Bisquick Buttermilk Biscuits are your ultimate shortcut to achieving irresistibly flaky, rich, and tender homemade biscuits—all without the usual fuss. This remarkably quick and straightforward recipe delivers tall, beautifully layered biscuits using just a handful of common pantry ingredients and a few simple steps. Whether you serve them warm with a dollop of your favorite jam for breakfast, as a comforting accompaniment to hearty dinners, or as a delightful treat drizzled with honey and butter, these easy Bisquick biscuits are guaranteed to be a crowd-pleaser and a staple in your kitchen.
These incredibly simple buttermilk biscuits are exactly what you need when you crave that fresh-from-the-oven flavor without spending hours in the kitchen. The recipe comes together in mere minutes, making it absolutely perfect for busy mornings or as a quick addition to weeknight dinners. Unlike more traditional rolled and cut biscuits, our easy buttermilk drop biscuit recipe eliminates the need for extensive handling or shaping of the dough. Simply mix your ingredients, scoop the dough onto a baking sheet, and bake! The subtle tang from the buttermilk beautifully complements both sweet and savory toppings, resulting in golden, tender-centered biscuits that are simply divine. It’s no wonder these have become a go-to recipe for anyone who cherishes comforting, homemade bread with minimal effort.
Why You’ll Love These Bisquick Buttermilk Biscuits
There’s a reason why these Bisquick buttermilk biscuits consistently earn rave reviews. They combine the convenience of a baking mix with the delightful taste and texture of scratch-made biscuits, making them a true culinary gem. Here’s why this recipe will quickly become one of your favorites:
- Effortless Perfection for Every Baker: Baking biscuits from scratch can often feel daunting, especially for beginners. However, this Bisquick buttermilk biscuit recipe removes all the guesswork and potential for error. With straightforward steps—mix, gently fold, cut, and bake—you’ll consistently produce warm, perfectly flaky biscuits that turn out beautifully every single time. It’s as simple and reliable as our popular Bisquick drop biscuits recipe, ensuring success even for novice bakers.
- Unrivaled Flavor and Tender Texture: These buttermilk biscuits truly check all the boxes for what a perfect biscuit should be. They are incredibly soft, wonderfully moist, and boast a perfectly flaky interior that melts in your mouth. Each bite delivers a delightful hint of buttery sweetness, perfectly balanced by the subtle tanginess of the buttermilk. The combination is undeniably comforting and utterly delicious, making it hard to resist reaching for another!
- Endless Customization Opportunities: This recipe serves as an excellent foundational base, inviting you to experiment with your own unique flavor twists. Craving a savory treat? Fold in your favorite herbs or cheese. In the mood for something sweet? Add chocolate chips, cinnamon, or a touch of extra sugar. The versatility of this recipe means you can adapt it to fit any meal or mood, making it a reliable and exciting option you’ll revisit time and time again.
Looking for more easy Bisquick recipes?
This incredible baking mix isn’t just for waffles and pancakes! You can harness its convenience to create a wide array of delicious treats, such as fluffy Bisquick blueberry muffins, nostalgic funnel cake, or savory appetizers like Bisquick sausage balls. The possibilities are truly endless!
Essential Ingredients and Clever Substitutions
Creating the perfect Bisquick buttermilk biscuits relies on a few key ingredients, each playing a vital role in achieving that desirable texture and flavor. Understanding these components, along with potential substitutions, will ensure your baking success.
- Original Bisquick™ Mix: This is the hero ingredient, providing the perfect blend of flour, leavening, and fat needed for quick baking. While Bisquick is incredibly versatile for various dishes, you can also learn how to make Bisquick at home if you prefer a homemade version, or simply opt for a store-bought box for ultimate convenience. For those with dietary restrictions, gluten-free Bisquick biscuits are entirely possible – just follow the specific substitution instructions provided on the gluten-free Bisquick package for best results.
