20 Fluffy Bisquick Biscuit Recipes for Beginners

Kickstart your baking journey with these 20 fluffy Bisquick biscuit recipes perfect for beginners! Whether you’re craving warm comfort food for breakfast, a quick side for dinner, or just want to fill your kitchen with that irresistible fresh-baked aroma, these easy-to-follow recipes will have you whipping up golden, tender biscuits in no time. Let’s dive in and discover your new favorite go-to biscuit creation!

Classic Bisquick Buttermilk Biscuits

Tired of biscuits that require a culinary degree and a magic wand? These Classic Bisquick Buttermilk Biscuits are here to rescue your breakfast game with minimal effort and maximum flaky perfection—because who has time for complicated baking before coffee?

Ingredients

Bisquick mix – 2 ¼ cups
Buttermilk – ⅔ cup
Butter – ¼ cup

Instructions

1. Preheat your oven to 450°F and lightly grease a baking sheet with butter or cooking spray.
2. Pour 2 ¼ cups of Bisquick mix into a large mixing bowl.
3. Measure ⅔ cup of buttermilk and pour it directly into the Bisquick mix.
4. Use a fork to stir the mixture just until the dough comes together—don’t overmix, or your biscuits will be tough (tip: a few dry spots are totally fine!).
5. Lightly flour a clean surface and turn the dough out onto it.
6. Gently knead the dough 2–3 times to smooth it out, handling it as little as possible.
7. Pat the dough into a ½-inch thick circle using your hands or a rolling pin.
8. Cut out biscuits using a 2 ½-inch round cookie cutter or the rim of a glass dipped in flour.
9. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
10. Melt ¼ cup of butter in a small microwave-safe bowl for 30 seconds or until fully liquid.
11. Brush the tops of each biscuit generously with the melted butter using a pastry brush.
12. Bake the biscuits in the preheated oven for 8–10 minutes, or until the tops are golden brown and the edges look crisp.
13. Remove the baking sheet from the oven and let the biscuits cool on the sheet for 2 minutes before serving (tip: resist the urge to eat them straight from the oven—they’re lava-hot!).

Velvety on the inside with a buttery, crisp crust, these biscuits practically beg to be slathered with jam or used as a base for breakfast sandwiches. Their tender, flaky layers make every bite feel like a cozy hug from your grandma—if your grandma were a no-fuss baking legend.

Cheesy Garlic Bisquick Biscuits

Hallelujah, friends! We’ve officially cracked the code on how to transform your average Tuesday into a buttery, garlicky, cheesy celebration with these ridiculously easy Bisquick biscuits. Forget fancy techniques—this is your golden ticket to carb-loaded bliss without the stress of measuring seventeen different flours.

Ingredients

• Bisquick mix – 2¼ cups
• Milk – ⅔ cup
• Shredded cheddar cheese – 1 cup
• Butter – ¼ cup, melted
• Garlic powder – 1 tsp
• Dried parsley – ½ tsp

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Combine 2¼ cups Bisquick mix and ⅔ cup milk in a large bowl, stirring just until a soft dough forms—don’t overmix, or your biscuits will turn into hockey pucks.
3. Fold in 1 cup shredded cheddar cheese until evenly distributed throughout the dough.
4. Drop ¼-cup scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart for maximum crispy edges.
5. Bake for 8–10 minutes, until the tops are lightly golden and the bottoms are firm to the touch.
6. While the biscuits bake, stir together ¼ cup melted butter, 1 tsp garlic powder, and ½ tsp dried parsley in a small bowl.
7. Remove the biscuits from the oven and immediately brush the garlic butter mixture generously over the hot tops—this ensures the flavor soaks in while they’re still warm.
8. Let the biscuits cool on the baking sheet for 5 minutes before serving to avoid steam burns and allow the cheese to set.

Seriously, these biscuits are flaky on the outside, tender and cheesy on the inside, with a garlicky punch that’ll make you want to double the batch. Serve them warm alongside a cozy soup, split and toast them for breakfast sandwiches, or just eat them straight from the pan while no one’s watching—we won’t judge.

Honey Butter Bisquick Drop Biscuits

Virtually every carb-loving soul has dreamed of a biscuit that’s buttery, sweet, and ridiculously easy—and here it is, folks! These Honey Butter Bisquick Drop Biscuits are your golden ticket to fluffy, honey-kissed bliss without the fuss of rolling or cutting. Get ready to impress your brunch squad or just your very deserving self.

