Homemade Bisquick Mix

It’s Sunday morning, you want to make a nice breakfast for your family but realize you are all out of Bisquick. No worries, I bet you have all the pantry staples right in your cupboard for homemade biscuit mix in a jiffy.

pile of homemade biscuits on a wood cutting board


Biscuits- Magical and Wonderful

But biscuits aren’t just for breakfast. Oh no! They can be made into the breading bottom for a strawberry shortcake or ice cream sandwich bread for dessert.

sliced biscuit on a white plate with jam

Use them for topping casseroles likes my French Onion Chicken or simply serving alongside your favorite soup or salad.

And of course, for breakfast to make eggs Benedict, a breakfast sandwich or with creamed chipped beef. I always liked mine with just butter and honey, but hubby prefers his with jam like cherry or loquat.

close up of buttered biscuit with jam

Ingredients for Homemade Bisquick

  • All-purpose flour– you can swap out for self rising flour and omit the baking powder and salt.
  • Baking powder– a leavening agent.
  • Fine salt- adds acidity and flavor.
  • Shortening– the fat and glue that holds it all together.
ingredients for homemade bisquick mix

What is shortening? The term refers to any fat that can be stored at room temperature. Most people associate it with the blue tin of Crisco, which is the most popular brand. The biggest benefit is that it is shelf stable and doesn’t require refrigeration.

Can I use butter? You can swap out butter for shortening, however then the mix will need to be stored in the refrigerator instead of the pantry. Use really cold butter (cubed) to make the cutting process easier.

Can I use lard? Lard is also an acceptable substitute and can be located in the baking aisle of your grocery store. It is also shelf stable and can be stored in the pantry.

How to Make

Making the mix is super easy. Whisk together dry ingredients and then you have two options for cutting in the shortening (or butter/lard).

cutting shortening into bisquick mix in a mixing bowl
  • Pastry Blender/Fork– Use a pastry cutter or fork to manually mix in the shortening until it resembles fine sand or cornmeal.
  • Food Processor– Pulse the whole mixture several times until it resembles sand or cornmeal.

Storage & Shelf Life

While store bought Bisquick lasts for a whole lifetime, keep in mind we aren’t using preservatives or additives so yours will be good for 3-6 months, however I’ll be surprised if it lasts that long.

overhead of cooked biscuits and mix

If using shortening or lard, store in a glass jar with a tight lid or an airtight plastic container in a cool, dry place. If you live in a warmer or more humid climate, the fridge might be a better home for your biscuit mix.

If using butter, it needs to be stored in the refrigerator regardless of where you live.

How to Make Biscuits

All you need in addition to your biscuit mix is milk and butter, which is actually optional.

ingredients for making biscuits from mix
  • Homemade Bisquick Mix – your homemade one!
  • Milk – use skim, 2% or whole. Whole always makes the best and most flaky.
  • Butter– this is just for basting when they come out of the oven. It can be omitted if you desire.

Mix together both ingredients until just combined. Don’t overwork the dough!

ball of dough on a rolling board

Roll on a lightly floured surface and then cut with a 2 1/2 inch cookie or biscuit cutter. Place onto a coated cookie sheet or one lined with parchment paper.

cutting biscuits with a cutter

Bake until golden brown and then baste with butter.

You can also make these into drop biscuits, but evenly dividing the dough into 8 biscuits using just a spoon. Flatten slightly so they cook evenly.

Baked biscuits can be stored at room temperature for up to 3 days and warmed wrapped in a paper towel in the microwave for 15 second or in a warm oven.

Cooked biscuits are also great for freezing!

homemade bisquick mix for pinterest

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Copycat Cheddar Bay Red Lobster Biscuit Recipe

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glass jar of homemade bisquick mix
stack of biscuits with mix

Homemade Bisquick Mix

4.89 from 9 votes
Make your own biscuit mix for home use or gifts. Stores in the pantry or fridge for up to 3 months!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 3 cups



  • Whisk together flour, baking powder and salt in a mixing bowl.
  • Mix shortening into flour mixture using a pastry cutter or fork until it reaches a grainy and sandy texture. You can also place all ingredients into a food processor and pulse until combined.
  • Transfer to airtight container. Store in a cool, dry place or in the refrigerator for up to 3 months.


To Make Biscuits:
Yields 8 2 1/2 inch biscuits
  • 1 1⁄2 cups homemade bisquick mix
  • 1⁄2 cup milk
  • 2 tablespoons butter, melted
  1. Preheat oven to 400 degrees and spray cookie sheet with non-stick cooking spray or line with parchment paper to prevent sticking.
  2. Combine ingredients in a medium bowl until soft dough forms, do not over mix.
  3. Turn onto a lightly floured surface, roll dough out with a rolling pin to about 1⁄2 inch thick and cut with a 2 1/2 inch wide round cookie cutter (or a different shape with similar diameter).
  4.  Alternately, drop into 8 equal size biscuits using a spoon, pat down a little so they aren’t too tall.
  5. Bake for 7-9 minutes until lightly browned.
  6. Remove from oven and baste with melted butter. Serve!


Calories: 763 kcal, Carbohydrates: 98 g, Protein: 13 g, Fat: 35 g, Saturated Fat: 9 g, Sodium: 1172 mg, Potassium: 740 mg, Fiber: 4 g, Sugar: 1 g, Calcium: 279 mg, Iron: 6 mg
Author: Jessica Formicola
Calories: 763
Course: Breakfast
Cuisine: American
Keyword: homemade biscuit mix, homemade bisquick mix
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
cooked biscuits and mix for pinterest
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

4.89 from 9 votes (5 ratings without comment)

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Questions and Reviews

  1. 5 stars
    This was a great recipe- used it in a pinch when I thought I had more biscuit mix and was out. Thanks!

  2. 5 stars
    I love knowing exactly what is going into the food I make! I much prefer this mix over the store bought mix! Thanks for sharing!