Update: I now have a recipe blog which has great low-carb, high protein dishes. Check it out and let me know what you think :) Delishix
Ever need to make something fast with Bisquick, but then you realize you’ve even run out of that? Give this a try:
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon Crisco
Mix dry ingredients together, then using a pastry knife cut the Crisco into the mix. Makes 1 cup Bisquick equivalent.
Unlike real Bisquick, this has to be stored in the fridge — which makes it less convenient than the real-deal, but it works in a pinch. It is also good if you’re concerned about all the weird ingredients found in Bisquick. (Haha, I know…)
{ 60 comments… read them below or add one }
thanx for the recipe, adding it to my recipebox right now.
But then I’d have to go to the store to get Crisco, baking powder. And chocolate. And Bisquick.
Cool!
I am always missing one ingredient or another that I thought I had. Of course when I am not sure and buy an ingredient anyway just to be safe, I find that I actually have an abundance of that ingredient.
Yeah guys, I know… More ingredients… shopping… Sigh.
Thanks, I did not have time to run to the store.
This saved time.
Thanks, I always let my Bisquick get stale because I don’t use it often. This allows me to use a Bisquick Recipe with fresh ingredients on hand. Yeah!
EASY STORAGE HINT: Empty the Bisquick into a gal.ziplock bag and cut out the part of the box with only the recipes on it. Place this in the ziplock bag and pop it into the freezer or refrigerator. Forget the bulky box! Also, with these type powdered mixes, they change and add recipes all the time. You can keep your old, favorite ones with your other recipes.
Also, works much better to FREEZE Bisquick as this will keep it fresh much longer. Only takes a few minutes for the recipe amount to warm up abit.
Try keeping it in the fridge in a plastic container.
Sheesh – Bisquick goes stale? How long does that take?
Did you forget something because every recipe i see for bisquick says it needs milk powder to make it? If this works and posted right I love it because I always have everything but milk powder.
Please reply.
Hi Uzair – I used the recipe as posted and it worked fine. Enjoy
Love it =) ***** out of *****
P.S. Thanks for your reply Ray
I live in Australia, where neither Bisquick or Crisco (or any similar vegetable shortening) is available. Any thoughts? :P
(BTW, your forms are all mixed up on Firefox.)
I did not know that Australia does not have these shortenings…I guess that just proves that the U.S. is AMAZING compared to everywhere else…
(I am sure if you asked at a big grocery store you could find something close)
Nothing like bragging but Canada won’t brag like some. Sometimes a bit of melted fat from bacon will work just as well. That’s how they did it in the good old days in all countries.
Vegetable shortening is available in most supermarkets in Australia, the two major ones anyway, even in most small towns, often near where the blocks and tubs of butter and margarine are, or alternatively in the aisle where the liquid oils are. Odd though that Bisquick seems hard to find, even though we have Betty Crocker cake and biscuit mixes and lots of other American products, including now Vegemite (Kraft owned since our fantastic government let them buy it out). Have found lots of recipes for home made equivalent to Bisquick though from looking on Google, and on here of course. :)
Use lard or canola oil.
Hi Dina. I also live in a country w/o shortening (Denmark). I haven’t tried it with this recipe yet, but I use either soft (spreadable) margarine or canola (rapeseed) oil as a shortening substitute.
I didn’t have any shortening on hand. I just used butter and it worked great. If the butter is salted you might want to consider reducing the salt by a pinch or so.
Hello
I live in France and use the solid vegetable oil for frying frites as a substitute for the shortening. Not sure about the brands in Denmark or Australia – but here one brand is Végétal. It is sometimes in the refrigerator case and sometimes it is near the milk/cream/fake cheese section.
I live in France, too. I’m going to give this Bisquick substitute recipe a try for pancakes. Now, where can I get some Aunt Jemima syrup??
Hello Sylvia,
You can get Aunt Jemima syrup here http://www.thanksgivingparis.com/store3.html
It’s in Paris in the Marais, not far from the carousel at the St Paul metro stop.
If I were you… I would use a recipe like this for pancakes:
http://allrecipes.com/Recipe/Good-Old-Fashioned-Pancakes/Detail.aspx
You can change it to metric measurements.
