Bisquick baking mix has been a pantry staple in my parent's kitchen for as long as I can remember. You can use it for making pancakes, coffee cake, or savory biscuits. When my parents use it, it's usually for sweet biscuits for strawberry shortcake.
Shortcake biscuits are easy to make with Bisquick because you don't have to worry about leavening (it's already in the mix), or cutting in cold butter (stir in melted butter instead). All you need is some sugar, milk, butter, and a baking pan.
Drop spoonfuls of dough on a greased baking pan, and bake in a 425°F oven. They're done in about 10 minutes!
For some odd reason, Bisquick no longer shows the sweet shortcake biscuit recipe on their box. So here it is, the original Bisquick biscuit recipe for strawberry shortcake.
I also made a vegan and dairy-free version which tastes as good, if not better than the original! Just swap out the butter with coconut oil, and milk with almond milk.
Bisquick Shortcake Biscuits
A delicious vegan and dairy-free variation of the basic Bisquick biscuit recipe is to swap out the milk with almond milk and the melted butter with melted coconut oil.
- 2 1/3 cups Bisquick baking mix
- 3 tablespoons butter, melted (can sub coconut oil)
- 1/2 cup milk (can sub unsweetened almond milk)
- 3 tablespoons sugar
Heat oven to 425°F.
Make the dough:
Whisk together the baking mix and sugar in a mixing bowl. Stir in the milk and melted butter just until a soft dough comes together. Don't over-mix!
Portion out dough and place on cookie sheet:
Grease a cookie sheet with butter. Divide the dough into roughly 6 equal portions and drop them on the cookie sheet.
Bake at 425°F for 10 to 12 minutes or until golden brown. Cool for 5 minutes on a rack.
Either break up into big chunks or slice horizontally with a bread knife to serve with berries for shortcake.