Buttermilk Biscuits with Bisquick

4.91 from 11 votes

Fluffy and tender, these buttermilk biscuits with Bisquick are quick to make and perfect for pairing with breakfast or hearty soups.

Prep Time5

Cook Time12

Total Time17

Course: Bread

Cuisine: American

Servings: biscuits

Calories: 266kcal

Preheat oven to 425ºF. Grate very cold, butter and place in the fridge or freezer until needed. You can also use a food processor or pastry blender to combine the ingredients.
Using a medium-sized bowl, add dry ingredients and stir to combine. Create a well in the center of the Bisquick mixture. Add buttermilk and grated butter to the well. Stir, just until the dough comes together and away from the walls of the bowl (about 30 seconds). For flaky, tender biscuits, do not over mix.
Sprinkle a little Bisquick on to a countertop or wooden board. Add the dough and pat dough into a 1/2 inch thick rectangle. Fold the dough into thirds (like folding a letter). Use a 2 inch biscuit cutter to cut out biscuits, going straight down (do not twist!) and up. This recipe makes 8 biscuits.
Grease or line the baking sheet with parchment paper. Place biscuits about 2" apart on baking sheet. Brush with melted butter. Bake at 425 degrees F for 10 - 12 minutes, until golden in color. Serve warm with butter and honey or jelly.

Grate the butter: The smaller the pieces of butter are, the easier they will be to incorporate with the baking mix.
Mix the dry ingredients before adding the wet: Put all the dry ingredients in a medium bowl. Stir until everything is combined.
Then, create a well in the center of the mixture to pour the wet ingredients into.
Use cold ingredients for the flakiest buttermilk biscuits: For best results, use cold butter and buttermilk. The cold ingredients help create a flaky, tender biscuit.
Avoid over mixing the ingredients: To avoid dry and tough Bisquick biscuits, it’s very important that you mix the ingredient until they are just barely incorporated. It’s perfectly okay if there are some visible spots of baking mix.

Ingredient Notes:

Make your own Bisquick using my homemade Bisquick recipe.
If using Gluten-Free Bisquick, be sure to follow substitution instructions on the box.
For 1% skim and non-fat milk, increase butter to 1/2 cup.
Using lightly frozen, cold butter works easiest for grating.

Recipe Variations:

Cheesy biscuit recipe: Turn your biscuit dough into a savory treat by folding in ½ cup of shredded cheddar cheese before shaping. For extra cheesy edges, use a 1-inch biscuit cutter and reduce the bake time by about 2 minutes. A little unsalted butter brushed on top after baking makes these melt-in-your-mouth delicious.
Sweet biscuits: Want a slightly sweeter take? Stir ¼ cup of sugar into the dry ingredients before adding the wet. These are perfect served warm with a drizzle of honey or jam. You can even swap in a splash of vegetable oil for part of the butter if you're in a pinch.
Garlic herb biscuits: Add ¼ teaspoon of garlic powder and 1 tablespoon of chopped fresh herbs like parsley, rosemary, or chives to your biscuit dough. The mix of flavors brings a beautiful savory depth that pairs well with soups or hearty meals. A pinch of salt enhances the herbaceous flavor.

Storing Instructions:

Biscuits are best served fresh but can be stored in an airtight container for up to 3 days. Reheat in a 350ºF oven for 5-7 minutes before serving.
Biscuits freeze well for up to 2 months. Thaw overnight in the refrigerator and reheat as directed above.