Bisquick Biscuits

Jump to:

• ❤️ Why I Love This Recipe
• 🥘 Ingredients
• 📖 Variations
• 👩🏻‍🍳 How To Make The Best Bisquick Biscuits
• Bisquick Drop Biscuits Instructions
• ❗ Top Tip: Prevent Sticking
• Bisquick Cut Biscuit Instructions
• ❔ What Can I Bake Biscuits In
• ❔ How Do I Know My Biscuits Are Cooked
• 🥗🥘🍲 Best Served With
• 💭 Angela's Pro Tips & Notes
• 🥡 Storing & Reheating
• 🥐 More Bisquick® Recipes
• 📖 Recipe Card
• 💬 Reviews

It’s hard to beat the smell and taste of freshly baked biscuits. They’re oh-so-deliciously satisfying with a rich buttery flavor in each tender bite. They've been one of my favorite recipes since I was a kid.

Bisquick is a well-loved secret weapon for bakers and biscuit makers everywhere. It’s the mix that can be made into practically anything. With only two ingredients (before adding any optional ingredients), you can have fluffy, golden oven-fresh biscuits on your table in just 20 minutes!

In this case, all you need is milk. You can use milk or buttermilk but opt for a higher fat percentage to add richness to your biscuits.

Next time you want to include some easy biscuits for your family at breakfast, mix a batch of these biscuits. You'll find out why Bisquick became a household staple when it launched in 1931!

❤️ 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 (or as many as you need).

🥘 Ingredients

• Bisquick Baking Mix - Bisquick already has leavening agents like baking powder and soda, so it’s like multiple ingredients in one.
• Milk - Any milk will work, but I like to add a little fat to my biscuits with whole milk. If using buttermilk, I recommend using full-fat buttermilk. Since Bisquick is dairy-free, you can also use dairy-free milk alternatives if you have allergies.
• Butter (optional) - Butter makes everything better and can help add richness to your easy Bisquick biscuits.
• Baking Powder (optional) - A bit of baking powder helps your biscuits rise.
• Cooking Oil (optional) - Included in the new version of the Bisquick biscuit recipe on boxes and at Betty Crocker. I don't recommend oil, but suggest sticking with melted butter. 😊

📖 Variations

Cheddar Cheese and Chives - Cheesy biscuits are amazing! There are so many things that go with cheddar, too. Try 1-2 tablespoons of chives, jalapeños, diced green chiles, or up to ¼ cup of chopped 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 your biscuits 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.

7Up biscuits - Another variation that adds your favorite lemon-lime soda and sour cream for fluffy biscuits.

Red Lobster Cheddar Bay Biscuits - Use Bisquick as a quick swap for the flour and baking powder in this easy copycat recipe.

👩🏻‍🍳 How To Make The Best Bisquick Biscuits

You’ll need a baking sheet, a mixing bowl, and measuring cups. The top instructions are for drop biscuits, so there is no kneading or rolling out required. Rolled biscuit specifics are included after the top section.

This recipe yields 8 standard-sized biscuits, but it's a super easy recipe to 2x or 3x to feed a crowd.

Bisquick Drop Biscuits Instructions

Step 1: Heat oven. Set your oven to 450℉ (232℃/Gas Mark 8). Then, line a baking sheet with parchment paper.

Step 2: Mix the ingredients. Add 2¼ cups Bisquick baking mix and ⅔ cup milk to a large bowl and combine until it comes together in a sticky dough. Add the optional oil or melted butter if desired.

Note: You can add the optional baking powder to your baking mix, and whisk the dry ingredients together before adding any wet ingredients.

Next, cut in the optional butter. I usually freeze my butter and grate it. Then finish cutting it into the Bisquick using a pastry cutter. Once this is done, add the milk or buttermilk.

Step 3: Portion out and bake. Measure out each biscuit with a heaping tablespoon and drop the spoonfuls onto your baking sheet. Place the pan in the center rack of your preheated oven and bake for 8 to 12 minutes (depending on the size of your biscuits). When finished, Bisquick biscuits will be lightly browned.

