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shortcake and jam biscuits strawberry summer on a plate how to make bisquick recipe

Skip the Box! How to Make Bisquick Recipe at Home

/40 Comments/in , , /by Mary Hunt
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There’s a reason my friends call this “That Recipe.” It’s my homemade take on Bisquick—my trusty Master Mix—and it’s better, cheaper, and way more convenient than the boxed stuff. Not only does it make killer biscuits (just add water!), but you can whip up dumplings, muffins, cookies, and more without missing a beat. Once you make a batch, you’ll wonder how you ever lived without it.

shortcake and jam biscuits strawberry summer on a plate how to make bisquick recipe

Just last week, a friend called me in a mild panic. “Mary,” she said, “I need that recipe—you know, the one you made with biscuits and strawberry freezer jam?” That’s when I knew exactly what she meant: my homemade Master Mix.

It’s like Bisquick but a lot better. It includes dry milk right in the mix, which means when it’s time to bake, all you need to add is water. It stores beautifully in an airtight container and makes baking feel effortless—even on busy mornings or when surprise guests pop in.

While it’s perfect for biscuits (seriously, they’re amazing), it’s wildly versatile. Think dumplings, muffins, coffee cake, shortcake, cobbler topping—you name it.

Oh, and that jam you see pictured? Strawberry Freezer Jam recipe. 

How to Make Bisquick at Home (AKA Master Mix)

This is my semi-copycat version of Bisquick—and dare I say, it’s even better. You’ll find the printable recipe card below (with tons of ways to use it), but here’s the gist:

Most Bisquick recipes still require you to add milk at baking time. Not this one. Thanks to dry milk powder in the mix, all you need to add is water. That makes this homemade Master Mix incredibly versatile and super convenient—especially when you’re short on time or ingredients.

Here’s what you’ll need:

  • 5 pounds all-purpose flour
  • 2 ½ cups powdered dry milk
  • ¾ cup double-acting baking powder
  • 2 tablespoons cream of tartar
  • 3 tablespoons salt
  • ½ cup sugar
  • 4 ⅔ cups solid vegetable shortening (like Crisco)

Instructions:

In a very large bowl, sift all the dry ingredients together.

Using a pastry blender (or two knives), cut in the shortening until the mixture resembles coarse cornmeal.

Store in an airtight container at room temperature. Yields about 30 cups of mix. Best if used within 6 months.

You can use Master Mix in any recipe that calls for Bisquick. Just remember—since this mix already includes dry milk, you’ll want to use water in place of milk when following those recipes.

Master Mix vs. Bisquick: Is It Worth Making Your Own?

Short answer: yes. Definitely yes.

While it’s tricky to do a perfect cost breakdown, here’s what we do know—Bisquick currently runs about $6.99 for a 40-ounce box, which comes out to roughly 17 cents an ounce. That adds up fast, especially if you bake often.

Now compare that to homemade Master Mix: not only do the ingredients cost less than half per ounce, but this mix includes dry milk—so there’s no need to add milk later, which saves you even more over time.

One batch of Master Mix makes about 30 cups, the equivalent of three and a half large boxes of Bisquick. That’s a whole lot of pancakes, biscuits, and dumplings. (And yes, the recipe halves beautifully if you’re short on storage.)

Gift It!

Homemade Master Mix also makes a thoughtful, useful gift. Add it to a Biscuits & Jam Gift Basket: scoop a portion into a pretty jar or food-safe bag, tie it with a ribbon, and include a simple tag with instructions (and maybe even your biscuit recipe). Bonus points if you tuck in a jar of homemade jam.

You might also want to include:

  • A short list of quick recipes they can make with it (biscuits, pancakes, coffee cake, etc.)
  • A printout of the full Master Mix recipe so they can keep the goodness going
  • A handwritten note with your favorite way to use it

View this Biscuits & Jam Gift Basket bundle on Amazon → 

Easy Recipes Using Bisquick (Master Mix)

how to make bisquick recipe cornbread muffins pancakes

Here are some of my favorite go-to recipes—all tried, true, and family-approved!

One Dozen Biscuits

  • 3 cups Master Mix
  • 3/4 cup water

Mix just until combined and knead a few strokes. Roll out and cut into rounds, squares, or diamonds (whatever suits your fancy!). Bake at 450°F for 10 minutes until golden and fluffy.

Tip: Don’t overwork the dough—gentle hands make the fluffiest biscuits.

Dumplings

Same recipe as biscuits, but instead of baking, drop spoonfuls directly into simmering soup, stew, or broth.

