This post contains affiliate links and we make a small commission for purchases made using these links.
Do you use Bisquick at your house? Pancakes, waffles, biscuits? I think we all love the convenience of it; I know I do. It makes life so simple, especially on busy mornings!
Did you know though, that Bisquick contains not only enriched white flour, but partially hydrogenated soybean oil and dextrose? Seriously? I. Was. Horrified. Um, I’m sorry, but I don’t want to eat that for breakfast (or ever really)…gross.
Well, I’m here to save the day, or at least to save your breakfast and your biscuits! (I think I need a superhero cape to go with this post!)
I’m a huge fan of making things myself (you know this), so making my own Bisquick is a no-brainer and it’s so super easy!
download our free
Meal Planner & Grocery List
dinner made easy
Homemade Bisquick
Ingredients
- 3 cups white whole wheat flour
- 1/2 TBS sea salt
- 1-1/2 TBS baking powder
- 1/2 cup unsalted butter, cold
Instructions
- In a large bowl, whisk together the dry ingredients.3 cups white whole wheat flour, 1/2 TBS sea salt, 1-1/2 TBS baking powder
- Chop the butter into small cubes.
- Cut in the butter with a pastry cutter or cheat like I do and put it all in your food processor and pulse it a few times until crumbly.1/2 cup unsalted butter, cold
- Store in an airtight container in the refrigerator (I use a mason jar) for up to 4 months.
- Use as you would for regular bisquick.
Can I use coconut oil (solid kind) in place of the unsalted butter in this recipe?