Ingredients

Bisquick baking mix – 2 cups
Milk – ⅔ cup
Butter – ¼ cup
Honey – 2 tbsp

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 2 cups Bisquick baking mix and ⅔ cup milk, stirring just until a soft dough forms—don’t overmix, or your biscuits will be tough (tip: a few lumps are totally fine!).
3. Drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
4. Bake for 8–10 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
5. While the biscuits bake, melt ¼ cup butter in a small saucepan over low heat, then stir in 2 tbsp honey until smooth (tip: warm the honey slightly first for easier blending).
6. Remove the biscuits from the oven and immediately brush the warm honey butter mixture generously over the tops while they’re still hot (tip: this helps the glaze soak in for maximum flavor).
7. Let the biscuits cool on the baking sheet for 2 minutes before serving.

These biscuits emerge tender-crumbed with a crackly, honey-glazed top that’s pure magic. Tear one open warm and watch the steam escape—it’s a buttery, slightly sweet hug in every bite. Try splitting them and stuffing with jam or fried chicken for a sweet-savory twist that’ll have everyone begging for the recipe.

Cheddar and Chive Bisquick Biscuits

Rise and shine, biscuit lovers! These Cheddar and Chive Bisquick Biscuits are so dangerously easy to whip up, you might just start a brunch rebellion in your kitchen. Get ready for flaky, cheesy perfection that’ll have you questioning why you ever bothered with complicated recipes.

Ingredients

Bisquick – 2 cups
Milk – ⅔ cup
Cheddar cheese – 1 cup, shredded
Fresh chives – ¼ cup, chopped
Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 2 cups of Bisquick, ⅔ cup of milk, 1 cup of shredded cheddar cheese, and ¼ cup of chopped fresh chives.
3. Stir the mixture gently with a fork until a soft dough forms—don’t overmix, or your biscuits will turn tough as hockey pucks.
4. Drop 9 equal portions of dough onto the prepared baking sheet, spacing them about 2 inches apart for even browning.
5. Brush the tops of each biscuit with 2 tbsp of melted butter for a golden, crispy crust.
6. Bake at 450°F for 8–10 minutes, until the biscuits are puffed and lightly golden on top.
7. Let the biscuits cool on the baking sheet for 2 minutes before transferring them to a wire rack—this prevents soggy bottoms and lets the cheese set.
8. Serve warm, and if you’re feeling extra, split one open and slather with more butter while it’s still steaming. Glorious! These biscuits boast a tender, fluffy interior with pockets of melted cheddar and a subtle oniony kick from the chives. Try crumbling them over chili or using them as the base for a next-level breakfast sandwich—they’re basically edible happiness.

Fluffy Bisquick Biscuits with Sausage Gravy

Unbelievably easy and dangerously delicious, these Fluffy Bisquick Biscuits with Sausage Gravy are the breakfast hero you never knew you needed—perfect for lazy weekends when you want to impress without the stress.

Ingredients

• Bisquick mix – 2 cups
• Milk – ⅔ cup
• Pork sausage – 1 lb
• All-purpose flour – ¼ cup
• Salt – ½ tsp
• Black pepper – 1 tsp

Instructions

1. Preheat your oven to 450°F.
2. Combine 2 cups Bisquick mix and ⅔ cup milk in a medium bowl.
3. Stir the mixture just until a soft dough forms—don’t overmix, or your biscuits will be tough.
4. Drop 8 equal scoops of dough onto an ungreased baking sheet, spacing them 2 inches apart.
5. Bake for 8–10 minutes, until the tops are golden brown and a toothpick inserted comes out clean.
6. While the biscuits bake, crumble 1 lb pork sausage in a large skillet over medium-high heat.
7. Cook the sausage for 5–7 minutes, breaking it into small pieces with a spatula, until no pink remains.
8. Sprinkle ¼ cup all-purpose flour over the cooked sausage, stirring constantly for 1 minute to cook out the raw flour taste.
9. Gradually pour in 2 cups milk, whisking continuously to prevent lumps from forming.
10. Add ½ tsp salt and 1 tsp black pepper, then bring the gravy to a simmer.
11. Reduce the heat to low and cook for 3–5 minutes, stirring often, until the gravy thickens to a creamy, spoon-coating consistency.
12. Split the warm biscuits in half and spoon the sausage gravy generously over the tops.

