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A pile of Bisquick rolled biscuit on a plate
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Bisquick Rolled Biscuit

This Bisquick rolled biscuit recipe bakes up light and fluffy while staying moist and scrumptious inside. Plus, it opens so many tasty doors in the menu plan!
Course Breakfast
Cuisine American
Keyword Bisquick Biscuit Recipe, How Do I Make Bisquick Biscuit Recipe, How To Make Bisquick Biscuit Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 12 biscuits
Calories 160kcal
Author Kathleen

Ingredients

  • 2 1/4 cups Original Bisquick mix, plus extra for rolling
  • 2 teaspoons 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
US Customary - Metric

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).
    Step 1 how to make Bisquick rolled biscuit, Whisk together Bisquick, baking powder, and sugar.
  • Toss butter cubes (1/3 cup) with Bisquick mixture to coat. Using a pastry blender or 2 knives, cut in butter.
    Step 3 how to make Bisquick rolled biscuit, 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.)
    Step 5 how to make Bisquick rolled biscuit, until soft dough forms.
  • 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 (2-3 tablespoons). Place on an ungreased cookie sheet, with the sides of the biscuits touching.
    Step 7 how to make Bisquick rolled biscuit, 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 the tops of hot with melted butter (2 tablespoons) if desired.

Notes

  1. 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!
  2. Cubing the butter allows you can incorporate it quickly before it warms up and softens! Super important for flakiness.
  3. The Rise: These aren’t a super high biscuit. They have a nice rise and an incredible texture.
 

Nutrition

Serving: 1biscuit | Calories: 160kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 295mg | Potassium: 122mg | Sugar: 4g | Vitamin A: 216IU | Calcium: 88mg