Bisquick Biscuits with Buttermilk This post may contain affiliate links. These Bisquick Biscuits with buttermilk are fluffy and tender. They are perfect for a breakfast of biscuits and gravy or served as a blueberry buttermilk biscuits side.
They can be served for breakfast as a breakfast sandwich, biscuits, and gravy, or with butter and jam. On the other hand, they are perfect for dinner as well! Serve them with soup, meat, and potato meals, or with chicken strips and gravy. Don’t have any bisquick on hand? It’s super easy to make some using my Homemade Bisquick Copycat Recipe.
I am right there with you! I rarely have buttermilk on hand. There are a couple of options. One is to store powdered buttermilk like this in your refrigerator. Simply mix it with water when you are ready to use it. Another option is to make a buttermilk substitute. For one cup of buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of milk.
Allow the mixture to sit for about 10 minutes before using it. What kind of mat is the dough on? I’m using a silicon mat called a Roul’Pat. It is a non-stick, non-skid work surface that is perfect for working with dough, chocolate, and sugar. Or as a faster option use a sharp knife to cut the dough into squares. Bake and Reheat: Fully bake the biscuits.
Allow them to cool completely and then wrap tightly in plastic wrap and store at room temperature for several days. Prep and Freeze: Prepare the bisquick buttermilk biscuits up to the point of baking. Instead of placing the pan in the oven, place it in the freezer. Once the unbaked biscuits are frozen, transfer them to a freezer storage bag. Bake the frozen biscuits as directed in this recipe but add a couple of minutes of baking time.