✔ Published · new recipe: drop or rolled, with buttermilk and add-in options
Bisquick biscuits are the fastest homemade biscuits I know: two ingredients, one bowl and about 20 minutes from craving to warm, buttery biscuits. Here's how I make them drop style or rolled and cut, plus the buttermilk swap.
How Do You Make Bisquick Biscuits? (Quick Answer)
Stir 2 1/4 cups of Bisquick with 2/3 cup of cold milk until a soft dough forms. Drop 9 spoonfuls onto a baking sheet, or knead the dough 10 times, pat it 1/2 inch thick and cut 2 1/2-inch rounds. Bake at 450°F (230°C) for 8 to 10 minutes until golden, then brush with melted butter.
At a glance
The one tip that matters: Use the milk straight from the fridge and stop stirring the second the dry streaks disappear. Cold, barely mixed dough is what gives you tall, tender biscuits instead of flat little hockey pucks.
Why I Love These Bisquick Biscuits
- Two ingredients, and the mix already has the flour, leavening, salt and fat measured for you.
- On the table in 20 minutes, so they work on a busy weeknight, not just Sunday brunch.
- Drop or rolled, rustic and craggy or neat and tall from the same dough.
- Easy to dress up with cheese, herbs, garlic or a buttermilk tang.
- Made for gravy, soup, fried chicken or a drizzle of honey.
Ingredient Notes
Exact amounts are in the recipe card below.
- Bisquick Original: the classic baking mix already has flour, leavening, salt and shortening, so there's nothing else to measure. Heart Smart works too; the biscuits are a touch less tender.
- Cold milk: whole milk gives the richest flavor, but 2% is fine. Keep it cold so the fat in the mix stays firm until the oven.
- Buttermilk (optional): use 3/4 cup instead of the milk for a tangy, extra-tender biscuit.
- Butter for brushing: melted butter on the hot tops is my favorite step. Add a pinch of garlic powder or flaky salt if you like.
Drop Biscuits vs Rolled Biscuits
Same dough, two personalities. I pick based on how much time I have and what's going on the plate.
| Drop biscuits | Rolled biscuits | |
|---|---|---|
| Hands-on time | About 3 minutes | About 8 minutes |
| Texture | Craggy, crisp tops, soft rustic crumb | Taller, neater, with flaky sides |
| Shaping | Spoon onto the sheet, 2 inches apart | Knead 10 times, pat 1/2 inch thick, cut 2 1/2-inch rounds |
| Yield | 9 biscuits | 9 to 10 biscuits |
| Best for | Soup, chili, stew and quick weeknights | Biscuits and gravy, breakfast sandwiches, brunch |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Cold milk, light hands. I pour the milk straight from the fridge and stir about 20 strokes, no more. Overmixing develops the gluten and that's how biscuits go tough and squat.
- Spoon and level the mix. Scooping straight from the box packs in extra mix, and the dough turns dry and crumbly. Spoon it into the cup and sweep the top flat.
- Press straight down. Twisting the cutter seals the edges, so the biscuits can't rise as high. Dip the cutter in Bisquick between cuts so it releases cleanly.
- Crowd them for height. Rolled biscuits baked with their sides touching push each other upward and stay soft at the edges. Space them 2 inches apart if you love crisp sides all round.
- Want them richer? Grate 2 tablespoons of frozen butter into the mix and toss it through before adding the milk. Those little butter pockets steam in the oven and give you flakier layers.
- Hot oven, short bake. 450°F sets the outside fast while the inside puffs. Pull them as soon as the tops are golden; a couple of extra minutes dries them out.
Bisquick Biscuits
9
biscuits10
minutes10
minutes150
kcal20
minutesEasy Bisquick biscuits made with 2 1/4 cups Bisquick and 2/3 cup cold milk, stirred into a soft dough, then dropped by spoonfuls or patted and cut into rounds and baked at 450°F for 8 to 10 minutes until tall and golden. Brush with melted butter while warm. Makes 9 biscuits.
Ingredients
- For the Biscuits
2 1/4 cups Bisquick Original baking mix, spooned and leveled, plus extra for dusting
2/3 cup cold milk (or 3/4 cup cold buttermilk)
- For Brushing
2 tablespoons unsalted butter, melted
1 pinch flaky salt or a pinch of garlic powder (optional)
Directions
- Mix the Dough
- Heat the oven to 450°F (230°C) and line a baking sheet with parchment, or leave it ungreased.
- Spoon the Bisquick into a measuring cup, level it with a knife and tip it into a mixing bowl.
