A homemade Bisquick mix recipe is fast, easy and results on a delicious breakfast for the whole family!
I don’t like mornings.
I don’t like being woken up earlier than my body would on its own and I never have; when I was born, the nurses in the hospital complained to my parents that I was too grumpy when they woke me up to feed me. Twenty-four years later, you’re still liable to get grumped at if you are the one waking me up.
Needless to say, I also don’t much like making anything too complicated for breakfast. When you’re in a near-catatonic state, it’s really just best to avoid anything that requires too much thinking or measuring.
Pancake mixes are perfect for people like me: dump into a bowl, add one or two extra ingredients, and cook.
True to form, I had to take Bisquick mix — really the ultimate mix, since it can be used to make everything from pancakes to biscuits to shortcakes to, heck, even casserole recipes — and come up with a homemade version.
If you’re moving at a glacial pace, this mix might take you five minutes to make, and it uses ingredients that I guarantee you already have in your kitchen. The best part is that you can use it, cup for cup, in any recipe that uses Bisquick mix.
That means that biscuits, pizza crust, and casseroles are all just a few minutes away from happening in your kitchen. Yes, your kitchen, even if you aren’t quite awake.
And hey, if you’re feeling fancy (or just a bit more awake than I tend to be), you can add your favorite flavors when mixing up your pancakes. Vanilla, cinnamon, blueberries. Chocolate chips or coconut. Go crazy. Since you’ll already have this mix made, deciding just what to add will be the hardest part of your morning.
Pancake breakfasts just got a whole lot easier. Thank heavens.
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Homemade Bisquick Mix Recipe
Ingredients
- 6 cups All-Purpose Flour unbleached
- 3 tablespoons Baking Powder
- 1 1/2 teaspoons Baking Soda
- 1 tablespoon Salt
- 3 tablespoons Sugar
- 1 1/2 sticks Unsalted Butter chilled and cut into cubes
Instructions
- In the largest bowl you have, whisk together everything except the butter.
- Using a pastry blender, cut the butter into the flour mixture until the butter is in very small pieces and the mixture resembles Bisquick mix in texture (you’re essentially looking for a coarse meal, with no big pieces of butter remaining). This is going to take a few minutes and some elbow grease, but have patience – it will get there.
- Store in an airtight container in the refrigerator for up to two months.
- Use cup for cup in place of Bisquick mix in recipes.