IThis is the one jar that replaces Bisquick — and does it better, because you made it yourself with ingredients you can actually name and a fat choice that suits your kitchen. Flour, baking powder, buttermilk powder, salt, and your fat of choice, combined once and stored until you need pancakes, biscuits, dumplings, cobblers, or a coffee cake at 7 in the morning without measuring five separate things.
The buttermilk powder is what makes this specifically a buttermilk baking mix rather than a plain all-purpose version. It adds a slight tang and acidity that reacts with the baking powder to produce a more tender, more flavorful result than a mix without it. Your biscuits will be noticeably better. Your pancakes will taste like they came from a diner that knows what it’s doing.
The Fat Decision — This Is the Important Part
The fat choice in a baking mix determines two things: how it stores and how it performs. Each option produces slightly different results and suits a different pantry philosophy.
Vegetable shortening (Crisco): produces the most consistent, flaky texture in biscuits and pie-crust-adjacent applications. Shortening has a higher melting point than butter, which means it creates more steam pockets during baking — that’s what produces layers and flakiness. It’s also shelf-stable at room temperature. The trade-off is flavor: shortening produces a neutral-tasting biscuit. Technically excellent, not very interesting.
Butter: produces richer, more flavorful results across every application. The butter flavor comes through in pancakes, biscuits, and cobblers in a way shortening doesn’t deliver. The trade-off is shelf life — cut-in fresh butter means the mix needs to be refrigerated and used within 3 months. My preference when I’m mixing a smaller batch I’ll use quickly.
Butter powder: the shelf-stable solution that splits the difference. Same butter flavor without the refrigeration requirement. The mix keeps in a cool dry pantry for up to 6 months. When recipes call for adding liquid, you may need an extra tablespoon or two since butter powder provides fat without the moisture of fresh butter. If you haven’t worked with it before, my [LINK: guide to using butter powder — thisoldbaker.com/how-to-use-butter-powder/] covers everything you need to know.
My honest answer when someone asks which I prefer: Crisco for the texture, butter for the flavor. For a pantry mix I’m making in a large batch to last months, butter powder is the practical choice. For a smaller batch I’ll use in two weeks, fresh butter every time.
What Makes This a Buttermilk Mix
Buttermilk powder is the ingredient that elevates this from a basic baking mix into something with genuine personality. It adds lactic acid, which tenderizes the gluten in the flour and produces a softer, more tender crumb in anything you bake. It also reacts with the baking powder to create extra lift — the same reason buttermilk pancakes are fluffier than regular pancakes.
Buttermilk powder is shelf-stable and widely available in the baking aisle or online. It keeps for up to a year sealed. A small amount per batch goes a long way. If you can’t find it or want to make the mix without it, the recipe still works — it just produces a neutral baking mix rather than a buttermilk one.
How to Make the Mix
Whisk together the flour, baking powder, buttermilk powder, and salt in a large bowl. If using shortening or butter, cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs — small pea-sized pieces of fat throughout the flour. If using butter powder, whisk it directly into the dry ingredients without cutting in.
Transfer to an airtight container and label with the date and use ratio. Fresh-butter or shortening mix: refrigerate, use within 3 months. Butter-powder mix: pantry, use within 6 months.
Use 1 cup of this mix anywhere a recipe calls for 1 cup of Bisquick.
Application 1: Fluffy Pancakes
2 cups mix + 1 cup milk + 1 egg (optional but recommended for richer pancakes). Whisk until just combined — lumps are fine. Don’t overmix or the pancakes will be tough. Rest the batter 2 minutes while the skillet heats. Cook over medium heat until bubbles form and edges look set, about 2 minutes per side.
The buttermilk powder in the mix produces pancakes that are noticeably more tender than a standard mix. Add a teaspoon of vanilla for a diner-style pancake that people ask about.
Application 2: Drop Biscuits
2 cups mix + ⅔ cup milk. Stir until a soft dough forms — don’t overwork it. Drop by spoonfuls onto a greased baking sheet. Bake at 450°F for 8 to 10 minutes until golden. Brush with melted butter immediately out of the oven.
