How to Make Bisquick Biscuits

Making Basic Biscuits

Preheat the oven to 450ºF (230ºC).

Add the baking soda to the Bisquick. Combine these dry ingredients quickly and loosely in a large bowl — make sure there's a little extra space for the wet ingredients you're about to add.

Mix in the butter, then add the milk. For ideal texture, use a technique called "cutting in" to add the butter to the mixture. While the butter is still cold, chop it into small pieces and toss each piece separately into the mixture. Coat each piece with the dry ingredients, then use a pastry mixer, two knives, or your fingers to break the butter pieces up.

Stir the ingredients until a soft dough forms. Stop stirring when the dry ingredients are well-combined — it's possible to over-stir, giving the biscuits a tough, crumbly quality.

Roll and knead the dough. Turn the dough onto surface sprinkled with Bisquick or flour. Knead the dough about 10 times. Don't knead excessively — as with stirring, this can affect the texture of the biscuits. Roll the dough about ⁄2 inch (1.3 cm) thick. To prevent the dough from sticking to the roller, you can sprinkle it with flour or bisquick. For a crunchier crust, skip the kneading and rolling and simply drop biscuit-sized spoonfuls directly onto the baking sheet.

Cut the dough into circles about 3 inches (8 cm) across.7.5 centimeter (3.0 in) cutter. If you don't have a biscuit cutter, either use a knife to cut squares or cut rounds with an upside-down drinking glass. A little flour or extra Bisquick on the knife or glass will help keep things from sticking.

Place on an ungreased cookie sheet. Leave about an inch or two of space around each biscuit on the cookie sheet. This ensures the biscuits will heat from all sides evenly.

Bake 8 to 10 minutes or until golden brown. Check on your biscuits while they cook — cooking times may vary slightly based on the oven being used. Note that cooking times increase slightly at high altitudes.

Allow to cool slightly, serving while still warm. After removing the biscuits from the oven, loosen them from the tray with a spatula so they don't stick. After about a minute, transfer the biscuits to a cooling rack. The biscuits are ready to eat when they are cool enough to handle.

Making Cheesy Biscuits

Preheat the oven to 450ºF (230ºC).

Combine Bisquick and cheese. Mix the ingredients loosely in a large bowl — you're looking for a roughly uniform mixture, but it's not necessary to spend lots of time mixing here.

Mix in milk. To get an even mixture without having to combine the ingredients too thoroughly, first make a "well" in the middle of the bowl by pushing the dry ingredients to the sides. Pour the milk into the "well." Fold the dry ingredients into the well several times to mix well.

Stir until entire mixture is just moistened. As mentioned above, it's a good idea to avoid stirring more than necessary to preserve the light, fluffy texture of the biscuits.

Drop spoonfuls onto greased cookie sheet. Unlike the biscuits above, here, we're going for a slightly crispier, denser product. Instead of rolling the dough thin, use a spoon to grab balls of dough and drop them onto the sheet a few inches apart from each other. Though the balls of the dough can vary slightly in size, you're aiming for each ball to use about a tablespoon of dough for each.

Bake 8 to 10 minutes or until golden brown.

Mix melted butter and garlic powder. To save time, combine these ingredients while the biscuits are baking.

Allow the biscuits to cool and brush with butter mixture. Take the biscuits out of the oven when done and transfer to cooling rack. Before eating, use a brush or paper towel to give each a thin coat of the butter/garlic mixture. Sprinkle biscuits with parsley flakes before serving.

Making Apple Drop Biscuits

Preheat the oven to 450ºF (230ºC).

Stir together Bisquick, sugar, and spices. As noted above, you're looking to simply combine these ingredients loosely in a large bowl — lots of stirring isn't necessary.

Add apple pieces and cider/juice. Make a "well" with your dry ingredients in the center of your bowl and pour the cider in. Fold the dry ingredients over the wet center portion just until the entire mixture is moist. Add the apple pieces all at once and fold the dough several times to incorporate.

If desired, add walnuts. If you'd like walnuts in your biscuits, add them now, folding the dough several times to incorporate just as you did with the apple pieces.

Drop spoonfuls onto greased cookie sheet. As above, each spoonful should use about one well-rounded tablespoon of dough, though there is no "correct" size.

Bake for 10-12 minutes or until golden brown. Keep a close eye on your biscuits and be willing to adjust your baking time as needed until you get a crisp texture — these will usually take slightly longer to cook than the other recipes in this article.

Allow to cool before serving. Transfer baked biscuits from cookie sheet to a cooling rack. Biscuits should be ready to eat after about five minutes or when they are cool enough to handle. For an extra hint of sweetness, sprinkle your biscuits with a pinch or two of sugar before serving.

Making Easy Sodapop Biscuits

Preheat the oven to 450ºF (230ºC).

Mix Bisquick and sour cream. This recipe is designed to be quick to prepare, to use just a few ingredients, and to be deliciously light and fluffy. Though the addition of soda may seem odd, the light texture it creates makes these biscuits a favorite for many. Start by incorporating the Bisquick and sour cream loosely in a bowl. Stop when you produce a smooth, uniformly moist mixture.

Mix in the soda. At this point, the dough will be quite soft — much more so than it would be in the recipes above. This is normal for this recipe.

Roll and knead the dough. Note that this step is virtually identical to the equivalent step in the Basic Biscuit recipe above except that the dough is rolled to a slightly greater thickness. Turn the dough onto surface sprinkled with Bisquick or flour. Knead the dough about 10 times. Don't knead excessively — as with stirring, this can affect the texture of the biscuits. Roll the dough about one inch thick. To prevent the dough from sticking to the roller, you can sprinkle it with flour or Bisquick.

Cut the dough into circles about three inches across. As above, you may use the rim of a glass or jar to get perfect circles if you don't have a cookie cutter.

Pour melted butter into 9x9 inch pan. Spread evenly along the bottom and sides. Having a little extra butter is OK.

Lay the biscuits over the butter in the pan. The biscuits may touch each other in the pan. For this recipe, this is OK — the biscuits will be especially soft and fluffy at the points where they touch.

Bake for about 8-10 minutes or until golden brown.

Allow to cool and serve. Allow the biscuits to cool in the pan (you may set the pan on a cooling rack if desired.) After about 5-10 minutes, use a metal spatula to separate the biscuits along their edges and serve.