THM Friendly Bisquick Style Baking Mix is a biscuit mix designed to make mixing up our low carb/Keto/THM baked goods a cinch!
We’ve waited long enough for a quick biscuit mix that we can grab at a moment’s notice to make our baking time go faster and even more importantly, can result in more “normal” tasting and textured biscuits and other baked goods.
I have been gratified, but never completely satisfied, with my low carb biscuit attempts in the past. Mainly because I could never quite get over longing for the authentic taste and texture of “real” biscuits until I began using, this THM Friendly Bisquick Style Baking Mix!
Those of us who were raised on the famous Bisquick can also remember all of the wonderful recipes that were developed using this mix.
I have been able to convert ten very important heritage recipes already using this mix already and look forward to more in the future.
I was inspired by this recipe from a well-known keto blogger that I found on Pinterest and was able to use the THM products that I love to lighten it up and improve it, for our uses.
Instead of almond flour, I subbed in the THM Baking Blend which has a wonderful ability to make breads more bread-like and cakes more cake-like and eliminated the need for some of the other ingredients.
I changed the sweetener to one I prefer, and then got rid of the coconut flavor by switching over to the high quality, refined coconut oil that I use a lot. I tried to leave the extra protein powder completely out of this mix, but I just found that the breads held together a little better when it was included and it smoothed out the flavor a little.
The recipes starting from top left: Melt In Your Mouth Biscuits, Spinach Bacon Quiche, Southern Style Biscuit in a Mug, Blueberry Skillet Bread, Low Carb Personal Pan Pizza Crusts, Low Carb Cream Cheese Sausage Balls and my two latest are the 3 Ingredient Waffles Using Low Carb Biscuit Mix and a even have delicious new FP Pancake (using a fat free version of this mix) as well!
This mix is 100% husband and kid-approved. My granddaughter shows up wanting to help me make the “yummy biscuits” and my husband wants me to tell you that he LOVES it! In fact when he tasted the final trial of a full pan of “real” baked in the oven biscuits he really thought I’d gone back to my old biscuit recipe!! Granted, it’s been a while since he tasted them, but even s that was a real compliment for the biscuits and for this convenient pre-mixed THM Friendly Bisquick Style Baking Mix.
“I will add and with emphasis that although this mix is a very close resemblance to the original bisquick in taste the ingredients used cause it to be quite a bit drier so the sub will not be 1 to 1 and quite a bit more moisture and protein must be added when converting recipes. Feel free to contact me in the comment field below if you have a specific recipe that you’d like to see converted.” ~Nana
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If you’re out of THM Baking Blend be sure and order more soon! But while you’re waiting Runamokmama.com has a great DIY Quick Mix that you can whip up.
THM Friendly Bisquick Style Baking Mix
Ingredients
- 2 1/4 cups Trim Healthy Mama Baking Blend
- 1/4 cup Pristine Whey Protein Powder - or other on plan protein powder
- 2 TBS aluminum free baking powder (I've used Rumsford for years and it works!)
- 1 tsp cream of tartar
- 1 Tablespoon Gentle Sweet (or 1/2 TBS Pyure or Truvia)
- 1 tsp THM Mineral Salt or (Celtic sea salt or Real Salt)
- *S Option: 1/2 cup refined coconut oil -I buy Spectrum Refined Coconut Oil at Kroger or Tree of Life at my Natural Grocer
Instructions
- In a large bowl, mix all dry ingredients together until well mixed.
- Cut in the coconut oil; it looks like coarse meal.
- Store in an airtight container I don't refrigerate mine and it keeps as well as baking blend for weeks at a time.
- The mix will be a bit lumpy after it sets up in the fridge due to the coconut oil. I just pull out the amount that I intend to use and whiz it in my handy-dandy little Conair Cuisinart DLC-2ABC Mini Prep Plus Food Processor and it's ready to go.
- A fork or blender should also work, but that mini processor has been at home on my counter since the beginning of this diet and it has solved a lot of problems for me.
Notes
- *FP Option leave out the coconut oil in the mix and mix it back in @3 tablespoons REFINED coconut oil per 1 cup mix.... This will keep it from clumping and give you more control for future FP recipes developed using this recipe
Oh, this looks FABULOUS! I can’t wait to try it out! Think of all the possibilities this will open up!
Thanks Sarah! It has been great to work with so far.
Have you made pancakes with this blend
Yes, and they’re so good but I just haven’t gotten them posted. I need to make a double batch so I can get photos lol, they fly off the plate. 🙂
This looks great and I want to try it. But do you add any liquid to it? Or do you just thaw it out and roll into balls and bake? For how long. Obviously, I know very little about this kind of stuff. Thanks for your help!