Marvel at those tender, cloud-like biscuits soaking up the rich, peppery gravy—each bite is pure comfort. Serve them alongside scrambled eggs for a hearty brunch, or get creative by piling the biscuits high with fried chicken for a Southern-inspired twist that’ll have everyone begging for seconds.

Sweet Cinnamon Sugar Bisquick Biscuits

Every time I crave something sweet and cozy, my brain does this little happy dance and my hands instinctively reach for the Bisquick box. These cinnamon sugar biscuits are basically edible hugs—fluffy, buttery, and ridiculously easy to throw together when a sugar emergency strikes.

Ingredients

• Bisquick mix – 2 cups
• Milk – ⅔ cup
• Butter – ¼ cup, melted
• Sugar – ¼ cup
• Cinnamon – 1 tbsp

Instructions

1. Preheat your oven to 450°F and grease a baking sheet lightly with butter or non-stick spray.
2. In a medium bowl, combine 2 cups Bisquick mix with ⅔ cup milk, stirring just until a soft dough forms—don’t overmix, or your biscuits will be tough!
3. Turn the dough onto a surface dusted with extra Bisquick and gently pat it into a ½-inch thick rectangle.
4. Use a sharp, floured biscuit cutter or glass to cut out rounds, pressing straight down without twisting to help them rise evenly.
5. Place the biscuits on the prepared baking sheet, leaving about 1 inch between them for expansion.
6. Bake for 8–10 minutes, until the tops are lightly golden and the bottoms are firm to the touch.
7. While the biscuits bake, mix ¼ cup sugar with 1 tbsp cinnamon in a shallow bowl.
8. Melt ¼ cup butter in a separate microwave-safe bowl, about 30–45 seconds on high.
9. Remove the biscuits from the oven and let them cool just enough to handle, about 2–3 minutes.
10. Dip each warm biscuit fully into the melted butter, then roll it in the cinnamon-sugar mixture until coated evenly.
11. Serve immediately while still warm and irresistibly fragrant.

And just like that, you’ve got a plate of tender, pull-apart biscuits with a crackly cinnamon-sugar crust that shatters with every bite. These are begging to be torn open and dunked into a cold glass of milk or crumbled over vanilla ice cream for a next-level dessert situation.

Bacon and Cheddar Bisquick Biscuits

Aren’t you tired of biscuits that require more effort than assembling IKEA furniture? These bacon and cheddar wonders are here to save your breakfast (and your sanity) with minimal fuss and maximum flavor.

Ingredients

Bisquick mix – 2 cups
Milk – ⅔ cup
Cooked bacon – ½ cup, crumbled
Shredded cheddar cheese – 1 cup

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Combine 2 cups Bisquick mix and ⅔ cup milk in a medium bowl, stirring just until a soft dough forms (tip: overmixing makes tough biscuits, so stop when no dry spots remain).
3. Gently fold in ½ cup crumbled cooked bacon and 1 cup shredded cheddar cheese until evenly distributed throughout the dough.
4. Drop ¼-cup portions of dough onto the prepared baking sheet, spacing them 2 inches apart (tip: use an ice cream scoop for perfectly uniform biscuits every time).
5. Bake at 450°F for 8-10 minutes until the tops are golden brown and the edges look crisp (tip: rotate the pan halfway through baking for even browning).
6. Remove from oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack.

Unbelievably, these biscuits achieve that perfect flaky-yet-tender texture while packing serious savory punch from the smoky bacon and sharp cheddar. Try splitting one warm and topping it with a fried egg for the ultimate breakfast sandwich, or serve them alongside chili for a cozy dinner upgrade that’ll have everyone asking for seconds.

Garlic Parmesan Bisquick Biscuit Bites

Whew, have your taste buds been craving something that whispers ‘fancy’ but screams ‘easy’? These Garlic Parmesan Bisquick Biscuit Bites are the cheesy, garlicky, pull-apart miracles your snack game has been desperately waiting for—no fancy chef skills required, just pure, unadulterated deliciousness.

