Homemade Bisquick Baking Mix Recipe

Oh the Things You Can Make with Homemade Bisquick...

How does fluffy biscuits and an easy chicken gravy recipe sound? This gravy is so flavorful and you do NOT need chicken drippings to make it.

Also to go with the biscuits, I share two of my favorite gravy recipes that are so easy to make and versatile - the gravy can put over biscuits, mashed potatoes, pasta, rice or toast.

Coffee cake and scones made with my homemade Bisquick mix are also featured below.

Instead of having biscuits with breakfast, I love serving them covered in chicken gravy and chicken.  Quick and easy chicken gravy recipe - and you don't need drippings!

Homemade Bisquick Baking Mix

This biscuit mix costs nothing compared to buying Bisquick at the supermarket, and it tastes better too. Recipe adapted from Taste of Home.  You cannot use butter because it will spoil in the pantry.

Makes: 12 cups mix

9 cups all-purpose flour
1/4 cup baking powder
1 tablespoons salt
2 cups Crisco shortening

Cut in two cups shortening until mixture resembles coarse crumbs.

Store the mix in a 3 pound shortening (or large coffee) container. Just place saran wrap over the top before putting on the lid. Storage life is approximately 3 months.


Makes: 13 cups mix

10-1/2 cups flour
1/4 cup baking powder
1-1/2 tablespoons salt
1/2 cup sugar
2 cups Crisco shortening
1 cup buttermilk powder (found in baking isle)
1-1/2 teaspoons baking soda

In a large bowl, mix all ingredients with an electric mixer until particles are small and uniform in size.

Store the mix in a 3 pound shortening (or large coffee) container; it works great. Just place saran wrap over the top before putting on the lid. Storage life is approximately 3 months.

Homemade Bisquick Biscuits

Mix 2 cups baking mix (recipe above) with 1/2 cup half-and-half just until moistened.

Roll out on a lightly floured surface and knead dough gently 10 times. Roll out to 1/2 inch thickness and cut with 2-1/2 inch biscuit cutter or a glass.

Place two inches apart on ungreased baking sheet. Bake at 425 degrees for 13 to 16 minutes or until golden brown. Makes 8 biscuits.

This literally is a


1/2 lb ground sausage (or ground beef)
4 TBS butter
4 TBS all purpose flour
1-1/2 cups whole milk
1/2 cup half-and-half
salt and pepper to taste

Optional: shredded cheddar cheese

Cook, crumble and drain ground beef, set aside.

Melt butter in a heavy skillet on medium heat and when hot, whisk in the flour to make a roux.  Cook for two minutes so the flour taste is gone – do not let the roux turn brown.

Add the 1-1/2 cups of whole milk and whisk until mixture is smooth.  Simmer until it thickens, whisking continually.

Add half-and-half and whisk until mixture is smooth.  Simmer until it thickens, whisking continually.  Add the ground beef and season with salt and pepper.  Whisk well and serve over buttered biscuits, mashed potatoes, rice, toast.

You may sprinkle freshly shredded cheddar cheese over the top and put a lid on the pan during the last five minutes of cooking.


1 lb ground beef
1 can cream of mushroom soup
1/2 small onion, grated
1 TBS all purpose flour
1 tsp beef bouillon or Better Than Bouillon Beef
salt and pepper to taste

Cook ground beef and drain well. 

Add the cream of mushroom soup, grated onion and beef bouillon.

Add 1-1/2 cans of water (using the soup can) to the mixture and stir.  Simmer for 15 minutes.

Meanwhile, mix flour in a little water (2 tablespoons or so) and add to the mixture while whisking and thicken until you reach desired thickness; approximately 5 minutes.  Serve over buttered biscuits, mashed potatoes, toast or rice.


*You may dissolve Better than Bouillon Beef flavor in 1/2 can of hot water (may take 1/2 to 1 teaspoon depending on your taste buds.  Then add the other can of water that is called for in the recipe.


Mix 3 cups homemade Bisquick baking mix (recipe above) and 1/4 cup sugar. Whisk together 1/2 cup vanilla yogurt, 1/3 cup milk (not 1% or fat-free), and 1 tablespoon of vanilla; stir into dry ingredients just until moistened. Stir in 1 cup cinnamon chips or semi-sweet chocolate chips.

On a lightly floured surface, knead dough gently 10 times. Pat into 9 inch circle. Sprinkle with some cinnamon and white sugar. Cut into 8 wedges and place on ungreased baking sheet. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Makes 8 scones.

Bisquick Mix from Scratch

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