I use Bisquick only when making “impossible” (crustless) quiches, etc.
http://www.cooks.com/rec/view/0,1926,157164-228204,00.html
http://hubpages.com/hub/Impossible-Cheeseburger-Pie
My French husband barely tolerates the “impossible” pies – but he loves the pancakes!!
Hello there. I’m glad to know that Aunt Jemima has made her presence known here in France. I will check out the website, and try to visit the store the next time I’m in Paris – I live near Chinon. Again, merci beaucoup!!
Use real maple syrup! Sure beats anything Aunt Jemima can make! The best stuff is produced in Quebec, Canada.
Someone asked about Bisquick going stale… Actually, I’ve heard about toxic mold spores growing in it and to DEFINITELY throw it out after the use-by date, even if it smells ok.
FYI; says right on the box that Bisquick needs to be refrigerated after opening. I never knew that until my own mother pointed it out. Never too old to learn…
Wow I have used Bisquick for years and never knew to store it in fridge, now I am living in South Africa and I am lost without it. I will try the the new mix. I hope I can find all the ingredients. Thanks.
If none of the ingredients have to be stored in the refridgerator, why does this combination have to be refridgerated?
Refering to the comments about storing Bisquick or not in the frig…
My box says, “To maintain freshness, refrigerate after opening”. I have never stored it in the frig (I might start now), but I use mine up quickly. So, I think your safe if you use it well before the expiration. Can’t wait to try the substitute recipe!
Refering to the comments about storing Bisquick or not in the frig…
My box says, “To maintain freshness, refrigerate after opening”. I have never stored it in the frig (I might start now), but I use mine up quickly. So, I think your safe if you use it well before the expiration. Can’t wait to try the substitute recipe!
Bisquick go stale? Keep it in your refrigerator! Or better yet, freeze the stuff in a ziplock bag (easier to store & get to) and just cut the back of the box off where the recipes are, and stick it in the ziplock bag with it!
Wanted to make Baked Zucchini Casserole from the abundant zucchini growing in my garden. Shredded zucchini and then I realized I did not have the 1 cup Bisquick the recipe called for. Thank you for this recipe to make my own Bisquick. Plan to use in all future recipes instead of buying Bisquick. Loved the help!
I actually have all these ingredients, just not the bisquick. Thanks so much, you’ve saved me a trip to the store.
That’s funny PA Mom. That is EXACTALLY what happened to me. I came across a recipe for a new bake, shredded and had to put it all on hold. Thank goodness for the internet.
I am with #25, PA Mom. I’m also a PA mom although my boy is grown. I have lots of zucchini too and found an old recipe from Aunt Mimi and I never have bisquick and never use it. This recipe is fabulous because I don’t want to go buy a box and then never use the rest. Thank!
THANKS!
I live in a country that doesn’t have Bisquick and I wanted a good, sugar-free substitute. (Alot of people advise using sugar)
I don’t like shortening so I just added 1 1/2 tbsp. of vegetable oil to my liquid ingredients. I also used 1/2 whole grain spelt flour and 1/2 white flour. It turned out perfectly!
I began making a pancake breakfast every Sunday for my fiance when we moved back to his hometown a year ago. Shortly thereafter his bachelor buddies just started showing up on Sunday! Anyhow, when I awoke this a.m. to get things started, I found I was out of bisquick and didn’t feel like running to the store. This site offered the most favorable bisquick substitute and the reviewers input was so helpful. I exchanged the Crisco with margarine and it turned out great! My troops were very satisfied! Thanks Plainjanemom.com!!!!
I am using the substitute recipe in a recipe very similar to #25. Thanks for it!
(But what does “weird ingredients in Bisquick” mean?)
Anything you make from scratch is going to be healthier, NO PRESERVATIVES!
Thank you!
My box simply says “Store in a cool dry place.” No refrigeration necessary, but then, I do live in Britain…
By the way, this is commonly called Bannock, Fry Bread, or Trail Bread as well. :-)
Bannock means bread in Scottish (or old Scottish, not sure) and fur traders made it on the trapping trails and showed native Americans how to make it so these days it is commonly known as a native American staple food.
I would suspect Bisquick probably came about as the mass produced/marketed version of Bannock.
This recipe is nothing like traditional fry bread that my family taught me maybe my native american family (and any in South Dakota), is wrong??
Thanks for the substitution recipe! I used this in a cheeseburger pie recipe that I never make because I never have Bisquick on hand. Now I can make it whenever–just make it from scratch instead. Thanks again!!!
