114 baking biscuit recipes

Drop biscuits with a jelly-filled thumbprint center, baked at high heat until golden. A quick from-scratch biscuit recipe with a sweet surprise in every bite.

Pesto biscuits with green basil flecks and fluffy buttermilk crumb, baked from a quick pantry-friendly recipe using powdered milk. A herbal twist on the classic American biscuit.

Easy drop biscuits with just 5 pantry ingredients ready in 30 minutes. No rolling, no cutting, no biscuit cutter needed. Just mix, scoop, bake, and serve hot with butter and jam.

Sourdough biscuits from starter: old-fashioned fermented biscuits with a tangy, tender crumb, naturally leavened from a flour-and-water sponge and lifted with a touch of baking soda. Pioneer-style comfort.

Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.

Spiced pumpkin muffins built on Bisquick with cinnamon, ginger, and optional chopped apricots. A shortcut weeknight muffin ready in 30 minutes flat.

Pumpkin puff pancakes are tiny silver-dollar pancakes built on Bisquick, canned pumpkin, eggs, and warm spices. Light, puffy, and ideal for fall brunch or holiday breakfast trays.

Low-fat pancakes from biscuit baking mix with egg white, skim milk, and fat-free spread. Quick breakfast pancakes ready in 15 minutes with no special ingredients.

Bisquick pumpkin muffins skip the oil entirely, using canned pumpkin and molasses for moisture and richness alongside warm spices and plump raisins. A pantry-friendly fall muffin made in one bowl with zero added fat.

Quick berry muffins made with Bisquick, plain yogurt, blueberries, and lemon zest. Golden tops, tender crumb, and just six ingredients. A shortcut breakfast that tastes homemade.

Traditionally a dessert, these delicious filled pancakes may also be served at brunch.

Quick and easy peanut butter cookies using Bisquick.

Flaky buttermilk biscuits made with frozen shortening rubbed into quadruple-sifted flour. The freezer trick and gentle handling are what make these tall and tender.

So quick and easy. Not really Danish pastry, but good in a pinch.

Vegan whole wheat biscuit crust made with pastry flour, soy milk, and a touch of honey or maple syrup. Use as a pot pie topper or rolled-out base for fruit cobblers.

Kentucky ham and angel biscuits: light, foolproof biscuits raised with both yeast and baking soda, split and stuffed with salty country ham. The Southern party staple, a fixture from church suppers to Derby Day.