home :) My family and I thank you so much!


Nancy Ross Vecchione October 3, 2012 at 2:29 am

I found a great use for bisquick (although this was out of the box bisquick), I subbed it for flour in a chicken picatta recipe–it made the outside taste and look great. So if you’re putting together some bisquick, now you have something to use it for other than biscuits or pancakes etc.


Betti Hofer October 14, 2012 at 2:51 am

so this really doeasn’t have any butter or Crisco in it ?


amy October 27, 2012 at 7:06 pm

ya, i noticed that, too. seems like all the homemade ‘bisquick’ recipes i’ve seen have crisco in it.

can’t wait to give this a try. thanks.


Rhonda November 1, 2012 at 3:30 am

I was wondering the same thing about no butter or Crisco. What makes the dough stick together to make biscuits if there’s none in? I’m going to try it! It sure would be healthier without the grease!


KC Rails November 29, 2012 at 10:56 pm

I agree about the lard. Looking at the photo, the consistency looks like lard/butter has been mixed in. It does not look like DRY ingredients only. I just posted the recipe I got off Pinterest and it uses lard. Adding the lard does not affect the life of the product as all ingredients are shelf stable.


Amanda Kerr November 27, 2012 at 2:28 am

What do you think about wheat flour instead of white? Do you think that would work?


KC Rails November 29, 2012 at 10:49 pm

This is the recipe I have used for years, got it off Pinterest–search for it. I did alter the original recipe by adding the corn starch and it improved the texture of the products. THERE IS NO MILK PRODUCT AND THERE IS CRISCO. I too, question the lack of lard in the recipe.

1 Bag of Flour (5lb. bag)
5 Teaspoons Salt
1/2 Cup Sugar
2/3 Cup Baking Powder
5 Tablespoons corn starch
2 Cups Shortening (Crisco Style, no butter or margarine)


Tracey January 10, 2013 at 9:07 pm

Hi, just wondering if you have an average cost for this vs. Bisquick? I understand things will change due to sales prices. Thanks.


Kristin March 18, 2013 at 3:11 am

I am wondering too!


Kelli January 21, 2013 at 5:33 pm

Could you post the recipe to make pancakes or waffles? I have no idea what to do with the recipe now :)


Kelli January 21, 2013 at 5:41 pm

OK I saw someone said go onto the Bisquick website for the recipe…but on there the recipes call for milk and sugar, but there’s milk and sugar already in the mix…So how have you all used the mix for waffles/pancakes?


Ashley January 27, 2013 at 2:07 pm

This is going from memory on the back of the box.
2 cups bisquick mix
2 eggs
1 cup milk.
2 cups bisquick
1 1/3 cups milk
2 tbsp vegetable oil
1 egg

No sugar added


Milady February 27, 2013 at 1:57 am

This is actually Missouri Mix, which is very much like Bisquick. The difference is that Missouri Mix has milk powder in it, and Bisquick does not. You can find the recipe for Missouri Mix at the University of Missouri Co-Op web site, along with recipes for biscuits, pancakes, etc. using Bisquick. We learned how to make and use this in home-ec in high school.


April April 18, 2013 at 10:35 pm

You saved my supper and behind with this one.
Works just as well as the box!


Janice May 23, 2013 at 6:55 pm

My hubby was recently diagnosed with celiac disease and it has been a hard/weird adjustment for us all because I am an avid baker and he’s an avid eater of baked goods! lol So I’m curious does the gluten-free all-purpose flour react the same as regular all-purpose flour? And is that what you would replace it with in this recipe?


marsha August 17, 2013 at 2:10 am

How long does this recipe last when storing?


J'Marinde Shephard September 11, 2013 at 12:48 am

I have been using Namaste all-purpose flour that I bought a case of on (Allergen free — no dairy, gluten or soy) (have tried others, but this is SUPERB!!!!) I bake almost every day and I absolutely LOVE the results with this flour. I use it to bread my chicken and fish, to make cakes, cookies, bars, etc.
I LOVE IT! It acts just like regular flour (many claim to do so, but few meet that bar) and so I am going to make my baking mix with it. For my shortening, I went to Wal-Mart and bought a $5.98 bottle of Lou Ana Coconut oil. It is fantastic and will make a wonderful sub for Crisco or butter in this.
As for how long to store, I have read (above) to use within six months or other recipes said to keep in the refrig in covered container for up to 9 months. I cannot imagine that there would be any left for that long. I believe that if stored in a cool dark place that one could keep it on the shelf for about 3 months or so – – if it lasted that long, as this is a POWERFUL and HANDY mix for so many things. I have to wonder about keeping anything with coconut oil in the refrig, as in my experience this oil gets like a rock in the refrig. Maybe the other ingredients would keep it softer – – or maybe one should measure out the needed amt and then let it set at room temp for an hour or so before using it. Just an idea – – LOVE all the comments, suggestions and help here. You are a GRAND BUNCH!


Deb February 14, 2014 at 1:58 pm

Have you tried this using a gluten free all purpose flour? Would you add xanthum gum to the mix if you did?


Jacydark March 12, 2016 at 3:31 am

do you have a Bisquick recipe that is gluten/wheat & milk free? My son is also allergic to egg & soy.


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