Homemade Bisquick Mix
Homemade Bisquick Mix is a great substitute for the store bought mix. This mix is shelf stable and does not need to be refrigerated.
I have been making my own Bisquick mix for a while. I have tried several different recipes. I have finally landed on this one. The reason I've decided this was the one for me was mainly because it doesn't need to be refrigerated. But also because I can use lard in it rather than shortening.
I have recently made the switch from shortening to to lard. We have been taught for quite sometime that lard is bad for us. But after some research, it better for us than shortening. The shortening I've been buying is made from soybean oil. And since I have some issues with hormone balance and growth of fibroids, I avoid soy as much as I can.
Lard comes from animal fat which does not affect hormones. So I've made the switch. And lard is actually less expensive than shortening. You can always use shortening instead of lard if that works better for you.
This homemade bisquick mix can be used in any recipe exactly like you would like the store bought mix. You do not need to adjust your recipes.
📖 Recipe
Homemade Bisquick Mix
Ingredients
- 6 cups flour
- 3 tablespoon baking powder
- 2 tablespoon sugar
- 1 tablespoon salt
- 1 cup lard
Instructions
- Combine all ingredients except lard in food processor. Mix until combined.
- Add lard and blend until lard is no longer visible. You can also cut lard in using a pastry blender. You want the lard to be smaller than pea size.
- Store in an airtight container.
- Use as you would store bought Bisquick.
Notes
You may want to blend ½ of the recipe at a time depending on the size of your food processor.
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Homemade Bisquick Mix is also less expensive to make than to buy the mix from the store. I have figured that it costs me $0.05/oz to make it myself and it is $0.07/oz to buy at the store. It's not a huge difference but it has no preservatives. I think it actually cost me less because I bought my flour and sugar during a case lot sale. But I couldn't remember how much I paid for it, so I used the Costco price to calculate.
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How long does this keep?
It keeps for 3 months if stored in an airtight container in a cool dark place.
I've been making home made biscuit mix for a while, since Bisquick isn't available where I live - it's awesome. This is a little different from my recipe though, and I think you're right, lard is probably a better choice. Funny how all the things we thought were bad for us are turning out to be better than the alternatives!
It is funny how that works. Where do you live that you don't have bisquick?
Lima, Peru
Interesting. I have a friend who was a missionary in Lima quite a few years ago.
I've been here over 10 years now, but we're working on moving to States 🙂
Thank you for sharing! Homemade is always better for sure! 🙂
Thank you for stopping by. I agree homemade is always better.
Do you need to refrigerate it because of the lard? Glad to know that it's a good sub for shortening!
You don't have to refrigerate it. The lard I buy from the store is not refrigerated. I do refrigerate my lard if I'm going to use it for cookies. It just works better for me that way.
I have made my own bisquick mix for a long time.. The next time I make it I am going to use lard. Thanks Pinning this.
It's so nice to be able to make things yourself and not rely on having to go to the store.
Great recipe!! Pinning to try! 🙂
Thanks for pinning. We love pins!
This is awesome! I don't think we can get Bisquick here in the UK (not that I've seen anyway!) so it'll be great to be able to make recipes with an alternative. Do you know of a vegetarian alternative I could use instead of lard?
We have something called vegetable shortening in the US that is non animal.
I'm not sure whether we have that either but we do have vegetable suet, might try that!
I forget that other first world countries don't have the same products that we have here in the US. You could use whatever you use as a substitute for butter. But you may have to refrigerate it.
You could try Coconut oil, it keeps, and is anti-bacterial. I use this in frying eggs and is a better substitute than other oils, give it a try Becca
Thanks for sharing. I always knew there had to be a way to make this at home. Will be making some to keep on hand.
I would love to learn to make all the mixes we use without thinking that we can make them ourselves.