This Bisquick biscuit recipe is a no-fail and super enticing way to wake up the family on the weekend. That rich aroma fills the house announcing that you’re in the kitchen with your amazing Bisquick breakfast recipes and they know it’s gonna’ be a great morning.
Bisquick recipes help simplify the nature of awesome decadence and whipping up a batch of soft fluffy biscuits takes no time at all. Butter them, jelly them or make them breakfast sandwiches – just take time to enjoy them!
Got 20 minutes? Let’s whip up some moist delicious biscuits!
Apron up and let’s bake!
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What I Love About This Recipe
I absolutely looove that it’s so easy to make incredibly moist, tender, delicious biscuits with this Bisquick biscuit recipe. When that awesome aroma awakens the gobble monster hidden deep within me, my mind starts racing through all the scrumptious ways I can enjoy them.
Let me tell you, I’ve got a list! Here are some solid reasons for you to love this recipe too!
- A super simple practically no-fail recipe
- Fresh savory biscuit aroma
- Tender Light fluffy biscuits with moist delicious flavor
- Ready in about 20 minutes
- Great for breakfast or dinner
- Need I go on?
How To Make Bisquick Roll Biscuits Recipe
Making these takes jus a few minutes. Simply mix your dry ingredients, cut-in your butter, add your wet ingredients and roll them out. Voila! You’re ready to cut some awesome homemade biscuits and throw them in the oven. Just don’t forget to brush the tops with heavy cream.
Recipe Notes
Okay, there’s a couple of little tricks to help bring your biscuits to life and ensure they’re totally awesome! You’ll want to mix the dry ingredients first before cutting in your butter or adding anything wet.
Mixing dry ingredients separately helps with dispersion, emulsification, and flavor but that’s not all. Mixing strengthens gluten which can make baked goods tough and chewy. Combining dry ingredients separately means you’ll have to do less mixing when you add the other stuff.
Besides saving your shoulder, mixing with a light hand will give you soft fluffy biscuits. Don’t overdo it!
Cubing the butter allows you can incorporate it quickly before it warms up and softens! Super important for flakiness.
Ingredient Notes
Biscuick – So here’s a little trick from my Grandma. It’s not absolutely necessary but it’s served me well in all of my biscuit-making forays. Place the Bisquick in a metal bowl in the fridge overnight. It helps get it really cold and can lead to a better rise on the biscuit.
Baking Powder – Doesn’t Bisquick already have this included? Yes, it does. However, after baking these for decades, I’ve learned that adding a little extra baking powder ensures these bad boys bake up much lighter and fluffier, just like you want them to, right?!
Sugar – Adding in a little bit of sugar (just a tad) does wonder for the flavor of your biscuits. Try it once and you’ll be hooked.
Butter – You’ll want to use unsalted butter cut up into small cubes. Cutting it up into small cubes makes it easier to cut-in to your dry ingredients. I like to cut up my butter, spread it out on a small plate, and stick it into the fridge for 30 minutes or the freezer for 12 minutes before I get started.
Cream – Brushing just a little heavy cream over the top of your biscuits before they go into the oven will help them brown nicely and gives them that great little pop of extra flavor. Like all of the best recipe tricks, I learned this from my Grandma!
Rolling: Gently use a rolling pin to roll out biscuits. If you use your hands (I do sometimes) make sure they’re cold. You can dip them into ice water or at least rinse them in very cold water.
Spacing – Place the raw biscuits on a baking sheet with the sides of the biscuits touching, this will help them rise. They stick together and pull each other up as they bake.
Storing Tips
Storing is easy if you have any leftovers. These guys are so yummy they tend to get gobbled up quickly.
They will keep in a resealable plastic bag in the fridge. Remove as much air as possible from the bag before sealing to prevent your biscuits from drying out.
Can You Freeze This?
You sure can! You’ll want to make sure your biscuits cool completely before preparing them for storage. When I freeze mine, I like to wrap them in plastic wrap to protect them from the air before tossing them in a freezer bag. It’s an extra step and it’s not required but it works!
Make Ahead Tips
Meal prep is awesome, I get it. But, this recipe is so simple there’s really no prep to speak of. You can pre-measure your dry ingredients and store them separately but that’s about it. At least that much can be premixed and ready to go.
How Long Can You Keep This In The Fridge?
Well, if you protect your little gems so that air can’t penetrate the container, they’ll stay fresh and yummy for up to about a week in the fridge. Some people like to keep their biscuits on the counter, but I prefer the method above.
Recipe Variations
Serving up a batch of these impressive homemade biscuits made with super simple no-fail ingredients means the next meal is gonna’ be a real treat. Depending on what that meal’s gonna’ be, you may want to kick them up a notch.
Toss in some sage, thyme, or rosemary for a fresh pop of herbaceous flavor or turn them into savory garlic biscuits. Here are a few other popular suggestions.