HI Lorraine! This is a dry biscuit/baking mix that you add wet ingredients to in order to make baked goods. I will be publishing recipes soon.
Can not wait to try this out. Sounds yummy.. Thank you
Thanks Carol and I hope you enjoy it. 🙂
Can I used unrefined coconut oil instead? I prefer to stay away from refined oils.
If you don’t mind your biscuits tasting like coconut oil you may sub the unrefined. This would not be an acceptable taste sacrifice for me but texture wise you will be fine. Please bear in mind that all refining processes are not the same though and that’s why I specified a high quality, good brand refined variety.
To paraphrase the good folks over at food renegade: Not all refined coconut oils are alike! Most are refined using a chemical distillation process dependent on lye or other harsh solvents, or they’re made from the rancid oil byproducts leftover from creating dessicated (dry) coconut flakes. These are refined, bleached, and deodorized and many coconut oils are even hydrogenated or partially hydrogenated! All this said, there are some quality, non-hydrogenated refined coconut oils available that are refined using a natural, chemical-free cleaning process (usually involving steam and/or diatomaceous earth).- (Excerpted from http://www.foodrenegade.com/how-to-choose-a-good-coconut-oil/ ) If you are interested in more info I would recommend this article.
As I read the part about needing to whiz it up in the mini processor I was wondering about using MCT oil. Did you considered or try MCT oil in place of the coconut oil? Since it doesn’t harden. Storage and use might be easier to work with? Or would that be bad for baking and cooking with?
Thoughts on that? I might try it myself. But hate to waste product if it’s not a good idea or has been tried and doesn’t work.
Hi Sherry. That’s a good point and I have no idea if it would work. The MCT oil is so expensive that I don’t consider it a good sub for something like this, plus I just don’t know what sort of structural problems could arise with an oil like of that sort. If you try it and like it let me know.
I’m so excited and can’t wait to try this!! In the recipe you say cut in the coconut oil or butter. If you use butter, is it the same amount?
I recommend coconut oil for this mix Deanna but if you just don’t have it you can use the butter. Coconut does not weight baked goods down as much as butter in my opinion.
Boo! I want buscuits!! Lol. I will be stalking your blog daily and can not wait for the biscuit recipe!!!!!!
Thanks for this mix recipe, Im pretty excited about using it. Please tell me there are dumplings that dont fall apart in my future!!??!!
I love your blog and all your recipes Ive tried have been excellent.
Thank you 🙂 and I’m so glad you’re enjoying the recipes. Working on the biscuit post now!
Ohhhh, I hope a dumpling recipe comes. I’ve been wanting those and only have the old fashion recipe that satisfies the hubby and me so we very seldom get them.
I’m a Nana, too! Looking forward to your biscuit recipe! (And thanks for not publishing my email address.)
Hi! I’m curious as to what the protein powder does? It’s the only ingredient I don’t have and wonder if it is for added protein only or to create part of the texture? Thank you! Can’t wait to try:)
Good question Kelly. I included the protein in the biscuit mix recipe for texture. It tends to glue the ingredients together and although the THM Baking Blend does have some protein it seemed like the mix benefited from a little extra. I think the mug biscuits would be okay without it, but some of the other recipes will do a little better with the extra firmness that the protein helps provide. You might want to make a half batch and try it without the protein. Hope this helps 🙂
Can I use this in place of bisquick in all recipes calling for it?
Yes Colleen you can but you will need to add a lot of extra liquid. If the dough seems to be the consistency you are used to it will turn out very dry when cooked so you have to over do it. I will be publishing my full biscuit recipe soon and you will be able to see just how liquid this batter needs to be, even for biscuits. I like to say about low carb baking that it’s not about the journey it’s the end product that counts. It’s counter intuitive many times, but it can and does work if you do it right!
love your recipes, my family misses biscuits so much, can’t wait for the recipe!
Can you please make this recipe “printable”
Yes Tia I’ll get that done soon. 🙂
I am very excited about making biscuits, but am also looking for a THM dumpling recipe: the kind where you make a dough, roll it out, cut into squares, and drop into simmering broth. Do you have one, or know someone who does?
No I don’t Jan. The problem is our ingredients tend to act a little differently because of their lack of gluten, for one thing and many of them, especially the THM Baking Blend is a super food that can disguise itself as a “normal” flour under some circumstances. Typically one of those circumstances is NOT submerged in hot broth, unfortunately. But rest assured we are working on converting as many recipes as possible as quickly as we can and/or creating recipes that will remind you so much of the originals that you will be even more satisfied with the new than you were with the old ones because the new ones will be more nourishing and not cause cravings. Hope this helps and thanks for stopping by.
