Are you a fan of Bisquick but craving a homemade touch? I get it—store-bought mixes are convenient, but making your own gives you control over the ingredients and freshness. Plus, it’s surprisingly simple.
With just a few staple pantry items, you can whip up a Bisquick copycat that’s perfect for everything from fluffy pancakes to tender biscuits. I love how versatile this mix is, allowing me to create delicious breakfasts and comforting dinners without the fuss.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup vegetable shortening
Instructions
Follow these steps to create delicious biscuits using my Bisquick copycat mix.
Prepare Dry Ingredients
| Ingredient | Quantity |
|---|---|
| Bisquick copycat mix | 2 cups |
I begin by measuring 2 cups of my homemade Bisquick copycat mix into a large mixing bowl. This ensures all the dry components are ready for the dough.
Mix Wet Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 3/4 cup |
| Egg | 1 large |
In a separate bowl, I whisk together 3/4 cup of milk and one large egg until the mixture is smooth and well combined. This adds the necessary moisture to bring the dough together.
Combine and Stir
I pour the wet mixture into the dry ingredients, stirring gently with a fork until the dough just starts to come together. It’s important not to overmix to keep the biscuits light and fluffy.
Cook or Bake
| Action | Details |
|---|---|
| Preheat Oven | 450°F (232°C) |
| Drop Dough | 2 inches apart |
| Bake Time | 10-12 minutes |
I preheat my oven to 450°F (232°C). Using a spoon, I drop the dough onto an ungreased baking sheet, spacing them about 2 inches apart. I bake the biscuits for 10-12 minutes until they are golden brown. Once baked, I let them cool slightly before serving them warm with butter and jam.
Tools and Equipment
| Tool | Purpose |
|---|---|
| Mixing Bowls | Combining dry and wet ingredients separately. |
| Measuring Cups and Spoons | Accurately measuring flour, baking powder, salt, milk, and eggs. |
| Whisk | Blending dry ingredients evenly to prevent clumping. |
| Sifter | Lightening the dry mix for a fluffier biscuit texture. |
| Spatula | Folding ingredients together without overmixing. |
| Baking Sheet | Providing a flat surface for the biscuits to bake evenly. |
| Parchment Paper or Non-stick Spray | Preventing biscuits from sticking to the baking sheet. |
| Oven | Heating to the precise temperature for optimal baking results. |
| Cooling Rack | Allowing biscuits to cool evenly and retain their texture. |
Make-Ahead Instructions
Preparing your Bisquick copycat mix and biscuits ahead of time can streamline your meal planning and ensure you always have delicious baked goods on hand. Here’s how I like to make the most of this versatile recipe:
Preparing the Homemade Bisquick Mix in Advance
- Batch Preparation
- I combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of salt, and ¼ cup of vegetable shortening in a large mixing bowl.
- Whisk thoroughly until all ingredients are evenly distributed.
- Storage
- Transfer the mix to an airtight container or a resealable plastic bag.
- Label the container with the date to keep track of freshness.
- Store the mix in a cool, dry place. It stays fresh for up to 3 months, allowing you to use it for various recipes whenever needed.
Freezing the Biscuit Dough
- Dough Preparation
- Follow the biscuit recipe to prepare the dough, shaping it into individual biscuits or placing it in a single layer on a parchment-lined baking sheet.
- Freezing
- Freeze the shaped dough on the baking sheet until solid, about 1-2 hours.
- Transfer the frozen biscuits to a freezer-safe bag or container to prevent them from sticking together.
- Storage Duration
- Frozen biscuit dough can be stored for up to 3 months.
- To bake, place the frozen biscuits on a baking sheet and bake at 450°F (232°C) for 10-12 minutes, adding a few extra minutes if necessary.
Pre-Baking and Freezing Cooked Biscuits
- Baking Ahead
- Bake the biscuits as per the recipe instructions, removing them from the oven a minute before they’re fully golden to prevent overbaking.
- Allow the biscuits to cool completely on a cooling rack.
- Freezing Cooked Biscuits
- Once cooled, place the biscuits in a single layer on a baking sheet and freeze until solid.
- Transfer the frozen biscuits to a freezer-safe bag or container to keep them from sticking together.
