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One of the most iconic Bisquick recipes has to be classic Bisquick biscuits — these drop-style biscuits bake up soft, fluffy, and ready in about 20 minutes with almost no effort. They come out tender and golden with that familiar, cozy flavor everyone loves, making them perfect for busy mornings or an easy dinner side.
What makes this recipe work so well is how much Bisquick does for you. The baking mix already contains flour, fat, and leavening, so with just a few cold ingredients and a gentle hand, you get biscuits that are light, tender, and never fussy. They’re simple, reliable, and the kind of recipe that quickly becomes a family favorite.
If you love cooking with Bisquick, be sure to check out my Bisquick Dumplings, Bisquick Sausage Balls, Bisquick Chicken Pot Pie, and Bisquick Breakfast Casserole next.
Apron up and let’s bake some biscuits!
✨ Before You Begin
✨ No Rolling! These are drop biscuits, so there’s no rolling or cutting — but a few small details make all the difference. Measure your Bisquick carefully, keep your butter and milk cold, and stop mixing as soon as the dough comes together. Those three things ensure soft, fluffy biscuits instead of dense or dry ones.
Bisquick Biscuits Ingredients + Key Notes
This is just a quick look at what you’ll need. For exact measurements, scroll down to the recipe card.
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Original Bisquick: Stick with classic Bisquick for the best texture and flavor — no extra flour needed.
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Baking powder: A small boost helps these biscuits rise tall and fluffy.
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Sugar: Just a touch enhances flavor without making the biscuits sweet.
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Unsalted butter: Cold butter is key for tender, flaky texture.
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Milk: Whole milk adds richness and moisture, but any milk will work.
🥣 How to Make Bisquick Biscuits
Preheat your oven and line a baking sheet. Whisk together the Bisquick, baking powder, and sugar, then cut in the cold butter until the mixture looks crumbly. Stir in the milk just until the dough comes together — don’t overmix. Drop rounded spoonfuls onto the baking sheet and bake until the biscuits are puffed and lightly golden. Serve warm for the best texture and flavor.
💗 Tried This Recipe? If you made these Bisquick biscuits, I’d love a ⭐⭐⭐⭐⭐ rating below — it helps other home cooks know this recipe is worth making. If you have a second, leave a comment and tell me how you served them! Tip for mobile readers: scroll just a bit to tap the stars — thank you!
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⭐ Pro Tips
⭐ Measure the Bisquick correctly. Use fluff → spoon → sweep so you don’t pack too much mix into the cup (too much mix = dry, dense biscuits).
⭐ Keep the butter and milk cold. Cold butter melts in the oven and creates steam, which helps the biscuits rise and stay tender.
⭐ Mix just until combined. Stop as soon as the dry mix disappears — overmixing makes biscuits tough.
⭐ Don’t overbake. Pull them when they’re puffed and lightly golden; extra minutes dry biscuits out fast.
What To Serve With Bisquick Biscuits
These easy drop biscuits pair well with just about any comfort-food meal.
Cozy Soups & Stews
Serve with Chicken Noodle Soup, Chicken and Rice Soup, Texas Chili, Classic Chili, or Beef Stew.
Comforting Dinners
They’re perfect alongside Smothered Chicken, Salisbury Steak, Swiss Steak, Mississippi Pot Roast, Brown Sugar Meatloaf, or Crockpot Pork Tenderloin.
Holiday & Special Meals
These biscuits are also a great addition to Thanksgiving tables with Roasted Turkey or Crockpot Turkey Breast and gravy.
Storing + Freezing + Make-Ahead
- Storing: They should cool completely first then store them in a resealable bag. It’s best if you squeeze excess air out of the bag to keep your drop biscuits from drying out. I typically put mine in the fridge.
- How Long Can You Keep This In The Fridge? This only makes 6 biscuits so you’re not likely to have any leftovers once the fam tastes them. But, if you happen to make a double batch, these little gems will stay good in the fridge for up to a week. Just be sure to let them cool completely before tossing them in the fridge.
- Can You Freeze? Nothing beats a warm yummy biscuit and these little babies are perfect for make-ahead magic! You can absolutely freeze this. I like to wrap mine individually before tossing them in the freezer bag. Then I can pull them out as needed.
- Make-Ahead Tips: Sometimes I like to get the dough ready to go so that I can bake fresh drop biscuits any time I want. Just put the spooned dough on a prepared baking sheet and then toss it in the freezer instead of the oven. It’s a good idea to gently cover with plastic wrap.
- After they harden you can pull your tray out and store them in a freezer-safe bag. You’ll be able to go straight from the freezer to the oven whenever the mood strikes.
- Food Storage: If you’d like more info on food safety, check out this link.
Biscuit Recipe Variations
Herb Biscuits: Stir in 2 tablespoon fresh herbs like chives, rosemary, thyme, or basil
Cheddar Biscuits: Add 1/4-1/2 cup freshly shredded extra sharp cheddar.
Bacon is Better: Add 1/2 cup cooked and chopped crispy bacon!
Green Onions: Add 1/2 cup thinly sliced green onions.
