Bisquick Biscuit Recipe: There’s nothing quite like the comforting aroma of fresh-baked biscuits wafting through your kitchen. Whether you’re making breakfast from scratch or pulling together a quick side for dinner, Bisquick biscuits are the definition of easy, delicious, and downright satisfying. These golden, flaky treats are ready in less than 30 minutes, and the best part? You don’t need to be a seasoned baker to pull them off.
Why Bisquick is a Kitchen Staple
If you’ve ever peeked into a pantry, there’s a good chance you’ve seen a box of Bisquick in the mix. It’s an all-in-one baking mix made from flour, baking powder, shortening, and salt—perfectly balanced for a wide range of recipes. From pancakes to pot pies, this one mix does it all. But where it truly shines is in biscuits. With Bisquick, there’s no need to measure out individual dry ingredients, saving time without compromising on taste.
The Appeal of Homemade Biscuits
There’s a comforting joy in biting into a biscuit that’s warm, fluffy on the inside, and slightly crispy on the edges. Store-bought just doesn’t compare to the homemade experience. When made with Bisquick, you get that homemade magic without the stress or the mess. Whether slathered in butter, drizzled with honey, or used as a sandwich base, Bisquick biscuits are the perfect canvas for culinary creativity.
Ingredients You’ll Need
Making Bisquick biscuits couldn’t be simpler—and you’ll be amazed at how few ingredients you actually need.
Essential Ingredients
Here’s your core ingredient list:
- 2 cups Bisquick baking mix
- 2/3 cup milk (whole milk gives the richest flavor, but 2% works just fine)
That’s it—two simple ingredients. The baking mix already includes everything else: flour, leavening, salt, and fat.
Optional Add-ins for Flavor Variations
Want to jazz it up? Here are a few mix-in ideas:
- Shredded cheese (cheddar, parmesan, or a blend)
- Chopped fresh herbs (chives, parsley, thyme)
- Minced garlic or onion powder for a savory twist
- A spoonful of sugar or honey for a hint of sweetness
With these, you can go from basic to gourmet with almost no extra effort.
Tools and Equipment Required
Before you start mixing, make sure you have these tools ready:
- Mixing bowl
- Measuring cups
- Wooden spoon or spatula
- Rolling pin (optional)
- Biscuit cutter or a glass
- Baking sheet
- Parchment paper (optional for easy cleanup)
No fancy gadgets needed here—just the basics!
How to Make Bisquick Biscuit – Step-by-Step Instructions
Time to get baking! Here’s your complete guide to making perfect Bisquick biscuits.
Step 1: Preheat Your Oven
Start by setting your oven to 450°F (232°C). A hot oven is key for achieving that golden rise. Let it preheat fully while you prepare your dough—this ensures the biscuits bake evenly and puff up nicely.
Step 2: Mix the Ingredients
In your mixing bowl, combine the 2 cups of Bisquick and 2/3 cup of milk. Stir gently until a soft dough forms. Don’t overmix—just blend until it comes together. Overworking the dough can lead to tough biscuits, and we want them fluffy!
If you’re adding cheese, herbs, or spices, fold them in gently now. The dough should be slightly sticky but still manageable.
Step 3: Knead and Shape the Dough
Lightly flour your countertop and turn the dough out onto it. Knead it just 5-6 times to smooth it out—again, less is more here. Then pat or roll the dough out to about 1/2-inch thick.
Step 4: Cut Out the Biscuits
Using a biscuit cutter or the rim of a drinking glass, press straight down into the dough without twisting. Twisting seals the edges and can prevent proper rising. Place the cut biscuits onto a greased or parchment-lined baking sheet, close together if you like soft edges or spaced out for crispier sides.
Step 5: Bake to Perfection
Slide your tray into the oven and bake for 8-10 minutes, or until the tops are lightly golden brown. Keep a close eye—they bake quickly! Remove and serve immediately for best texture and taste.
Tips for Light and Fluffy Biscuits
So, you’ve got the basics down. But how do you make sure your biscuits come out light as air and not dense as hockey pucks? A few insider tricks can make all the difference.
- Don’t Overwork the Dough: This is probably the number one rule. Stir just until combined, knead gently, and handle the dough as little as possible. Overmixing activates the gluten in the flour, which can make your biscuits chewy.
- Keep Ingredients Cold: Cold milk and a cool kitchen can help. If your Bisquick has been sitting in a warm pantry, you can even chill it for a few minutes. Cold ingredients help the biscuits puff up better when they hit the hot oven.
