The Best Bisquick Shortcake Recipe & Your Complete Guide To Bisquick – All In One!

Today on KitchenByte you’ll get not only our favorite bisquick shortcake recipe but also the best all-purpose guide to Bisquick that you’ve been craving for!

The other day I forgot I was having guests over and I was in a rush to make something sweet and delicious for them. Luckily, I happened to have some leftover Bisquick in the kitchen from when I was making crepes the other night. 

So, I decided to make do with what I had, and I whipped up something nice using only the Bisquick I had on hand and a few other ingredients.

Today, I’ll tell you all about the Bisquick shortcake recipe that I came up with and the various uses you can get out of Bisquick. Let’s get straight into it!

Bisquick Shortcake

The Necessary Ingredients

First off, here’s everything you’ll need for this recipe:

  • 2 ½ cups of Bisquick
  • 4 cups of sliced strawberries
  • ½ cup + 3 tablespoons of sugar
  • ¾ cup of almond milk
  • ½ cup of whipping cream
  • 3 tablespoons of melted butter/margarine
  • 1 shot of triple sec

Step-by-step Instructions

To get this Bisquick shortcake recipe right, here’s what you need to do:

  1. Place the strawberries in a large bowl and sprinkle them with ½ cup of sugar, then let them soak in it. Preheat your oven to 425 degrees.
  2. Take a medium-sized bowl and mix the Bisquick, almond milk, melted butter and 3 tablespoons of sugar in it, by hand.
  3. When the mixture becomes soft and doughy, use a wet spoon to take it out and place it on a baking mat in 6 to 8 pieces, depending on how large you want your shortcakes to be.
  4. Place the shortcakes in the oven. While they’re baking use an electric mixer on the top speed to beat your whipping cream until peaks form in it.
  5. After 10 to 12 minutes of baking, take out your shortcakes. Let them cool for a few minutes, then split them in two and fill them with strawberries and whipped cream.
  6. Now top them with strawberries, whipped cream, some of the strawberry juice leftover from soaking the strawberries in sugar. Add the triple sec to the topping for extra flavor. Serve these classic strawberry shortcakes in small plates.

There you have it – that’s the KitchenByte original Bisquick shortcake recipe!

Nutritional Info

The nutritional info listed here is for one Bisquick strawberry shortcake, provided that you make 6 of them using this recipe.

Amount per serving - Calories: 245

% Daily Value*:

  • Total Fat 9.8g: 13%
  • Saturated Fat 4.3g: 21%
  • Cholesterol 17mg: 6%
  • Sodium 248mg: 11%
  • Total Carbohydrate 40.4g: 15%
  • Dietary Fiber 2.2g: 8%
  • Total Sugars 26.3g
  • Protein 2.4g
  • Vitamin D 30mcg: 150%
  • Calcium 36mg: 3%
  • Iron 1mg: 5%
  • Potassium 186mg: 4%

*The % Daily Value (DV) is based on a 2000-calorie diet.

Tips and Tricks

While the step-by-step instructions I gave might guide you through this Bisquick shortcake recipe just fine, here are some extra tips and trick to help you make it a smashing success!

First off, let me tell you a bit about almond milk. The reason I used it in this shortcake recipe instead of regular milk is primarily the taste. It gives the shortcake a unique, nutty flavor.

As a bonus, it’s also low in calories. With it, you get a unique flavor while making your sweets healthier than ever. It’s also lactose-free, so those allergic to lactose will also be able to partake in these delicious shortcakes when they’re fresh out of the oven!

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However, because it’s low in fat, you might have to use a bit more of it than you would regular milk. For every half a cup of milk I would use, I use three-quarter cups of almond milk. You also shouldn’t use it with whole-wheat flour since it won’t rise like it would if you used regular milk.

Almond milk also provides the shortcake with a drier texture than usual, which is something I like. However, not everyone is a fan of that so you should cut the baking time by a few minutes if you want the shortcakes to be moister.

The Bisquick shortcake dough needs to be mixed by hand in order to maintain a good consistency. You might be tempted to use an electric mixer to speed things up, but that might just give you a dough that produces shortcakes full of holes and prone to crumbling. There’s a good reason why every old-fashioned strawberry shortcake you ate as a kid was made by hand!