Ingredients

Bisquick mix – 2 cups
Milk – ⅔ cup
Butter – ¼ cup, melted
Garlic powder – 1 tsp
Grated Parmesan cheese – ½ cup

Instructions

1. Preheat your oven to 450°F and grease a standard muffin tin thoroughly with non-stick spray.
2. In a large mixing bowl, combine the 2 cups of Bisquick mix and 1 tsp of garlic powder using a fork.
3. Pour in the ⅔ cup of milk and stir with a spatula until a soft, slightly sticky dough forms—don’t overmix, or your bites will be tough.
4. Fold in the ½ cup of grated Parmesan cheese gently until just distributed throughout the dough.
5. Use a small cookie scoop or two spoons to drop rounded tablespoonfuls of dough into each prepared muffin cup, filling them about ¾ full.
6. Bake in the preheated oven for 8–10 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
7. Brush the warm biscuit bites generously with the ¼ cup of melted butter right after pulling them from the oven for an extra glossy, flavorful finish.
8. Let the bites cool in the pan for 2 minutes before transferring them to a wire rack to avoid sogginess.

Remarkably fluffy with a crisp, buttery exterior, these bites deliver a savory garlic punch and nutty Parmesan richness in every pull-apart piece. Serve them warm alongside marinara for dipping, or crumble them over a cozy bowl of soup—they’re the ultimate crowd-pleaser that’ll have everyone asking for the ‘secret’ recipe.

Herbed Bisquick Biscuits with Rosemary

Whew, have you ever met a biscuit that could moonlight as a fragrant herb garden? These Herbed Bisquick Biscuits with Rosemary are basically fluffy clouds that decided to get fancy—they’re so easy, you’ll wonder why you ever bothered with complicated baking. Trust me, your kitchen will smell like a cozy Italian grandmother’s dream in no time.

Ingredients

Bisquick mix – 2 cups
Milk – ⅔ cup
Fresh rosemary – 1 tbsp, finely chopped
Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 450°F and lightly grease a baking sheet with butter or non-stick spray.
2. In a medium mixing bowl, combine 2 cups of Bisquick mix and 1 tbsp of finely chopped fresh rosemary.
3. Pour in ⅔ cup of milk and stir gently with a fork until a soft dough forms—don’t overmix, or your biscuits might turn tough (tip: a few lumps are totally fine!).
4. Turn the dough out onto a surface dusted with extra Bisquick mix and knead it gently about 10 times.
5. Pat the dough into a ½-inch thick circle using your hands or a rolling pin.
6. Cut the dough into rounds with a 2-inch biscuit cutter, dipping the cutter in Bisquick mix between cuts to prevent sticking.
7. Place the biscuits about 1 inch apart on the prepared baking sheet.
8. Brush the tops of the biscuits evenly with 2 tbsp of melted butter for a golden, crispy crust (tip: this adds flavor and helps them brown beautifully!).
9. Bake in the preheated oven for 8–10 minutes, or until the tops are lightly golden and the bottoms sound hollow when tapped.
10. Let the biscuits cool on a wire rack for 2–3 minutes before serving warm (tip: they’re best fresh, so dig in right away!).
Dang, these biscuits are tender with a subtle crunch on top, thanks to that buttery glaze. The rosemary infuses every bite with an earthy, aromatic kick that pairs perfectly with soups or slathered in honey for a sweet-savory twist. Honestly, they’re so good, you might just start a biscuit fan club.

Jalapeño and Cheese Bisquick Biscuits

Jalapeño and Cheese Bisquick Biscuits are here to rescue your boring bread basket and add some serious sass to your supper! Just imagine: fluffy, golden biscuits with a kick of spicy jalapeño and melty cheese in every bite—they’re basically a party in your mouth, and everyone’s invited. These bad boys are so easy to whip up, you’ll be wondering why you ever settled for plain old biscuits before.

Ingredients

Bisquick baking mix – 2 cups
Shredded cheddar cheese – 1 cup
Chopped pickled jalapeños – ¼ cup
Milk – ⅔ cup
Butter – ¼ cup, melted

Instructions

1. Preheat your oven to 450°F and grab a baking sheet—no need to grease it, these biscuits are low-maintenance.
2. In a large bowl, stir together 2 cups of Bisquick baking mix, 1 cup of shredded cheddar cheese, and ¼ cup of chopped pickled jalapeños until they’re best friends.
3. Pour in ⅔ cup of milk and mix gently; overworking the dough makes tough biscuits, so stop as soon as it comes together.
4. Drop 9 equal scoops of dough onto the ungreased baking sheet, spacing them about 2 inches apart for that golden, crispy edge.
5. Bake for 8 to 10 minutes, until the tops are lightly golden and a toothpick inserted comes out clean—no guessing games here!
6. Brush the hot biscuits with ¼ cup of melted butter right out of the oven for an extra glossy, flavor-packed finish.
7. Let them cool on the sheet for 2 minutes before serving; patience pays off with less crumbly bites. You’ll love the tender, flaky texture that gives way to a cheesy, spicy kick—perfect for dunking in soup or slathering with honey butter for a sweet-heat twist.

