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I certainly couldn’t share the Homemade Bisquick recipe without sharing a recipe that utilizes it. I have many biscuit recipes, but since I always have a batch of mix on hand, this one is my go-to. It is quick to prepare and great for those busy weeknights.

When measuring out the mix, make sure you use the spoon and level method. You don’t want to pack the mix into the measuring cup. That will make for tough and dry biscuits. Also, when you go to cut out the biscuits, use a straight up and down motion when cutting. Twisting and turning will prevent the biscuits from baking up tall and fluffy. They are wonderful warm from the oven unadorned, but I like to take it a step further and brush the tops of the biscuits with melted butter right when they come out of the oven. It adds a rich, buttery taste.

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Homemade Bisquick Biscuits

Prep: 5

Cook: 10

Total: 15

Servings: biscuits

A homemade biscuit sits on a white plate, with a dish of butter and a butter knife in the background. More biscuits are in a basket lined with a blue and white cloth.

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Warm biscuits in under 20 minutes!

Equipment

Biscuit cutter set

Ingredients

▢ 2 ¼ cups homemade Bisquick mix, plus more for kneading
▢ ⅔ cup milk
▢ 2 tablespoons unsalted butter, melted (optional)

Instructions

Preheat oven to 450º F. Line a baking sheet with parchment paper; set aside.
Place the mix and milk in a medium bowl and stir until a soft dough forms. Generously sprinkle the work surface with more homemade Bisquick mix. Knead lightly about 10 times. Roll the dough out to ½-inch thickness. Using a 2 ½-inch cutter, cut out as many biscuits as you can. Gently re-roll scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until golden brown, about 10-12 minutes. Remove the biscuits from the oven and brush the tops with the melted butter. Serve while warm. Enjoy!

Notes

Biscuits are best eaten while warm, but can be kept in an airtight bag or container for 1-2 days.

To freeze unbaked biscuits, place them on a wax or parchment-lined baking sheet and freeze until firm, 2-3 hours. Place the dough in a freezer-safe bag and seal out as much air as possible. Bring to room temperature before proceeding with the recipe.

Nutrition

Calories: 162kcal, Carbohydrates: 20g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 390mg, Potassium: 77mg, Fiber: 1g, Sugar: 4g, Vitamin A: 108IU, Vitamin C: 0.1mg, Calcium: 77mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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