Now, while this is a Bisquick strawberry shortcake, you can make it with other fresh fruits, including cherries, peaches, blueberries, raspberries and so on. You can apply the same macerating process (letting the fruit soak in sugar) to draw sweet juice out of it and use it for topping the shortcakes.

Adding the triple sec at the end – an orange liqueur – is something that I adore, I feel that it gives a bit of extra pizzazz to the shortcake. But, if you’re serving it to kids or someone who doesn’t like alcohol, you can easily leave it out.

If you’re sure everyone wouldn’t mind it, then you can mix it in with the whipped cream or let the strawberries soak in triple sec instead of sugar to make sure the flavor mixes in completely.

Other Ideas for Bisquick Recipes

Bisquick is incredibly versatile, and there are tons of unique ways to use it – some you might not have considered in your wildest dreams. These aren’t your regular variations on the Bisquick shortcake recipe from box.

In this section, I’ll give you a few of my ideas for Bisquick recipes that you might like.

1. The Bisquick Coffee Cake

This is a recipe I came up with when I needed to whip something up in an hour for some guests. I remembered that one of them liked a coffee cake I made a while ago, so I devised a quicker version of that recipe, using Bisquick.

Here’s what you need for the dough:

  • 2 cups of Bisquick
  • 1 cup of milk
  • 1 egg
  • 2 tablespoons of sugar

And here’s what you’ll need for the topping:

  • 1/3 cup of Bisquick
  • 1/3 cup of sugar
  • ½ teaspoon of cinnamon
  • 2 tablespoons of melted butter

To make it you just need to preheat the oven to 400 degrees, grease up a 9x9 square pan and put the ingredients combined into dough in the dish.

Then, mix the topping ingredients by hand and spread them over the dough while making some criss-cross cuts with a butter knife on the top. Bake it for 25 minutes, and it’s done! Easy as pie.

2. Corn and Chilly Bisquick Dumplings

This is a recipe I learned from a friend and modified a bit to fit the tastes of my kids – they like their food more on the sweet and less on the spicy side, so there’s less chili. These Bisquick dumplings are delicious and easy to make with Bisquick.

The ingredients are as follows:

  • 1 ½ cups of Bisquick
  • 1 ½ pound of ground beef
  • 1 can of sweet corn
  • 1 cup of chopped onion
  • 1 can of tomato sauce
  • 1 can of stewed tomatoes
  • 1 ½ tablespoon of chili powder
  • ½ teaspoon of red pepper sauce
  • 1 cup of cornmeal
  • 1 cup of milk
  • 2 tablespoons of fresh parsley

Place the beef with the onion in a Dutch oven on medium heat and stir it occasionally until the beef starts turning brown.

Save ½ cup of corn and stir the remainder into the beef along with the tomato, tomato sauce, pepper sauce, and chili powder and heat it all to a boil, then reduce the heat and let it simmer for 15 minutes.

Mix the Bisquick with the cornmeal, then stir in the remaining corn, milk, and parsley into it until it turns moist.

Take a wet tablespoon and use it to drop the dough into the simmering beef mixture and cook it all uncovered for 10 minutes over low heat, then cook it covered for 10 more minutes until the dumplings dry.

3. Pancake in a Mug

Yes, you read that right. You’ve probably heard of at least one Bisquick mug recipe, and this one is also quick and easy but delicious nonetheless.

Here’s what you need:

  • ¼ cup of Bisquick
  • ¼ cup of whole milk

Put the Bisquick and milk in a mug usable in a microwave and whisk them for a short while. Microwave the mixture for one minute on a high temperature and it’s done!

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You can wait a bit and scoop it out, or eat it straight from the mug. It is even more delicious if topped with fruit syrup – I prefer blueberry syrup myself.

4. Bisquick Sausage Cheese Balls

This recipe is exceedingly easy to make but packed with tons of flavor! If you’re in a bind and don’t know what to make for lunch, this is something you can whip up in a flash.