Blueberry Lemon Bisquick Biscuits

Just when you thought Bisquick couldn’t get any more magical, these blueberry lemon biscuits swoop in to prove that breakfast can indeed be a flavor party. Picture this: fluffy, golden biscuits bursting with juicy berries and zesty lemon—basically sunshine in edible form that’ll make your taste buds do a happy dance.

Ingredients

• Bisquick – 2 cups
• Milk – ⅔ cup
• Fresh blueberries – 1 cup
• Lemon zest – 1 tbsp
• Sugar – 3 tbsp
• Butter – ¼ cup, melted

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the Bisquick, milk, and 2 tablespoons of sugar until a soft dough forms—don’t overmix, or your biscuits will turn out tough instead of tender.
3. Gently fold in the blueberries and lemon zest until just distributed, being careful not to crush the berries and stain the dough purple.
4. Drop ¼-cup portions of dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
5. Brush the tops of each biscuit with melted butter and sprinkle with the remaining 1 tablespoon of sugar for a sweet, crispy crust.
6. Bake for 8–10 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean (watch closely—overbaking dries them out).
7. Let the biscuits cool on the baking sheet for 5 minutes before serving to set their structure and avoid crumbly disasters.

Heavenly warm, these biscuits boast a tender crumb with pops of tart berry and bright lemon zest. Serve them split and slathered with honey butter for a next-level treat, or crumble them over yogurt for a breakfast parfait that’s basically dessert in disguise.

Pumpkin Spice Bisquick Biscuits

Kick your basic biscuit game to the curb, because these pumpkin spice wonders are about to become your fall obsession. They’re fluffy, fragrant, and so ridiculously easy you’ll want to make them every weekend until the snow flies. Trust me, your kitchen will smell like a cozy coffee shop in no time.

Ingredients

Bisquick – 2 cups
Pumpkin puree – ¾ cup
Milk – ⅓ cup
Brown sugar – ¼ cup
Butter – 3 tbsp
Pumpkin pie spice – 2 tsp
Baking powder – 1 tsp

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine Bisquick, brown sugar, pumpkin pie spice, and baking powder using a fork until evenly distributed.
3. Cut cold butter into small cubes and add to the dry ingredients, working it in with your fingertips until the mixture resembles coarse crumbs.
4. Make a well in the center and pour in pumpkin puree and milk all at once.
5. Stir gently with a wooden spoon just until a shaggy dough forms—don’t overmix or your biscuits will be tough.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise properly.
8. Place biscuits on the prepared baking sheet about 1 inch apart for even browning.
9. Bake for 10-12 minutes until golden brown on top and a toothpick inserted comes out clean.
10. Transfer to a wire rack and let cool for 5 minutes before serving—they’ll be piping hot inside!
Perfectly pillowy with a warm spice kick, these biscuits practically beg for a slather of honey butter or cream cheese frosting. They’re fantastic split and toasted the next day, though let’s be real—leftovers are highly unlikely.

Maple Glazed Bisquick Biscuits

Zesty, sweet, and ridiculously easy—these Maple Glazed Bisquick Biscuits are basically breakfast magic that even your sleepiest morning self can conquer. Imagine fluffy buttermilk clouds drenched in that sticky-sweet maple goodness that makes you want to lick the plate (no judgment here). They’re the cozy, carb-loaded hug your brunch table has been begging for, ready in minutes and guaranteed to disappear faster than your resolve to eat just one.

