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5 Best Bisquick Substitutes (Closest Match) | EpicureDelight

5 Best Bisquick Substitutes (Closest Match)

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Bisquick is a convenient baking mix built from flour, leavening, and fat/shortening—so the best substitutes either mimic the same structure or recreate it with DIY flour+fat+leavener ratios.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 1 batch
Course: Substitutes
Ingredients Equipment Method Notes

Ingredients
  

Best Matches
  • 1:1 Homemade Bisquick-style mix (flour + baking powder + salt + fat) Most reliable because it recreates Bisquick’s structure; adjust liquid if your homemade mix feels drier.
  • 1:1 Self-rising flour + melted butter Closest shortcut for biscuits and pancakes; the butter adds tenderness similar to Bisquick’s fat.
Good Alternatives
  • 1:1 All-purpose flour + baking powder (plus salt) + neutral oil Works for quick breads; keep leavener coverage even so the batter doesn’t taste flat.
  • 1:1 Dried pancake mix (ingredient label includes flour + leaveners + fat) Best when you’re making pancakes/waffles; may be sweeter or slightly different in texture for biscuits.
  • 1:1 Scone/biscuit baking mix (store-bought, baking-powder-based) Reliable if it lists leavening; check sodium so you can reduce added salt.
Emergency Swaps
  • 1:1 Cake flour + baking powder + melted butter (DIY quick mix) Gives tender results but can be less sturdy for cut biscuits—best for softer quick bakes.

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring cups/spoons

Method
 

  1. Choose the closest match to your goal: pancakes/waffles, biscuits, or a general quick bread.
  2. Measure by the ratio (use 1:1 for the substitute dry mix), then start with the recipe’s original liquid amounts.
  3. If the batter/dough looks too thick or crumbly, add liquid 1 tablespoon at a time; if it’s loose, add more dry mix 1–2 tablespoons.
  4. Bake and check rise: if the result tastes flat or doesn’t lift, the substitute likely has less leavening—go DIY with baking powder next time.

Notes

  • Bisquick’s biggest job is leavening + tenderness: match both to avoid dense, chewy, or flat results.

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