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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.
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Prep Time 20 mins
Cook Time 15 mins
Servings 6 people


  • 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)


  • 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.
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