- Use Fresh Bisquick: Old mix that’s been sitting open too long may not rise as well. Always check the expiration date and store it in a sealed container.
- Let the Dough Rest: After mixing and before cutting, let the dough sit for 5–10 minutes. This gives the flour time to absorb the liquid fully, which can result in a more tender texture.
- Brush with Butter: As soon as the biscuits come out of the oven, brush them with melted butter. It adds flavor and gives them a beautiful golden sheen.
Common Mistakes to Avoid
Even with such a simple recipe, a few easy missteps can throw off your game. Here’s what to steer clear of:
- Using Too Much Flour: Resist the urge to dump a lot of extra Bisquick on your work surface. Too much flour makes the dough dry.
- Overbaking: Always set a timer. Biscuits can go from perfect to overdone in just a minute.
- Twisting the Cutter: Remember, press straight down. Twisting seals the biscuit edges, preventing them from rising.
- Crowding the Pan: Leave a little space between biscuits unless you prefer softer sides. For crispy edges, separate them slightly on the pan.
- Skipping the Preheat: A fully preheated oven is critical. Putting dough in too early results in flat biscuits.
Serving Suggestions
Now comes the fun part—eating! These biscuits are incredibly versatile and can slide into any meal.
Breakfast Combos
- Classic with butter and jam: It never gets old.
- Biscuit breakfast sandwiches: Fill with eggs, sausage, cheese, or bacon.
- Biscuits and gravy: A Southern staple that’s pure comfort food.
Dinners and Sides
- With soups and stews: They’re perfect for dipping into hearty chili or creamy chicken soup.
- As a side for fried chicken or BBQ: Soak up that delicious sauce!
- Mini biscuit sliders: Add pulled pork or shredded chicken for easy appetizers.
These biscuits also pair beautifully with sweet toppings—think strawberry shortcake style with whipped cream and fresh berries.
Storing and Reheating Leftovers
Fresh out of the oven is best, but you can definitely save some for later.
- Storing: Place cooled biscuits in an airtight container. They’ll stay good at room temp for 1–2 days or up to a week in the fridge.
- Freezing: Biscuits freeze beautifully. Just wrap them individually in plastic wrap, then store in a zip-top bag for up to 2 months.
- Reheating: For best results, reheat in a toaster oven or conventional oven at 350°F for 5–10 minutes. Microwave works too—just wrap them in a damp paper towel to prevent them from drying out.
Nutritional Information
While Bisquick biscuits aren’t exactly diet food, they’re not too heavy when eaten in moderation.
| Nutrient | Per Biscuit (approx.) |
|---|---|
| Calories | 160 |
| Fat | 5g |
| Carbs | 24g |
| Protein | 3g |
| Fiber | 1g |
This will vary depending on your add-ins or if you use low-fat milk. Want a healthier version? Use skim milk and add some whole wheat Bisquick or mix in oats for a fiber boost.
FAQs about Bisquick Biscuit Recipe
Q1: Can I use water instead of milk in Bisquick biscuits?
Yes, but the texture and flavor will be less rich. Milk adds moisture and flavor that water can’t quite match, so stick with milk if you want that classic fluffy biscuit vibe.
Q2: How do I make my Bisquick biscuits more fluffy?
Don’t overmix the dough—handle it gently! Also, make sure your baking powder (in the Bisquick mix) is fresh. Cold milk and chilled dough also help keep them tender and rise better.
Q3: Can I freeze Bisquick biscuits?
Absolutely! Freeze them raw or baked. For raw dough, freeze on a tray first, then store in a bag. Bake from frozen, adding a couple more minutes to the time. For baked biscuits, reheat in the oven to bring back the crisp edges.
Q4: Why are my biscuits flat or hard?
Too much mixing or a hot kitchen can ruin the rise. Keep your ingredients cold and your mixing minimal. And don’t press down the dough too thin when cutting!
Q5: Can I add cheese or herbs to the Bisquick biscuit dough?
Yes, please! Grated cheddar, chives, garlic powder—go wild. Just fold in add-ins gently after mixing the dough.
Conclusion
Bisquick biscuits are one of those rare kitchen miracles: fast, easy, and wildly satisfying. Whether you’re feeding a family, prepping for brunch, or just craving something warm and homemade, this simple two-ingredient recipe is your golden ticket to flaky biscuit perfection. Once you master the basics, the options are endless—from sweet to savory and everything in between. So next time you’re staring into your pantry, reach for that trusty box of Bisquick and whip up something amazing.
