A lot of recipes call for Bisquick but this is not something I keep in my pantry.
For one, I just don’t care for the way it tastes and I never seem to have good luck using it. I surmise that because I do not use it often enough that the leavening agents expire – causing it to fail. Upon further investigation, I’ve also found that it Bisquick contains hydrogenated oil, which makes sense since it was originally developed to be a ready-made biscuit mix – the just add water variety.
There would need to be a fat included already in the mix. So what I needed was a Bisquick Substitution.
As a rule, I prefer not to buy a box of something (anything) and having it sitting in my pantry right next to the very same ingredients I need to make it myself. It just seems absurd.
Maybe I am old-fashioned – and that’s okay. I cook mainly in the tradition my Mom, my Grandmother and my Aunts have all taught me – from scratch – and I’m proud of that.
That’s not to say I don’t take some shortcuts myself now and then, it’s just to say I try not to as often as possible.
This mix will replace cup per cup of Bisquick, or equivalent product, in any recipe. I do not make it ahead of time, I simply prepare it as I need it.
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp shortening , vegetable oil or melted butter
- with two forks or a pastry blender, mix the ingredients well until small pea sized pebbles form.
- Use cup for cup in any recipe that requires Bisquick or a similar baking mix.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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