How to make Bisquick biscuits fluffy! The top tricks and tips to baking fluffy biscuits in your oven every single time. Best kitchen hack ever.
Ok so here are important tips on how to make Bisquick biscuits fluffy. If you follow these kitchen hacks you will see and taste the difference the next time you bake this easy biscuit recipe in the oven. This easy Bisquick recipe is a game changer my friends. (affiliate links present)
Bisquick Biscuits
Yes of course you can just follow the recipe on the back of the yellow box, theirs is boring and doesn’t elaborate on how to make them fluffy. These aren’t rocket science, are not difficult to do and make SUCH a big difference that you will wish you read this years ago.
Don’t fret, it’s better late than never and I bet you have years and years left to bake this easy side dish from here on out. Let’s start out with measuring, yes there is a right and wrong way to do this.
- Number one tip to how to make fluffy biscuits is to measure flour properly!!
What does that really mean? Well if you are scooping rather than spooning you’re doing it all WRONG! You should never dunk your measuring cup into the box, bag, or container filled with flour or baking mix like this. If you do you’ll get a dense texture because you’ll smash it down scooping up too much.
Instead use a large spoon out of your silverware drawer and spoon it into the measuring cup moving it from side to side. This way you’re essentially sprinkling the powdered mix in so it aerates, that will help them become fluffy.
Jump to:
How to Bake Fluffy Bisquick Biscuits
- Second thing to remember is to to gently fold your ingredients together just until they are incorporated and then STOP. Over-mixing will take the fluff out of baked goods.
Now that you have all of your wet and dry ingredients into one bowl let’s talk about mixing, and how much you should really do. Not much is the short answer. Meaning this, you just want to incorporated it enough so that the powder is damp and folded in with the wet ingredients and then stop.
As soon as it resembles a bowl full of dough it is ready to roll out on a lightly floured surface. Over mixing will make biscuits tough, a NO go friends. Since you have Bisquick mix handy just use a Tbsp of that on your work surface so it won’t stick, too much and once again it will dry out and not get what you want.
Always make sure that each one is the same thickness and size so they bake evenly, 1/2 inch thick is usually great for homemade biscuits in air fryer.
Fluffy Biscuit Recipe
Now you may have gone to all the trouble to make from scratch some great dinner rolls. I do that too SOMETIMES but usually only during the holidays because let’s face it, I am busy y’all. Using a boxed baking mix like this one can save you tons of time because it already has some leavening agent in it, a bit of salt, etc….
We do add a few other items beyond what they suggest on the box itself. If you make one batch of theirs and one of these you will likely understand why ours are better. Like way better because of butter…..
- Let’s talk about this for a second shall we. Use COLD butter and a pastry blender or cutter to blend it in too. Using melted butter will make biscuits more dense, just don’t do it. I prefer salted too instead of unsalted, to add flavor.
- Only roll out your dough as much as necessary, a minimal amount, as the more you manipulate it the flatter they will become.
How to Bake Fluffier Biscuits
- Do NOT overbake them! You want the edges to be golden brown and the center to not be sticky any longer. Remove from the pan and on to a cooling rack so they don’t continue baking and get dry.
That is the gist of making the fluffiest biscuits with Bisquick y’all. I mean you should always preheat oven for everything you bake, that goes without saying.
Beyond that you could make Bisquick cheddar bay biscuits by adding some shredded cheddar cheese and air fryer roasted garlic into the mix. These were kept quite plain just to explain things but just know that you can tinker with the add ins once you get the hang of this. For a basic biscuit you will need:
How to Make Biscuits with Bisquick
- Bisquick baking mix
- Cold butter
- Whole milk
- A bit of sugar
- Baking powder
- A bit of minced garlic and melted butter will be brushed on to the top before baking
If you don’t have a drop biscuit cutter don’t bother buying one. You can use the top of a glass too. If you flip it upside down it is about the same size as what you see here. I did that for years before spending the few dollars on this. I mean it’s worth it to order one of these but just in case ya’ know….
- Press down to create your cut outs, do not twist. Manipulating the dough more than you need to will create a more dense texture.
Now that we have gone over all the steps in detail here let’s go over the basic tips and tricks to baking fluffy Bisquick biscuits before you get started;
1. Measure dry mix properly with a spoon fluffing it as you transfer it into the measuring cup.
2. Use COLD butter (frozen is better), grated into the bowl with a cheese grater.
3. Gently fold ingredients together.
4. Roll out just enough, manipulate dough as little as possible.
5. Press biscuit cutter in and don’t twist.
6. Do NOT over-bake and cool on cooling rack when done.
Do Bisquick biscuits need to be refrigerated?
