Bisquick® Biscuits

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 Bisquick® Biscuits! Who doesn’t love the comforting warmth of a freshly baked biscuit? Even better, why not the easiness and dependability of a pre-packaged box like Bisquick?

Despite what some tell you, there is no shame in using the packaged stuff – it’s been specially designed and crafted to be the best ratio of ingredients possible, so you know you will end up with amazing biscuits every time. Just like Bisquick dumplings and that classic appetizer, sausage balls, it makes cooking so much easier!

The Basic Bisquick Biscuits Recipe

I can’t count the number of times I’ve been emailed by people thanking me for these basic Bisquick recipes because:

1) they threw out the Bisquick box

2) they threw out the Bisquick box

And finally, the last reason:

3) they threw out the Bisquick box

We all do it; it’s just too convenient. When going camping, why would you store your Bisquick mix in a box in a camper when you can seal it in a plastic Ziploc bag so no moisture can get in? Well, despite being a lot less bulky to take with you, that bag has NO instructions, and you threw the box out that has the written directions on it, so you quickly find yourself out of luck.

That’s why I keep posting as many of these recipes as possible – even though it’s right there on the box, you will still find yourself needing it again and again.

I’ve also totally been emailed from people that were camping and needed the recipe for my Bisquick pancakes!

Ingredients For Bisquick® Biscuits

The best part about making Bisquick Biscuits is that you really only need two ingredients – that’s what makes them so quick and easy to make!

  • Bisquick Mix
  • Milk

While the ingredients are always the same, what you do with them is going to depend on whether you want dropped biscuits or rolled biscuits.

How To Make Bisquick® Drop Biscuits

Drop biscuits are definitely the easiest way to make good, old fashioned biscuits from your Bisquick box.

  • In a bowl big enough to hold it, stir together all of your ingredients until they are completely mixed together, and you’ve got a soft, slightly sticky dough.
  • Take a big spoon and scoop some of the biscuit dough onto a baking sheet, spacing them out to make about eight total.
  • Bake in the oven until they are beautifully golden brown on both the bottom and the top.

Make sure you eat these as warm as you can!

How To Make Rolled Bisquick® Biscuits

A rolled biscuit is a bit more of a delicate affair and allows you to make them into prettier shapes than with the classic dropped biscuits.

  • First, mix all of your ingredients together until a soft dough forms, just as before.
  • turn out your dough onto a floured, dry work surface and start kneading! Knead it about ten times, folding it over itself again and again to get those thin layers.
  • Roll out your dough until it’s ½ inch think, and then cut them into eight circles or any shapes you want them.
  • Bake those circles on a baking sheet until golden brown on both sides and eat warm!

 

Tips & Tricks For Bisquick® Biscuits

When working with Bisquick dough, as with any dough, it is always really tempting to add more flour or water to adjust the dough – maybe it feels too sticky or too dry? But whatever you do, don’t do it! Other than a little dusting of flour to help the rolling process, stick to the recipe as listed. The Bisquick people are pretty smart – they’ve designed the base recipe perfectly, so try not to meddle with it!

If you can’t manage to finish your biscuits, keep them sealed up in a closed container, and they will keep four about 3-4 days. However, make sure you don’t put them in the fridge, or they will turn as hard as rocks!

More Bisquick® Recipe For You to Enjoy

I love using Bisquick for a quick meal or dessert! Try some of these using up your mix!

 

Hope this recipe helps you guys out when you need it!

Love,

Karlynn

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How to make classic Bisquick biscuits - both drop and rolled biscuits-  with the correct ratios of Bisquick mix and milk to make soft, fluffy and fast biscuits!

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Bisquick Biscuits

How to make classic Bisquick biscuits - both drop and rolled biscuits- with the correct ratios of Bisquick mix and milk to make soft, fluffy and fast biscuits!
4 from 2 votes
Prep Time
5 minutes
Cook Time
8 minutes
Courses
Appetizer, Baked Goods, Side Dish
Cuisine
American
Servings
8
Calories
157
Author
Karlynn Johnston

Ingredients

  • 2 1/4 cups Bisquick™ mix
  • 2/3 cup milk

Instructions

Drop Biscuits

  1. Get out a baking sheet and set it to the side. Do not grease it.
  2. Preheat your oven to 450°F. In a medium bowl, stir ingredients until they are fully incorporated and a soft dough forms.
  3. Using a large spoon, drop the dough onto the baking sheet, making 8 biscuits in total.
  4. Bake in the oven for 8-10 minutes, or until the biscuits are golden brown on the bottom and top.
  5. Remove from the oven.
  6. Serve warm for the best biscuits.

Rolled Biscuits

  1. Get out a baking sheet and set it to the side. Do not grease it.
  2. Prepare a work surface by lightly dusting it with flour.
  3. Preheat your oven to 450°F.
  4. In a medium bowl, stir ingredients until they are fully incorporated and a soft dough forms.
  5. Turn the dough out onto the prepared floured surface.
  6. Knead the dough 8-10 times, making sure to fold it over itself during kneading to help create layers.
  7. Roll the dough out until it's 1/2 inch thick.
  8. Cut out 8 circles using a 2 1/2 inch biscuit cutter.
  9. Place the circles onto the baking sheet, making sure there is enough space between them.
  10. Bake in the oven for 8-10 minutes, or until the biscuits are golden brown on the bottom and top.
  11. Remove from the oven.
  12. Serve warm for the best biscuits.

Recipe Notes

  • These will keep for 3-4 days in a closed container at room temperature, do not refrigerate them or they will harden!

Nutrition Information

Calories: 157kcal, Carbohydrates: 22g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 3mg, Sodium: 439mg, Potassium: 82mg, Fiber: 1g, Sugar: 5g, Vitamin A: 33IU, Calcium: 83mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Site Index Biscuits Bisquick

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  1. cindy says

    The whole point of stew or soup is an excuse to make biscuits for slathering on butter and dunking! I do put mine in the fridge because I have a large recipe which lasts for days and days. The problem of stale hard biscuits is resolved by toasting. Oh my are they ever good toasted.

  2. Diana Taylor says

    My BEST ever biscuit recipe uses 2 1/2 c. Bisquick, 1/2 c sour cream and 1/2 c Reg Sprite or 7-up(do NOT use sugar free). Oven temp at 400- preheat cast iron skillet in oven- melt 2 T butter in skillet and mix/roll out biscuit dough as you show in your recipe. Cut w biscuit cutter and put in hit skillet. Bake 16-18 min- brush w more butter right after you take them out of the oven.3 stars

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