- Very Cold Butter: This is arguably the most crucial ingredient for achieving truly flaky biscuits. Using butter that is lightly frozen or very firm makes it much easier to grate or cut into small pieces. These tiny pockets of cold butter will melt during baking, creating steam that separates the dough into those coveted tender, flaky layers. A pastry blender or a food processor can also be used to quickly cut in the butter. It’s imperative not to use softened or room-temperature butter, as it will simply blend into the dough rather than creating the signature flaky texture.
- Buttermilk: Buttermilk is essential for both flavor and texture. Its acidity reacts with the leavening agents in Bisquick, contributing to a better rise and an incredibly tender crumb. Furthermore, buttermilk imparts a distinct, pleasant tang that beautifully complements the richness of the butter. If you only have 1% or non-fat milk on hand, you can still make these biscuits; simply increase the butter slightly (e.g., to ½ cup) to compensate for the reduced fat content and ensure rich flavor. Alternatively, you can easily make a quick buttermilk substitute by stirring 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup, then filling it to the ⅔-cup mark with regular milk. Let it sit for 5-10 minutes until it slightly curdles before using.
- Melted Butter (for brushing): A final brush of melted butter before baking adds a beautiful golden finish and enhances the overall rich, buttery flavor of your biscuits. While optional, it’s a simple step that truly elevates the final product, giving your biscuits a professional touch and an irresistible aroma.
Creative Recipe Variations for Your Bisquick Biscuits
Beyond the classic, these Bisquick buttermilk biscuits can be transformed into an array of exciting flavors to suit any palate or occasion.
- Cheesy Biscuits: Elevate your biscuit dough into a savory delight by gently folding in about ½ cup of shredded cheddar cheese (or your favorite cheese blend like Monterey Jack or Gruyere) just before shaping. For an extra cheesy crust, consider using a 1-inch biscuit cutter, which creates more exposed edges, and reduce the bake time by approximately 2 minutes. A light brush of unsalted butter on top immediately after baking will make these cheesy biscuits unbelievably melt-in-your-mouth delicious, perfect with chili or soup.
- Sweet Biscuits: If you prefer a slightly sweeter profile, simply stir ¼ cup of granulated sugar into your dry ingredients before incorporating the wet components. These sweet Bisquick biscuits are absolutely perfect served warm with a generous drizzle of honey, a dollop of fruit jam, or even some whipped cream. In a pinch, you can even swap in a splash of vegetable oil for a portion of the cold butter, though butter will yield a richer flavor.
- Garlic Herb Biscuits: Infuse your biscuits with aromatic savory notes by adding ¼ teaspoon of garlic powder and 1 tablespoon of finely chopped fresh herbs such as parsley, rosemary, chives, or a blend of Italian herbs to your biscuit dough. This combination brings a beautiful savory depth that pairs wonderfully with stews, roasted chicken, or even a simple green salad. A small pinch of extra salt can further enhance these herbaceous flavors.
- Buttermilk Drop Biscuits: For the ultimate time-saver, skip the rolling and cutting process entirely. With the same delicious ingredients, simply stir the dough gently until just combined, then drop spoonfuls directly onto your prepared baking sheet. While the texture will be slightly less uniform and layered than rolled biscuits, they’ll still be incredibly tender and flavorful. If you’re experimenting with all-purpose flour instead of Bisquick (which already contains leavening), remember to add a pinch of baking soda to ensure a good rise when using buttermilk.
🎯 Pro Tips for Flawless Bisquick Buttermilk Biscuits
- Grate Your Butter for Optimal Flakiness: The secret to truly flaky Bisquick biscuits lies in the butter. Grating very cold butter into small pieces ensures that it disperses evenly throughout the baking mix. As these tiny butter pieces melt in the oven, they release steam, creating distinct air pockets that result in those desirable, delicate flaky layers. The smaller the butter pieces, the more opportunities for flakiness!
