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There’s really nothing like homemade biscuits. They are the definition of comfort food. Whether you like them with butter and jelly or gravy, you know they’re delicious. They’re easy to make too when you makeBisquick biscuits!
This Bisquick biscuit recipe only calls for two ingredients. That’s how easy it is! You can whip up a batch of warm, homemade biscuits in less than 20 minutes with this recipe!
Scroll down for the printable recipe card or read on for tips for making fresh biscuits!
BISQUICK BISCUITS
There are so many uses for these easy biscuits. Bisquick biscuits pair well with soups and stews. They’re also great for breakfast and brunch! I’ve even used them for Sloppy Joes. (If you didn’t know, Bisquick is for more than just pancakes when it comes to breakfast. Have you ever tried Bisquick Cinnamon Rolls or Bisquick Breakfast Casserole?)
My favorite way to enjoy a homemade biscuit is with lots of butter and jelly. If I have grape jelly then it’s even better.
I’m not sure where that came from, but it definitely has comfort food written all over it so maybe it’s something from my childhood.
HOW TO MAKE BISCUITS WITH BISQUICK
But back to the Bisquick biscuit recipe. It’s perfect for pretty much any meal or even if you just have a craving. This recipe makes 6 to 8 biscuits depending on the size you make them.
The ingredient list is so simple! If you have Bisquick in your pantry, you’re going to be able to make these biscuits.
To make this recipe, you need:
- Bisquick
- Milk (you can also use water)
- A little bit of flour
That’s really all you need! You will also need a mixing bowl, baking sheet, and a biscuit cutter or round cookie cutter. You can also make these as drop biscuits and then you don’t need a cutter.
CAN YOU SUBSTITUTE WATER FOR MILK IN BISQUICK BISCUITS?
Absolutely. To make Bisquick drop biscuits with water, all you have to do is substitute the same amount of water as milk in the recipe. You can also use buttermilk or non-dairy milk as well.
BISQUICK BISCUIT RECIPE
To get started, you’ll need to heat your oven to 450°F. Then spray a baking sheet with nonstick cooking spray or use parchment paper.
Stir together the Bisquick and milk in a medium bowl until a soft dough forms.
FOR ROUND BISCUITS
Lightly flour your counter and scoop the dough onto the surface. Go easy on the flour or you could end up with dry, crumbly biscuits.
Knead the dough a few times until it is no longer sticky then roll the dough out until it’s about ½ inch thick.
Use a round biscuit cutter or circle cookie cutter to cut out biscuits.
Place them on the baking sheet and bake for 10-12 minutes or until the biscuit tops are golden brown.
FOR DROP BISCUITS
Once you have a soft dough in the mixing bowl, drop spoonfuls of the dough onto the baking sheet.
Bake for 10-12 minutes or until the biscuit tops are golden brown.
WHY ARE MY BISQUICK BISCUITS CRUMBLY?
One reason your biscuits might be crumbling more than you like is that you didn’t use enough milk. Be sure to watch your measurements carefully. You might have also used too much flour when you rolled out your biscuits. Go easy on the flour in that step.
Using the wrong amount of liquid can also lead to sticky or stiff biscuits too. I recommend using cold milk and checking your measurements carefully.
Bisquick Biscuits
Need comfort food? Make your own batch of homemade biscuits with this easy Bisquick Biscuit Recipe! Pairs well with soups, stews, breakfast, and brunch!
Prep Time10 minutes mins
Cook Time10 minutes mins
Servings: 6
Calories: 172
Ingredients
- 2 cups Bisquick mix
- ⅔ cup milk
- flour (if making round biscuits)
Instructions
Preheat oven to 450°F and prepare a baking sheet by greasing with nonstick cooking spray or using parchment paper.
In a medium bowl, stir together the Bisquick mix and milk until a soft dough forms.
For Round Biscuits
Scoop the dough onto a lightly floured surface and knead the dough a few times until it is no longer sticky.
Roll the dough out until it is around ½ inch thick. Use a round biscuit cutter or cookie cutter to cut out the biscuits and place them on the prepared baking sheet.
Bake for 10-12 minutes, until the biscuits are golden brown on top.
Notes
Please note that all nutritional values are estimates. Exact values depend on the specific products used to make the recipe. For Bisquick biscuits, values also depend on any additional ingredients you use to top the biscuits.
Biscuit Topping Ideas:
- Butter
- Jelly
- Honey
- Peanut Butter
- Gravy
- Fried Chicken
- Cheese
Nutrition
Serving: 1 biscuit | Calories: 172 kcal
FAQs
It's super simple and makes tall, fluffy biscuits ready for breakfast, sandwiches, and more! The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most!
Can I make Bisquick biscuits with water instead of milk? ›
Don't drink milk? You can use water or non-dairy milk instead. To make gluten-free drop biscuits, pick up some gluten-free Bisquick and follow the recipe as outlined below.
Are homemade biscuits better with butter or shortening? ›
The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.
Which liquid makes the best biscuits? ›
*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.
What are the secrets to fluffy biscuits? ›
For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.
What does adding an egg to biscuits do? ›
As it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.
Is it better to use milk or buttermilk in biscuits? ›
What's the Difference Between Buttermilk Biscuits and Regular Biscuits? As the names might suggest, regular biscuits do not contain buttermilk, while these do. Regular biscuits are typically prepared with milk or water instead. Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.
What can I substitute for milk in Bisquick? ›
Water or any milk substitute like coconut, rice or soy milk will work.
What is a substitute for milk in Bisquick biscuits? ›
Substitute an equal amount of water for the milk in Bisquick. Imagine you're ready to whip up a batch of biscuits or pancakes using Bisquick baking mix only to find you're out of milk! Not to worry, you can still make Bisquick pancakes without milk, as well as other baked goods.
Is buttermilk or heavy cream better for biscuits? ›
The extra fat in the heavy cream is helpful because buttermilk in stores is often “low-fat” buttermilk. Buttermilk. The buttermilk adds a tangy flavor to the biscuit and helps hydrate the dough just enough to create a nice structure for our biscuits.
Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!
Which fat makes the best biscuits? ›
High-fat butter, such as Kerrygold Butter, is best. The rich fat from the butter releases water when the biscuits are baking which is what contributes to the beautiful layers and flakiness that we love about biscuits.
Should you chill biscuit dough before baking? ›
Make a batch of the basic biscuit dough, then chill until firm, roll out and cut out shapes as above. Bake on a non-stick baking tray for 10-12 minutes until pale golden. Carefully transfer to a wire rack to cool and crisp up.
What kind of flour do southerners use for biscuits? ›
SouthernKitchen.com says, "Ask any Southern chef or sagacious biscuit grandma and you'll hear a pattern emerge: they all swear by White Lily flour."
What is the secret to making biscuits rise? ›
A hot oven helps biscuits bake—and rise—quickly. We recommend 475˚F for 15 minutes. Remove them from the oven as soon as they are lightly brown.
What makes biscuits taste better? ›
“If you want the most luscious biscuits ever, brush the tops with melted butter after they come out of the oven,” says James. Brushing the butter on after baking ensures that the butter soaks into the baked biscuit so you get that great buttery flavor in every bite.
What are 2 important steps when making biscuits? ›
The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.
What is the most important step in biscuit making? ›
Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.