Ingredients

• Bisquick mix – 2 cups
• Milk – ⅔ cup
• Butter – ¼ cup, melted
• Maple syrup – ½ cup
• Powdered sugar – 1 cup

Instructions

1. Preheat your oven to 450°F and grab a baking sheet—no greasing needed, because Bisquick’s got your back (and your clean-up).
2. Stir together 2 cups Bisquick mix and ⅔ cup milk in a medium bowl just until a soft dough forms; don’t overmix or you’ll toughen those biscuits (tip: a few lumps are totally fine!).
3. Drop 8 equal scoops of dough onto the ungreased baking sheet, spacing them about 2 inches apart for that golden, spread-free rise.
4. Bake for 8–10 minutes at 450°F until the tops are lightly golden and the bottoms sound hollow when tapped—trust the tap test, not just the timer.
5. While biscuits bake, whisk ¼ cup melted butter, ½ cup maple syrup, and 1 cup powdered sugar in a small bowl until smooth; if it’s too thick, add a teaspoon of warm water to loosen it up.
6. Pull the biscuits from the oven and immediately brush the warm glaze generously over each one (tip: work fast so the glaze soaks in while they’re hot for maximum flavor penetration).
7. Let them cool on the sheet for 5 minutes—just long enough to avoid burning your tongue but short enough to enjoy that gooey, warm-from-the-oven bliss.

Velvety soft with a crackly maple shell, these biscuits strike the perfect balance between pillowy interior and sticky-sweet exterior. Serve them stacked high with crispy bacon tucked inside for a sweet-salty showdown, or crumble them over vanilla ice cream for a dessert that’ll have everyone asking for seconds.

Savory Bisquick Biscuits with Green Onions

Perfectly flaky, ridiculously easy, and packed with savory goodness—these Bisquick biscuits with green onions are about to become your new kitchen obsession. Who knew that three simple ingredients could transform into golden-brown clouds of deliciousness faster than you can say “seconds, please”? Get ready to impress yourself (and maybe a few hungry friends) with minimal effort and maximum flavor payoff.

Ingredients

• Bisquick mix – 2 cups
• Milk – ⅔ cup
• Green onions – ¼ cup, chopped

Instructions

1. Preheat your oven to 450°F and lightly grease a baking sheet.
2. In a medium bowl, combine 2 cups of Bisquick mix and ¼ cup of chopped green onions.
3. Pour in ⅔ cup of milk and stir with a fork just until the dough comes together—don’t overmix, or your biscuits will be tough!
4. Turn the dough out onto a surface dusted with extra Bisquick mix.
5. Gently knead the dough 8–10 times until it holds its shape.
6. Pat the dough into a ½-inch thick circle.
7. Use a 2-inch round cutter to cut out biscuits, pressing straight down without twisting for the best rise.
8. Place the biscuits about 1 inch apart on the prepared baking sheet.
9. Bake for 8–10 minutes at 450°F until the tops are golden brown and the bottoms sound hollow when tapped.
10. Transfer the biscuits to a wire rack to cool slightly before serving.

These biscuits emerge from the oven with a crisp, golden exterior that gives way to a tender, fluffy interior flecked with mild onion flavor. Try splitting one warm and slathering it with herb butter, or use them as the base for mini breakfast sandwiches—they’re so versatile, you’ll want to make a double batch every time.

Apple Cinnamon Bisquick Biscuit Muffins

Mmm, nothing says “I’m an adult but also secretly a cinnamon roll” quite like these Apple Cinnamon Bisquick Biscuit Muffins. They’re the cozy, lazy Sunday morning hero you didn’t know you needed—fluffy, spiced, and ready to make your kitchen smell like a fall-scented candle (but, you know, edible).

Ingredients

• Bisquick – 2 cups
• Milk – ⅔ cup
• Sugar – ¼ cup
• Apple – 1, peeled and diced
• Cinnamon – 1 tsp
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 425°F and grease a 12-cup muffin tin thoroughly to prevent sticking.
2. In a large bowl, combine 2 cups Bisquick, ¼ cup sugar, and 1 tsp cinnamon with a whisk until evenly mixed.
3. Pour in ⅔ cup milk and stir just until the dry ingredients are moistened; do not overmix for tender muffins.
4. Gently fold in the diced apple from 1 peeled apple until distributed throughout the batter.
5. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
6. Bake at 425°F for 10–12 minutes, until the tops are golden brown and a toothpick inserted comes out clean.
7. Remove the muffins from the oven and immediately brush the tops with 2 tbsp melted butter for a glossy finish.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Tip: Cooling slightly helps them set without becoming gummy.

You’ll love the tender, biscuit-like crumb that’s studded with soft apple bits and warm cinnamon spice. Serve them warm with a drizzle of caramel or a schmear of cream cheese for a next-level breakfast treat—they’re basically a hug in muffin form.

