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.

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

Ingredients

  • 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

Method

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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Comments

  • Kathy G

    My Mom and I have been making these Shortcake Biscuits for years! So happy to have found the recipe on-line because the recipe is no longer on the Bisquick box. Thank you!

    xxxxxyyyyy

  • Carol

    can you substitute the milk with buttermilk?

    • Summer Miller

      Hi, Carol! I don’t see why not. Your batter might be a little thicker and you might have a subtle tang from the buttermilk, but I bet it would be delicious. Let us know if you try it and how it turns out!

  • Cathy

    Can u sub coconut milk?

    • Carrie Havranek

      I’ve never tried it, but I’d give it a shot, as the recipe also accommodates unsweetened almond milk, too. Thanks for your question, Cathy! Let us know how it goes, if you do make it that way,

  • Karen W

    I too was taken aback when I could’t find the recipe on the Bisquick box. It is now written and and preserved in my old school recipe box. Thank you for posting!!!

    xxxxxyyyyy

  • Gretchen

    Thank you, so much for taking the time to post this recipe. Odd that they stopped posting the recipe on the Bisquick box…. then again, they know that we can just quickly look it up online and that people like you will take the time to post it for us! Thanks, again!

  • Dennynwia

    Wonderful and easy

    xxxxxyyyyy

    • Susanne

      Can you make it a day ahead?

      • Summer Miller

        Hi, Susanne! Great question. You can certainly make the biscuits a day ahead of time, but wait to assemble it until the day you plan to serve it.

  • Lisa

    I made them yesterday for Mother’s Day and thought I was losing my mind when the recipe wasn’t there!!! My sisters didn’t remember so I really had thought I had made this up. Thank you for making me feel sane again! LOL

  • Janice

    I got out my box of Bisquick to make some for strawberry shortcakes and was like??? Where is the butter and sugar that used to be in the printed recipe on the box? Thank goodness you can find anything online. Now I can make them the way I remember.

  • Jodi

    Yum! Perfect.

    xxxxxyyyyy

  • Cindy Zarzyczny

    Can I use yogert in place of milk? If yes how much?

    • Summer Miller

      HI, Cindy! We didn’t test it with yogurt, but it’s worth a try. The acid in the yogurt could react with the leavening agents in the Bisquick which could impact the texture of the biscuit. The batter would also be thicker. If you try it, please let us know how it turned out!

  • Charlene Abbott

    I have used this recipe for years. I place the dough into a greased (or sprayed) round cake pan. Cut when cooled into pie shapes. I serve with Strawberries, half n half or cool whip. This is the best recipe ever!

    • Bea

      That’s the way my mother always made it. In a round pie tin then cut into pie shapes. I’m 65 and that’s how I still make it.

  • suzanne

    Haven’t made these yet but I wanted to share my Moms secret additions to her Bisquick shortcake. She baked a lot and would store the hard clods formed in the brown sugar, in a separate jar just for shortcake season. She added them, as well as crumbled walnuts and little globs of butter as she formed the biscuits on the cookie sheet. Those biscuits had the best nooks and crannies, sweet spots and crunchy spots. Covered with fresh sweetened berries from the garden. Heaven.

  • Janelle

    To be completely honest this is an easy and awesome way to make a vegan desert thanks Bisquick!

    xxxxxyyyyy

  • Deann

    Thank you so much for posting this. I too was surprised that the box no longer has the recipe. I knew there was sugar but forgot the rest so thanks. They are delicious! I either make it with strawberries or peaches.

  • Marianne Lee

    So happy you saved this recipe. Nothing better than Bisquick for my strawberry shortcake biscuits.

  • Roxanna

    Always make Bisquick shortcakes for strawberry shortcake. The only way to go!

  • Katherine Suvanto

    I also panicked! Thanks for your help. Will let you know how it turns out. It’s always delicious so not worried!

  • Megan

    A family staple for 50 years – I panicked when the recipe was not on the box! Thank you!

    xxxxxyyyyy