These Bisquick Biscuits with buttermilk are fluffy and tender. They are perfect for a breakfast of biscuits and gravy or served as a dinner side.
Biscuits are a simple basic bread choice that is easy to whip up without waiting for a yeast dough to rise like you would have to with dinner rolls.
They can be served for breakfast as a breakfast sandwich, biscuits, and gravy, or with butter and jam. On the other hand, they are perfect for dinner as well! Serve them with soup, meat, and potato meals, or with chicken strips and gravy.
How To Make Bisquick Biscuits
Put bisquick and sugar in a bowl and stir to combine. Make a well in the center and pour in the buttermilk.
Don’t have any bisquick on hand? It’s super easy to make some using my Homemade Bisquick Copycat Recipe.
Is there a buttermilk substitute?
I am right there with you! I rarely have buttermilk on hand. There are a couple of options. One is to store powdered buttermilk like this in your refrigerator. Simply mix it with water when you are ready to use it.
Another option is to make a buttermilk substitute. For one cup of buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of milk. Allow the mixture to sit for about 10 minutes before using it. For this recipe, you’ll need 1 1/3 cups (1 1/4 cup for the biscuits and 1 tablespoon for brushing on top).
Stir until the dry ingredients are moistened and a rough dough forms.
Turn the dough onto a well floured surface. Sprinkle the top with flour. Gently pat into a rectangle about 1/2 inch to 3/4 inch thick.
What kind of mat is the dough on?
I’m using a silicon mat called a Roul’Pat. It is a non-stick, non-skid work surface that is perfect for working with dough, chocolate, and sugar. It can also be used as a baking mat like a Silpat.
Fold the rectangle over onto itself in thirds. Turn the dough and gently pat into a rectangle again.
Use a biscuit cutter to cut circles in the dough. Gently re-roll the scraps to get up to 12 biscuits.
Or as a faster option use a sharp knife to cut the dough into squares.
Place the bisquick biscuits on a parchment covered baking sheet and brush them with buttermilk.
Bake the biscuits at 425˚F for 15-20 minutes, until the tops are golden.
When the biscuits come out of the oven, brush the tops with melted butter.
Can I make bisquick biscuits in advance?
Yes, bisquick biscuits can be made in advance. It’s so nice to have biscuits on hand to use as a quick side for dinner. Here are a couple of options:
- Bake and Reheat: Fully bake the biscuits. Allow them to cool completely and then wrap tightly in plastic wrap and store at room temperature for several days.
- Prep and Freeze: Prepare the bisquick buttermilk biscuits up to the point of baking. Instead of placing the pan in the oven, place it in the freezer. Once the unbaked biscuits are frozen, transfer them to a freezer storage bag. Bake the frozen biscuits as directed in this recipe but add a couple of minutes of baking time.
How should leftover biscuits be stored?
Wrap any leftover bisquick biscuits tightly in plastic wrap and store at room temperature for several days. Or store in the freezer in an airtight container or ziptop freezer bag.
How to reheat biscuits
We love having biscuits in the freezer so they are ready to go when we wan them. Warming up leftover or frozen biscuits is easy! Here are a couple of options:
- Microwave: Wrap the frozen or chilled biscuits in damp paper towels. Cook on high for 20-30 seconds. Check to see if they are warm enough. Continue microwaving them in 10 second intervals until they are warm enough. Frozen biscuits will take longer to heat.
- Oven: Place biscuits on a baking sheet and cover with foil. Bake at 350˚F for 10-15 minutes, until heated through. Check the biscuits occasionally so that they don’t overcook.
- Toaster: Cut leftover biscuits in half and toast them in the toaster.
Want more ways to use bisquick? Try these recipes next:
This Biscuits Cheddar Bay Recipe is a Red Lobster copycat. Enjoy these tender, flavorful biscuits without having to leave your home!
A Pepperoni Skillet Pizza is easy to make with bisquick! It’s perfect for a weeknight family dinner.
This Pancake Recipe with Bisquick makes light and airy pancakes that melt-in-your-mouth. It’s easy to whip up for a delicious breakfast any day of the week!
You can make this Blueberry Cobbler recipe with bisquick with fresh, frozen, or canned blueberries. Serve it while warm with ice cream on top.
Bisquick Biscuits with Buttermilk
Ingredients
- 4 cups homemade bisquick see note one for using store-bought original Bisquick
- 1 tablespoon granulated sugar
- 1 ¼ cups buttermilk
- 1 tablespoon buttermilk for brushing tops
- 2 tablespoon butter melted
Instructions
- Preheat oven to 425˚F.
- Put bisquick and sugar in a bowl. Stir to combine. Make a well in the center and pour in the buttermilk. Stir until the dry ingredients are moistened and a rough dough forms.