- Master the Mixing Method: Always combine your dry ingredients thoroughly in a medium bowl before introducing any liquids. Stir them well until everything is evenly distributed. Then, create a “well” or a small depression in the center of your dry mixture. This allows you to pour in the wet ingredients, facilitating a more controlled and gentle mixing process. This technique helps prevent overmixing, which is crucial for biscuit tenderness.
- Embrace Cold Ingredients: For the absolute best results, it’s paramount to use very cold butter and cold buttermilk. Cold ingredients are the key to achieving a light, tender, and incredibly flaky biscuit. The cold butter prevents premature melting and ensures those pockets of steam form, while cold buttermilk slows down the reaction with the leavening until it hits the hot oven, giving you a better rise.
- Avoid the Pitfall of Overmixing: This tip cannot be stressed enough! Overmixing the biscuit dough is the primary culprit behind dry, tough, and dense Bisquick biscuits. Mix the ingredients only until they are just barely combined and the dough comes together. It’s perfectly acceptable, and even desirable, if there are a few visible streaks of baking mix or small butter pockets remaining. This minimal mixing preserves the tenderness and flakiness.
Key Equipment for Baking Success
Having the right tools can make all the difference in your biscuit-baking journey. For this easy Bisquick buttermilk biscuit recipe, a few basic pieces of kitchen equipment will set you up for success:
- Baking Sheet: A sturdy rimmed baking sheet ensures even heat distribution and prevents any potential butter overflow. Lining it with parchment paper is highly recommended for easy cleanup and to prevent sticking.
- Biscuit Cutter: While you can use a knife for square biscuits, a round biscuit cutter provides uniform shapes and helps create those classic tall, flaky layers. A 2-inch cutter is ideal for standard-sized biscuits.
- Pastry Brush: Essential for evenly brushing the tops of your biscuits with melted butter before baking, giving them that beautiful golden-brown crust and extra rich flavor.
If you’re just starting your baking adventures, we have even more easy biscuit recipes perfect for beginners! For additional inspiration and foolproof methods, explore our curated list of best biscuits for beginners.
Step-by-Step Guide to Flaky Buttermilk Biscuits
Follow these detailed steps to create delicious, flaky Bisquick buttermilk biscuits every time. Remember, gentle handling is key!
- Prepare Your Workspace and Dough: Preheat your oven to 425ºF (220ºC). Lightly dust a clean countertop or wooden board with a little Bisquick mix. Turn the prepared dough out onto this floured surface. Gently pat the dough into a rectangular shape, aiming for about ½-inch thickness.
- The Folding Technique for Layers: This is a crucial step for creating those wonderful flaky layers. Carefully fold the dough into thirds, much like you would fold a letter. This process creates multiple layers of butter and dough, which will result in a tender, flaky texture after baking. Gently pat it down again to about ½-inch thickness.
- Cut the Biscuits with Precision: Using a 2-inch round biscuit cutter, press straight down into the dough to cut out your biscuits. This is vital: do not twist the cutter once it’s in the dough. Twisting can seal the edges of the biscuit, preventing them from rising properly and creating fewer distinct layers. Simply push straight down, then lift straight up. Rework any scraps gently once or twice to get more biscuits, but avoid overworking the dough.
- Space and Prepare for Baking: Grease your baking sheet or line it with parchment paper for non-stick baking. Place the cut biscuits onto the prepared sheet, ensuring they are spaced about 2 inches apart. This generous spacing allows enough room for the Bisquick buttermilk biscuits to rise fully and bake evenly without sticking together.
- Achieve a Golden Brown Finish: Before baking, gently brush the tops of your simple buttermilk biscuits with the melted butter. This not only enhances their rich, buttery flavor but also helps them achieve a beautiful golden-brown color and a slightly crisp crust during baking.
Creative Serving Suggestions for Your Bisquick Buttermilk Biscuits
These buttermilk biscuits made with Bisquick are incredibly versatile and are truly a treat no matter how you choose to serve them! Their tender texture and rich flavor make them suitable for any meal of the day, from breakfast to dinner, and even as a snack.