Bisquick Biscuit Breakfast Sandwiches

Nothing says “I love you” like a warm, flaky biscuit cradling a perfectly cooked egg and savory sausage—unless you’re making these Bisquick biscuit breakfast sandwiches, in which case it says “I love me” and that’s perfectly fine too. These handheld marvels are the ultimate breakfast hack for busy mornings, lazy weekends, or anytime you want to feel like a kitchen wizard without actually casting spells.

Ingredients

• Bisquick mix – 2 cups
• Milk – ⅔ cup
• Eggs – 4 large
• Breakfast sausage patties – 4
• American cheese slices – 4

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Stir together 2 cups Bisquick mix and ⅔ cup milk in a medium bowl until a soft dough forms.
3. Drop 8 equal portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
4. Bake biscuits for 8–10 minutes until golden brown and firm to the touch.
5. While biscuits bake, cook 4 sausage patties in a skillet over medium heat for 4–5 minutes per side until browned and cooked through.
6. Remove sausage from skillet and fry 4 eggs in the same pan for 2–3 minutes until whites are fully set but yolks remain slightly runny.
7. Split warm biscuits in half horizontally using a fork for maximum flakiness.
8. Place one sausage patty on each biscuit bottom, followed by one fried egg and one slice of American cheese.
9. Top with biscuit halves and press gently to secure the layers.
10. Serve immediately while cheese is melty and biscuits are warm.

Perfectly portable and gloriously messy, these sandwiches deliver that satisfying contrast of fluffy biscuit, juicy sausage, and oozy egg yolk that makes breakfast the best meal of the day. Try drizzling with hot sauce or serving with hash browns for the ultimate morning feast that’ll have everyone asking for seconds before they’ve finished firsts.

Bisquick Biscuit Pizza Bites

Virtually every pizza craving can be satisfied with these ridiculously easy Bisquick biscuit pizza bites—because who has time for dough-rising drama when cheesy, pepperoni-packed perfection is just minutes away?

Ingredients

Bisquick mix – 2 cups
Milk – ⅔ cup
Pizza sauce – ½ cup
Shredded mozzarella cheese – 1 cup
Pepperoni slices – 24 slices

Instructions

1. Preheat your oven to 450°F and lightly grease a baking sheet.
2. Stir together 2 cups Bisquick mix and ⅔ cup milk in a medium bowl until a soft dough forms—don’t overmix, or your biscuits will be tough.
3. Drop 12 spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
4. Press the center of each dough mound with your thumb to create a shallow well for the toppings.
5. Spoon ½ cup pizza sauce evenly into each well, using about 2 teaspoons per biscuit.
6. Sprinkle 1 cup shredded mozzarella cheese over the sauce, dividing it evenly.
7. Top each biscuit with 2 pepperoni slices, pressing them lightly into the cheese.
8. Bake at 450°F for 8–10 minutes, until the biscuit edges are golden brown and the cheese is bubbly.
9. Let the bites cool on the baking sheet for 2 minutes before serving—this helps the cheese set so it doesn’t slide off.
Heavenly warm, these bites deliver fluffy biscuit bases with a gooey, savory center that’s perfect for dipping in extra sauce or stacking high for a mini pizza tower. They’re the ultimate game-day snack or weeknight lifesaver—just try not to eat them all straight from the pan!

Bisquick Biscuit Dumplings for Stew

Yikes, your stew is looking lonely without these fluffy cloud-like dumplings floating on top! Let’s transform that humble pot of comfort into a cozy masterpiece with Bisquick’s magical shortcut—because who has time to measure flour when there’s stew to be devoured?

Ingredients

• Bisquick mix – 2 cups
• Milk – ⅔ cup

Instructions

1. Bring your prepared stew to a gentle simmer over medium heat, with bubbles just breaking the surface.
2. Combine 2 cups of Bisquick mix and ⅔ cup of milk in a medium bowl, stirring just until a soft dough forms—don’t overmix, or your dumplings will turn tough instead of tender.
3. Drop heaping tablespoonfuls of dough directly onto the simmering stew, spacing them about 1 inch apart so they have room to puff up.
4. Cover the pot tightly with a lid to trap steam, which helps the dumplings cook through without becoming dense.
5. Simmer for 10 minutes without lifting the lid—peeking lets steam escape and can lead to undercooked centers.
6. Uncover and check that the dumplings are fluffy and no longer doughy in the middle; if needed, re-cover and simmer 2–3 more minutes.
7. Serve immediately, scooping stew and dumplings together into bowls.