Cook uncovered for 10 minutes, then cover and cook an additional 10 minutes for tender, fluffy dumplings.

One Dozen Muffins

  • 3 cups Master Mix
  • 1/2 cup sugar
  • 1 egg
  • 1 cup water
  • Optional: berries, chocolate chips, chopped nuts

Mix egg and water first, then stir in dry ingredients. Gently fold in any extras. Bake in greased or lined muffin cups at 450°F for 25 minutes.

Four Dozen Drop Cookies

  • 3 cups Master Mix
  • 1 cup sugar
  • 1 egg
  • 1/3 cup water
  • 1 tsp vanilla
  • 1/2 cup chopped nuts or chocolate chips

Mix all ingredients (except add-ins), then fold in nuts or chips. Drop by spoonfuls onto greased cookie sheet. Bake at 375°F for 10–12 minutes.

Quick Coffee Cake

For the coffee cake:

  • 3 cups Master Mix
  • 1/2 cup sugar
  • 1 egg
  • 2/3 cup water

For the topping:

  • 1/2 cup brown sugar
  • 3 tbsp butter
  • 1/2 tsp cinnamon
  • Optional: 1/2 cup chopped nuts or raisins

Mix cake ingredients and pour into a greased 9-inch pan. Sprinkle topping over batter. Bake at 400°F for 25 minutes.

Serve warm with coffee or tea—it’s always a hit at brunch!

Pancakes or Waffles

  • 3 cups Master Mix
  • 1 1/2 cups water
  • 1 egg

Stir just until blended. Cook on a hot griddle or pour into your waffle maker. Makes about 10 pancakes or 6 waffles.

Add a splash of vanilla or a pinch of cinnamon for extra flavor.

Gingerbread

  • 2 cups Master Mix
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup water
  • 1/2 cup molasses
  • 1/2 tsp cinnamon, ginger, ground cloves
  • 1/2 tsp ginger
  • 1/2 tsp ground cloves

Beat egg, water, and molasses together. Stir into dry mix and spices until well combined. Pour into a greased 8-inch square pan and bake at 350°F for 40 minutes.

Serve warm with whipped cream or a dusting of powdered sugar.

Cornbread

  • 1 1/4 cups Master Mix
  • 3/4 cup cornmeal
  • 1 egg
  • 1 tbsp sugar
  • 1/2 cup water

Mix everything until smooth. Pour into a greased 8-inch pan or muffin tin. Bake at 400°F for 25 minutes.

shortcake and jam biscuits strawberry summer on a plate how to make bisquick recipe
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5 from 1 vote

Master Mix (Homemade Bisquick)

Here’s my homemade version of Bisquick—a cost-effective and tastier alternative to the boxed version. This recipe yields 30 cups of versatile mix, perfect for everything from biscuits to pancakes and more. Make sure to start with a big container, because you'll want to keep this mix on hand for all your favorite recipes!
Prep Time10 minutes
0 minutes
Total Time10 minutes
Course: Baking
Cuisine: American
Servings: 240 (2 biscuits per serving)
Calories: 79kcal

Ingredients

  • 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
Makes: 2inch round

Instructions

  • Sift the dry ingredients (flour, powdered dry milk, baking powder, cream of tartar, salt, and sugar) together into a large bowl.
  • Cut in the shortening using a pastry blender or two knives, until the mixture resembles cornmeal.
  • Store in a tightly sealed container at room temperature in a cool, dark place like the pantry. The mix will keep for up to six months.

Notes

Substitution Tip: You can substitute this Master Mix for any recipe that calls for Bisquick. Just remember to swap milk for water if the recipe requires it, as the dry milk is already included in the mix.
Customizing the Recipe: You can halve the recipe if you don’t want such a large batch, but the full recipe makes enough to stock your pantry for months!

Ideas for Recipes Using Master Mix

Biscuits (12 servings)

  • 3 cups Master Mix
  • 3/4 cup water
Blend ingredients, knead briefly, roll out and cut biscuits. Bake at 450°F for 10 minutes.

Dumplings

Use the same measurements as for biscuits. Drop into hot liquid and cook uncovered for 10 minutes, then cover and cook for an additional 10 minutes.

Muffins (12 servings)

  • 3 cups Master Mix
  • 1/2 cup sugar
  • 1 egg
  • 1 cup water
Mix and add optional add-ins like blueberries or chocolate chips. Bake in muffin cups at 450°F for 25 minutes.

