Make your own Bisquick substitute. Because that’s about as home-made as I get.

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…)


  1. says


    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.

  2. Mary says

    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!

    • Mama N says

      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.

  3. Uzair says

    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.

  4. Dina says

    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.)

    • says

      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)

      • Gloria says

        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.

      • Brianna says

        Not to burst your bubble but Australia has tighter policies on what you can feed their people unlike U.S. they’re all about the money. That’s why they don’t have certain things and we do. Our country doesn’t care if we eat stuff that is going to kill us as long as we pay them.

    • Virginia says

      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. :)

      • Cujo says

        So someone needs permission to sell a brand in Australia? Sounds Fascist.

        Anyway you are wrong on this. The original owner of the Vegemite Patent was the first director of Kraft Foods Australia. He used the Kraft brand to get people to buy the stuff and gave it away free with Kraft cheese, If not for Kraft Vegemite would never have become popular.

    • Suzy Q says

      Crisco and other polyunsaturates are actually pretty terrible for you…I use butter or coconut oil in place of these. But caution, in cold climates (like a fridge ;) coconut oil gets hard…so butter would be my stand in of choice.

    • Kerrianne says

      Copha is the Australian answer to Crisco. I use it as a replacement all the time and it works brilliantly except that I put it in the food processor because it can be so hard (especially straight out of the fridge).

  5. Lisa says

    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.

    • says

      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.

      • Trendev says

        Shortening is simply a generic cooking term for fat – whether that be liquid or solid. So, solid commercial processed shortenings are usually stabilised, hydrogenated solidified vegetable oil – sometimes with animal fat included. The hydrogenation of vegetable oil solidifies it and allows it to be kept under normally cool room temperatures. Check the labels if unsure. Crisco is simply a brand name for both solid and liquid vegetable oil, originally from the US but also widespread in Europe.

        In any recipe that calls for butter, oil or “shortening”, you can substitute one for the other by volume – it is all just fat. Different fats will give different flavours, though this hardly matters in highly flavoured or spiced foods or in foods that are going to be fried.

        In cake baking in the UK, Australia, New Zealand and South Africa, “shortening” normally meant/means butter. Originally, this was usually salted butter, because in the pre-refrigeration days, salting helped to preserve butter. Many cooks, especially patissieres, don’t like salted butter, but their recipes will call for unsalted butter and a pinch of salt. Hmm. However, it is generally true that the very best artisanal butters are unsalted.

        Of course, Northern Americans need Bisquik more than the rest of us because most of us don’t make what you like to call “biscuits”. The nearest thing we make to your “biscuit” is a scone, or, in the case of a biscuit that is fried to accompany a main (entree) meal course, a lump of stodge with a similar purpose would be our Yorkshire Pudding. We think a biscuit is what you call a “cookie”, and we wouldnt dream of using Bisquick for them.

        Nevertheless, pre-made products such as Bisquik are invaluable for quick cooking all sorts of things like Impossible Pies, and it is very sensible to keep some on hand or know how to make a good substitute. I suggest making your own. It is quick and easy, it doesn’t need to include various chemical additives, preservatives or stabilisers, and you know where it’s been!

        The recipe given above is good, though you might like to leave out the salt until you are ready to use your substitute, in case you want to use it for a non-savoury purpose such as a dessert cake. I would also tend to use butter rather that hydrogenated solidified shortening like your Crisco; or, if you don’t want to use dairy, use a light-flavoured vegetable oil such as rapeseed (canola) or cottonseed oil, in the same quantity by volume.

  6. Shannon says


    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.

  7. laura says

    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.

  8. jeffrey says

    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…

  9. Michelle says

    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.

  10. Tom says

    If none of the ingredients have to be stored in the refridgerator, why does this combination have to be refridgerated?

  11. Roberta says

    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!

  12. Roberta says

    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!

  13. Mama N says

    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!

  14. PA Mom says

    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!

  15. Iowa Mom says

    I actually have all these ingredients, just not the bisquick. Thanks so much, you’ve saved me a trip to the store.

  16. Iowa Mom says

    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.

  17. Gina says

    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!

  18. says


    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!

  19. Tia Minnie says

    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!!!!

  20. says

    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!

  21. SurvivingPatriot says

    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.

    • shill says

      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??

  22. Emmy says

    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!!!

  23. Cindy says

    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

  24. Marse says

    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

  25. Kat says

    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

  26. liz says

    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?

  27. Jan says

    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!!!

  28. Bart says

    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

  29. Ana says

    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.

  30. Guest says

    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.

  31. VelvetMask says

    Guest, thank you for the information about shortening and Bisquick. It helps to know why we are told to store both in the refrigerator.

  32. says

    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!

  33. Trish says

    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. ;-)

  34. Jami says

    I was wondering if its self-rising flour, or all purpose… there a defferance when it comes to this recipe???? HELP!!!!! Ha!

  35. Erica says

    Thank you Erika from another Erica!! :) I have been baking all day and needed Bisquick and your rescipe really helped out!! Thanks again

  36. Jo says

    Thank you… just what I needed. I needed to make biscuits tonight, and was out of both Jiffy Mix and Bisquick.. LOL Got everything here. <3 Thank You <3

  37. MARIA BROOKS says



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