7 Best Substitutes for Bisquick in Baking and Cooking

You've run out of Bisquick mid-recipe, and the box is still a week away on your shopping list. Matching the substitute to your dish matters more than matching the name.

Most swaps pull from the same base ingredients-flour, leavening, salt-but their proportions shift texture and rise.

The options below cover pantry staples through specialty blends. Start with what you already have, then adjust based on biscuits, or something else.

7 Quick Bisquick Swaps When You're Out

These substitutes range from basic pantry staples to specialized blends. Pick based on what you have and what you're making-baking demands precision, while savory recipes handle variation more easily.

1 - Flour Baking Mix

All-purpose flour mixed with baking powder and salt replicates Bisquick's core structure. You control the salt level, which helps when recipes already call for seasoning.

The texture stays neutral, and the rise matches Bisquick in pancakes and quick breads. For every cup of Bisquick, use 1 cup all-purpose flour plus 1½ teaspoons baking powder and ½ teaspoon salt.

• Best for - Pancakes, waffles, and biscuits where you want control over salt
• Ratio - 1 cup flour + 1½ teaspoon baking powder + ½ teaspoon salt per 1 cup Bisquick
• Key difference - Less salty than Bisquick, so adjust seasoning in savory recipes

If you're running low on baking powder as well, what to use for Baking Powder covers acid-base swaps that still release lift.

*Skip if::* You need extra leavening for thick batters or high-altitude baking.

2 - Self-Rising Flour

Self-rising flour already contains baking powder and salt, so it swaps 1:1 for Bisquick. The built-in leavening simplifies measuring, but you lose control over salt and rise.

It works well in quick breads and muffins where a standard rise is enough. Out of self-rising flour too?

Tested Self-rising Flour replacements covers how to build it from scratch or swap for similar blends.

Here's what to know:

• Best for - Quick breads, muffins, and recipes that don't need precise leavening control
• Ratio - Use 1:1 for Bisquick
• Flavor - Lightly salty with a milder taste than Bisquick

*Skip if::* You need to adjust salt or baking powder levels independently.

3 - Almond Flour Mix

Almond flour creates a gluten-free swap when combined with baking powder and salt. The texture runs denser, and the nutty flavor shifts the profile away from neutral.

It works in muffins and quick breads where a tighter crumb is acceptable. For every cup of Bisquick, use 1 cup almond flour plus 1½ teaspoons baking powder and ½ teaspoon salt.

• Best for - Gluten-free baking in muffins, quick breads, and low-carb recipes
• Ratio - 1 cup almond flour + 1½ teaspoon baking powder + ½ teaspoon salt per 1 cup Bisquick
• Key difference - Nutty flavor and denser texture
• Leavening - Less rise than wheat-based options, so don't expect airy biscuits

Expect a tighter crumb and adjust liquid if the batter feels too thick. Don't have almond flour either?

All-purpose Flour substitutes ranked covers nut-free and grain-based options that still deliver structure.

*Skip if::* You need crispy textures or traditional bread rise.

4 - Whole Wheat Mix

Whole wheat flour combined with baking powder and salt brings a denser, earthier result. The flavor leans slightly bitter, which works in savory biscuits and hearty pancakes.

For every cup of Bisquick, use 1 cup whole wheat flour plus 1½ teaspoons baking powder and ½ teaspoon salt. Missing whole wheat flour as well?

Whole Wheat Flour swaps for recipes narrows it to grains that hold similar heft.

• Best for - Savory biscuits, hearty pancakes, and recipes where a denser crumb fits
• Ratio - 1 cup whole wheat flour + 1½ teaspoon baking powder + ½ teaspoon salt per 1 cup Bisquick

*Skip if::* You're making delicate pastries or cakes that need a light crumb.

Use	Ratio	Notes
Pancakes	1:1	Expect a heartier texture and slightly nutty taste
Savory Biscuits	1:1	Earthy flavor works well with herbs and cheese
Quick Breads	1:1	Denser crumb; reduce sugar if using sweet add-ins

5 - Gluten-Free Flour

Gluten-free all-purpose blends swap 1:1 for Bisquick and work in most baking recipes. The flavor stays mild, but the texture may feel less fluffy without gluten structure.

Many blends include xanthan gum or guar gum to mimic stretch. If yours doesn't, add ½ teaspoon per cup to improve binding.

Out of this blend too? Common All-purpose Flour swaps ranked covers wheat-based and alternative grain options that still deliver rise.

*Skip if::* Gluten structure is important for the recipe's success.

6 - Pancake Mix

Pancake mix swaps 1:1 for Bisquick in pancakes and waffles. It runs sweeter and lighter, so it works best in breakfast recipes rather than savory baking.

The salt level is lower, which changes the balance in biscuits or other non-sweet dishes. Stick to pancakes, waffles, and simple quick breads where the sweetness fits.

*Skip if::* You're making biscuits or savory recipes that need balanced salt.

7 - Homemade Biscuit Mix

A homemade blend of flour, baking powder, salt, and butter powder delivers richer flavor and more control over fat content. It works for both sweet and savory recipes.

For every cup of Bisquick, use 1 cup flour plus 1½ teaspoons baking powder, ½ teaspoon salt, and 2 tablespoons butter powder. Short on butter as well?

Butter swaps by recipe type covers fat substitutes that still deliver richness.

*Skip if::* You don't have butter powder on hand or want a leaner mix.

Making Bisquick Substitutes Work

The best substitute depends on your recipe. For pancakes and biscuits, all-purpose flour with baking powder and salt comes closest.

For gluten-free baking, almond flour or a gluten-free blend holds up better than standard flour.

• Closest match - All-purpose flour with baking powder and salt
• Easiest grab - Self-rising flour for 1:1 swaps
• Dietary option - Gluten-free all-purpose blend for celiac-safe baking