Homemade Bisquick biscuits with freezer jam

How to Make Homemade Bisquick (It’s Cheaper, Better)

Last week, a friend called asking me to send her “That Recipe!” Of course, I was puzzled, but it didn’t take long to figure out what she was talking about when she mentioned homemade biscuits with freezer jam. Apparently, I served that for breakfast the last time she visited.

Homemade Bisquick biscuits with freezer jam

“That Recipe” is my Master Mix. It’s like Bisquick but a lot better. Not only does it keep really well, it contains dry milk so at baking time you add water (not milk as most Bisquick recipes call for). Here is the freezer jam.

While Master Mix makes fabulous biscuits, it’s an all-purpose mix to make everything from dumplings to coffee cake, shortcake, and so much more.

The recipe

While what follows is a copycat for Bisquick (you can scroll down for the printable recipe card, which includes lots of ways to use Master Mix), it’s so much better than Bisquick, because nearly every Bisquick recipe requires the addition of milk at the time of baking. Master Mix contains dry milk, which makes it so versatile and super convenient to use.

Cost comparison

It’s difficult to make a reliable cost comparison, but what we know is Bisquick costs about 15 to 20 cents an ounce, which makes it pricey. The ingredients in Master Mix cost less than half—and include the milk.

It makes a lot

Get ready for the amount of Master Mix you will end up with—a full 30 cups, the equivalent of about three and a half large 40-ounce boxes of Bisquick. The recipe can be halved.

Gift Basket idea

Master Mix makes a lovely addition to a Biscuits and Jam Gift Basket. Simply package a supply of Master Mix in a tightly covered container or bag, adding a tag that describes the contents. Don’t forget the jam!

A nice idea would be to include the following options for how your recipient can use its contents. Your friend or loved one will probably appreciate the Master Mix recipe, too.

You will need:

  • 5 pounds all-purpose flour
  • 2 1/2 cups dry milk
  • 3/4 cup double-acting baking powder
  • 2 tablespoons cream of tartar
  • 3 tablespoons salt
  • 1/2 cup sugar
  • 4 2/3 cups (2 pounds) solid vegetable shortening


Sift dry ingredients together. Cut in shortening using a pastry blender or two knives, until the mix looks like cornmeal. Store at room temperature in a large sealable container. Makes 30 cups mix. Use within six months.

Note: You can use Master Mix in any recipe calling for Bisquick, making sure you substitute water for milk if the recipe calls for milk, because you have already added the milk to the mix.

Homemade Bisquick biscuits with freezer jam

Master Mix

Here it is, my homemade version of Bisquick—which is so much cheaper and better than Bisquick. This recipe makes 30 cups of mix so make sure you start with a really big container.
4.84 from 6 votes
Print Pin Rate
Course: Baking
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 minute
0 minutes
Servings: 240 2 biscuits
Calories: 79kcal


  • Very large bowl or container with lid


  • 5 pounds all-purpose flour, about 17 cups
  • 2 1/2 cups powdered dry milk
  • 3/4 cup double-acting baking powder
  • 2 tablespoons cream of tartar
  • 3 tablespoons salt
  • 1/2 cup sugar
  • 4 2/3 cups solid vegetable shortening like Crisco


  • Sift dry ingredients together.
  • Cut in shortening until the mix looks like cornmeal, using a pastry blender or two butter knives.
  • Store at room temperature in a large container that has a tightly fitting cover (like Tupperware) in a cool dark place like the pantry, for up to six months. Makes 30 cups.


You can substitute Master Mix for any recipe calling for Bisquick. Just make sure you substitute water for any milk required in the recipe (because the milk is already in the Master Mix!)

One dozen biscuits

  • 3 cups Master Mix
  • 3/4 cup water
Blend and knead a few strokes. Roll out and cut biscuits with a round biscuit cutter, into squares or diamond shapes. Bake 10 minutes at 450 F.


Use the same measurements as for biscuits. Drop into hot liquid of choice. Cook 10 minutes uncovered and an additional 10 minutes covered.