- Turn the dough onto a well-floured surface. Sprinkle the top with flour. Gently pat into a rectangle about 1/2 inch to 3/4 inch thick. Fold the rectangle over onto itself in thirds. Turn the dough and gently pat into a rectangle again.
- Use a biscuit cutter to cut circles in the dough. Gently re-roll the scraps to get up to 12 biscuits. Or as a faster option use a sharp knife to cut the dough into squares.
- Place the biscuits on a parchment-covered baking sheet and brush the tops with buttermilk.
- Bake the biscuits at 425˚F for 12-15 minutes, until golden on top.
- Brush with melted butter.
- Wrap any leftover biscuits tightly in plastic wrap and store at room temperature for several days. Or store in the freezer in an airtight container or ziptop freezer bag.
Video
Linda says
Absolutely the best biscuits I ever made. No trouble with rolling or cutting. Raised up great, soft flaky and moist interior. And so easy! Reheating for breakfast with some jam. Can’t wait.
Tonia Larson says
That’s fantastic! Did you use homemade Bisquick or store-bought? Some people are having issues with store-bought Bisquick because they changed the recipe! I’m currently doing testing to see if my recipes need to be updated with instructions for the new Bisquick formula.
~Tonia
Sharon says
Excellent, added just the right touch to my bisquick mix. Simple and easy with great taste!
Jenny says
Unfortunately these were the worst biscuits I have ever made. They did not rise at all and were more of a hockey puck. I followed the recipe to the tee. Possibly, the addition of baking soda would have done the trick.
Tonia Larson says
Hi Jenny,
I’m guessing your baking powder was old and didn’t activate. It only lasts for 6 months after you open it. Otherwise the dough was overworked or too much flour was mixed in when you formed the biscuits.
Best,
Tonia
Tami Davey says
These are THE BEST biscuits ever!!! They came out fluffy and tasted amazing! No issues with the dough being to wet. They were perfect! This is now my go-to biscuit recipie. Thanks so much for posting this recipe.
Tonia Larson says
Thank you Tami! I’m delighted to hear that!
Claire says
these are phenomenal. so easy and delicious!!! going to be making these over and over again
Tonia Larson says
So happy you loved them! Thank you for coming back to leave a review!
Sue Royston says
I could only find Heart Healthy Bisquick 🙁 Will it work with this recipe?
Tonia says
Hi Sue,
I’ve never tried using the Heart Healthy Bisquick. The reviews on Bisquick’s website are mixed; some say that they can’t tell the difference, while others say the things they made with it were tough.
~Tonia
Kathy says
If you bake the biscuits ahead do you still butter the tops before wrapping?
Tonia says
Hi Kathy,
You can do it either way, but if you plan to reheat the biscuits, I would wait and brush the butter on after reheating them.
~Tonia
Kathleen says
Love the cut out biscuits for biscuits and gravy
Gale says
I made a half recipe drop bisquits. They were outstanding.
Karen says
Made these today using the buttermilk substitute you mentioned and they came out great ! Split the dough, leaving half plain & added raisins to the other half. Very moist inside, with a slight crust outside & golden brown. Delicious with butter and jam…..👍👍
A morris says
Made the recipe today and they were awesome no problems ….
Josh says
Horrible. Absolutely ruined breakfast. Followed all directions. Came out so wet that I actually added the remaining Bisquick that I had, a little less than a cup. So wet, there was no rolling anything out. Wet my hands and baked them up like cookies. Going they at least taste ok otherwise we’re having toast and gravy for breakfast.
Incredibly wet, like this has to be twice the liquid it should be.
Rhiannon H says
I agree. I had to double check the amount of buttermilk it called for. Mine are baking as I type this (and spreading quite a bit). I had to add about a cup of flour to get them to be manageable. My own fault for looking for a quick recipe. I’ll just stick to my completely from scratch recipe from here on out.
Tonia says
Thank you for sharing your experience. I’m sorry to hear that they didn’t turn out for you. This recipe only calls for 1 tablespoon more liquid than the original Bisquick recipe that is on the box. That extra is made up for with the added sugar and the additional flour that is used on top of and below the dough when forming the biscuits.
Teresa Seabolt says
Absolutely yummy and no problem with the liquid ratio. Same as if I had made them from scratch
Tonia says
Fantastic! Thank you for stopping back to share that! I’d love for you to click the star rating as well. 😊
Johnnie reed says
Years ago Betty Crocker used beer in the mix. They were delicious and had a yeasty taste. Can I get this recipe?
Tonia says
Hi Jonnie,
Unfortunately, I do not have that recipe available but you might be able to find it on the Betty Crocker website.
Good luck,
~Tonia
Eddie Brannan says
Hi Found The Recipe At www southernladycooks.com, Hope This Helps, Also At bettycrocker.com They Have Cheesy Beer Biscuits