Spice it up! Add 1-2 finely chopped jalapeño peppers depending on your heat tolerance. Remember, most of the heat in a jalapeño is contained within the ribs ans seeds of the pepper. Include or omit per your tolerance for spicy heat.
✦ Frequently Asked Questions
✦ Why are my Bisquick biscuits dry?
Dry biscuits are usually caused by too much Bisquick, overmixing, or baking too long. Measure using the fluff–spoon–sweep method, mix just until combined, and pull the biscuits as soon as they’re lightly golden.
✦ Should biscuit ingredients be cold?
Yes. Cold butter and milk help create steam in the oven, which makes the biscuits rise higher and stay tender instead of dense.
✦ Can I overmix Bisquick biscuits?
Absolutely. Stir only until the dry ingredients disappear — overmixing develops gluten and leads to tough biscuits.
✦ Can I make these biscuits ahead of time?
Yes. You can freeze the unbaked dough by scooping portions onto a baking sheet and freezing until firm. Bake straight from frozen, adding a few extra minutes to the bake time.
✦ Can I use milk substitutes?
Yes. Any milk will work, including 2%, skim, or unsweetened non-dairy milk, though whole milk gives the richest texture.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
Bisquick Recipes You’ll Love
If you enjoy cooking with Bisquick, these reader-favorite recipes show just how versatile that yellow box can be — from savory dinners to cozy breakfasts and desserts.
- Impossible Cheeseburger Pie – A retro Bisquick favorite that bakes up into a savory, comforting dinner with minimal prep and big flavor.
- Bisquick Coffee Cake – Soft, buttery, and topped with a sweet streusel, this easy coffee cake is perfect for breakfast, brunch, or afternoon coffee.
- Bisquick Apple Cobbler – Warm spiced apples and a tender Bisquick topping come together in this simple, homey dessert everyone loves.
- Bisquick Peach Cobbler – A classic Southern-style cobbler made quick and easy with Bisquick and juicy peaches.
- Bisquick Taco Bake – A hearty, family-friendly casserole that turns taco night into a simple one-pan dinner using pantry staples.
- Bisquick Pizza Crust – A fast, no-fuss pizza crust that’s perfect for busy weeknights and easy DIY family dinners.
👉 You can browse all of my Bisquick Recipes in one place for even more easy ideas.
Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Bisquick Drop Biscuits
Ingredients
- 2 1/4 cups Original Bisquick mix
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/3 cup cold unsalted butter, cut into small cubes
- 2/3 cup milk
- 3 tablespoons melted unsalted butter
Instructions
- Preheat oven to 450ºF (232ºC).
- In a medium mixing bowl whisk together Bisquick (2 1/4 cups), baking powder (2 teaspoons), and sugar (1 teaspoon).
- Toss butter cubes (1/3 cup) with Bisquick mixture to coat. Using a pastry blender or 2 knives, cut in butter.
- Add milk (2/3 cup) and beat just until combined and a soft dough forms (do not over mix or biscuits will become tough.)
- Drop by the heaping tablespoonful onto ungreased baking sheets 2 inches apart. Bake in preheated oven until tops are golden, about 8-10 minutes.
- Brush with melted butter (3 tablespoons) and serve.
Notes
- Measure the Bisquick correctly. Use fluff → spoon → sweep so you don’t pack too much mix into the cup (too much mix = dry, dense biscuits).
- Keep the butter and milk cold. Cold butter melts in the oven and creates steam, which helps the biscuits rise and stay tender.
- Mix just until combined. Stop as soon as the dry mix disappears — overmixing makes biscuits tough.
- Don’t overbake. Pull them when they’re puffed and lightly golden; extra minutes dry biscuits out fast.
Made these last night to go with Cajun pinto beans and smoked sausage over rice. Super flakey and delish. Thanks for the reminder to use cold butter! I forgot what a difference that makes. Had another for breakfast with strawberry jam. This will ne my go to biscuit. Puts refrigerator (can/tube) biscuits to shame.
Hahaha! I love that, Mary! I’m so happy you like these biscuits 🙂
Thank you for your positive feedback!
can i use butter flavored crisco shortning intead of butter?
Hi Vivah. Gosh, I haven’t tried it with shortening but I don’t see why it wouldn’t work out just fine.
I am a man, so A) love biscuits B) can’t cook so tried these and they get 5 stars on both counts..
Wow! That’s fantastic, Joe! Thank you for sharing your review 🙂
I’m looking for the recipe for dropped biscuits using whipping cream. Does anyone have that recipe
I usually make Bisquick Drop Biscuits when I decide to make “homemade” biscuits. 1C to 1 1/4C milk is what I use for flakey (not crumbly) biscuits. I like this fast easy biscuit recipe.
I need to try these!
I love these biscuit, but they are crumbly. What am I doing wrong?
– Sharon
Hi Sharon. You aren’t doing anything wrong.:) These are just delicate/crumbly. They’re so tender and delicious, I’m okay with it!
I doubled the milk, the dough was entirely too dry! So I doubled the milk & they turned out perfect!