What Other Ways Can I Cook These Biscuits?
Actually, these are so totally scrumptious, you may not want to make anything else. You could even just have biscuits and gravy – make a meal out of them.
If you’re in the mood for something equally as moist and delicious (without the gravy), you can always whip up some light fluffy Bisquick pancakes. Of course, making Bisquick waffles is always an option (more craters to fill up with syrup) too.
Can I Make This Sweeter?
When I serve these, my family has a hard time choosing between grape jelly and honey. They get really excited spreading one of these sweet wholesome toppings on my warm fluffy biscuits. I can’t help myself!
Now, if you’re ready to journey into sweet surrender-land you can whip up some Bisquick cinnamon rolls that will rock your world! Or if you make Bisquick scones, you can always throw a handful of berries in there. You have so many sweet options, it may surprise you.
Can This Be Baked As Muffins?
Bisquick muffins are a quick, easy, cakey take on the biscuit recipe! Soon to come on the blog will be more of these delicious muffin variations. Sweet Bisquick blueberry muffins are a perennial favorite and always a huge hit at breakfast time.
Bisquick Biscuit Recipe
Ingredients
- 2 1/4 cups Original Bisquick mix, plus extra for rolling
- 2 teaspoon baking powder
- 1 teaspoon granulated sugar
- 1/3 cup cold unsalted butter, cut into small cubes and placed in the fridge for 30 minutes.
- 2/3 cup whole milk
- 2-3 tablespoons heavy cream
- 2 tablespoons melted butter, optional
Instructions
- Preheat oven to 450 degrees.
- In a medium mixing bowl whisk together Bisquick, baking powder, and sugar.
- Toss butter cubes with Bisquick mixture to coat. Using a pastry blender or 2 knives, cut in butter
- Add milk and beat just until combined and a soft dough forms (do not over mix or biscuits will become tough.)
- Place the dough on a lightly floured work surface. Roll dough out to 1/2 an inch thick. Use a 2 1/2 inch round cutter to cut biscuits. Brush tops with heavy cream. Place on an ungreased cookie sheet, with the sides of the biscuits touching.
- Bake in the preheated oven until golden brown, about 8-10 minutes. Brush tops of hot with melted butter if desired.
Fans Also Made:
Nutrition
More Bisquick Breakfast Recipes
Here are some wholesome delicious ways to start the day and you can get them to the table quickly! You can never have too many of these awesome recipes. They are totally flexible and completely satisfying.
Here are some others you may enjoy.
- Bisquick Breakfast Casserole – Feed a crowd on the fly and include all the major food groups!
- Bisquick Quiche – turn simple egg recipes into something fantastic!
More Yeast-Free Bread:
- Lemon Zucchini Bread
- Apple Bread with Pecan Praline Glaze
- Banana Bread
- Bisquick Banana Bread
- Bisquick Drop Biscuit
- Bisquick Cornbread
- Jalapeno Cornbread
Conclusion
My conclusion is that this Bisquick biscuit recipe does not disappoint! Seriously though, I know how difficult it can be to make a simple batch of homemade biscuits that bake up light, fluffy, super tender while staying moist inside. This recipe makes it easy because it’s consistent…..And simple!…. And delicious!
This recipe is likely to become your new favorite biscuit recipe! I hope you love them as much as we do ♥
I love this
I absolutely love this recipe and it’s now definitely my go to. The flavor and texture is perfect. My biscuits rise and are tender and flaky but they’re very crumbly. Any ideas?
Hi MJ. These biscuits are a little more crumbly than most. They’re so tender that I can live with it!!
I had the same problem as Brenda. Mine didn’t rise well either. My baking soda was good, no problem with it being old. I also liked the flavor. Wondering if less milk would make a difference. Dough seemed far to wet.
Hi Dawn. I’m not sure what’s going on. Here’s a list of things that might help. I wonder if there’s a little tweak that could possibly make a difference. This really is a tried and true recipe so I hope it does! <3
There are a few other reasons that biscuits don't rise.
1. If the butter isn't cold enough
2. If the oven wasn't preheated and hot enough
A few simple tricks that improve rise
1. Mixing in a chilled metal bowl can help the rise
2. Chilling the Bisquick in a metal bowl overnight can help as well
3. Place the raw biscuits on baking sheet with the sides touching, this will help them rise. They stick together and pull each other up as they bake
I like the flavor, but they didn’t rise anymore that a fat chocolate chip cookie. I only had 2% milk, but that shouldn’t affect the rising, right? Help??
Hi, Brenda. I suspect it’s the baking powder. To test if your baking powder is still ok…drop some baking powder in hot water if it fizzes or bubbled it’s still good. If not, you have to replace it with a new one. Stale baking powder will affect how baked goods rise. I hope this helps! <3