These biscuits alongside Homemade Country Gravy Mix — thisoldbaker.com/country-gravy-mix is a complete biscuits and gravy situation that takes about 15 minutes from a cold pantry start.
Application 3: Cheddar Garlic Biscuits
2 cups mix + ½ cup shredded sharp cheddar + ⅔ cup milk. Mix until just combined. Drop onto a baking sheet. Bake at 450°F for 8 to 10 minutes. While still hot, brush with a mixture of 2 tablespoons melted butter and ½ teaspoon garlic powder. The butter and garlic go on after baking, not before — that’s what keeps the garlic from burning and what produces the glossy, garlicky top.
Application 4: Chicken and Dumplings
Bring 4 cups chicken broth and 2 cups shredded cooked chicken to a simmer. Mix 2 cups of baking mix with 1 cup milk until a soft dough forms. Drop spoonfuls into the simmering broth. Cover and cook 10 minutes without lifting the lid — the steam is what cooks the dumplings through. Uncover and cook another 5 minutes. The dumplings are done when they look set and are no longer doughy in the center.
For a small batch version designed for one or two people, the Small Batch Crockpot Chicken Pot Pie Soup — thisoldbaker.com/small-batch-crockpot-chicken-pot-pie-soup uses this same biscuit-on-top technique in a two-serving slow cooker format.
Application 5: Easy Fruit Cobbler
Toss 4 cups of sliced fruit (peaches, berries, apples) with ½ cup sugar. Pour into a greased 9×13 baking dish. Mix 1 cup baking mix + 1 cup milk + 1 tablespoon melted butter until smooth. Pour over the fruit — don’t stir. Bake at 375°F for 30 to 35 minutes until the topping is golden and the fruit is bubbling through. The batter rises through the fruit as it bakes.
Application 6: Quick Coffee Cake
Mix: 2 cups baking mix + ⅔ cup milk + 2 tablespoons sugar + 1 egg. Spread into a greased 8-inch pan. Streusel topping: combine ⅓ cup brown sugar + 2 tablespoons baking mix + 1 teaspoon cinnamon + 2 tablespoons softened butter until crumbly. Scatter over the batter. Bake at 375°F for 18 to 22 minutes until a toothpick comes out clean.
Storage
Shortening or fresh butter version: refrigerate in an airtight container for up to 3 months. Butter powder version: cool dry pantry for up to 6 months. All versions: keep away from humidity. If the mix clumps, break it up before measuring — the clumping doesn’t affect performance, only the ease of measuring.
Label the jar with the date made and the basic use ratio (1 cup mix = 1 cup Bisquick) so it’s ready to use without hunting for the recipe.
Frequently Asked Questions
Can I use butter powder instead of shortening or butter?
Yes — butter powder is the shelf-stable option that produces genuine butter flavor without requiring refrigeration. Use ½ cup butter powder whisked directly into the dry ingredients rather than cutting it in like solid fat. At recipe time you may need an extra tablespoon or two of liquid since butter powder provides fat without the moisture of fresh butter. The mix keeps in a cool dry pantry for up to 6 months with butter powder.
What is the difference between shortening and butter in this mix?
Shortening produces flakier, more consistent biscuits and baked goods because it has a higher melting point and creates more steam pockets during baking — that’s what makes layers. Butter produces richer, more flavorful results because the butter flavor comes through in the finished bake. Shortening mix can be stored at room temperature; butter mix needs refrigeration. For pantry storage up to 6 months, use butter powder. For the best flavor in a batch you’ll use within 3 months, use butter.
What does buttermilk powder do in a baking mix?
Buttermilk powder adds lactic acid, which tenderizes the gluten in the flour and produces a softer, more tender crumb in everything you bake from the mix. It also reacts with the baking powder to create extra lift — the same reason buttermilk pancakes are noticeably fluffier than regular pancakes. The result is a baking mix with more flavor and better texture than a plain all-purpose version. It’s shelf-stable and available in the baking aisle or online.
How much mix replaces a cup of Bisquick?
One cup of this All-Purpose Buttermilk Pantry Baking Mix replaces one cup of Bisquick in any recipe, at a 1:1 ratio. The buttermilk powder adds a slight tang that Bisquick doesn’t have, which most people find produces a better result. If a recipe calls for Bisquick and liquid separately, use the same amounts of this mix and liquid without adjusting.
