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    Home » Recipes » Bread

    Bisquick Biscuits with Buttermilk

    Modified: Apr 14, 2025 · Published: May 22, 2020 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    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.

    side view of a biscuit

    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

    dry and wet ingredients in a bowl

    Put bisquick and sugar in a bowl and stir to combine. Make a well in the center and pour in the whole buttermilk (add vegetable oil if using store-bought Bisquick).

    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?

    You can make buttermilk in a pinch. For one cup of buttermilk, mix one tablespoon of white vinegar or lemon juice into one cup of whole milk. Allow the mixture to sit for about 10 minutes before using it. For this recipe, you’ll need to make 1 1/2 cups so that you have enough (1 1/3 cups for the biscuits, plus one tablespoon for brushing on top).

    bowl of biscuit dough

    Stir until the dry ingredients are moistened and a rough dough forms.

    biscuit dough on a floured surface

    Turn the dough onto a well-floured surface. Sprinkle the top with flour and gently knead a few times, folding the dough over onto itself. Then, gently pat into a rectangle.

    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.

    folding biscuit dough in thirds

    Fold the rectangle over onto itself in thirds. Turn the dough and gently pat it into a rectangle again. Repeat the folding process a second time, ending up with a rectangle of dough about 1/2 inch thick.

    cut out biscuits

    Use a biscuit cutter to cut circles in the dough. Gently re-fold the scraps to get up to 16 biscuits.

    Or as a faster option, use a sharp knife to cut the dough into squares.

    brushing biscuits with buttermilk

    Place the bisquick biscuits on a parchment-covered baking sheet and lightly brush them with additional whole buttermilk.

    rows of baked biscuits on parchment covered pan

    Bake the biscuits at 425˚F for 15-20 minutes, until the tops are golden.

    brushing biscuit with melted butter

    When the biscuits come out of the oven, brush the tops with melted butter.

    baked biscuits in a row

    Recipe Tips

    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:

    1. 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.
    2. 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.
    side view of baked biscuits

    Biscuit Storage

    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.

    pat of butter in a biscuit

    How to reheat biscuits

    We love having biscuits in the freezer so they are ready to go when we want 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.
    biscuits with gravy on a plate

    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.

    Golden brown, baked Bisquick biscuit.

    Bisquick Biscuits with Buttermilk

    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.
    4.52 from 127 votes
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    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 12
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    Equipment

    • Silpat Silicone Mat
    • Biscuit Cutter Set

    Ingredients

    • 4 cups homemade bisquick see note one for using store-bought original Bisquick
    • 1 tablespoon granulated sugar
    • 1 ⅓ cups whole buttermilk
    • 1 tablespoon whole buttermilk for brushing tops
    • 2 tablespoon butter melted

    Instructions

    • Preheat oven to 425˚F.
    • Put the homemade bisquick and sugar in a bowl. Stir to combine. Make a well in the center and pour in the buttermilk (see note one below if using store-bought Bisquick). 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 and gently knead a few times by folding the dough over onto itself. Gently pat into a rectangle and fold the rectangle over onto itself in thirds. Turn the dough and gently pat it into a rectangle again. Repeat the folding process a second time, ending up with a rectangle of dough that is about 1/2 inch thick.
    • Use a biscuit cutter to cut circles in the dough. Gently re-roll the scraps to get up to 16 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 lightly 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

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    Notes

    One: The recipe for store-bought, original Bisquick changed. To use it in this recipe, you’ll have to add 2 tablespoons of vegetable oil.
    Two: Wrap any leftover bisquick biscuits tightly in plastic wrap and store them at room temperature for several days. Or store in the freezer in an airtight container or zip-top freezer bag.

    Nutrition

    Serving: 1biscuit | Calories: 208kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 553mg | Potassium: 101mg | Fiber: 1g | Sugar: 7g | Vitamin A: 103IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 1mg
    Course: Bread
    Cuisine: American
    Author: Tonia Larson

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    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Comments

      4.52 from 127 votes (121 ratings without comment)

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      Recipe Rating




    1. Linda says

      April 16, 2024 at 7:32 am

      5 stars
      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.

      Reply
      • Tonia Larson says

        April 16, 2024 at 8:15 am

        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

        Reply
    2. Sharon says

      March 3, 2024 at 4:41 pm

      5 stars
      Excellent, added just the right touch to my bisquick mix. Simple and easy with great taste!

      Reply
    3. Jenny says

      January 20, 2024 at 8:30 am

      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.

      Reply
      • Tonia Larson says

        January 20, 2024 at 10:26 am

        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

        Reply
    4. Tami Davey says

      January 7, 2024 at 1:49 pm

      5 stars
      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.

      Reply
      • Tonia Larson says

        January 8, 2024 at 10:13 am

        Thank you Tami! I’m delighted to hear that!

        Reply
    5. Claire says

      May 29, 2023 at 6:29 pm

      5 stars
      these are phenomenal. so easy and delicious!!! going to be making these over and over again

      Reply
      • Tonia Larson says

        May 30, 2023 at 9:22 am

        So happy you loved them! Thank you for coming back to leave a review!

        Reply
    6. Sue Royston says

      April 7, 2023 at 12:21 am

      I could only find Heart Healthy Bisquick 🙁 Will it work with this recipe?

      Reply
      • Tonia says

        April 7, 2023 at 10:36 am

        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

        Reply
    7. Kathy says

      April 5, 2023 at 3:37 pm

      If you bake the biscuits ahead do you still butter the tops before wrapping?

      Reply
      • Tonia says

        April 6, 2023 at 9:21 am

        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

        Reply
    8. Kathleen says

      February 25, 2023 at 4:36 pm

      5 stars
      Love the cut out biscuits for biscuits and gravy

      Reply
    9. Gale says

      February 5, 2023 at 1:11 am

      5 stars
      I made a half recipe drop bisquits. They were outstanding.

      Reply
    10. Karen says

      January 15, 2022 at 5:51 pm

      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…..👍👍

      Reply
    11. A morris says

      November 28, 2021 at 12:02 pm

      Made the recipe today and they were awesome no problems ….

      Reply
    12. Josh says

      November 28, 2021 at 9:26 am

      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.

      Reply
      • Rhiannon H says

        March 27, 2022 at 11:21 am

        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.

        Reply
        • Tonia says

          March 29, 2022 at 6:04 pm

          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.

          Reply
          • Teresa Seabolt says

            April 17, 2023 at 4:53 pm

            Absolutely yummy and no problem with the liquid ratio. Same as if I had made them from scratch

            Reply
            • Tonia says

              April 17, 2023 at 5:29 pm

              Fantastic! Thank you for stopping back to share that! I’d love for you to click the star rating as well. 😊

    13. Johnnie reed says

      March 4, 2021 at 9:05 am

      Years ago Betty Crocker used beer in the mix. They were delicious and had a yeasty taste. Can I get this recipe?

      Reply
      • Tonia says

        March 4, 2021 at 10:29 am

        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

        Reply
      • Eddie Brannan says

        August 19, 2021 at 6:27 pm

        Hi Found The Recipe At www southernladycooks.com, Hope This Helps, Also At bettycrocker.com They Have Cheesy Beer Biscuits

        Reply
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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