Drop Cookies (48 cookies)

  • 3 cups Master Mix
  • 1 cup white sugar
  • 1 egg
  • 1/3 cup water
  • 1 teaspoon vanilla extract
Mix all ingredients, fold in nuts or chocolate chips, and drop spoonfuls onto a greased baking sheet. Bake at 375°F for 10-12 minutes.

Coffee Cake (9-inch round)

  • 3 cups Master Mix
  • 1/2 cup sugar
  • 1 egg
  • 2/3 cup water
Mix and pour into greased pan, topping with brown sugar, butter, and cinnamon. Bake at 400°F for 25 minutes.

Pancakes or Waffles (18 pancakes or 6 waffles)

  • 3 cups Master Mix
  • 1 1/2 cups water
  • 1 egg
Mix ingredients until barely incorporated. Cook as usual.

Gingerbread (8-inch square)

  • 2 cups Master Mix
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup water
  • 1/2 cup molasses
Mix and bake at 350°F for 40 minutes.

Cornbread (8-inch square or muffins)

  • 1 1/4 cups Master Mix
  • 3/4 cup cornmeal
  • 1 egg
  • 1 tablespoon sugar
Mix and bake at 400°F for 25 minutes.

Nutrition

Serving: 0.0625cup | Calories: 79kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 93mg | Potassium: 123mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg

Question: What’s your favorite comfort food to make from scratch—especially when it’s cheaper and better than store-bought?

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40 replies
  1. Kimborlee Etter says:

    Oh and Crisco may not have trans fat, but it has partially hydrogenated seed oil. Namely soybean oil. All seed oils are terrible for health. I use lard, tallow, coconut oil, or butter. You can use a combo like lard and coconut oil. It is very shelf stable.

    Reply
    • Jane R says:

      I don’t use Crisco either. But I use what you use. But be careful which lard you use. Some is hydrogenated. Tallow isn’t mostly.

      Reply
  3. EB says:

    In the past, I used a wonderful cookbook called Make-a-Mix, which contains all kinds of recipes for homemade baking mixes to save time in the kitchen. I still use some of those recipes. However, in recent years, some of my children and grandchildren have developed dairy—and other—allergies and food-sensitivities. I still, however, am able to save money and time by making my own custom dry baking mixes for homemade bread, biscuits, muffins, pizza dough, pancakes, cornbread, etc. I measure out multiple batches of the basics for each recipe (usually flour, sugar, baking powder, and salt) in sandwich zip-top bags, then gather each kind of mix in a larger zip-top bag and label/date them. Later, I can quickly add the liquid ingredients, changing those as needed, according to whom I’m cooking for: regular/non-dairy milk (usually almond milk), along with a quality oil (olive or avocado) and egg (or egg substitute). This still makes things quicker, saves money, and allows me to control the ingredients my family needs. Just an idea.

    Reply
    • Mary Hunt says:

      I haven’t. Although I am looking at the nutrition/ingredients panel of HeartSmart Bisquick and Original Bisquick, side-by-side. have you done that? I see very little difference. HeartSmart has only canola oil, original has a combination of vegetable oils. I’m kinda’ laughing … really they are so close to the same ingredients and nutritional counts. The biggest difference I see is in the sodium count. As for how HeartSmart weighs in against Master Mix, I’ll let you decide. I just found that exercise to be quite enlightening. Hint: You can control the amount of salt you use when you make your own mix.

      Reply
  5. Cally Ross says:

    5 stars
    I love that it is low in sodium, my normal “complaint” on Bisquick is the sodium. great gift idea, great to have on hand for so many recipes!

    Reply
  6. Kdonat says:

    5 stars
    Master Mix can also be used to make gravy or pudding. There are lots of additional recipe ideas found on the “Brand Name” Baking Mix websites. Or, look for cookbooks using Baking Mix at thrift stores. There are several with recipes popular in the 60-80’s. One of my favorites was Crazy Crust Apple Pie.

    Reply
  7. StayingAliveInPittsburgh says:

    Coconut oil is a great substitute for shortening, which is a “bucket of transfats,” although the manufacturer wouldn’t want you to know it.

    Reply
    • Mary Hunt says:

      Not true, SAIP. In 2020 Crisco got a new formula after 95 years in America’s pantries that nearly eliminates artery-clogging trans fats. Now that trans fats are banned in the United States shortenings have been reformulated to be free of these fats. You can learn more at FDA.gov, specifically this article Trans Fats.

      Reply
  9. 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.

    Reply
    • 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.

      Reply
  12. 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.
    Marlene

    Reply
  13. 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.

    Reply
    • 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?

      Reply
  15. 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?

    Reply
    • 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.

      Reply
  17. 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.

    Reply
    • 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.

      Reply

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