The Butter: We’re using softened butter instead of cold butter. I know, your whole life you’ve heard that you need to use cold butter! Some of you are probably grating frozen butter into your biscuits. This recipe works perfectly with room temperature butter!
The Leavening Agents: There’s a lot of baking powder in this recipe. I was actually pretty surprised by the amount my dad uses. But it doesn’t have a metallic or soapy taste! Baking soda is normally used when there is an acid present – like buttermilk, lemon, or vinegar, There isn’t any in this recipe, but my dad still adds a little baking soda and it just isn’t the same without it!
The Milk: You can use buttermilk if you really feel the need to, but my dad uses regular 2% milk and so do I. I actually prefer the biscuits that way. They get too tangy for me when you use buttermilk.
What Readers are Saying!
“I have never made homemade biscuits before so this was my first attempt. Oh my goodness! They turned out amazingly delicious. Thank you so much for sharing your recipe and tips!!” – Christen
How to Make Homemade Biscuits:
Dry Ingredients: These aren’t your average Bisquick biscuits! That means you’ll be adding some extra ingredients to the mix.
Add the Bisquick biscuit mix, flour, baking powder, sugar, salt, and baking soda to a mixing bowl and stir until well combined.
Wet Ingredients: Now you can start adding in the butter. Start with two tablespoons and work it into the flour, then repeat with the remaining butter. Next you can pour in the milk and stir it with a spoon until just combined. To finish fold the dough over on itself three times.
Shape: Pat the dough out into a circle about 3/4 of an inch thick onto a floured surface.
Helpful Tip!
Is the dough too soft to work with?
You may need to add more flour if the mixture is too wet. Just add in a tablespoon at a time until the dough is dry enough to handle.
Helpful Tip!
Don’t be shy about re-rolling the dough!
Get in there and re-roll that dough to get extra biscuits. You’ll probably get about 5 biscuits from your initial pat down of the dough. Definitely pat it back out and cut out the remaining biscuits. My dad isn’t at all shy about re-working the dough and you shouldn’t be either.
