Self-Rising Flour Substitute for Bisquick: Easy Mix

A self-rising flour substitute for Bisquick is easy to make by mixing self-rising flour with a little cold butter or shortening. The flour supplies the leavening and salt, while the added fat makes the mixture more like a baking mix; use it in many recipes that call for Bisquick, with a few adjustments in mind.

This small batch makes about 2 cups, enough for a recipe that calls for roughly the same amount of baking mix. It is a practical pantry workaround, not an exact copy: commercial baking mixes can differ in their fat content and leavening, and recipes vary in how they use the mix.

Ingredients

2 cups (240 g) self-rising flour
2 tablespoons (28 g) cold unsalted butter, cut into small cubes, or vegetable shortening

Self-rising flour already contains baking powder and salt, so this recipe does not add either one. The amount of leavening and salt can vary by flour brand, which is one reason the finished mixture may not behave exactly like every store-bought baking mix. If you only have all-purpose flour, see the substitution notes under Variations rather than adding it here without leavening.

Butter gives the mix a familiar buttery flavor and is easy to measure, but it needs to stay cold and makes the prepared mix perishable. Vegetable shortening is neutral in flavor and keeps its texture well when mixed into flour. Either option works; choose the one that best suits the recipe you plan to make.

Instructions

Measure the flour accurately. Fluff the self-rising flour in its container, spoon it into a measuring cup, and level the top rather than scooping and packing it. Put the measured flour in a medium bowl or food processor. A packed cup can add too much flour and make pancakes, dumplings, or biscuits dry.
Cut in the fat. Add the cold butter cubes or shortening. If using a food processor, pulse in short bursts until the fat is distributed in small, pea-size pieces. If mixing by hand, press and rub the fat into the flour with a pastry cutter or your fingertips. Stop when the mixture looks crumbly and fairly even; it does not need to become a smooth paste.
Check the texture. Pinch a little mixture between your fingers. It should feel mostly like flour with small flecks of fat, not like a dough. If you see a few larger pieces, break them up gently. Avoid prolonged processing, which can warm butter and compact the flour.
Use or pack it away. Measure the substitute by volume in place of the amount of Bisquick specified in the recipe, then follow that recipe’s liquid and cooking directions. Do not automatically add extra salt or baking powder: the self-rising flour already includes both. Keep any unused mixture chilled in a sealed container.

For a recipe that separately calls for butter, oil, or shortening in addition to Bisquick, consider that this substitute already contributes some fat. Start by holding back about 1 tablespoon (14 g) of the separately listed fat for each 2 cups of substitute, then judge the batter or dough. This is a starting point, not a universal formula: pancakes, biscuits, and casseroles use baking mix differently, so the original recipe’s intended texture matters.

Tips

Keep the fat cold. Cold butter or shortening stays in small pieces instead of coating the flour. That helps avoid a greasy, dense mixture and makes it easier to stir into recipes. If the butter softens while you work, chill the finished mix for 10 to 15 minutes before using or storing it.
Check your self-rising flour label. Most brands already include salt and a chemical leavener, but their proportions are not identical. Do not add more leavener simply because a recipe for all-purpose flour includes baking powder; use the recipe’s instructions for Bisquick as your guide and make a small trial batch if the outcome is especially important.
Adjust the recipe, not the dry mix, when needed. If a batter seems too thick, add liquid a tablespoon at a time. If it seems loose, give it a minute to hydrate before adding more flour. Stir only until combined, especially for pancakes and quick breads, because overmixing can make them tough.
Make only what you will use soon. A butter-based batch is best kept cold. Label the container with the date and whether you used butter or shortening, so you remember how much extra fat may already be in a recipe.

Serving Suggestions

Use this mixture in recipes that call for a baking mix, such as pancakes, waffles, drop biscuits, dumplings, or a quick savory topping for a casserole. It is most straightforward when the original recipe uses the mix as a flour-and-leavener base and does not depend on a particular commercial mix flavor or fat level. Measure the same volume called for, but watch the batter as you add liquids: self-rising flour brands absorb moisture differently.

For pancakes or waffles, whisk the wet ingredients separately, add the substitute, and stir just until no large dry pockets remain. A few small lumps are fine. Letting the batter stand for a long time is not ideal because the leavening begins working after it is hydrated. Cook according to the recipe’s directions, and avoid pressing pancakes or waffles as they cook.

For biscuits or dumplings, handle the dough gently and use the cooking method and timing in the recipe you are adapting. A biscuit recipe may include additional butter because it expects a particular baking mix, while dumpling recipes may rely on a particular dough thickness. Add liquid gradually and use the visual cues in the original recipe rather than assuming every brand of self-rising flour will produce identical dough.

