Judy's Bisquick Biscuits

Julia Ferguson

By
@judyjellybean

I messed with the Bisquik biscuit recipe on the box, until I came up with this recipe. Big tender biscuits good for sausage gravy, butter and jam, or anything that goes with a good biscuit.


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Comments:

Serves:

makes 8-9 biscuits, depending on how thick or thin the dough is rolled out.

Prep:

10 Min

Cook:

10 Min

Method:

Bake

Ingredients

2 1/4 c
bisquick
2 tsp
baking powder
1 tsp
sugar
2 Tbsp
lemon juice
milk *amount is in directions
1
egg
flour for dusting surface

Directions Step-By-Step

1
Put 2 Tbsp. lemon juice in measuring cup and add *enough milk to measure 2/3 cup. Let lemon juice and milk mixture sit for about 5 min.
2
In mixing bowl, combine bisquick, baking powder and sugar. Add egg and milk mixture to bisquick mixture. Stir until all ingredients are combined. Do not over mix.
3
Place dough on a lightly floured surface and knead about 12 times. Pat dough out with hands to about
1 1/4 inches thick. Using round biscuit cutter, rim of glass, or whatever you like to use. Cut out biscuits. Place on parchment lined sheet pan and bake at 450 degrees F. 10 minutes or until golden.
4
Notes: I usually rework the dough and get about 8-9 biscuits from this recipe. When I say rework I mean I gather up scraps after cutting buscuits and put the scraps back together and pat out and cut. Just don't over work the dough or the biscuits will be tough. Also, I have floured my surface with bisquick in the past, but I don't think the end result is the best result for me. I like using flour instead, I think it makes for a better finished product. It seems the bisquick is too heavy.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy