Reviews & Comments

Great with a little addins' like saute green onions and cheddar cheese.

I grew up on Bisquick biscuits, shortcake, dumplings, coffeecake. I follow the recipe of 2 1/4 cup (dry measure) of bisquick and 2/3 cup (liquid measure) and fold the mixture together for biscuits. When I knead it I fold, turn and continue until all of the liquid is absorbed. Sometimes I roll the dough thin and cut 2" circles then stack them for a flake biscuit. When using buttermilk you might have to use a tablespoon more than the recipe calls for because buttermilk is thick. To warm biscuits back up wrap in foil and up into a 350 degree oven for 10-15 mins. They will come out warm and fluffy. Use a microwave oven and they become warm and dense. With Bisquick you can not go wrong.

I love Bisquick ~ especially for chicken & dumplings! They are no fail every time! I always have to make a double batch of the actual 'dumplings' =) For the biscuits, they've always turned out for me...both by rolling them and by making the drop kind.

For all of you who like 'from scratch', make your own bisquick! Use 9 cups flour, 1/4 cup baking powder, 1 tablespoon salt and 2 cups shortening! Store in air tight container in cool dry place or in freezer for up to 8 months! I use that recipe in place of bisquick!!!! It rocks!!!