- Breakfast & Brunch Bliss: Start your day right by pairing them with a fluffy plate of scrambled eggs, crispy bacon, or savory sausage patties. They are also heavenly enjoyed warm with a generous smear of honey, a variety of fruit jams, or a tangy citrus jelly for a quick and satisfying snack. For a heartier breakfast, serve them alongside our delicious oven-baked turkey bacon.
- Perfect Dinner Companions: Biscuits make an excellent side to almost any dinner. Try dunking them into a hearty bowl of our comforting stovetop chili recipe, or serve them alongside a creamy cheeseburger soup with Velveeta for the ultimate cozy comfort food dinner. They also complement roasted chicken, pot roasts, or any stew beautifully.
- Sweet & Savory Snacks: Beyond traditional meals, these Bisquick biscuits can be enjoyed on their own as a quick snack, perhaps with a sprinkle of cinnamon sugar, or split and filled with your favorite sweet or savory fillings.
Frequently Asked Questions About Bisquick Buttermilk Biscuits
Addressing common concerns ensures your biscuits turn out perfectly every time. Here are answers to some frequently asked questions:
If your biscuits turn out dry and tough, it’s most likely due to two primary reasons: overmixing the dough or using too much baking mix/flour. When combining ingredients, mix only until the dough just comes together and pulls away from the sides of the bowl—usually about 30 seconds. Overmixing develops the gluten in the flour too much, leading to a tough texture. Additionally, always measure your baking mix accurately; use a spoon-and-level method (spoon the mix into the measuring cup, then level off with a straight edge) or, even better, use a food scale for precise measurements. Too much dry ingredient will absorb too much liquid, resulting in a dry biscuit.
Buttermilk plays a critical role in biscuit making, contributing significantly to both flavor and texture. Firstly, its inherent acidity reacts with the baking powder (and any baking soda if added), producing carbon dioxide gas which helps the biscuits rise higher and become lighter and fluffier. Secondly, the acidity also works to tenderize the gluten in the flour, resulting in a remarkably soft and delicate crumb. Lastly, buttermilk imparts a distinct, pleasant tangy flavor that adds depth and complexity to the rich, buttery taste of the biscuits.
Biscuits that fall apart or don’t rise properly often stem from issues with butter temperature and cutting technique. Ensure you are using very cold butter (preferably grated or cut into small pieces) as this is essential for creating flaky layers. If the butter is too soft or melted, it will incorporate into the dough too much, leading to a dense biscuit without flakes. Also, when cutting your biscuits with a biscuit cutter, always push the cutter straight down and then lift it straight up. Twisting the cutter can seal the edges of the dough, which prevents those beautiful layers from separating and rising in the oven.
These homemade Bisquick buttermilk biscuits are undeniably best served fresh and warm from the oven. However, if you have leftovers, they can be stored in an airtight container at room temperature for up to 3 days. To reheat them and bring back their freshly baked goodness, place them in a preheated 350ºF (175ºC) oven for about 5-7 minutes, or until warmed through. For longer storage, biscuits freeze exceptionally well for up to 2 months. Simply place cooled biscuits in a freezer-safe bag or airtight container. When ready to enjoy, thaw them overnight in the refrigerator, then reheat as directed above for a delicious treat anytime.
Love Easy Breakfast Recipes? Here’s More…
- Best Biscuits and Gravy Recipe
- Cottage Cheese Breakfast Bowls
- Frittata with Ham and Cheese
- Cinnamon Streusel Coffee Cake Muffins
If you tried this Bisquick buttermilk biscuits recipe or any other recipe on my website, please leave a ✴ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Bisquick Buttermilk Biscuits with Renae Gerhardstein
Fluffy and tender, these buttermilk biscuits with Bisquick are quick to make and perfect for pairing with breakfast or hearty soups.