Do the classic pancakes need an egg?
The base pancake recipe (2 cups mix + 1 cup milk) doesn’t require an egg and produces a serviceable pancake. Adding one egg produces a richer, more tender pancake with better structure that holds up to toppings. The egg is optional but recommended. For fluffy pancakes, don’t overmix the batter — a few lumps are fine and produce a lighter result than a perfectly smooth batter.
Can I make this mix gluten-free?
Yes — substitute a 1:1 gluten-free all-purpose flour blend that contains xanthan gum at the same ratio. The baking powder, buttermilk powder, salt, and fat all stay the same. Gluten-free batters are often stickier than standard batters — resist the urge to add more flour. Let pancake and biscuit batters rest for 2 to 3 minutes before cooking to allow the GF flour to hydrate fully.
All-Purpose Buttermilk Pantry Baking Mix
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- ½ cup vegetable shortening or unsalted butter cut into small pieces OR 1/2 cup butter powder (may need to add 1- 2 TB of water or milk if dough seems dry)
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the shortening or butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Store in an airtight container in a cool, dry place for up to 3 months or in the refrigerator for up to 6 months.
- To Use as Bisquick Substitute:
- Use 1 cup of mix in place of 1 cup of Bisquick in recipes.
Notes
2 cups Homemade Bisquick Mix
⅔ cup milk
2 tablespoons sugar
1 egg
Cinnamon Streusel Topping:
⅓ cup brown sugar
2 tablespoons Bisquick mix
1 teaspoon cinnamon
2 tablespoons butter (softened)
Instructions:
Preheat oven to 375°F (190°C). Grease an 8-inch baking pan.
In a bowl, mix Bisquick mix, milk, sugar, and egg until just combined. Spread into the pan.
In another bowl, mix brown sugar, Bisquick mix, cinnamon, and butter until crumbly. Sprinkle over the batter.
Bake for 18–22 minutes, or until a toothpick comes out clean.
Let cool slightly before serving. Classic Pancakes
Ingredients:
2 cups Homemade Bisquick Mix
1 cup milk
Instructions:
Whisk all ingredients together until smooth.
Heat a greased skillet over medium heat.
Pour ¼ cup of batter per pancake and cook until bubbles form on top. Flip and cook until golden brown.
Serve with syrup, fruit, or butter. Fluffy Biscuits
Ingredients:
2 cups Homemade Bisquick Mix
⅔ cup milk
Instructions:
Preheat oven to 450°F (230°C).
Mix Bisquick and milk until soft dough forms.
Drop by spoonfuls onto a greased baking sheet.
Bake for 8–10 minutes until golden brown. *Optional:* Brush with melted butter after baking. Cheddar Garlic Biscuits (Red Lobster-Style)
Ingredients:
2 cups Homemade Bisquick Mix
½ cup shredded cheddar cheese
⅔ cup milk
2 tablespoons butter (melted)
½ teaspoon garlic powder
Instructions:
Preheat oven to 450°F (230°C).
Mix Bisquick, cheddar, and milk until combined. Drop by spoonfuls onto a baking sheet.
Bake for 8–10 minutes. 4. Chicken and Dumplings**
**Ingredients:**
– 4 cups chicken broth
– 2 cups cooked shredded chicken
– 1 cup milk
– 2 cups Homemade Bisquick Mix **Instructions:**
1. Bring broth and chicken to a simmer.
2. In a bowl, mix Bisquick and milk until dough forms.
3. Drop spoonfuls of dough into the simmering broth. Cover and cook for 10 minutes.
4. Uncover and cook for another 5 minutes until dumplings are fluffy. 5. Easy Cobbler
Ingredients:
4 cups sliced fruit (peaches, berries, apples, etc.)
½ cup sugar
1 cup Homemade Bisquick Mix
1 cup milk
1 tablespoon melted butter
Instructions:
Preheat oven to 375°F (190°C).
Toss fruit with sugar and pour into a greased baking dish.
In a bowl, mix Bisquick, milk, and melted butter. Pour over fruit.
Bake for 30–35 minutes until golden brown.
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