- Pour in the cold milk and stir with a fork just until a soft, shaggy dough forms, about 20 strokes. Stop while it still looks a little lumpy.
- Shape: Drop or Rolled
- For drop biscuits: scoop 9 heaping spoonfuls of dough onto the baking sheet, about 2 inches apart.
- For rolled biscuits: turn the dough onto a surface dusted with Bisquick, roll it in the mix to coat and knead gently 10 times. Pat or roll it 1/2 inch thick.
- Cut rounds with a floured 2 1/2-inch cutter, pressing straight down without twisting. Set them on the sheet with sides just touching for taller biscuits, and gently press the scraps together to cut a few more.
- Bake and Butter
- Bake for 8 to 10 minutes, until the tops are golden brown and the biscuits sound slightly hollow when tapped.
- Brush the hot biscuits with melted butter, sprinkle with a pinch of flaky salt if you like and serve warm.
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Easy Ways to Change Them Up
- Cheesy: stir 1/2 cup shredded sharp cheddar into the mix, or go all in with my Bisquick cheddar garlic biscuits.
- Buttermilk biscuits: swap in 3/4 cup cold buttermilk for the milk.
- Herby: add 1 tablespoon chopped chives or 1 teaspoon dried Italian seasoning.
- Sweet shortcakes: add 2 tablespoons sugar and use them for Bisquick strawberry shortcake.
- Extra soft: for pillowy, tall biscuits with a hint of sweetness, try my lemon-lime soda 7 Up biscuits.
What to Serve With Bisquick Biscuits
Biscuits make everything feel like Sunday dinner. My favorites are sausage gravy for breakfast, a bowl of chili or beef stew, or a plate of crispy Bisquick oven fried chicken. For a restaurant-style basket, bake a tray of copycat Cracker Barrel biscuits alongside.
Storage and Reheating
- Room temperature: keep cooled biscuits in an airtight container for up to 2 days.
- Fridge: up to 5 days, though they firm up; a quick reheat brings them back.
- Freezer: freeze baked biscuits for up to 2 months, or freeze cut, unbaked rounds on a tray and bake from frozen at 450°F (230°C) for 12 to 14 minutes.
- Reheat: wrap in foil and warm at 350°F (175°C) for 8 to 10 minutes, or microwave one for about 15 seconds under a damp paper towel.
More Bisquick Recipes
Once you have a box open, try Bisquick sausage balls for game day or my original Bisquick dumplings on a chilly night. Browse all my easy Bisquick recipes for breakfast, dinner and dessert ideas.
Frequently Asked Questions
Are drop biscuits or rolled biscuits better with Bisquick?
Both work with the same dough. Drop biscuits are faster, with craggy crisp tops and a soft, rustic crumb. Rolled biscuits take 5 more minutes, rise taller and give neater, layered sides. I make drop biscuits on weeknights and rolled ones for brunch or biscuits and gravy.
Can I use buttermilk instead of milk in Bisquick biscuits?
Yes. Use about 3/4 cup of cold buttermilk for 2 1/4 cups of Bisquick, since buttermilk is thicker than milk. It adds a gentle tang and a more tender crumb. No buttermilk? Stir 2 teaspoons of lemon juice into 3/4 cup of milk and let it sit for 5 minutes.
Do you need to add butter to Bisquick biscuits?
No. Bisquick already contains fat, so milk alone makes good biscuits. Brushing melted butter on top after baking adds flavor and a soft, golden finish, and grating 2 tablespoons of frozen butter into the mix makes them richer and flakier.
How do I make Bisquick biscuits fluffier?
Keep the milk cold, stir only until the dough comes together, pat it no thinner than 1/2 inch and bake rolled biscuits with their sides touching. A hot 450°F oven also helps them spring up before the crust sets.
Can I make Bisquick biscuits with water instead of milk?
You can in a pinch: use the same 2/3 cup of cold water. They bake up a little paler and less rich, so I brush them with melted butter as soon as they come out of the oven. For more ideas, see my biscuits without milk.
Why are my Bisquick biscuits flat or dry?
Flat biscuits usually mean overmixed dough, dough patted too thin, a twisted cutter or an old box of mix that has lost its lift. Dry biscuits come from packing too much mix into the cup or baking a few minutes too long.
Can I freeze Bisquick biscuits?
Yes. Freeze baked biscuits in a zip-top bag for up to 2 months and reheat them from frozen at 350°F (175°C) for about 10 minutes. You can also freeze cut, unbaked rounds on a tray, then bake them from frozen at 450°F for 12 to 14 minutes.
