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Alternative to Bisquik?

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I was about to make a favorite dish from many years ago when I realized that one of the ingredients, Bisquik, contains trans fat.

Can anyone suggest an alternative to Bisquik that does not contain trans fat? I would guess I could make my own by mixing flour and butter, but in what proportion?

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  1. Bisquick Clone

    You can use vegetable oil in place of solid shortening.

      1. Baking Mix
        3 cup all-purpose flour
        4 1/2 tsp baking powder
        1 1/2 tsp salt
        1/2 cup shortening or chilled butter

        There are dozens of basic recipes out there...this is just one....cut the butter into the other ingredients, or whiz in the food processor until crumbs...
        use as for the prepared mixes


        1. I thought the one vital ingredient in Bisquick was buttermilk. Saco makes a powdered buttermilk that you can mix with flour to make a Bisquick knock-off. I think Bisquick uses shortening for shelf stability, but if you make a batch specifically for your recipe, you can sub butter for shortening, use, refrigerate leftovers.

          1 Reply
          1. re: nemo

            Homemade baking mix should be kept refrigerated or used quickly...I should have added that.
            Some mixes, generic, or name brand, use a powdered milk or buttermilk, others don't. Using milk instead of water in whatever dish it's to be used, again, I would have thought was obvious.
            The point of avoiding regular store bought is the transfat, so adding shortening defeats the purpose, doesn't it? Depending on the dish, under the circumstances, some lard could be used.
            Transfat free baking mix is out there, I'm sure, but when in the middle of cooking, I bet it's impossible to find on a quick run to the store. Best to have a substitute available to one, at any particular time.


          2. PS Just checked the Bisquick Web site, and the low fat Bisquick says it contains
            no trans fats.

            1. "Instant" Pancake Mix
              Recipe courtesy Alton Brown
              See this recipe on air Wednesday Sep. 26 at 3:30 AM ET/PT.
              6 cups all-purpose flour
              1 1/2 teaspoons baking soda (check expiration date first)
              3 teaspoons baking powder
              1 tablespoon kosher salt
              2 tablespoons sugar

              Combine all of the ingredients in a lidded container. Shake to mix.

              Use the mix within 3 months.

              "INSTANT" PANCAKES:
              2 eggs, separated
              2 cups buttermilk
              4 tablespoons melted butter
              2 cups "Instant" Pancake Mix, recipe above
              1 stick butter, for greasing the pan
              2 cups fresh fruit such as blueberries, if desired

              Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

              Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

              Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

              Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

              Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

              Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

              Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

              Yield: 12 pancakes

              *Alton says his mix will keep for 3 months... We keep it in a tupperware container and we have no problem using it fast enough. I also love the Saeco powdered buttermilk!

              1 Reply
              1. re: QSheba

                But there is a difference between a 'pancake mix' and a 'biscuit mix'. This AB mix is suitable for pancakes which use a liquid fat (oil or melted butter). You can't make biscuits with it, without first cutting in some fat (or, again a liquid version). Self rising flour gives you the same ingredients, except the sugar. If you can make biscuits by just adding water to the mix, then there is a fat already in the mix - that is what the OP was concerned about.

                For the OP's question, the appropriate substitute depends on what the mix was supposed to make - whether it was biscuit like, dumplings, coffee cake, pancakes, or a frying batter.