Bisquick Shortcake Biscuits


Quick and easy biscuits for shortcake recipes using Bisquick baking mix. Comes together in minutes!

Photography Credit: Elise Bauer

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.

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How to make Shortcake Biscuits with Bisquick baking mix

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 Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Makes 6 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


1 Heat oven to 425°F.

2 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!

3 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.

4 Bake: Bake at 425°F for 10 to 12 minutes or until golden brown. Cool for 5 minutes on a rack.

5 Serve: Either break up into big chunks or slice horizontally with a bread knife to serve with berries for shortcake.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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38 Comments / Reviews

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Did you make it? Rate it!

  1. linda

    I usually add more sugar. Like you, I enjoy the drop style because of the crunchy edges the peaks make. Thank you for sharing this recipe.

  2. Chris K

    Very easy, quick and tastes great. Used an additional half tablespoon sugar to make it a little sweeter. In addition, substituted half the butter with coconut oil. Delicious!


  3. Melissa

    I also shake cinnamon sugar on tops before baking !


  4. Cali

    I used 4 tablespoons of sugar instead of three!

  5. Jane

    I desperately want to make this (grew up on Bisquick shortcake, can’t imagine having it any other way), but have no Bisquick!! Elise, what can I use instead?! I have flour, baking soda, baking powder, cornstarch, eggs, milk… I even have lots of “just add water” pancake mix– but of course there’s no yeast. Help! #QuarantineCookingProblems

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