You’ll only need the following:

  • 3 cups of Bisquick
  • 4 cups of shredded cheddar cheese
  • 1 pound of uncooked pork sausage
  • ½ cup of grated parmesan
  • ½ cup of milk
  • ½ teaspoon of parsley flakes
  • ½ teaspoon of crushed rosemary
  • Chili sauce

Preheat your oven to 350 degrees F and prepare a pan approximately 15x10 inches, then lightly grease it.

Mix all the ingredients in a large bowl by hand, then shape the resulting mixture into small bowls and place them on the pan.

Bake them for 20 to 30 minutes, take them out of the oven once they turn brown and immediately remove them from the pan, then sprinkle with chili sauce or serve them without topping.

5. Bisquick Sausage Apple Pancakes

No, that’s not just a random string of words – it’s a real dish, and it’s delicious. Don’t knock it ‘till you try it!

The ingredients are simple:

  • 1 cup of Bisquick
  • 4 brown-and-serve sausage links
  • 1 egg
  • 1/2 cup of milk
  • 1/2 cup of chopped apples
  • Maple syrup or fruit syrup

Preheat your oven to 450 degrees F and grease up a baking dish that’s roughly 8x8 inches, then brown the sausage by the instructions on the package.

Mix the Bisquick, egg, and milk until they’re completely combined and stir in the chopped apples. Pour it into the baking dish and place the browned sausages on the top.

Bake it in the oven for 20 to 30 minutes. Take it out, top with syrup and serve.

How to Make the Recipe Without Bisquick – The Best Bisquick Substitute

Okay, so maybe you don't have any Bisquick handy, you're store is out, or you live outside the US and don’t know where to buy Bisquick. That's just fine! Bisquick can easily be substituted for something else.

However, there are a lot of different Bisquick substitutes out there and choosing the wrong one can lead to a complete disaster.

To help you avoid that, I’ve compiled a list of what I think are the best Bisquick substitutes that you can find out there – and how they’ll change the finished recipe.

Let’s get straight to it!

1. Jiffy All Purpose Baking Mix

  • This is the most obvious substitute for Bisquick and the most popular one around. For the most part, this baking mix works the same way that Bisquick does and it is a 1-to-1 replacement for it in any recipes you may try.
  • Just make sure to buy the all purpose mix – Jiffy makes other mixes, most using cornmeal instead of flour and they aren’t an adequate replacement for Bisquick. 
  • The Jiffy mix also costs less than Bisquick, so some people have permanently switched to it, but it is also contains more carbs and fat so it’s not exactly the same.

2. Atkins All Purpose Bake Mix

  • What you get with this mix is a kind of low carb Bisquick alternative that won’t taste the same, or have an identical texture, but will do the job.
  • It mixes well with all sorts of ingredients, and it is great if you’re going on a diet that’s light on carbs, like the Atkins diet for example. 
  • You can substitute it for Bisquick in recipes at a 1-to-1 ratio or 1.5-to-1 if you want to get more flavor out of it and have recipe taste a bit closer to how it would if you used regular Bisquick.
  • It does have an odd smell, but I like it just fine despite that – it is a “love it or hate it” sort of thing, and I realize that will turn some people off.
  • The price is roughly the same as Bisquick.

3. King Arthur All-Purpose Gluten Free Baking Mix

  • Replacing Bisquick on a 1-to-1 ratio with this gluten free mix is a good option, and it is much healthier than Bisquick is.
  • It uses whole grain brown rice flour instead of regular rice flour and the baking powder it uses is of the non-aluminum variety. It also contains fewer calories, carbs and trans fats overall. 
  • The texture of the food made with this mix will be different than the one made with Bisquick. While Bisquick pancakes, for example, will be fluffy and thick, the pancakes made with the King Arthur mix will most likely be thinner and springier.
  • The mix is also less versatile than Bisquick is because of that. For example, if you try to make biscuits with it, you’ll probably get something tasting more like pancakes.
  • It is also costlier than Bisquick is, almost double the price in some stores, so if you’re short on cash, it’s not an ideal substitute.