NOOooooo, that will dry them out. Instead store leftovers in a freezer bag with ALL of the air sucked out. Leave on the countertop for a day or two and enjoy with butter, slow cooker apple butter and jam.
This whole process should take about 30 minutes from start to finish. Then use the rest of your mix to make all sorts of other things like:
What can you make with Bisquick besides biscuits?
- A loaf of Bisquick banana bread with or without nuts for breakfast or dessert is amazing
- Bisquick blackberry cobbler is great with really any frozen fruit right out of the bag
- Some Bisquick chocolate chip cookies or Bisquick muffins are fast to throw together too
Jump to recipe below and get started will ya’!
Bisquick Biscuits
Equipment
- 1 baking sheet
- 1 cookie cutter round
Ingredients
- 2 1/4 c Bisquick
- 2/3 c milk, whole
- 1/4 c butter, cold, best if it has been frozen and grated with cheese grater
- 1 tsp sugar
- 2 tsp baking powder
- 2 tbsp butter, melted
- 1 tbsp minced garlic, optional
Instructions
- In a bowl combine Bisquick, sugar and baking powder together. Then pour in milk and slice cold butter into small thin pieces or best to grate with cheese grater. Use a pastry cutter to blend together. STOP when powder is incorporated, over mixing will make then dense.
- Preheat oven to 450 degrees F. Use 1 tbsp of Bisquick to lightly "flour" a cutting board. Transfer dough to board and roll out to 1/2" thick.
- Use a round cookie cutter to make about 12 total round biscuits. Place on a cookie sheet lined with parchment paper or lightly sprayed with non stick cooking spray.
- Whisk together melted butter and minced garlic in a dish, brush on the top of each one. Bake for 8-10 minutes, just until the tops are golden brown and middle is no longer sticky, check with a toothpick.
- Remove, take biscuits off of hot baking sheet and on to a cooling rack or enjoy immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These turned out perfect. I used a pastry cutter to incorporate the butter before adding the milk and after stirring the milk in carefully with fork, I pressed it into a disc shape by hand, then cut and baked.
Hi I don’t have a pastry cutter is there something else I can use. I really want to make a good fluffy biscuit.My mom use to make them for me before she past, so needless to say I miss her and want a good fluffy biscuit.
Turn a glass upside down and punch out that way? Pizza cutter?
@Roberta, use two butter knives held criss-crossed
Thank you for sharing. Delicious and I’m not a baker person. the family devoured these and all commented on how amazingly fluffy and moist they were. Instructions are easy to follow and learned some things too.
I had made the recipe on box mix and they were awful..so dry you could not swallow. I searched for this recipe and I too have a huge box of bisquick mix that would have likely gone to waste if I had not found this recipe. This recipe made cardboard biscuits into amazing biscuits.
I didn’t roll the dough. I patted it into a rectangle, folded the ends into the middle 3x, patting it into a rectangle after each folding. Helped make them fluffier.
The biscuits came out tender inside, crunchy on top. I didn’t cut the butter fine enough, which I will remedy next time. But these were the best biscuits I’ve ever made. My husband agrees.
Thank you for breaking it down. Bisquick biscuits will be even better to enjoy.
What a waste of time Bisquick is to make it easier with all the ingredients you add it’s easier for me to make it from scratch with self-rising flour
I am dying for a video of your process. New to baking, I don’t know how much folding and incorporating is too much. I read what you wrote, but am a visual learner…
Same thing with rolling out the dough.
Thanks
Alan Brown
Why use bisquik if you are going to do all this Just use flour and make homemade
@Cynthialawson, You probably won’t read this, but I was brought to this recipe because I looked up how to make bisquick biscuits taste better simply because I had bisquick that I wanted to get rid of. Honestly, I don’t understand people who write negative reviews that aren’t helpful.
I’m making them today and hoping they’re better than the traditional bisquick method.
Thanks brenna, hope theyre amazing for you too
@Brenna, Hello, I’m here also because I searched the exact same thing you did lol. Have a great day!
@Brenna, I wanted biscuits that held together, not crumbled. Using this recipe made very little difference. Never have been much of a baker.