Bisquick Drop Biscuits

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Bisquick drop biscuits are a quick and easy way to make tasty homemade biscuits. You can whip up a batch in just 20 minutes using simple ingredients. These fluffy biscuits are perfect for breakfast or as a side dish with soups and stews.

With Bisquick mix as the base, you’ll add a few extra ingredients to make the biscuits even better. Cold butter cubes give them a flaky texture, while a touch of sugar adds sweetness. Brushing the tops with melted butter at the end makes them extra yummy. Give these biscuits a try – you’ll love how fast and simple they are to make!

Exact Ingredients List

Here’s what you’ll need to make these yummy Bisquick drop biscuits:

• 2 1/4 cups Original Bisquick mix
• 2 teaspoons baking powder
• 1 teaspoon granulated sugar
• 1/3 cup cold unsalted butter, cut into small cubes
• 2/3 cup milk
• 3 tablespoons melted unsalted butter

The recipe makes 6 servings. Each serving has about 354 calories.

You’ll love how quick and easy these biscuits are to make! The prep time is just 10 minutes, and they only take 10 minutes to bake.

Remember to keep your butter cold until you’re ready to use it. This helps create flaky layers in your biscuits.

Feel free to add some shredded cheese or herbs if you want to mix things up. About 1/4 to 1/2 cup of cheddar cheese can make these biscuits extra tasty!

Instructions

Start by preheating your oven to 450°F. This high heat will help your biscuits rise quickly and get nice and golden.

In a medium bowl, mix the Bisquick, baking powder, and sugar. Whisk them together well.

Next, take your cold butter cubes and cut them into the dry mix. You can use a pastry blender or a fork for this step. Keep working until the mixture looks like coarse crumbs.

Pour in the milk and stir gently. Mix just until the dough comes together. Be careful not to overmix!

Now comes the fun part. Use a big spoon to drop mounds of dough onto an ungreased baking sheet. Space them about 2 inches apart.

Pop the baking sheet in the oven for 8-10 minutes. You’ll know they’re done when the tops turn a pretty golden brown color.

As soon as they come out of the oven, brush the hot biscuits with melted butter. This gives them an extra boost of flavor and a lovely shine.

Serve your biscuits warm and enjoy! They’re great on their own or with your favorite toppings.

Possible Substitutes List

Can’t find Bisquick? No problem! You can easily make your own mix at home. Here’s a simple recipe:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon cold butter or shortening

Mix the dry ingredients, then cut in the cold fat until crumbly. This makes about 1 cup of homemade Bisquick substitute.

Other options you can try:

1. Pancake mix
2. Self-rising flour
3. Jiffy baking mix
4. Pioneer baking mix

For a gluten-free choice, try almond flour or coconut flour. Just remember to add extra baking powder and a bit of xanthan gum for the right texture.

Want to make it even easier? You can use a food processor to mix your homemade Bisquick. Just pulse the ingredients until they’re well combined. This saves time and ensures everything is evenly mixed.

How To Make It Diabetes-Friendly

To make these Bisquick drop biscuits more diabetes-friendly, you can try a few simple swaps. Replace the regular Bisquick mix with a low-carb version. You can make your own using almond flour, protein powder, and baking powder.

Cut the sugar or use a sugar substitute like stevia. Reduce the amount of butter to lower the fat content. Try using unsweetened almond milk instead of regular milk to cut carbs.

Here’s a quick recipe adjustment:

• 2 1/4 cups low-carb Bisquick mix
• 2 tsp baking powder
• 1/4 tsp stevia (or omit sweetener)
• 1/4 cup cold butter
• 2/3 cup unsweetened almond milk

Follow the same mixing and baking steps as the original recipe. These changes will lower the carb count and make the biscuits more suitable for a diabetic diet.

Remember to watch your portion size. Stick to one or two small biscuits per serving. You can also add fiber-rich ingredients like ground flaxseed or chia seeds to the mix.

Pair your biscuit with protein and veggies for a balanced meal. This helps slow down carb absorption and prevents blood sugar spikes.

Tips, Tricks & Storing

For the fluffiest biscuits, make sure your butter is very cold. Cut it into small cubes and pop them in the freezer for 10 minutes before using.

Don’t overmix the dough. Stir just until the ingredients come together. Lumps are okay!

Use an ice cream scoop to drop even portions of dough onto your baking sheet. This helps your biscuits bake evenly.

For extra flavor, try adding 1/2 cup of shredded cheddar cheese to the dough.

To store leftovers, let the biscuits cool completely. Place them in an airtight container and keep at room temperature for up to 2 days.

You can freeze baked biscuits for up to 3 months. Wrap each one in plastic wrap, then place in a freezer bag.

To reheat, wrap a biscuit in a damp paper towel and microwave for 20-30 seconds. Or warm in a 350°F oven for 5-7 minutes.

For make-ahead convenience, freeze unbaked biscuit dough. Drop spoonfuls onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake frozen dough for 12-14 minutes.