Home >> Bisquick Recipes >>Bisquick Biscuits
Bisquicks ... the modern name for baking powder biscuits. The modern EASIER, QUICKER, SURER way of making those glorious, light, tender, fluffy biscuits so delicious with any meal... so smart for any party occasion.
Rolled Bisquicks
- 2 cups Bisquick
- 3/4 cup milk (or 2/3 cup water)
Stir milk into Bisquick. Beat dough hard for 30 seconds to make it tighten up enough to handle. Turn dough on well-floured, cloth covered board. Pat, round it up and fold over 3 times.
Roll out lightly with rolling pin, 1/2 to 1 inch thick, depending on how thick you want the biscuits. Cut with biscuit cutters. For biscuits with crusty sides, place a little apart on a baking sheet. For biscuits with soft sides, place close together. Bake quickly in a very hot oven, 475 F., 10 to 12 minutes.
This makes 18 biscuits cut with 1 3/4 inch cutter from 1/2 inch thick dough.
Dropped Bisquicks
Stir 1 cup milk or 7/8 cup water into 2 cups Bisquick. Mix well by beating dough for 30 seconds. Drop by spoonfuls on lightly greased baking sheet or into muffin pans.
Butter Cakes
Use Dropped Bisquick recipe and drop by small spoonfuls on a generously buttered griddle. Bake slowly until golden brown on bottom. Turn and bake until other side is golden brown and they are well done through - about 15 or 20 minutes.
Gloria Swanson
Gloria Swanson is featured on page 22 of this old Bisquick recipe book, with her favorite, which is Cheese Bisquicks. It says, "This is the delicious type biscuit favored by Gloria Swanson for her intimate parties." Gloria Swanson, star of the United Artists picture, "Perfect Understanding."
Cheese Bisquicks
Add 1/2 cup grated cheese to 2 cups Bisquick and follow the recipe for Bisquicks.
Chocolate Bisquicks
Add 4 tablespoons cocoa to Bisquick dough recipe, and use 7/8 cup milk, instead of 3/4 cup.
Bran Bisquicks
Mix 1 1/2 cup Bisquick and 1/2 cup bran. Add 5/8 cup of milk. (5/8 cup is the same as 3/4 cup minus 2 tablespoons.) Mix and bake as Bisquicks. Roll the biscuits a little thicker than usual.
Wheaties Bisquicks
Add 1 cup or 2 cups Wheaties, depending on amount of Wheaties desired, to 2 cups Bisquick. Proceed as for Bisquicks. Use a little more milk (1 cup instead of 3/4 cup) when adding the 2 cups Wheaties.
Tomato Cheese Bisquicks
Add 4 tablespoons grated cheese to 2 cups Bisquick and follow recipe for Bisquicks, using 2/3 cup tomato juice for liquid in place of milk or water.
Orange Tea Bisquicks
Add grated rind of 1 orange to 2 cups Bisquick. Follow recipe for Bisquicks. When placed on pan, dip 1/2 cube of loaf sugar in orange juice and press into top of each Bisquick.
Jam Bisquicks
Make Bisquicks according to recipe on package. Cut with a small cutter. Place on a baking sheet. Put 1 tsp. raspberry jam on the top of each, slightly pressing it into the top. Orange Marmalade may be used or any preferred jam. Bake 10 to 12 minutes in a hot oven, 450 F.
Philadelphia Tea Cakes
Cut half the Bisquicks with round cutter; and the other half with a ring (donut cutter). Brush tops of plain rounds with beaten egg and milk; place doughnut shaped circles on top of plain rounds; sprinkle tops with confectioner's sugar and bake. Remove from baking sheet and put a teaspoon of jelly or jam in the center hole.
Hot Pimento Bisquicks
Make Rolled Bisquicks according to directions. Place a little apart in a heavy loaf pan. Melt a package of soft spreading Pimento Cheese with 2 tablespoons of butter. Pour hot cheese and butter over Bisquicks - just enough to cover. Bake 10 minutes in a hot oven, 450 F.
Cheese Roll-em-ups
2 cups of Bisquick
3/4 cup milk
1/2 cup softened pimento cheese
3 Tblsp. butter
Make Bisquick dough according to directions for Rolled Bisquicks. Roll dough into a very long narrow oblong shape about 1/4 inch thick. Soften an easy spreading pimento cheese by blending in the butter and a little milk. (Or use 1 pkg. white cream cheese and blend with butter and 3 Tblsp. chopped pimentos.) Spread on Bisquick dough. Roll up as for Jelly Roll. (Be sure the roll is narrow) Place on baking sheet, and with a sharp knife slice 1/3 of the way through the roll every inch, to mark the slices. Bake 20 minutes in a hot oven 450 F. This makes 10 to 12 servings.
Note: Break apart with 2 forks at the places marked. Do not cut. Serve hot.
