This Bisquick Buttermilk Biscuits Recipe is a fluffy and tender recipe, which features convenient Bisquick mix and tangy cold buttermilk. It’s the easiest homemade bread side, ready in about 15 minutes.
Jump to RecipeBisquick Buttermilk Biscuits Recipe Ingredients
- 2¼ cups Bisquick mix
- ⅔ cup cold buttermilk
- 1 tsp sugar
- 1 tbsp melted butter (for the dough)
- Extra flour, for dusting
How To Make Bisquick Buttermilk Biscuits Recipe
- Prep the oven: Preheat your oven to 450°F (230°C). Let it get nice and hot while you mix the dough to ensure a good rise.
- Make the dough: In a medium bowl, combine the Bisquick mix, cold buttermilk, sugar, and melted butter. Stir gently with a wooden spoon or fork just until the ingredients are combined and a soft dough forms. Do not overmix.
- Knead and roll: Turn the dough out onto a surface lightly dusted with flour. Knead the dough exactly 20 times (no more, or they will get tough). Gently roll or pat the dough out until it is about ½-inch thick.
- Cut the biscuits: Dip a biscuit cutter (or the rim of a glass) into flour. Cut out the biscuits by pressing straight down—do not twist the cutter.
- Pan and bake: Place the biscuits close together in an ungreased 8×8-inch baking pan or on a baking sheet. Let the sides of the biscuits touch; this forces them to rise up rather than spreading out. Bake for 8–10 minutes, or until the tops are golden brown. Serve warm.
Recipe Tips
- Cold Buttermilk: Ensure your buttermilk is very cold. The contrast between the cold liquid and the hot oven creates steam, which helps the biscuits rise and become fluffy.
- The “Touch” Rule: Placing biscuits close together in the pan so they touch provides support as they bake, resulting in taller, softer biscuits with tender sides.
- Don’t Twist: When cutting the dough, push the cutter straight down and pull it straight up. Twisting seals the edges of the dough layers, preventing the biscuit from rising to its full potential.
- Kneading Count: The recipe specifies kneading 20 times. This smooths the dough just enough to create structure without developing too much gluten, which would make the biscuits rubbery.
What To Serve With Bisquick Buttermilk Biscuits
These biscuits are the ultimate comfort food vessel.
- Sausage Gravy: The classic Biscuits and Gravy breakfast.
- Butter and Jam: Simple and sweet.
- Honey: Drizzled over a hot biscuit.
- Fried Chicken: A Southern staple pairing.
How To Store Bisquick Buttermilk Biscuits Recipe
- Room Temperature: Store cooled biscuits in an airtight bag or container at room temperature for up to 2 days.
- Reheat: Wrap a biscuit in a damp paper towel and microwave for 15-20 seconds to make it soft and steamy again.
- Freeze: Wrap individual biscuits in foil and freeze for up to 3 months. Thaw on the counter or in the microwave.
Bisquick Buttermilk Biscuits Recipe Nutrition Facts
- Calories: 160
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 350mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugar: 3g
- Protein: 3g
Nutrition information is estimated per biscuit based on 8-9 biscuits.
FAQs
Yes, you can use regular milk, but the biscuits won’t be quite as tender or tall. Buttermilk reacts better with the leavening agents in the mix. If using milk, you might want to omit the sugar.
Absolutely. Fold in 1/2 cup of shredded sharp cheddar cheese and a pinch of garlic powder during step 2 for savory cheddar bay-style biscuits.
Tough biscuits are almost always the result of over-handling the dough. Stir gently, stick to the 20 kneads, and don’t re-roll the scraps more than once.
Bisquick Buttermilk Biscuits Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy9
servings10
minutes10
minutes160
kcalA quick and foolproof biscuit recipe using baking mix and buttermilk, kneaded briefly for a smooth texture and baked until golden brown.
Ingredients
2¼ cups Bisquick mix
⅔ cup cold buttermilk
1 tsp sugar
1 tbsp melted butter
Directions
- Preheat oven to 450°F.
- Mix Bisquick, buttermilk, sugar, and melted butter until soft dough forms.
- Knead 20 times on floured surface.
- Roll to 1/2-inch thick.
- Cut biscuits; place in 8×8 pan touching each other.
- Bake 8-10 minutes until golden.
- Brush with extra butter (optional) and serve.
Notes
- The pan: Using an 8×8 pan keeps the biscuits snug, forcing them to rise vertically.
- Leftover dough: You can re-roll the scraps once to cut more biscuits, but these “second cut” biscuits might be slightly tougher than the first batch.