Now, dig into dumplings so light they practically float, with a savory stew-soaked bottom that’s pure comfort. Try crumbling a few over roasted veggies for a carb-y twist, or dare to dunk them in gravy like the fluffy little sponges they are.

Bisquick Biscuit Donut Holes

Just when you thought Bisquick couldn’t get any more magical, these biscuit donut holes swoop in to save your lazy Sunday morning. Jazzed-up baking mix transforms into golden, sugar-dusted puffs of joy that’ll make you feel like a pastry chef without the fancy pants.

Ingredients

• Bisquick – 2 cups
• Milk – ⅔ cup
• Sugar – ½ cup
• Vegetable oil – 4 cups
• Cinnamon – 1 tsp

Instructions

1. Pour vegetable oil into a heavy-bottomed pot until it reaches 2 inches deep.
2. Heat oil over medium heat until it reaches 350°F on a candy thermometer.
3. Combine Bisquick and milk in a medium bowl until a soft dough forms.
4. Scoop 1 tablespoon of dough and roll between palms to form smooth balls.
5. Test oil temperature by dropping one dough ball—it should sizzle immediately and float to the surface.
6. Fry 4-6 dough balls at a time for 90 seconds, flipping halfway with a slotted spoon when golden brown.
7. Remove donut holes with slotted spoon and drain on paper towels for 60 seconds.
8. Mix sugar and cinnamon in a shallow bowl while donut holes are still warm.
9. Roll drained donut holes in cinnamon sugar mixture until fully coated.
10. Serve immediately on a plate lined with parchment paper.

You’ll be rewarded with feather-light interiors that give way to a delicate crunch, all wrapped in that nostalgic cinnamon-sugar hug. Yes, these disappear alarmingly fast—try stacking them into mini donut hole towers drizzled with honey or dunking them in chocolate sauce for next-level decadence.

Bisquick Biscuit Strawberry Shortcake

Oh, the humble Bisquick biscuit—transformed into a cloud-like vessel for juicy strawberries and billowy whipped cream. This shortcut dessert is so ridiculously easy, you’ll wonder why you ever bothered with fussy from-scratch shortcakes. Let’s get baking!

Ingredients

• Bisquick mix – 2⅓ cups
• Milk – ⅔ cup
• Sugar – 3 tbsp
• Butter – 3 tbsp
• Strawberries – 1 lb
• Heavy cream – 1 cup
• Powdered sugar – 2 tbsp

Instructions

1. Preheat your oven to 450°F and grab a baking sheet—no greasing needed, these biscuits are self-sufficient.
2. In a large bowl, stir together 2⅓ cups Bisquick mix, ⅔ cup milk, and 3 tbsp sugar until a soft dough forms. Tip: Don’t overmix, or your biscuits will turn into hockey pucks.
3. Drop 8 equal mounds of dough onto the baking sheet, spacing them 2 inches apart for optimal rise and browning.
4. Bake for 8–10 minutes, until the tops are golden brown and a toothpick inserted comes out clean.
5. While the biscuits bake, hull and slice 1 lb of strawberries, tossing them with 1 tbsp of the sugar to coax out their juices.
6. In a chilled bowl, whip 1 cup heavy cream and 2 tbsp powdered sugar with a mixer on high speed until stiff peaks form, about 3–4 minutes. Tip: Chill your bowl and beaters first for maximum volume.
7. Let the baked biscuits cool on a wire rack for 5 minutes—they’ll be fragile when hot, so patience is a virtue.
8. Split each biscuit in half horizontally with a serrated knife, using a gentle sawing motion to avoid squashing them.
9. Place the bottom halves on plates and top generously with sugared strawberries and their accumulated juices.
10. Dollop a lavish amount of whipped cream over the strawberries, then crown with the biscuit tops. Tip: For extra indulgence, drizzle the assembled shortcakes with melted butter before serving.

Heavenly, right? The biscuits stay tender and slightly crumbly, soaking up the strawberry syrup without getting soggy. Serve these beauties warm for a cozy treat, or chill them for a refreshing summer dessert—either way, they’ll disappear faster than you can say “second helping.”

Summary

Deliciously simple! These 20 Bisquick biscuit recipes prove that fluffy, homemade biscuits are within everyone’s reach. Whether you’re craving classic buttermilk or something savory, there’s a perfect recipe waiting for you. Give them a try, share your favorite in the comments below, and don’t forget to pin this article on Pinterest to save these easy recipes for later!