- Reheating
- To reheat, place the frozen biscuits on a baking sheet and warm them in a preheated 350°F (175°C) oven for about 10 minutes or until heated through.
- Serve immediately for a freshly baked taste.
Tips for Optimal Freshness
- Labeling: Always label your containers with the type of mix or biscuits and the date they were prepared or frozen.
- Portion Control: Freeze biscuits in single layers to easily grab the number you need without thawing the entire batch.
- Thawing: For best results, allow frozen biscuit dough to thaw in the refrigerator overnight before baking.
By following these make-ahead instructions, you can enjoy homemade biscuits anytime with minimal effort, ensuring that you always have fresh, delicious treats ready to serve.
Storage and Serving Suggestions
When it comes to storing my homemade Bisquick copycat mix, I prioritize freshness and convenience. Here’s how I keep my mix in top shape:
Storing the Homemade Bisquick Mix
- Airtight Container: I transfer the Bisquick mix into a large airtight container. This prevents moisture and air from compromising the mix’s quality.
- Labeling: I label the container with the date of preparation. This helps me keep track of its freshness.
- Pantry Storage: Stored in a cool, dry pantry, my Bisquick mix stays fresh for up to 3 months. Ensure it’s kept away from direct sunlight and heat sources.
Freezing Biscuit Dough and Cooked Biscuits
To have fresh biscuits on hand whenever I need them, I often freeze both the dough and the baked biscuits.
Freezing Biscuit Dough
- Portion Control: I shape the dough into individual biscuits and place them on a baking sheet lined with parchment paper.
- Flash Freezing: I freeze the dough on the baking sheet until solid, usually about 1-2 hours.
- Storage: Once frozen, I transfer the biscuits to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
- Thawing: When ready to bake, I place the frozen biscuits on a baking sheet and let them thaw at room temperature for about 30 minutes before baking as usual.
Freezing Cooked Biscuits
- Cooling: After baking, I allow the biscuits to cool completely on a cooling rack.
- Packaging: I wrap each biscuit individually in plastic wrap or aluminum foil.
- Storage: I place the wrapped biscuits in a freezer-safe bag, removing as much air as possible. They stay fresh in the freezer for up to 2 months.
- Reheating: To enjoy, I reheat the biscuits in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.
Serving Suggestions
While classic butter and jam are always a hit, I love experimenting with different toppings and accompaniments to elevate my biscuits.
Savory Options:
- Herb Butter: Mix softened butter with fresh herbs like rosemary or chives.
- Cheese: Top biscuits with shredded cheddar or parmesan before baking for a cheesy twist.
- Gravy: Serve warm biscuits with rich sausage gravy for a hearty breakfast.
Sweet Options:
- Honey or Maple Syrup: Drizzle over warm biscuits for a simple sweet treat.
- Fruit Compote: Pair biscuits with homemade berry or apple compote.
- Cream Cheese Frosting: Spread a light cream cheese frosting for a decadent dessert.
Creative Uses:
- Sandwich Biscuits: Split biscuits and fill them with eggs, bacon, and cheese for a delicious breakfast sandwich.
- Bisquick Pressed Pies: Use the biscuits as a crust for savory or sweet pies.
- Breakfast Casserole: Layer biscuits with eggs, cheese, and vegetables for an easy breakfast casserole.
Quick Reference Table
| Storage Method | Duration | Tips |
|---|---|---|
| Bisquick Mix (Pantry) | Up to 3 months | Keep in a cool, dry place |
| Biscuit Dough (Freezer) | Up to 3 months | Flash freeze on baking sheet first |
| Cooked Biscuits (Freezer) | Up to 2 months | Wrap individually for easy reheating |
By following these storage techniques and serving ideas, I ensure that my homemade Bisquick mix and biscuits remain fresh and versatile, ready to enhance any meal with ease and flavor.
Conclusion
Creating my own Bisquick has been a game changer in the kitchen. I love knowing exactly what’s in my mix and enjoying the fresh taste in every dish. It’s simple to make and keeps well, so I always have it ready for pancakes, biscuits, and more. This homemade version makes meal prep easier and more enjoyable, letting me experiment with different recipes without any hassle. If you haven’t tried it yet give this copycat recipe a shot and see how it transforms your cooking routine. Happy baking!
