Bisquick Rolled Biscuits
Bread Recipes Breakfast Recipes Dessert Recipes

Bisquick Rolled Biscuits

There are many names for rolled biscuits. Growing up, we called them tea biscuits, but we also know them as beaten biscuits, baking powder biscuits, or soft biscuits. These usually accompanied our Sunday afternoon dinners. I remember my first attempt at making these for a family get to together, and to this day my brother still refers to them as hockey pucks. I’ve compiled a few recipes using Bisquick I hope you enjoy, but first a bit of history.

The rolled biscuit has evolved from its dry state popular during the time of Louis XIV. France referred to it as stone bread because it was very hard. In 1850, a man by the name of Gail Borden invented a biscuit made up of a veal type reduction resembling a glue-like substance. After adding flour to this mixture and baking it, he invented what they knew then, as animal or meat biscuits. The biscuits we know today were developed in the southern part of the United States and referred to as beaten biscuits, made by beating them with a rolling pin at least one hundred times or more. These have become a favorite in many kitchens all over the world.

Bisquick Cheese Rolled Biscuits

Bisquick Cheese Rolled Biscuits

I love making these biscuits in the morning, cutting them down the center, and placing a poached egg with a thinly sliced piece of cooked ham and cheese in between. These are better than an eggMcMuffin.
Prep Time 20 mins
Cook Time 15 mins
Servings 6 people

Ingredients
  

  • cups Bisquick
  • ¼ tsp yeast
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2 tsp sugar
  • ½ cup shortening
  • 1 cup buttermilk If you don’t have buttermilk handy, place 1 tsp vinegar in a measuring cup, fill with milk, and stir
  • 2 tbsp warm water
  • ½ cup grated cheddar (old works best)

Instructions
 

  • Preheat oven to three hundred and seventy-five degrees.
  • Dissolve two teaspoons of sugar into the two table spoons of warm water.
  • Sprinkle the one-quarter teaspoon of yeast over the top and let sit in a warm area.
  • In a large bowl, sift together the two and one-quarter cups of Bisquick, one-quarter teaspoon of baking soda, and one-quarter teaspoon of salt. Cut the one-half cup of shortening into the flour mixture, using a pastry cutter (I find it just as easy to use a fork) until crumbly.
  • Stir one cup of buttermilk and the yeast into the flour mixture along with the one-half cup of grated cheese until combined.(The dough should be sticky).
  • Flatten the dough using your hands or roll in between two pieces of parchment paper until desired thickness.
  • Cut the dough with a biscuit or cookie cutter and place each one on a greased baking sheet.
  • Bake for approximately twelve to fifteen minutes or until golden brown, being careful not to burn the bottoms.

 

Bisquick Layered Rolled Biscuits

There’s nothing more gratifying than cooking or baking something and hearing your kids say how much they enjoy it. These remind me of those flaky layered biscuits that come in a can, only much better.You will notice in this recipe, there is baking powder along with the cream of tartar, plus the leavening agent that is already added into the Bisquick. Don’t be alarmed as this ensures flakiness with each layer. This recipe is so simple and will make twenty to twenty-five biscuits. I hope you enjoy it.
Prep Time 25 mins
Cook Time 20 mins
Servings 6 people

Ingredients
  

  • 6 cups Bisquick
  • 2 tbsp baking powder
  • 2 tsp salt
  • 1 tsp cream of tartar
  • 3 tbsp sugar
  • 8 tbsp butter
  • 2 cups buttermilk

Instructions
 

  • Preheat oven to three hundred and seventy-five degrees.
  • In a large bowl sift together six cups of Bisquick, two tablespoons of baking powder, two teaspoons of salt, one tea spoon of cream of tartar, and three tablespoons of sugar.
  • Mix in the eight tablespoons of butter with a pastry cutter until crumbly.
  • Stir in the two cups of buttermilk and stir until combined.
  • Place the dough onto a floured surface and roll out into a one-half-inch thickness.
  • fold the dough over and roll it out again, repeating it five times.
  • Cut each shape with a biscuit cutter and place on a greased sheet.
  • Bake for approximately fifteen to twenty minutes. These freeze well.

 

Bisquick Dessert Biscuits

These biscuits are so delicious served with fresh strawberries and whipped cream; a great alternative to the original strawberry shortcake.
Prep Time 20 mins
Cook Time 20 mins
Servings 6 people

Ingredients
  

  • 4 cups Bisquick
  • 4 tbsp white sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup butter
  • 2 cups cour cream
  • 4 tbsp milk
  • 2 tsp ground cinnamon
  • 1 tsp sugar

Instructions
 

  • Preheat oven to three hundred and seventy-five degrees.
  • In a large bowl sift together four cups of Bisquick, four tablespoons of sugar, two teaspoons of baking powder, one-half teaspoon of baking soda, and one-half teaspoon of salt.
  • Cut in one cup of butter until crumbly. Add the two cups of sour cream along with the four tablespoons of milk and stir until combined, being careful not to over mix.
  • If the dough is too dry, you can add a little more milk. Place the dough onto a floured surface and roll it out to approximately one-half inch thick.
  • Cut into round shapes with a biscuit cutter and place each one onto a greased baking sheet.
  • Bake for ten to fifteen minutes.
  • Mix the two teaspoons of ground cinnamon with the one teaspoon of sugar, and sprinkle over the biscuits while they are still warm.
  • Let cool on a wire rack. Serve with freshly sliced strawberries and whipped cream and enjoy.

Baking has become a hobby for me. I enjoy taking recipes and making them my own, or experimenting with new creations to pass on to my kids. My Mom enjoyed doing the same. Her recipes always turned out great, and every once in a while she would share a cooking secret with me. As we know, all superb cooks have certain ways of doing things not always shared, and I believe that is why their recipes always turn out a bit better than ours. I know for a fact one of my Mom’s secrets was love.

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AboutEmma

Emma is a freelance writer who has a Bachelor’s in Creative Writing from the University of Florida. She first became interested in eating healthier and cooking homemade food when expecting her first child. After she made the decision to be a stay-at-home mom, she began to enjoy creating her own recipes across several types of cuisine. When she’s not busy cooking and writing or looking after her family, Emma enjoys long bike rides in nature. She also enjoys nature photography. Emma’s favorite nature areas, where she finds it easier to relax, include the mountains and the ocean.