Author: Renae Gerhardstein
Rating: 4.91 from 11 votes
Course: Bread
Cuisine: American
Servings: 8 biscuits
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Calories: 266 kcal
Equipment
- Rimmed baking sheet
- Round biscuit cutter
- Pastry brush
Ingredients
- 2½ cups Original Bisquick™ mix (or homemade Bisquick)
- 2 teaspoons baking powder
- ⅓ cup very cold butter (see Notes)
- ⅔ cup buttermilk, 2% milk fat (see Notes for lower fat options)
- 2 tablespoons melted butter (to brush on biscuits)
Instructions
- Preheat your oven to 425ºF (220ºC). Grate very cold butter and place it back in the fridge or freezer until needed. You can also use a food processor or pastry blender to combine butter with the dry ingredients in a later step.
- In a medium-sized bowl, add the dry ingredients (Bisquick mix and baking powder) and stir well to combine. Create a well in the center of the Bisquick mixture. Add the cold buttermilk and grated butter to the well. Stir gently, just until the dough comes together and pulls away from the walls of the bowl (this usually takes about 30 seconds). For flaky, tender biscuits, it is crucial not to overmix.
- Lightly sprinkle a little Bisquick mix onto a clean countertop or wooden board. Turn the dough out onto this surface. Gently pat the dough into a rectangle about ½-inch thick. Fold the dough into thirds (like folding a letter). Use a 2-inch biscuit cutter to cut out the biscuits, pressing straight down (do not twist!) and lifting straight up. This recipe yields approximately 8 biscuits.
- Grease your baking sheet or line it with parchment paper. Place the cut biscuits about 2 inches apart on the baking sheet. Brush the tops of the biscuits with the melted butter. Bake at 425ºF (220ºC) for 10–12 minutes, or until they are golden brown in color. Serve warm with butter, honey, or your favorite jelly.
Notes
- Butter Preparation: Grating very cold butter into small pieces helps it incorporate more easily with the baking mix and contributes significantly to the flakiest texture.
- Mixing Dry First: Always combine all dry ingredients in a bowl first. Stir until well combined. Then, create a well in the center before adding wet ingredients.
- Temperature is Key: For the most flaky and tender Bisquick buttermilk biscuits, ensure both your butter and buttermilk are very cold.
- Avoid Overmixing: Overworking the dough is the leading cause of dry and tough biscuits. Mix only until the ingredients are just barely incorporated; some visible spots of baking mix or butter are perfectly fine.
Ingredient Notes:
- You can easily make your own Bisquick mix using my homemade Bisquick recipe.
- If using Gluten-Free Bisquick, follow the specific substitution instructions provided on its packaging.
- For 1% skim or non-fat milk, increase the butter to ½ cup to maintain richness.
- Using lightly frozen, very cold butter is easiest for grating and yields the best results.
Recipe Variations:
- Cheesy Biscuits: Fold in ½ cup of shredded cheddar cheese before shaping. For smaller, extra cheesy edges, use a 1-inch biscuit cutter and reduce baking time by 2 minutes. Brush with unsalted butter after baking.
- Sweet Biscuits: Stir ¼ cup of granulated sugar into the dry ingredients. Serve warm with honey or jam. Can swap a splash of vegetable oil for some butter in a pinch.
- Garlic Herb Biscuits: Add ¼ teaspoon of garlic powder and 1 tablespoon of chopped fresh herbs (parsley, rosemary, chives) to the dough. A pinch of salt enhances flavor.
Storing Instructions:
- Biscuits are best fresh but can be stored in an airtight container for up to 3 days. Reheat in a 350ºF (175ºC) oven for 5-7 minutes.
- Biscuits freeze well for up to 2 months. Thaw overnight in the refrigerator and reheat as above.
Nutrition
Calories: 266kcal |
Carbohydrates: 25g |
Protein: 4g |
Fat: 17g |
Saturated Fat: 9g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 6g |
Trans Fat: 0.4g |
Cholesterol: 31mg |
Sodium: 689mg |
Potassium: 91mg |
Fiber: 1g |
Sugar: 5g |
Vitamin A: 358IU |
Vitamin C: 0.1mg |
Calcium: 152mg |
Iron: 1mg