Variations

Use shortening instead of butter. Swap the 2 tablespoons (28 g) of butter for 2 tablespoons (about 27 g) of vegetable shortening. The mixture will have a more neutral flavor and may feel a little less buttery in the finished food. It still needs to be stored according to the shortening package directions; refrigerating the batch is a simple way to keep its texture consistent.

Make a small batch without added fat. If the recipe you are preparing already supplies all of its own butter, oil, or shortening, you can use 2 cups (240 g) of self-rising flour on its own as a quick stand-in for the dry portion of the mix. This is less similar to Bisquick and may make a drier or less tender result if the recipe expected fat from the baking mix. Do not use this option when the recipe depends on the mix’s fat and has no other fat listed.

Starting with all-purpose flour? For each 1 cup (120 g) of all-purpose flour, a common self-rising flour replacement is 1½ teaspoons (6 g) baking powder and ¼ teaspoon fine salt. For this 2-cup batch, that would be 2 cups (240 g) all-purpose flour, 1 tablespoon (12 g) baking powder, ½ teaspoon fine salt, and the same 2 tablespoons (28 g) cold butter or shortening. This is a practical homemade mix, but baking powder brands and recipes vary, so avoid adding still more leavener when using it in place of Bisquick.

Make it dairy-free. Choose a dairy-free vegetable shortening instead of butter, checking the package for any ingredients you need to avoid. The substitute itself then contains no butter, but the finished recipe may still contain dairy in its other ingredients. Check the full recipe before serving someone with a dietary restriction.

Storage and Reheating

Transfer unused mixture to an airtight container and refrigerate it promptly, no later than 2 hours after preparation. A butter-based batch is best used within 1 week; a shortening-based batch can generally be kept refrigerated for up to 2 weeks for good quality. Discard it sooner if it develops an off smell, visible mold, or an unusual appearance. Because this is an uncooked flour mixture, do not taste it raw.

For longer storage, freeze the mixture in a tightly sealed, freezer-safe container for up to 2 months. Write the date on the container and let the amount you need thaw in the refrigerator, or use it directly from frozen if it remains crumbly and easy to measure. Do not leave the butter-based mix out to soften for an extended period. This is a dry baking mixture, so there is no separate reheating step; cook the batter or dough according to the recipe in which you use it.

Frequently Asked Questions

Can I replace Bisquick with self-rising flour in equal amounts?
Often, but the result depends on the recipe. Self-rising flour supplies flour, salt, and leavening; Bisquick-style mixes also contain fat. For a closer substitute, use the flour-and-fat mixture above in the same measured amount, and do not add extra salt or baking powder unless the recipe specifically instructs you to do so.

Is self-rising flour by itself the same as Bisquick?
No. Self-rising flour does not usually contain the added fat found in baking mix. It can work in a recipe that provides its own fat, but replacing a mix that contributes fat with plain self-rising flour may leave the finished food less tender or drier. The small amount of butter or shortening in this recipe makes the substitution closer, though not identical.

Should I remove butter or oil from the recipe when I use this substitute?
Not automatically. The amount of fat in baking mixes and recipes differs, and removing all the listed fat could change the texture. If the recipe adds fat separately, start by holding back about 1 tablespoon (14 g) per 2 cups of substitute, then adjust based on the dough or batter. For a first attempt, following the original directions is also reasonable, especially if the recipe has been written specifically for that mix.

Can I use this mixture for pancakes?
Yes, many pancake recipes that call for baking mix can use it. Measure the amount the recipe needs, then add liquids gradually until the batter is pourable but not watery. Stir gently and cook as directed. Since self-rising flour brands vary, the first batch may need a small liquid adjustment; avoid adding extra baking powder unless the recipe calls for it.

Can I make the substitute ahead?
Yes. Mix it ahead, seal it, and refrigerate it for the storage times above. If you want a pantry-stable dry mix, store self-rising flour on its own and cut in the butter or shortening shortly before cooking. That keeps the fat from sitting in the prepared mixture and makes it easier to manage the storage of a butter-based batch.

What if I only have plain flour and no baking powder?
Plain flour alone is not a reliable swap for Bisquick because it lacks the leavening and salt needed for many quick batters and doughs. If you have baking powder and salt, use the all-purpose-flour proportions in Variations. If you do not have a leavener, choose a recipe designed for plain flour rather than expecting the same rise from a direct substitution.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).