One dozen muffins

  • 3 cups Master Mix
  • 1/2 cup sugar
  • 1 egg
  • 1 cup of water
Mix water and egg; add dry ingredients. Add optional items such as blueberries, chocolate chips, nuts, and so forth, as desired. Bake in muffin cups for 25 minutes at 450 F.

Four dozen drop cookies

  • 3 cups Master Mix
  • 1 cup white granulated sugar
  • 1 egg
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1/2 cup nuts or chocolate chips
Place Master Mix, sugar, egg, water, and extract in a large mixing bowl. Mix until all ingredients are well incorporated. Fold in nuts and or chocolate chips. Drop by spoonfuls on a prepared greased baking sheet, about 2 inches apart. Bake 10-12 minutes at 375 F.

9-inch round coffee cake

  • 3 cups Master Mix
  • 1/2 cup sugar
  • 1 egg
  • 2/3 cup water
Blend all ingredients and pour into a greased 9-inch cake pan. Cover with topping: 1/2 cup brown sugar, 3 tablespoons butter, 1/2 teaspoon cinnamon. Optional: Add 1/2 C nuts or raisins to the topping mix. Bake at 400 F for 25 minutes.

18 medium pancakes or 6 waffles

  • 3 cups Master Mix
  • 1 1/2 cups water
  • 1 egg
Blend only until barely incorporated. Prepare pancakes or waffles as usual.

One 8-inch square gingerbread

  • 2 cups Master Mix
  • 1/4 cup white granulated sugar
  • 1 egg
  • 1/2 cup water
  • 1/2 cup molasses
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon ground cloves
Beat the egg together with the water and molasses. Mix well with dry ingredients until all are incorporated. Pour into a greased 8-inch square cake pan. Bake 40 minutes at 350 F.

One 8-inch square cornbread or muffins

  • 1 1/4 cups Master Mix
  • 3/4 cup cornmeal
  • 1 egg
  • 1 tablespoon white granulated sugar
  • 1/2 cup water
Mix all ingredients until fully incorporated. Pour into greased pan or muffin cups. Bake 25 minutes at 400 F.


Serving: 0.0625cup | Calories: 79kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 93mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

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23 replies
  1. It was great says:

    5 stars
    I would like to do half ap flour and half whole wheat flour. Will this work? I’m not much of a baker so I don’t know what kind of diff this would make.

    • Mary Hunt says:

      Yes! Just keep in mind that Master Mix has the milk in it already, so add water wherever the recipe calls for milk.

  2. Marlene Harguth says:

    5 stars
    I have been using this recipe for years. I do make half a batch at a time. The idea to use dry buttermilk is a wonderful one that I had not thought of.

  3. PT says:

    Does anyone know if there is a non dairy dry milk? I would love to make this but my husband and Mother are severely lactose intolerant.

    • sueMN says:

      Couldn’t you just substitute the flour with gluten free flour? Bobs Red Mill or other brands work very well for 1/1 equal measure for flour. Maybe try it in a small batch?

  4. Nancy Scott says:

    I love this idea, but I prefer buttermilk biscuits. If I use buttermilk powder in the Master Mix, will I need to change anything else about the recipe?

    • SueMN says:

      Nancy, that’s a great idea as I prefer buttermilk biscuits myself! I don’t see why you couldn’t use dry buttermilk in place of dry milk and I really don’t think you’d need to change anything else in the recipe. I would prefer to use butter so if I made this mix I would make a smaller batch with butter and store in the frig.

  5. Have not tried this one yet. says:

    Back in 1960 a government book was made with a recipe much like this that I still use today. I make all kinds of things with it. My grandsons esp. Like pancakes which I make by the dozens and then they toast then before school.

    • Jenn-Jenn says:

      Yes, the older recipe books from 1960 and even earlier are the healthy recipes, not like today’s where they require franken-foods and ingredients that are man-made junk the body doesn’t know what to do with. See Weston A. Price Foundation or study Francis Pottenger for more info on this fact.


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