4. Haylie Pomroy Fast Metabolism All Purpose Baking Mix

  • This is a mix that promotes itself as one of the healthiest on the market and completely natural. It is free of dairy products, completely vegan, gluten free, wheat free, corn free and rice free. 
  • If you’re someone who’s allergic to any of that stuff or who’s trying out a new diet, this might be the right mix for you. You won’t have to ask yourself ‘is Bisquick vegan’ since you can just buy this instead.
  • However, it’s much more expensive than Bisquick is – up to three or four times the cost. It’s not a perfect replacement either, as you would expect based on the ingredients. You will have to tweak your recipes quite a bit, or the food may turn out too dry and too flat in most cases.
  • Try it out if you’re going all-natural or trying out a diet but keep in mind that it’s not a 1-to-1 substitute.

5. Kodiak Cakes All Purpose Baking Mix

  • If you want something a bit more protein-heavy, this will probably be the ideal Bisquick substitute for your needs. It is made with whole grain wheat flour, natural baking powder and contains whey and milk protein concentrates for a total of 12 grams of protein per one 53-gram serving. 
  • It is not much more expensive than Bisquick either, so you don’t have to buy less of it if you’re on a budget.
  • The results of baking with it are a bit mixed, and it’s not a true 1-to-1 substitute for Bisquick. Pancakes, for example, end up being quite dense and heavy instead of fluffy when using this mix. Biscuits end up being rather crumbly.
  • You might have to experiment with it to get it right, but it can certainly be a decent substitute.

Bisquick vs. Other Pancake Mixes – A Thorough Comparison

Bisquick can be used to make a lot of different delicious treats, but one of the most common uses is for making pancakes.

However, not everyone likes pancakes made with Bisquick, and it’s true that they do lack that special something. There are also concerns about the contents of Bisquick and how unhealthy it may be.

Because of that, people are always looking for alternatives they can use, but it’s difficult to find one better than Bisquick.

So, to help you find the best Bisquick substitute for making pancakes, I’m going to compare Bisquick with other popular pancake mixes and see which one comes out on top!

Product

Bisquick

Jiffy

Krusteaz

Aunt Jemima

Taste

A bit bland and dry

Soggy but otherwise fine

Chewy and a bit bland

Good texture but a bit crumbly

Consistency

Clumpy

Runny and thin

Fairly consistent

Thick

Nutritional Value

High on carbs and fat

High on carbs and fat

Light on calories, carbs, and fat

Too much salt and lots of carbs

Versatility

Extremely high

Decent

Low

Low

Price

Affordable

Incredibly cheap

Average

The cheapest

1. Bisquick

  • Before I tell you how all the contenders fare, I’ll first take a look at how Bisquick measures up when it comes to making pancakes. For starters, the instructions on the box were easy to follow, and the mix was easy to make, though I had to use my own milk.
  • However, eliminating all the clumps in the pancake dough was next to impossible, even with an electric mixer, so I gave up. Predictably, the pancakes turned up a bit dry, due to all the clumps and they were a bit bland. Sure, they could be a bit improved by adding something else to the recipe, but that would be cheating.
  • But the strength of Bisquick is its versatility – it can be used for many different things, and the basic recipe for making pancakes with it can be modified to no end. It’s also quite an affordable baking mix so you can experiment with it a lot. 
  • It is rather high on calories, most of them coming from carbs and fat, so it’s not the healthiest option for sure.

2. Jiffy Baking Mix

  • This mix was quite cheap, cheaper than most and certainly less pricey than Bisquick – which also made me a bit skeptical, to be honest. I was even more skeptical when I started mixing it and finding the result to be quite runny, though free of clumps. I was not sure that it would produce great pancakes.
  • Sure enough, the pancakes I managed to bake with it were thinner than usual and quite soggy, but the taste was good – better than ones made with Bisquick. Of course, this is not a healthy mix either – it’s got about the same nutritional content as Bisquick.
  • It’s also not as versatile as Bisquick is, but you can still modify the recipe even though the result achieved by using the recipe on the box was decent. You can also find a jiffy shortcake recipe on there. If you like thicker pancakes, however, you’re probably going to have to modify the recipe.