Step 4: Cool and eat. When the biscuits are cooked with an internal temperature of 190-210°F/88-99°C, take them out and let them cool on the baking sheet for about 5 minutes before eating. Serve while warm, or cooled completely.

Bisquick Cut Biscuit Instructions

Follow along with steps 1 & 2 above, then continue as directed below.

Step 3: Knead the dough. Turn the dough mixture out onto a lightly floured surface (you can use more Bisquick for this). The biscuit dough will be shaggy. Knead the dough gently, and try to bring it together without over-mixing or working the dough (as this makes it tough).

Step 4: Roll out the dough. Once your dough is kneaded, roll it out so that it is ½-inch thick. Note: I prefer to fold my rolled dough to create a flakier biscuit, which is optional.

Step 5: Cut out biscuits and bake. Make the round biscuits using a hollow round cookie cutter or biscuit cutter. Place biscuits onto your prepared baking sheet and bake as directed above (450°F for 8-12 minutes).

❔ What Can I Bake Biscuits In

In addition to baking drop biscuits or cut-out biscuits on a baking sheet, you can also bake them in many different dishes. A cast iron skillet is one of the most common but you can also use an 8x8 square dish or an 8-inch or 9-inch round cake pan.

❔ How Do I Know My Biscuits Are Cooked

Many people reach a delightfully golden color on the outside of their biscuits and remove them from the oven at this point, assuming that the biscuits are fully cooked. However, no matter how perfect they look, the biscuits can have doughy centers.

To make sure that your biscuits truly are perfect, check the thickest portion of the center biscuit with a digital thermometer. If the temperature is 190-210°F/88-99°C as noted in step 5 above, then you're all set!

If the temperature is not right, cover your golden biscuits with a sheet of aluminum foil and return them to the oven for a few more minutes.

🥗🥘🍲 Best Served With

These are spectacular any time of day. Smear on some softened butter (read my guide how to soften butter if yours is stored in the refrigerator) and jam, roasted berries, peanut butter, or pumpkin seed butter.

Pair with sausage or bacon and country gravy (or white gravy) for an amazing biscuits and gravy breakfast. Biscuits are perfect for making a breakfast sandwich. You can even make a ham and cheese sandwich for an easy packed lunch.

See all my favorite pairings in my what to serve with biscuits recipe collection.

💭 Angela's Pro Tips & Notes

• How to scoop. Spoon fluffed but unsifted Bisquick baking mix into your dry measuring cup without packing it in, or pushing down on it. Level the cup with the flat side of a butter knife or your spatula.
• Use cold milk and butter. Cold ingredients will keep your biscuits moist and prevent them from turning out too dense.
• 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 cook in 8 to 10 minutes.
• Evenly sized biscuits. Portion out the dough in even sizes when making drop biscuits so that they are all done at the same time.
• Brushed with butter. You can brush melted butter over drop biscuits or cut biscuits for a richer, buttery flavor.

🥡 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 up to 3 to 4 days on the counter at room temperature, and up to a week in the fridge.

*When storing in the fridge, it's more important than ever to wrap and keep the biscuits away from the air or they'll end up being as hard as hockey pucks.

Freezing

Flash freeze (baked or raw) biscuits in a single layer on a baking sheet. Once frozen, after about 1-2 hours, wrap the biscuits in plastic cling film. Transfer the biscuits to a freezer container or freezer bag.

Note: The raw biscuit dough can be frozen for baking later to make these easy biscuits in advance. Thaw in the fridge and then bake as directed once thawed.

Store them in the freezer to extend their shelf life by 2 to 3 months. Thaw in the fridge or 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/Gas Mark 4) 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.

See all of my tips and tricks for perfectly reheated biscuits in my how to reheat biscuits guide.

🥐 More Bisquick® Recipes

• Coffee Cake
• Chicken and Dumplings
• Oven Fried Chicken
• Apple Cobbler
• Pancakes

📖 Recipe Card