Bisquick is a baker's best friend, and once you try your hand at these incredibly easy original recipe Bisquick biscuits you will understand why! With only 2 ingredients you can have fluffy, golden biscuits in just 15 minutes!
Melt-in-your-mouth drop biscuits with tons of mix-in ideas!
It’s hard to beat the smell–and taste–of freshly baked biscuits. They’re fluffy, buttery, and oh-so-delicious.
Bisquick is the biscuit maker’s secret weapon. It’s the mix that can be made into practically anything with just an extra ingredient or two. In this case, all you need is milk!
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These biscuits are so easy to make, it’ll feel like you’re missing something. You aren’t.
So next time you want to up your breakfast game or add a side of magic to your dinner, pull out this recipe. It’s good for the whole family!
❤️ Why I Love This Recipe
Easy to Personalize! There are loads of different optional add-ins for this recipe!
Flavors and Smells! Baking bread or biscuits is the best smell in the world. The taste isn’t bad either!
Simple to Size! Make these biscuits as large or as small as you want!
🥘 Ingredients
Just 2 ingredients. It really is that simple.
- 2 ¼ cups Bisquick Baking Mix - Bisquick already has rising agents like baking powder and soda, so it’s like multiple ingredients in one!
- ⅔ cup Milk - Any milk will so, but I like to add a little fat to my biscuits with whole milk.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
📖 Variations
Cheddar Cheese and Chives - Cheesy biscuits are amazing! There are so many things that go with cheddar, too! Try chives, jalapeños, or bacon pieces for something extra special.
Garlic Powder and Parmesan - Mix up a side for an Italian feast with these classic flavors! Chopped fresh basil is amazing too! Alternatively, you could brush melted garlic butter on top when they come out of the oven.
Rosemary - Rosemary is one of my favorite herbs, so I’m always looking for an excuse to add it to things. To get the most flavor, cook a sprig or 2 in a couple of tablespoons of butter to release the oils before mixing it into the batter or brushing onto your baked biscuits.
🔪 Instructions
For this recipe, you’ll need a baking sheet, a mixing bowl, and measuring cups. These are drop biscuits, so there is no kneading or rolling out required!
- Preheat your oven. Set your oven to 450℉ (232℃). Then, line a baking sheet with parchment paper.
- Mix the ingredients. Add 2 ¼ cups Bisquick baking mix and ⅔ cup milk to a large bowl and combine until it comes together in a sticky dough.
- Portion out and bake. Measure out each biscuit with a heaping tablespoon and drop it onto your baking sheet. Place the pan in the center rack of your oven and bake for 8 to 12 minutes (depending on the size of your biscuits). When finished, Bisquick biscuits will be lightly browned.
- Cool and eat. When the biscuits are cooked, take them out and let them cool on the baking sheet for about 5 minutes before eating. Serve cooled completely or warm.
These are spectacular any time of day. Smear on some butter and jam or turn it into a breakfast sandwich! You can even make a ham and cheese sandwich for an easy packed lunch.
💭 Angela's Pro Tips & Notes
- Larger biscuits will take longer to cook. 6 biscuits will need about 12 to 14 minutes in the oven.
- Smaller biscuits will take less time. 8 biscuits will cook in 8 to 10 minutes.
- Get creative with what to serve them with. Here are some ideas.
🥡 Storing & Reheating
Store leftovers by eliminating as much exposure to air as possible. If there are only a few, use a plastic bag, and squeeze the air out. If there are enough to fill it, use an airtight container.
Biscuits will last 3 to 4 days on the counter and up to a week in the fridge.
Keep them in the freezer to extend their shelf life by 2 to 3 months. Thaw in the fridge or out at room temperature.
Reheating
When in a rush, I like to put these in the microwave wrapped in a damp paper towel for around 20 seconds or until hot.
Otherwise, I put these on a parchment-lined baking sheet in the oven or toaster oven at 350°F (175°C) for 3 to 15 minutes: 3 minutes for biscuits that have sat out, 6 to 8 minutes for refrigerated biscuits, and 15 minutes if they’re frozen.
🥐 More Bisquick Recipes!
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📖 Recipe Card
Bisquick Biscuits
Ingredients
- 2 ¼ cups Bisquick baking mix
- ⅔ cup milk
Instructions
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- In a large bowl, stir together the Bisquick baking mix and milk just until it comes together and a sticky dough forms.
- Drop the dough in heaping tablespoonful amounts onto your prepared baking sheet. Transfer onto the center rack of your oven and bake for 8-12 minutes (depending on the size of your biscuits) until the Bisquick biscuits are a light golden brown.
- Remove from the oven and allow the biscuits to cool for about 5 minutes before removing them from the baking sheet to cool completely or serve warm.
Notes
- 6 biscuits will typically take closer to 12-14 minutes to bake.
- 8 biscuits should be done at 8-10 minutes baking time.
J. Dutot says
I have made this original recipe for years. I see they have now changed it by adding 1 T. vegetable oil. Have they changed the original Bisquick ingredients that means you now have to add your own vegetable oil? It is the same with their recipe for pancakes.
Angela @ BakeItWithLove.com says
It's an extra, if you like the original recipe I'd stick with what you already like. 🙂
Lu-Anne COX says
Hi. Can I pat dough in a pan and bake?
Angela @ BakeItWithLove.com says
You can, it may change your baking time and you will need to test the center of the pan carefully to make sure the giant biscuit isn't doughy. Let me know if you give it a go!
Kellye says
Today was the first time I ever attempted biscuits. I doubled the recipe and went for it. I made drop biscuits with sausage gravy. My husband was so happy and impressed that I think he fell in love all over again LOL. Thank you! This recipe is a keeper!
Donna Hauck says
I have baked these biscuits many times and directions have been right on. This time, I put 2-1/4 cups Bisquick in bowl, pored about half of the 2/3 cup of milk in and the dough was very thin. I added shredded cheddar and went ahead with baking. Used only 1/3 c of milk. They were good.
Kathy Janci says
My biscuits always stick to the cookie sheet....what am I doing wrong?
Angela @ BakeItWithLove.com says
Spray your baking sheet with a light coating of non-stick or baking spray, or lightly grease the baking sheets (or use a sheet of parchment paper) to keep them from sticking. It's the fat content in the biscuits that can make them prone to sticking. Thanks for asking!
Debra S. says
Have you ever tried putting the bisquick biscuits, in a large muffin pan for baking? Do you think this would work? How full should each muffin cup be? Or, maybe the bigger the biscuit you want? The more dough, in the muffin pan?
Thanks you!
Angela @ BakeItWithLove.com says
Hi Debra! I have not tried this personally but see no reason that it wouldn't work. Just drop the biscuit dough into the muffin cavities and bake. Larger biscuits would need a bit more baking time. I would suggest greasing the muffin tin or using muffin liners. Thanks for asking!
Eileen says
I only have 2% milk. May I add heavy cream to the 2%?
Angela @ BakeItWithLove.com says
Yes, definitely! Biscuits love fattier milk 🙂
Anonymous says
don't have parchment paper, should I lightly grease pan?
Angela @ BakeItWithLove.com says
Parchment paper, silpat mats, or a light greasing with oil, butter, or non-stick cooking spray will work. Enjoy!