3. Krusteaz Buttermilk Pancake Mix

  • The thing that stands out about this pancake mix is that it was made using buttermilk instead of regular milk. If you’re making pancakes for lactose intolerant people, this might be a good choice.
  • Due to that, this is quite a low-calorie product – you could almost look at it as a low carb Bisquick of sorts. In that sense, it’s a decent Bisquick substitute when it comes to making pancakes.
  • The taste is, unfortunately, also similar to that of Bisquick pancakes. They’re not as dry, they’re chewy, but they’re also blander than Bisquick pancakes as well. They’re consistent, though and they bake well, while the dough ends up being thick enough and free of clumps.
  • Can you modify the recipe to make the pancakes a bit tastier? Sure, but not by much. This pancake mix also can’t be used for much more than pancakes. The price is also decent, so you can experiment with it a bit without losing too much money.

4. Aunt Jemima Original Pancake and Waffle Mix

  • Once I made the pancake dough with this mix, I could tell the pancakes were going to be thicker than most, and I wasn’t wrong. It was consistent but much thicker than most mixes. Because of that, it was a bit hard to gauge when the pancake was ready to turn over since no bubbles appeared on the surface.
  • My first batch ended up a bit raw in the middle due to the thickness, so I had to decrease the temperature to avoid that with the next batch. It prolonged the time I needed to finish all the pancakes by more than 30 minutes. The result was decent, though a bit crumbly. The taste was quite good; they had more flavor than most, certainly more than Bisquick pancakes.
  • This is also one of the cheapest pancake mixes I could find, and the nutritional contents give a good indication as to why that is. The mix is full of carbs, fat, excess salt and has more calories than any of the other mixes here.
  • It’s also not incredibly versatile – if you try to experiment with it too much, you’ll probably end up with unusable dough that you will have to throw away.

Which one is the best?

Is there even a winner here? Well, that’s up to you to decide – it depends on what you want from your pancakes.

For me, Bisquick is still the best, even though it produces lackluster pancakes when you don’t modify the recipe too much. The others are just not as versatile and experimenting with them ended in failure more often than not.

It might just be that I’m too used to using Bisquick, but it still seems like the best for me. You might find that one of the other pancake mixes works better for you.

Making Your Own Bisquick – The Best Homemade Bisquick Recipes

While all the Bisquick substitutes I already listed are all quite good, there’s still one type of Bisquick substitute that might be better than all of them.

I’m talking, of course, about homemade Bisquick. Everything is a bit better if you make it yourself instead of buying it from a store and Bisquick is no different.

To make things better, there’s more than one way for you to make your own Bisquick and you can ensure that it fits the needs of you and your family much better than any store-bought version might.

Here are three of my favorite homemade Bisquick recipes:

1. Almost-original Homemade Bisquick

This is a recipe that tries to be as close to original Bisquick as possible. If you don’t want to experiment too much and just one the same taste as always, this one is for you.

You’ll need these ingredients:

  • 6 cups of flour
  • 1 cup of shortening (vegetable shortening or lard)
  • 3 tablespoons of baking powder
  • 1 tablespoon of salt

Take a large bowl and sift the flour, salt and baking powder into it. Use a sifter for this and repeat the process two more times, sifting it into a new bowl and then back into the original bowl.

Cut your shortening into half-inch cubes and add it to the mixture – make sure it’s cold, so it mixes in well. If you don’t have it, coconut oil is a decent substitute.

To cut the shortening into the mixture, use two knives or two forks that you cross into an X and then constantly slide past each other while moving them around and changing directions as often as possible. Do this until the mixture is similar to cornmeal.

Place the mixture in a jar or some other airtight container and keep it in a chilly and dark place. It should keep for three months – provided that the baking powder’s expiration date is more than three months away.

2. Low Carb Bisquick

If you’re on a keto diet or a diet of any kind, this type of Bisquick is ideal for you. It has an extremely low amount of carbs, but it can still be used to make all sorts of foods. Just be aware that some ingredients here are a bit more difficult to acquire.

