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
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.
Ingredients
- 4 cups bisquick (find my homemade bisquick copycat recipe here)
- 1 tbsp granulated sugar
- 1 1/4 cups buttermilk
- 1 tbsp buttermilk, for brushing tops
- 2 tbsp 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 15-20 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.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 204Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 579mgCarbohydrates: 28gFiber: 1gSugar: 7gProtein: 4g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
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