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Store This, Not That! > Blog > Cooking with Food Storage > Homemade Bisquick Mix Recipe
March 26th, 2012

Homemade Bisquick Mix Recipe

Okay, here is the beautiful thing about this homemade Bisquick Mix vs. other online recipes….there is an entire recipe booklet to go with it!  Thanks to the Utah State Extension Service, I’m pretty sure I have dinner for the next couple of weeks!  (Maybe I need to add one more reason to My Top 10 Reasons Why I Love the Utah State Extension Service!)  I found this recipe in doing all of my research about which of all the recipes online for a homemade “Quick Mix” and I just love that it comes with a load of recipes on how to use it!  Recipes like the usual muffins, pancakes, bisquits AND Taco Pizza, Cheese Sticks (those breaded string cheeses), Cinnamon Spins, and even chocolate chip cookies (!)-just to name a few.  Plus, the biscuits were good and I, of course, added whole wheat flour to my mix-another great reason to make your own mix! (Note: You may see on the download that it calls for a SOS mix…yeah that will be my next post-it will blow your mind!)

Why Should you Make your own Quick Mix (like Bisquick)?

I like the Utah State Extension answer for that…Using Utah Quick Mix when preparing biscuits, muffins, pancakes, desserts, and main dishes is guaranteed to save you time, money, and give you peace of mind.

• Saves time. The measuring and sifting of standard dry ingredients, the addition of non-fat dry milk, and the blending of fat for dozens of recipes is done ahead of time. Clean-up time is shortened because fewer dishes are used when making recipes.
• Saves money. Mix made at home is less expensive than mixes bought at the store. Utah Quick Mix is made from standard pantry ingredients and someone else isn’t paid to mix them together.
• Peace of mind. The guesswork is taken out of ingredients lists because you know all of the ingredients used in Utah Quick Mix.
• Easy preparation. Children and beginning cooks will find cooking with Utah Quick Mix is fun and easy.
• Utah Quick Mix will keep on the shelf for at least 6 weeks. Store in metal, plastic or glass canisters with a tight fitting lid. To make using Utah Quick Mix even more convenient, pre-measured portions can be stored in self-closing plastic bags to cut out one more measuring step.

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Click HERE to download the Quick Mix Recipe/Instruction booklet for using shortening and click HERE for the Quick Mix Recipe/Instruction booklet for using canola oil.

amazing reviews click here

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17 Comments

  • Peggyclyde

    March 26, 2012 at 4:03 pm

    Thank you so much for sharing this with us. It will be a wonderful addition to being prepared.

  • Shelferrn

    March 26, 2012 at 6:50 pm

    The mix states to use nonfat dry milk. I only have instant dry milk. Does the amount need to be adjusted

  • Chelmibel

    March 27, 2012 at 6:13 am

     I love all your other recipes, I wish shortening wasn’t SO unhealthy!

    • April Larcher

      December 26, 2012 at 11:10 am

      Think I will be trying it with Coconut oil instead…wish me luck.

      • April Larcher

        January 26, 2013 at 7:22 am

        Tried it and it works well!!! LoVE it with CO.

  • Patti

    March 27, 2012 at 1:54 pm

    Crystal, have you tried using shortening powder in this recipe? I don’t use bisquick much and I would like a longer shelf life.

  • DianeM1966

    March 28, 2012 at 9:10 pm

    Crystal, I live in San Antonio, Texas. With my altitude much lower than Utah, can I still use double-acting baking powder in this mix? And how would I use shortening powder with this for longer storage?

    • eatfoodstorage

      March 28, 2012 at 9:50 pm

      Double acting is the regular kind of baking powder. As for shortening powder, I would follow the directions on the can.

      • DianeM1966

        March 29, 2012 at 1:55 pm

        Oh okay, thank you!  From what I’ve read about shortening powder (I haven’t tried it yet b/c I have the regular), I believe it is a 1:1 ratio when reconstituting it. You can tell by my question that I am not an experienced baker when it comes to baking from scratch. But that is how one learns. 

      • bjsyd

        October 5, 2012 at 1:45 pm

        I just made this using Shortening powder and was very happy! At least the shortening powder I use you mix 1 cup powder to 1/4 cup water to get 1/2 cup shortening, so for the 13 cup recipe of ready quick mix I exchanged the 1 3/4 cup shortening with 3 1/2 cup shortening powder. The thing you have to know is that for every cup of mix that your recipe calls for you will need to add 1 TBLS of water to reconstitute the shortening.

  • Guest

    March 29, 2012 at 11:11 am

    Is the nonfat dry milk in this mix the non-instant kind like from the cannery?

    Thanks!

    • eatfoodstorage

      March 29, 2012 at 11:18 am

      I think they said it doesn’t matter. When I did mine, I just used the non instant the same it says in the recipe.

  • Annette

    April 2, 2012 at 6:49 am

    Is the temperatures and baking times only for Utah?  I am in Michigan, how would I convert if necessary?

    • eatfoodstorage

      April 2, 2012 at 8:25 am

      I think it would be about the same.

  • Phoenixbird

    April 3, 2012 at 8:38 pm

     Could one use Butter Powder instead of Shortening?  How about Coconut Oil instead of Shortening or Grapeseed vs Canola oil?  I am working with a family with allergies.   Any ideas out there?

  • Suzanne

    April 17, 2012 at 1:56 pm

    Dear Crystal,
    Thank you very much for the fabulous tips about replacing all or part of the fat in a recipe with bean puree.  I was thrilled to find out how well it works!  Thank you for sharing your knowledge.  I thank you!
    Suzanne

  • Beth Noble

    March 1, 2013 at 9:59 am

    has anyone used butter powder in it as well to make the mix have a “buttery” taste/flavor?

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