I came across this recipe for Homemade Biscuit Mix, like Bisquick, in an old edition of the famous, red plaid cover, Better Homes and Gardens Cook Book. Now, the edition that I have is over 20 years old, but this is the cook book that sets the standard. (TIP: It makes a great wedding gift!)
One of the reasons I don’t buy it anymore is because the boxed version is loaded with preservatives and hydrogenated oils, and who knows what else. But if you grind your own wheat and use very cold coconut oil, you will have a great healthy version you can use on hand!
- 10 cups flour (I use 5 cups of whole wheat flour, 5 cups of white wheat flour)
- ⅓ cup aluminum-free baking powder
- ¼ cup coconut palm sugar
- 4 teaspoons sea salt
- 2 cups coconut oil
- In a large mixing bowl, stir together flour, baking powder, sugar, and salt.
- With a pastry blender, cut in coconut oil until mixture resembles coarse crumbs.
- Store in a covered airtight container up to six weeks at room temperature. (*Please note: If you use whole wheat flour at all, this will keep best in the refrigerator.)
TO MAKE BISCUITS:
Use 2 cups Homemade Biscuit Mix to 1/2 cup milk. Mix together, then roll out on a lightly floured surface to 1/2-inch thickness. Use a 2 1/2 inch biscuit cutter. (In a hurry? Make “drop biscuits” by dropping spoonfuls of the dough onto an ungreased baking sheet.) Bake at 450 degrees for 10-12 minutes. Makes around 10.
TO MAKE PANCAKES:
Use 2 cups Homemade Biscuit Mix plus 2 beaten eggs and 1 cup milk. Stir until slightly lumpy. Drop batter by 1/4-cupfuls onto a hot, lightly greased griddle or heavy skillet. Cook one side until pancake has a bubbly surface and slightly dry edges. Flip to cook other side. Makes around 10 pancakes.
That’s cool!
Cant get bisquick here so I will have to try your recipe. Thanks
Kelly,
I thought you were seeking really healthy options for your family, as I am. Not sure how the “Crisco”-like shortening fits into that. LOL! Have you updated this with a healthier version? Coconut Oil? It’s solid at room temperature. Hmmm
Laurie,
Yes, you are right! I am trying to do that. Coconut Oil is a great alternative, and I have added it to this recipe. Thanks so much for your input!
Thank you for sharing this recipe. I host a women’s ministry group once a month that is cooking-focused and we made this last night. Everyone got to take some home and we made pancakes with it for a little snack. We added a bit of vanilla and cinnamon to the pancake batter before cooking. Delicious! Thank you!
Would this freeze well? I am making mine with half whole wheat flour, so I know to refrigerate it, but can I freeze half of it for later?
Wondering if this could also be used to make sausage balls, if you didn’t add the crisco or coconut oil?
You could add either and it would still work in sausage balls!
Once I saw your recipe that’s as far as I had go, no more searching. The ingredients you use is all I have as staples…I just needed a confirmation as I make every thing out of scratch in my kitchen. Thank you
IF you are making this where your home temps are over mid 70’s then Coconut oil MELTS!
So….
HOW would this work if “left out” on the counter in a container?
Would the crumbs of coconut oil (once solid), now turn to liquid and we have a mess?
Or…
Does the flour etc KEEP the coconut oil solid, even if it is summer time and your home is Warm?
Curious
Also…
Can you make with BUTTER?
Would it be better if making with coconut oil and or butter to store in the fridge, so a melting problem does Not occur?
Would this turn out right if you made with SPROUTING flour like Einkorn?
Curious : )
Homemade Bisquick is a versatile baking mix that you can easily make at home. It’s a healthier alternative to the store-bought version, which often contains preservatives and hydrogenated oils.