Hi! I was wondering if it has to be refrigerated? And how long it would last if you didn’t? Guessing ours will get used quickly but don’t want to waste any. Thanks!! Michelle
Hi Michelle! I don’t usually refrigerate mine but I do use it up within a couple of weeks, if not sooner. For longer term storage you would want to use the fridge or freezer for storage.
Does this work for the old Bisquick drop dumplings that cook on top
Of the broth and come out fluffy?
I’m afraid it doesn’t Tammy! :*( Low carb flours are notorious for falling apart in boiling liquids and this one is no exception. You have to be very careful with textures with this mixture HOWEVER once you get those right the flavor is very reminiscent of good old bisquick!
Mine came out very oily tasting. What did I do wrong?
Hi Kelly! You mean the biscuits came out oily or the mix? I’ve never had either happen so I’m not sure.
What kind and how much liquid is used for the biscuits?
Hi Deborah! I have included a link to the Melt In Your Mouth Biscuits and the Southern Style Biscuit In A Mug within the Baking Mix post so if you click on those you will have all the info. Enjoy! 🙂
If i dont have the thm baking blend but a homemade one woukd this still work m
Hi Jamie. I have never tried it with the homemade baking blend so I’m just not sure, sorry but maybe try a half batch? Good luck and thanks for stopping by.
Have you done pancakes or waffles with this?
Yes, Crystal and they are fantastic. Just need to get them posted! Totally different recipe from the biscuits too. I promise I’ll try to get them perfected and the recipe up soon!
Awesome! Thanks!
Is the pancake recipe available yet (other than the chaffke-like mix)? Thank you.
It’s almost ready to publish Cheryl! I’ve just gotten the pictures done and I’m putting it together now. Thanks for your patience!
May I use the same amount of Briana’s baking blend as THM baking blend for this recipe? Thanks. I can’t wait to have a real biscuit again!
Hi, Janice. I’m not sure on that one as I have never made her mix before. You might just try making a half batch of the biscuit mix and then the biscuits and see how it goes. Let me know if it works out for you. 🙂
Try reviewing Briana’s comments on her baking blend. She comments hers is drier and usually takes less baking blend or more liquid.
Yes, I’d heard that too, Judy. Thanks for mentioning it here. 🙂
We live in a tropical climate, so my coconut oil is never a solid. Would I need to put it in the fridge to solidify before making this, or could I just mix it in (rather than cut) in liquid form?
Hmmm, maybe try the melted state, because that will be so much more convenient for you. I think it will work fine but I always test in half batches. Hope this helps 🙂
Thanks for responding so quickly! I’ll give it a shot!
How did it turn out, Alex? My coco oil is always liquid too…
Hi Jen. I’ve started making a version of this without the oil at all and it’s working out just as well. Try leaving it out and adding an extra tablespoon refined coconut oil per 1/2 cup of the mix in S mode. I have already updated the mix recipe and will be updating my other recipes containing this mix soon for people who want to use it this way. 🙂
CANT find the printer button to print :/
It’s there Sarah, I checked just scroll down to the very bottom. 🙂
I’m looking for the pancake recipe using this bisquick style baking mix. Is it posted on your website but I am just missing it somehow? Hoping this will be the end of the perfect THM pancake search! Thanks so much!!
Hi, Amber! I have played around with the idea on several occasions and I’ll be sure and post it as soon as possible when it is perfected. The biscuit mix batter for the spinach pie has a great pourable pancake batter consistency, it just needs to be sweetened and test a few more times for consistency, but the one time I tried it I really liked it. Thanks for stopping by Amber and I hope you can sign up to get my posts delivered by mail! 🙂
Thanks for your helpful response. I signed up for your updates! Me and my family are already enjoying many of your recipes (Fried Ice Cream and Sopapilla Cheesecake are favorites!) and I have plans for trying many more soon. Appreciate you sharing them!
Glad to help 🙂
Have you ever tried the Nutiva butter flavored coconut oil?
Hi, Dana! Yes, I’ve tried Nutiva and love it. I’m not sure if they offer the naturally refined brand but any of those will work in this recipe and not lend a coconut flavor to the biscuits.
I only have vanilla flavored protein powder. Do you think in such a small amount it would work?
I’m sorry Nikki but I don’t believe the vanilla flavored would work. If you were just making desserts that would be one thing but I’d hate to chance it on the quiche and biscuits.
Thanks for the response!!! Do you have any sort of dessert biscuits recipe? I remember the original Bisquick had a berry Impossible Pie…
Working on one Nikki! 🙂
This may have been asked already – I didn’t read through every comment – but how would you use this for sausage balls? Thanks!