To make it you’ll need:

  • 2 ½ cup of blanched almond flour
  • 1/3 cup of flavorless protein powder
  • 2 tablespoons of baking powder
  • 2 tablespoons of artificial sweetener or stevia
  • 1 teaspoon of tartar cream
  • 1 teaspoon of sea salt
  • ½ cup of coconut oil

Take a large bowl and mix all the dry ingredients in it until they’re well mixed. Then, add in the coconut oil and keep mixing until the mixture resembles cornmeal in consistency.

Store the resulting homemade Bisquick in a jar or some other airtight container and keep it in a dry and cool place for up to three months.

3. Gluten Free Bisquick

The number of people allergic to gluten just seems to keep rising, and gluten free recipes are more popular than ever. This gluten free Bisquick is ideal for making all kinds of gluten free dishes.

For this variant you require:

  • 4 cups of white rice flour, finely ground
  • 2 cups of tapioca
  • 3 tablespoons of baking powder
  • 2 teaspoons of salt
  • ¼ cup of sugar
  • 2 teaspoons of xanthan gum
  • 1 cup of shortening

Place all the ingredients in a large bowl and whisk them together by hand or put them in a blender with the blade attachment and blend them until the texture is even.

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Cut the shortening into the mix just like in the first recipe or add it to the blender. Keep mixing it in until the mixture looks like cornmeal.

You can now place your homemade gluten free Bisquick in a jar and store it in a cold, dark place and keep it for up to three months.

Does Bisquick Make Food Spoil Faster?

Bisquick used to be a household staple, but the more it was used, the more concerns there were over how it affected the food that was made with it.

Besides the obvious concerns about too much added sugar or fat, there have been claims of food spoiling much faster when made using Bisquick instead of being made from scratch. It can be difficult to spot spoiled food, so that is a concern.

Well, rumors are not something that I or anyone here at KitchenByte like to go on, so, as always, we decided to make a little test of our own.

We chose three foods that are most commonly made with Bisquick – pancakes, biscuits, and shortcakes – and made one portion using Bisquick and the other from scratch. 

Then, we let them sit and waited until they spoiled to see if these rumors are true or false.

Here’s what we found out.

1. Pancakes

These days, pancakes are probably one of the foods that Bisquick is most commonly used for. So, I made two different sets of pancakes – one with Bisquick and the other one from scratch.

For the Bisquick pancakes, I used the following recipe:

  • 2 cups of Bisquick
  • 1 cup of whole milk
  • 2 eggs

For the other set of pancakes I used these ingredients:

  • 1 cup of whole wheat flour
  • 1 tablespoon of sugar
  • 3 teaspoons of baking powder
  • ½ teaspoon of salt
  • 1 cup of whole milk
  • 1 egg
  • 2 tablespoons of melted butter

I let both of them sit at room temperature in well-sealed plastic containers outside the fridge.  Here’s what I found out.

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Day 1 – Both sets of pancakes were still perfectly edible, though the texture was a bit affected, as you would expect. They didn’t look or smell bad.

Day 2 – All the pancakes are still good to eat, though they’ve gone hard and the taste is a bit worse. Still, they show no signs of spoilage.

Day 3 – Now they taste a bit like cardboard, all of them, but they show no signs of spoilage. The ones made from scratch have retained more of their original taste, but not too much.

Day 7 – Still no signs of spoilage in both stacks, no weird smells or looks. I’m not too keen to eat them, though.

Day 10 – This is the first day where I noticed distinct signs of spoilage. The pancakes from the batch made from scratch developed some fuzz and smelled weird. The pancakes made with Bisquick smelled bad, but there was no fuzz on them – I’m not eating them.

Day 14 – The pancakes made from scratch are now completely covered in fuzz and smell terrible. Yuck. The ones made with Bisquick are also covered in fuzz, though not as much.

So, I think the test is clear on this one – if anything, Bisquick slightly improved the lifetime of the pancakes, rather than decreasing it. On to the next piece of food!

2. Biscuits

So, what’s the next food? Biscuits, of course – exactly what Bisquick was originally intended for. Lovely delicious, nutritious biscuits. I made two sets – one with Bisquick, one without it.