6:47 am Thanksgiving morning and I realize I have no Bisquick to make Herb & Feta appetizers. Bought fresh rosmary, thyme, sage and feta. Didn’t realize we didn’t have Bisquick. Thanks a bunch
Was out of Bisquick….trying to make sausage balls and didn’t want to venture out into holiday traffic! I get to spend more time with my family instead..Thank you so much for sharing. Marse
Thank you, thank you, thank you! Bisquick is not always easy to find in England so I am definitely adding this to my US/UK recipe box!!
I actually used this information in reverse. My daughter was making cake and didn’t have enough flour. I figured out to get this information and break it down. We left out the baking powder from the recipe since the bisquick already had is in there. It turned out marvelous! Thanx
This recipe saved me! Thank you. This mixture worked just like Bisquick except it did use more liquid to get to the soft dough stage than Bisquick despite our 100% humidity today. CINDY can you supply your herb feta appetizer?
Tonight I went to make peach cobbler and realized I didn’t have Bisquick. I therefore used all-purpose flour adding 1&1/2 tsp baking powder and 1/2 tsp salt, and used butter instead of shortening….its in the oven now…I sure hope it turns out! I would hate to loose all those beautiful peaches!!!
I have just seen your post now (a year later!!!).. l Live in South Africa too. Please tell me if you have found a substitute for Bisquick. I would like to try it. Thanx
Yea! Thanks so much. I am so poor right now that I can’t afford Bisquick. I knew it would be flour and some sort of levening ingredient, no idea what though. Thanks, now I can make my coffee cake recipe.
I work for a company that makes shortening, and the primary reason they say to store Bisquick in a “cool, dry place” is to prevent the shortening from oxidizing and going rancid. Obviously, chemical reactions are slowed down in cooler temperatures so the refrigerator extends the shelf life. There is also lower humidity in the fridge.
Flour goes bad over time too. Maybe not like milk or meat, but it’s best to use flour that is as fresh as possible.
When shortening goes rancid, what happens is that the peroxide value of the oil rises, which creates off flavors and odors. The free fatty acid content can also go up when the water in the air contributes to hydrolysis in the oil. What that means is that some of the fat molecules in the shortening (triglycerides) are cleaved apart and you end up with mono- or diglycerides. If you observed this in pure shortening, what you would see is the shortening “oiling out” or separating.
The shelf life of shortening is almost always directly proportional to the storage temperature. You don’t HAVE to keep shortening in the fridge, but it will last much longer if you do.
One other note: since partially-hydrogenated oils are not being used much these days because of their trans fat content, they have largely been replaced by palm oil which is naturally solid without hydrogenation. There is some enzymatic activity in palm oil that results in a shorter shelf life than what we used to see with partially-hydrogenated soybean oil.
@snarkyvegan For healthy homemade "Bisquck", I found this – http://bit.ly/gyY5wS – and I'd sub Earth Balance shortening sticks for Crisco.
Guest, thank you for the information about shortening and Bisquick. It helps to know why we are told to store both in the refrigerator.
How much milk for the biscuits – I used butter & it tasted great. Thanks.
Thanks so much for the conveiniant small recipie of instant make-your-own Bisquick mix. This is exactly what I needed. Other sites featured recipies for HUGE amounts wich I did not want for just a single dinner!
Cool, thanks for sharing! I’m making a beef stew pot pie this evening and didn’t want to deal with rolling out pie dough or making buttermilk biscuits. Paula Deen has a fe w pot pie recipes where she takes Bisquick baking mix and just mixes with enough milk to make a pourable consistency and covers the pie with it. It is quick, easy, and tastes wonderful…BUT I have no Bisquick on hand. For one, I use very little already processed ingredients in my cooking. I’m already cooking the heck out of everything. I might keep a box around if they go on sale and I have coupons. It’s great to whip up a cobbler or some drop biscuits in a snap if you have unexpected company coming over, but I’d prefer not to feed my guests a list of chemicals they can’t even pronounce. ;-)
I was wondering if its self-rising flour, or all purpose…..is there a defferance when it comes to this recipe???? HELP!!!!! Ha!
Regular flour, not self-rising.
I made this for an office party and it was a real hit! Everyone loved it.
Thank you for the recipe… I live in Germany, where they don’t sell Bisquick. This really helped!
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