I would actually sub it in straight with the sausage and cheese Alice. I know I’ve made them before and I believe that’s what I did. I always just use 1/4 less of anything containing baking blend though. So for 1 cup use 3/4 of this and then use the sausage and cheese. Normally you have to make up for subbing in this low carb bisquick with extra protein and liquids. But since this recipe is mainly fat and protein I think it will work fine as it. If you make it I hope you get a chance to let me know. 🙂
I don’t see coconut oil in the recipe. Am I missing something?
Hi Annie, I double checked and it’s in there. 🙂 Scroll down to the bottom and it’s in the printable recipe (1/4 cup refined coconut oil).
Okay, am I blind… I don’t see an amount of coconut oil to add…? Thanks.
It’s the last ingredient listed. One half cup REFINED coconut oil. That’s the high quality refined. Hope this helps 🙂
Hello, I was wondering if this would work if I use one of the “frugal substitutions” for the THM Baking blend? Such as 1/3 c each of almond flour, Golden Flaxseed meal and Coconut flour? Thanks!
I’ve been meaning to try that sub, I really think it would work. I can’t be sure that the flavor and texture would be as true to the bisquick flavor but it should be close. Let me know if you get a chance to try it, Edith. 🙂
Thanks, I will!
Hi Teresa:
I have a batch of the quick mix that I previously made, but I have recently ran out of baking blend. Do you think I could sub the quick mix for the baking blend in the glazed crumb cake recipe?
I am referring to the THM glazed crumb cake recipe.
From what I understand Tammi the quick mix that I link to from runamokmama.com is supposed to be very close to the THM baking blend so I’d give it a try!
Hi Teresia – I know this is an older post, but I don’t have any THM baking blend, so would have to make some. Do you have a recipe or who’s recipe would you recommend to make this bisquick style baking mix?
Hi Cindy! I usually remember to recommend the Quick Mix from Runamokmama.com as from my understanding it is very similar to the THM. https://www.runamokmama.com/blog/runamok-mamas-quick-mix
May I also suggest Nili’s THM Baking Blend clone recipe. She took a scientific approach, matching the nutritional numbers and exact ingredients on the THM package label. She has a YouTube video for her mix.
Hi KC. I’ve been checking into Nili’s recipes and plan to try it soon, thanks so much for the recommendation. 🙂 <3
What could you use instead of the THM baking blend?
Hi Janelle. 🙂 I have added a link to a quick mix that is a good replacement for the THM baking blend.
I have made up the biscuit mix – haven’t actually used it yet.
I hope this has given you some ideas Gini. Also, hang on to a cup of that mix. I have one of my all-time favorite biscuit mix recipes headed this way! <3
Can’t wait to try this! What does the cream of tartar do? I do not have any and am hoping to not run to the store 🙂
Cream of tartar is going to make it just a bit lighter but go ahead and add a bit extra baking powder this time so you don’t have to go to the store. Hope you enjoy!
Just wondering if you can use the coconut oil that stays liquid or only the solid version?
Hi Lynette. I’m not sure if the liquified kind would work as well because I’m not sure what additives are keeping that product liquid and how they may affect the shelf stability of this mix.
As it is the mix keeps really well with the regular kind of refined coconut oil even without refrigeration for quite a while. I just haven’t tried the other kind so I can’t say but let me know if it works out for you! <3
Hi Teresia – I know this is an old post but I can’t figure out where to leave a new post. I just wanted to be sure about the refined coconut oil. In the ingredient list, it’s “optional.” The question is, in your recipes that include this mix, it’s never specified whether we use “with oil” mix or “without oil” mix. I assume you always mean use the “with oil” mix because that’s the most-like-Bisquik mix. But my brain can also make a case for always using the “without oil” mix (unless otherwise directed) since the oil is the only optional ingredient. Could you let me know for sure which mix is your “standard” mix so I can be sure which one you intend for me to use in your biscuits, pizza crust, etc. I’m excited to mix some up, but don’t know which way to go. Thanks!
You are right KC, I definitely need to update this post SOON! I tacked the idea of leaving the coconut oil on fairly lately when I found that the biscuit mix keeps really well without it. I will go and make a note on it but in general any recipe that I note with an FP option (right now it’s just the pancakes) you’ll want to make sure and use a mix without the oil. Also, the Cream Cheese Sausage Balls and the waffles are just fine without added oil as they get a lot of fat from the sausage and cheese and the waffles get plenty from the whole egg.
I’ve found it easier to just make my biscuit mix these days without the oil and add the oil in on a per cup basis. But I’ll go make mention of this in the post for clarification and thanks for the comment.