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Homemade Baking Mix (Bisquick and Jiffy Baking Mix Copycat)

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This four ingredient Homemade Baking Mix comes together in just minutes.  The perfect cup for cup substitution for Bisquick or Jiffy Baking Mix. #homemade #baking #bisquick #jiffy #pancakes #waffles #easyrecipe

This four ingredient Homemade Baking Mix comes together in just minutes.  The perfect cup for cup substitution for Bisquick or Jiffy Baking Mix.

A jar of Homemade Baking Mix with a spoon in it.

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Original content posted January 2014.  Updated April 2020.

A bowl of Homemade Baking Mix resting on a striped napkin with a pastry blender.

All four ingredients are added to a bowl and then cut together with a pastry blender.  That’s all there is to it!  You’re then able to store this shelf stable Homemade Baking Mix in the pantry until needed. 

An overhead view of a jar of Homemade Baking Mix with a spoon inserted.

You know, for things like my Easy Chicken and Dumpling Soup, Upside Down Pizza Casserole or Pepperoni Pizza Pancakes. Have a favorite recipe that uses Bisquick or Jiffy Baking Mix?  You can substitute my Homemade Baking Mix cup for cup.

How to prepare Homemade Baking Mix, steps 1-2.

How to Make Homemade Bisquick Baking Mix

[1]  In a large bowl, add flour, salt, baking powder and shortening.

[2]  Cut in shortening with pastry blender until combined and no large pieces of shortening remain.

TIP:  Shortening should still be visible within the baking mix and should be about the size of a pea.

A jar of Homemade Baking Mix rests on a plate with a spoon.

If you’ve tried this Homemade Baking Mix or any other recipe on Melanie Makes, please let me know your thoughts in the comments below.  I love hearing from you and respond to each and every comment!

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Print Recipe
4.84 from 18 votes

Homemade Baking Mix

This four ingredient Homemade Baking Mix comes together in just minutes.  The perfect cup for cup substitution for Bisquick or Jiffy Baking Mix.
Prep Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: American
Servings: 6 cups
Calories: 323kcal
Author: Melanie Bauer | Melanie Makes

Ingredients

  • 5 cups flour
  • 2 teaspoons salt
  • 3 tablespoons baking powder
  • 1 cup shortening

Instructions

  • Add all ingredients to large bowl.
  • Cut in shortening with pastry blender until combined and no large pieces of shortening remain.
  • Store in airtight container in pantry.

Nutrition

Serving: 1cup | Calories: 323kcal | Carbohydrates: 6g | Protein: 1g | Fat: 32g | Sodium: 738mg

Reader Interactions

Comments

  1. Sara says

    Has anyone tried mixing the ingredients in a food processor? I have a Cuisinart and that seems so much easier but I’m not sure if the Crisco chunks would get too small (and if that’s even an issue really...store-bought products dont have visible lard chunks in them.
    Reply

    • Melanie says

      Hey, Sara - I haven't tried this as you want larger pea sized pieces. It's super easy to mix together without the food processor so I never bother trying!
      Reply

    • Melanie says

      Hi, Abigail - You would simply use this mix in the recipe that you would use off the box or from your recipe box.
      Reply

  4. Joseph Pena says

    Was looking for a recipe like this. At 4 dollars a box want something more economical. I was pretty sure it would be something basic but has so many uses. PS: my biscuits and dumplings come out great with this Joey
    Reply

  6. Nicky says

    Hi, sorry if you've already answered this but how long will this keep in the pantry? We don't have Bisquick or Jiffy in my country, so please don't say "as long as a box will last" :) Thanks
    Reply

  7. Andrea says

    I love an alternative to Bisquick! Do you have any suggestions for an alternative to shortening? Even if it had to be refrigerated? Thank you!
    Reply

    • Melanie says

      Hi, Andrea - I haven't tried making it with butter as I like to keep in shelf stable and the shortening makes finished baked goods more flaky.
      Reply

      • Debbie says

        I'm wanting to try this for sausage balls, but reading the questions and comments someone asked about alternative shortening. Are you saying you use regular shortening? You said you've never used butter and yet the picture shows butter, so its confusing.
        Reply

  22. Paula says

    Hi Melanie! I live in the UK and plan to try this recipe this week to use in your chicken and dumplings soup. The flour you use,is it what you would call All Purpose flour? In the UK that is 'plain flour'. Thank you in advance,can't wait to try the soup recipe!
    Reply

    • Melanie says

      Hi, Paula - I can't wait for you to try both recipes! Yes, the flour is all purpose - love that the UK calls it plain! Let me know what you think!
      Reply

    • Trish says

      Love that this is shelf stable. Paula, I grew up in the Appalachian Mountains of eastern Kentucky. I had never heard the phrase all purpose flour until I left home for college. We ALWAYS called it plain flour. The region I grew up in was settled by mostly Scottish/Irish/European ancestry. I'm assuming the phrase came over from UK.
      Reply

  23. Cory says

    I was skeptical this would work for my biscuit recipe and it turned out better than the normal. So good infact the husband noticed they tasted better
    Reply

    • melanie says

      Hi, Gabrielle - You'd want to add milk to it as if you were making biscuits to use it as a sort of drop biscuit topping.
      Reply

    • melanie says

      You totally made my morning when I saw your comment, Glen! So glad you liked it! Thanks so much for taking the time to come back and comment, so appreciate it!
      Reply

  28. Lori says

    Just made biscuits out of this for biscuits & gravy, good thing my gravy was good cuz the biscuits were flat, had no taste & took 30 minutes to bake, they didn't raise & we're dense & doughy in the middle!
    Reply

    • melanie says

      Hi, Lori - I'm sorry your biscuits didn't turn out how you'd like. I've used the mix for biscuits - I have a recipe posted here - and they definitely aren't a rising dough type of biscuit, yet they shouldn't be flat either. Take a peek at my photos and see if they look similar to yours. Mine definitely weren't dense and doughy though. Let me know if I can help walk you through anything!
      Reply

  29. karenP says

    Instead of using a pastry blender, I use a whisk. First I use it to mix the dry ingredients, then a mix the shortening into the dry ingredients using a chopping motion at first.
    Reply

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