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My homemade version uses Crisco. I know ~~ Ugh, Crisco! But, to be able to store this baking mix the way you would Bisquick, it must contain a shelf-stable fat. PLUS, regular boxed Bisquick contains trans fat. MINE doesn't. In a large bowl whisk together the flour, baking powder, sugar & salt. Using a pastry blender, cut in the shortening until the mixture is crumbly then gently pulse in a food processor until fine. Store this baking mix in an air tight container in a cool, dry, place. You can store this for up to 1 year.
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