Whole Wheat Bisquicks
Substitute 1/2 to 1 cup of coarse whole wheat, depending on the amount of whole wheat desired, in place of the same amount of Bisquick in Bisquick recipe.
More Bisquick Recipes
Bisquick Coffee Cakes - A variety of coffeecakes and sweet rolls
Bisquick Short Cakes and Cupcakes - Shortcakes, cupcakes, loaf cakes
Bisquick Cookies - A variety of Bisquick cookies.
Bisquick Desserts - Deep dish apple pie, cobblers, pastries
Bisquick Donuts - Sweet breads like doughnuts
Bisquick Muffins - Several varieties of muffin recipes
Bisquick Quick Breads - Waffles, pancakes, scones, Parkerhouse Rolls
Impossible Pies - Recipes not in the Bisquick book
FAQs
The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most (they are so fluffy!). See our easy drop biscuits and cheese drop biscuits for even easier biscuits.
How to keep Bisquick biscuits from falling apart? ›
Dipping your fingers into a little Bisquick will also keep the dough from sticking to your hands. Then shape the dough into a ball, and knead it gently about ten times. Kneading helps develop the structure of the biscuit so they don't crumble and fall apart.
Can you use milk instead of water in Bisquick biscuits? ›
Tips for the Best Bisquick Drop Biscuits
Use cold, whole milk for ultra-tender biscuits. For even richer biscuits, add some cold butter to the recipe. Don't drink milk? You can use water or non-dairy milk instead.
What if I don't have enough Bisquick? ›
Yes, you can substitute Bisquick with a combination of flour, baking powder, salt, and shortening or butter. For every cup of Bisquick needed in a recipe, use 1 cup all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt, and 2 tablespoons shortening or cold butter.
What makes biscuits taste better? ›
Use good butter and dairy
Because biscuit recipes call for so few ingredients, it's important that every one is high quality—you'll really taste the difference. Catherine recommends splurging a bit on a grass-fed butter or European-style butter (now's the time to reach for Kerrygold!).
What does adding an egg to biscuits do? ›
As it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.
Why are my Bisquick biscuits hard? ›
Why are Bisquick™ biscuits stiff or sticky?
- Possible Causes. Possible Solutions.
- Incorrect amount of water or buttermilk/milk. Follow package directions for proper liquid amounts. If possible, use a scale to weigh the liquid.
- Incorrect water or buttermilk/milk temperature. Cold liquid (50°F) is recommended.
Why do my Bisquick biscuits crumble? ›
If your biscuits are falling apart…
If this sounds familiar, you could be adding too much flour to your dough without knowing it, disrupting the ratio of dry to wet ingredients.
Why aren't my biscuits light and fluffy? ›
The key to making great biscuits is to use cold butter. We dice up the butter and then refrigerate it until ready to use. Cold butter will produce the fluffiest layers in your biscuits. Do not over-mix – once liquids touch the flour, mix just until dry ingredients are moistened.
What happens if you just add water to Bisquick? ›
When you make Bisquick pancakes with water, you will have a moist batter, but miss out on the protein, flavor and browning power of milk or substitute milk. Water may be used in a pinch, but you'll likely prefer the results you get with milk or an "alternative" milk.
Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk.
Are there different types of Bisquick? ›
From sweet to savory, gluten-free to heart-healthy — there's a Bisquick mix for any craving.
Why does Bisquick go bad? ›
To ensure Bisquick retains its quality and fluff, proper storage is essential. Factors like heat, moisture, and exposure to air can significantly reduce its shelf life and freshness.
Can I use pancake mix in place of Bisquick? ›
While pancake mix and Bisquick share many ingredients, the two are not the same. The main difference is that the pancake mix is sweeter. Most pancake mixes can be used in place of Bisquick and vice versa in sweet recipes. Compare your pancake mix with Bisquick's ingredient list before swapping.
What is the point of Bisquick? ›
If you've never had it, Bisquick is simply a premade baking mix made of flour, fat, leavening, and salt. It's traditionally used to make pancakes or waffles, biscuits, and muffins. But you'd be surprised at all of the ways you can use an all-purpose baking mix like this.
What is the key characteristics of a good biscuit? ›
In general, a rolled biscuit of desirable quality has a golden brown, smooth and crisp crust without brown specks, and a tender and flaky crumb; it is expected to be symmetrical in shape with a high height, flat top and straight side (Learning and Food Resource of Oregon State University, 2012, see web references).
What are the two most important steps in biscuit making? ›
The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.
How to make biscuits rise better? ›
A hot oven helps biscuits bake—and rise—quickly. We recommend 475˚F for 15 minutes. Remove them from the oven as soon as they are lightly brown.
What does cream of tartar do in biscuits? ›
As the biscuits rise, the carbon dioxide gas expands, creating pressure on the dough. This pressure can cause the dough to collapse without proper support. Cream of Tartar helps stabilize the dough structure, ensuring the biscuits maintain their shape and rise uniformly.