Bisquick Biscuits Recipe

There’s really nothing like homemade biscuits. They are the definition of comfort food. Whether you like them with butter and jelly or gravy, you know they’re delicious. They’re easy to make too when you make Bisquick biscuits!

This Bisquick biscuit recipe only calls for two ingredients. That’s how easy it is! You can whip up a batch of warm, homemade biscuits in less than 20 minutes with this recipe!

Scroll down for the printable recipe card or read on for tips for making fresh biscuits!

There are so many uses for these easy biscuits. Bisquick biscuits pair well with soups and stews. They’re also great for breakfast and brunch! I’ve even used them for Sloppy Joes. (If you didn’t know, Bisquick is for more than just pancakes when it comes to breakfast. Have you ever tried Bisquick Cinnamon Rolls or Bisquick Breakfast Casserole?)

My favorite way to enjoy a homemade biscuit is with lots of butter and jelly. If I have grape jelly then it’s even better.

I’m not sure where that came from, but it definitely has comfort food written all over it so maybe it’s something from my childhood.

HOW TO MAKE BISCUITS WITH BISQUICK

But back to the Bisquick biscuit recipe. It’s perfect for pretty much any meal or even if you just have a craving. This recipe makes 6 to 8 biscuits depending on the size you make them.

The ingredient list is so simple! If you have Bisquick in your pantry, you’re going to be able to make these biscuits.

To make this recipe, you need:

• Bisquick
• Milk (you can also use water)
• A little bit of flour

That’s really all you need! You will also need a mixing bowl, baking sheet, and a biscuit cutter or round cookie cutter. You can also make these as drop biscuits and then you don’t need a cutter.

CAN YOU SUBSTITUTE WATER FOR MILK IN BISQUICK BISCUITS?

Absolutely. To make Bisquick drop biscuits with water, all you have to do is substitute the same amount of water as milk in the recipe. You can also use buttermilk or non-dairy milk as well.

BISQUICK BISCUIT RECIPE

To get started, you’ll need to heat your oven to 450°F. Then spray a baking sheet with nonstick cooking spray or use parchment paper.

Stir together the Bisquick and milk in a medium bowl until a soft dough forms.

FOR ROUND BISCUITS

Lightly flour your counter and scoop the dough onto the surface. Go easy on the flour or you could end up with dry, crumbly biscuits.

Knead the dough a few times until it is no longer sticky then roll the dough out until it’s about ½ inch thick.

Use a round biscuit cutter or circle cookie cutter to cut out biscuits.

Place them on the baking sheet and bake for 10-12 minutes or until the biscuit tops are golden brown.

FOR DROP BISCUITS

Once you have a soft dough in the mixing bowl, drop spoonfuls of the dough onto the baking sheet.

Bake for 10-12 minutes or until the biscuit tops are golden brown.

WHY ARE MY BISQUICK BISCUITS CRUMBLY?

One reason your biscuits might be crumbling more than you like is that you didn’t use enough milk. Be sure to watch your measurements carefully. You might have also used too much flour when you rolled out your biscuits. Go easy on the flour in that step.

Using the wrong amount of liquid can also lead to sticky or stiff biscuits too. I recommend using cold milk and checking your measurements carefully.