Butter Biscuits

Butter Biscuits

Bet you can't say "butter biscuits" five times fast! These tender, flaky biscuits sure will disappear in a hurry.

Prep Time



Total Time






cup butter or margarine (firm)
2 1/2
cups Original Bisquick® mix
cup milk
Butter or margarine, melted
  1. Heat oven to 450ºF.
  2. Cut firm butter into 1/4-inch pieces. Toss Bisquick mix and butter pieces with fork until coated. Add milk; stir just until milk is absorbed (do not overstir).
  3. Turn dough onto surface dusted with Bisquick mix. Knead 5 times. Pat to 1/2 inch thickness. Cut with 3-inch cutter. Place on ungreased cookie sheet with sides touching for soft sides or 2 inches apart for crispy sides.
  4. Bake about 9 minutes or until golden brown. Brush with melted butter.
Makes 8 biscuits
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For tender biscuits, knead only five times. That's just enough to make the dough smooth and well coated so it's no longer sticky.
Don't like to knead dough? Make drop biscuits by decreasing the Bisquick mix to 2 1/4 cups and skipping the kneading step. Drop dough by spoonfuls onto the cookie sheet, and bake for about 10 minutes. You'll get 10 drop biscuits.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 145 ),
  • Total Fat 16 g
    • (Saturated Fat 6 g,),
  • Cholesterol 20 mg;
  • Sodium 590 mg;
  • Total Carbohydrate 24 g
    • (Dietary Fiber 0g,
  • Protein 3 g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.