Looking for a quick and easy biscuit recipe made with Bisquick? These homestyle Bisquick biscuits are light, fluffy, and oh-so-delicious.
Indulge in warm, buttery bliss with these easy rolled Bisquick biscuits—perfectly fluffy, tender, and ready in just 25 minutes!
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Biscuits are quintessential Southern food. They’re versatile and can be served at any meal, whether it’s breakfast, lunch, or dinner.
And let’s not forget about dessert—warm, fluffy biscuits with a bit of jam, honey, or fresh fruit make a delightful way to end a meal.
One of the things I love most about making these Bisquick biscuits is how they fill the kitchen with the most amazing aroma as they bake.
Rolled and cut biscuits made with Bisquick are a staple in my kitchen, because I love a good shortcut recipe that tastes like it’s made from scratch.
They’re perfect for when I’m hosting brunch or need a crowd-pleasing side for dinner.
I love making my easy homemade biscuits and Appalachian cathead biscuits from scratch, but sometimes I don’t have self-rising flour on hand and need another option.
Using the store-bought baking mix really simplifies things, making this recipe a go-to for busy days or when I just want a delicious treat without the hassle.
They’re just so darn delicious—flaky, buttery, and oh-so-satisfying.
More Easy Bisquick Recipes:
- Bisquick Banana Muffins
- Bisquick Blueberry Muffins
- Bisquick Dumplings
- Bisquick Chocolate Chip Cookies
- Bisquick Brownies
- Bisquick Chicken Pot Pie
Cut and Rolled Bisquick Biscuits
Many people make Bisquick drop biscuits, which are easy to make. The original recipe is included on the Bisquick box.
But growing up in the South, we most often made rolled and cut biscuits, so that’s what makes me feel at home.
So that’s why I made these southern style biscuits with Bisquick! I “doctored up” the typical Bisquick biscuit recipe you can find on the box, and the result is so much better.
You can even make 7-Up biscuits with Bisquick!
If you don’t want to use the boxed variety of Bisquick, you can mix up a batch of Homemade Bisquick Baking Mix to keep in your pantry.
It’s a great way to have a versatile baking mix on hand that can be used for so many different goodies!
And while we’re on the subject of shortcuts that taste homemade, be sure to check out my tips for how to make Jiffy cornbread taste better!
How to Make Easy, Fluffy Bisquick Biscuits
It’s really super simple to make this Bisquick biscuit recipe.
Ingredients You’ll Need:
- Bisquick Baking Mix
- Baking Powder
- Unsalted Butter
- Milk
How to Make It:
(Full printable recipe is available below)
Combine the dry ingredients. First, you’ll whisk together Bisquick baking mix and baking powder.
Next, you’ll grate 4 Tablespoons of cold butter into shreds and add to the Bisquick mixture.
Use a pastry blender or two forks to cut the butter pieces into the dry ingredients, until the pieces are about the size of small peas.
Prepare the dough. Next, you’ll add milk to the mixture, stirring with a wooden spoon just until a soft dough forms and no dry patches remain.
For best results, don’t overwork the biscuit dough or your biscuits will be tough!
Prepare the skillet. Next, you’ll place remaining 2 tablespoons of butter into a cast iron skillet.
Place skillet in oven allow butter to melt while you cut the biscuits.
Roll the biscuits. Next, sprinkle a work surface with flour or additional Bisquick mix.
Turn dough out onto prepared surface and gently fold it onto itself 3 times, then press down to about 1 inch thickness.
I like to use a bench scraper for this.
Use a round biscuit cutter to cut the dough into rounds (I use a 2-inch cutter) making 6-8 biscuits.
Bake the biscuits. Last, you’ll remove pan from oven and swirl to allow the melted butter to coat the bottom of the pan.
Arrange biscuit pieces in the pan and return to oven. Bake for 14-16 minutes, or until biscuits are golden brown on top and baked through.
Notes and Adaptations:
- I’ve only baked these in an iron skillet (I love the crusty bottoms that form when they’re baked in butter). If you don’t have an iron skillet, I’d suggest using an 8×8″ baking dish or a round 8″ cake pan with melted butter in it. If you bake them on a baking sheet, they may spread more during baking.
- Grating the butter just makes it easier to mix into the Bisquick. You can always cut it into small pieces instead.
- Leftover biscuits can be stored at room temperature in an airtight container for a couple of days.
Recommended Equipment:
Bisquick Biscuits
For a shortcut recipe that tastes homemade, try these easy rolled Bisquick biscuits! They're fluffy, tender, buttery biscuits everyone loves!
Ingredients
- 2 cups Bisquick baking mix
- 1 1/2 teaspoons baking powder
- 6 Tablespoons unsalted butter, divided
- 2/3 cup milk
Instructions
- Preheat oven to 450F.
- In a medium mixing bowl, whisk together Bisquick baking mix and baking powder.
- Grate 4 Tablespoons of butter into shreds. Add the shreds to the Bisquick mixture, using a pastry blender or two forks to cut the butter pieces into the dry ingredients, until the pieces are about the size of small peas.
- Add milk to the mixture, stirring with a wooden spoon just until no dry patches remain (don't overwork the dough!).
- Place remaining 2 tablespoons of butter into a cast iron skillet. Place skillet in oven allow butter to melt while you cut the biscuits.
- Sprinkle a work surface with flour or additional Bisquick mix. Turn dough out onto prepared surface and gently fold it onto itself 3 times, then press down to about 1 inch thickness (I use a floured bench scraper for this part, since the dough is somewhat sticky).
- Use a biscuit cutter to cut the dough into rounds (I use a 2-inch cutter). Gather scraps of dough and press together to 1-inch thickness, cutting additional biscuits. Depending on the size of your cutter, you'll likely get between 6-8 biscuits.
- Remove pan from oven and swirl to allow the melted butter to coat the bottom of the pan. Arrange biscuit pieces in the pan and return to oven. Bake for 14-16 minutes, or until biscuits are golden-brown on top and baked through.
- Serve warm.
Notes
- I've only baked these in an iron skillet (I love the crusty bottoms that form when they're baked in butter). If you don't have an iron skillet, I'd suggest using an 8x8" baking dish or a round 8" cake pan with melted butter in it. If you bake them on a baking sheet, they may spread more during baking.
- Grating the butter just makes it easier to mix into the Bisquick. You can always cut it into small pieces instead.
- Leftover biscuits can be stored at room temperature in an airtight container for a couple of days.
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Nutrition Information:
Yield:
7Serving Size:
1Amount Per Serving: Calories: 247Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 557mgCarbohydrates: 23gFiber: 1gSugar: 5gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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These sound delicious but isn’t the whole point of Bisquick that you don’t need baking powder or butter? If you’re going to use baking powder and butter why not just use flour?
Hi Mary! You can omit the baking powder, but they won’t rise quite as high. I like adding the butter because it gives them better flavor (Bisquick has vegetable oil in it, but no butter, so the flavor is a little different).I hope that helps! 🙂