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The Bisquick biscuits recipe went like this:

  • 2 ½ cups of Bisquick
  • ¾ cup of milk

The biscuits made without Bisquick contained the following:

  • 2 cups of flour
  • 3 teaspoons of baking powder
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • ½ cup of shortening
  • ¾ cup of whole milk

Each recipe resulted in 8 biscuits that I stored in an airtight plastic container at room temperature. Here are the results.

Day 1 – Both stacks still look good and taste decent. They’re not warm, but they’re not too bad either.

Day 2 – Still no signs of spoilage in either stack. They’re certainly dry now, more than ever before, but the taste is largely the same.

Day 3 – No visible change and the taste is still roughly the same.

Day 7 – At this point, I’ve realized that it’s going to take a lot more time for biscuits to spoil, especially in airtight containers. I’ll check them out in a few weeks.

Day 25 – Finally, some change. One of the biscuits made with Bisquick is showing clear signs of mold. None of the biscuits smell too bad, but they’re clearly starting to spoil, even the ones made without Bisquick.

Day 27 – Most of the biscuits made with Bisquick are now full of mold and smell horrible. Six of the eight biscuits made from scratch are also showing distinct signs of fuzz.

The conclusion here is a bit less decisive – a difference of two days in terms of spoiling is not that much for food that can keep this long at room temperature. Still, the biscuits made with Bisquick spoiled a bit faster.

The next food will be the clincher I think.

3. Shortcakes

Finally, we come to the subject of this article – shortcakes. You know the drill – I made one batch with and the other without Bisquick.

The ingredients for shortcakes made with Bisquick:

  • 2 ½ cups of Bisquick
  • 4 cups of sliced strawberries
  • ¾ cups of sugar
  • ¾ cup of whole milk
  • ½ cup of whipping cream
  • 3 tablespoons of melted butter

Ingredients for the shortcakes made from scratch:

  • 2 ½ cups of flour
  • 3 cups of sliced strawberries
  • ½ cup of sugar
  • 1/3 cup of melted butter
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of salt
  • 1 cup of milk
  • 1 beaten egg yolk
  • ¾ cup of whipping cream

Each of these recipes resulted in similar-looking sets of 6 strawberry shortcakes. I sealed them in two airtight containers at room temperature and waited.

Day 1 – The cream has deflated a bit on both sets, and they’ve both gone a bit soggy, but they all still smell and taste just fine.

Day 2 – The shortcakes made without Bisquick have turned into complete mush, save for the strawberries, and the whipped cream is all but gone. The ones made with Bisquick still have a bit of whipped cream, but they’re also quite soggy. I hesitated a bit, but I didn’t taste them in the end.

Day 3 – Okay, they smell now, and the strawberries are completely mushy as well. The ones with Bisquick are still holding up a bit but the ones without are probably inedible and smell.

Day 5 – The regular strawberry shortcake is already showing signs of mold right now and smells horrible. The one made with Bisquick is holding up a bit better, but it’s now somewhat of a soggy mess as well.

Day 7 – That’s enough right now I think. The strawberry shortcake made from scratch is now little more than a pile of mold, and the Bisquick strawberry shortcake is also mostly covered with fuzz.

Here, it’s clear – the Bisquick strawberry shortcake held up a bit longer than its counterpart.

The Result

  • So, what’s the final result of this little experiment of mine? Well, overall, the foods made with Bisquick are the ones that held-up better.
  • Based on that, I believe I can say that, no, the rumors which claim that food made with Bisquick spoils faster are most likely a bunch of hogwash.

The Final Word

Well, that was a long one – I think I mentioned the word “Bisquick” more times in this article than I did during my whole life.

But, it was worth it, if it helps at least one person. I hope you also found this article to be worth reading and that the information in it was useful.

Moreover, I hope you enjoyed our Bisquick shortcake recipe and that it worked out well for you! If you have any questions or you just want to say hi, pop right down in the comments! I’ll be happy to answer you. 🙂

Catherine Cooper
 

Catherine blogged at Kitchen Byte to help Barb out. Now, the relationship has grown into a full partnership and a devotion. Today you can find her thinking what to prepare for lunch for her two girls and how amazing the last dinner was.

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