160 biscuit cake recipes

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.

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.

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.

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.

Flaky Southwestern biscuits loaded with diced green chiles and sharp cheddar cheese. Golden, buttery, and ready in 45 minutes from scratch.

Quick and easy peanut butter cookies using Bisquick.

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

Spiced pecan drop biscuits with cinnamon, nutmeg, ginger, and allspice, loaded with chopped pecans and raisins. Buttermilk biscuits with a warm holiday spice profile.

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.

All the essential goodness of chicken pot pie without all the hassle. Perfect for a busy work night when you just don't have a second to spare. Quick and delicious, perfect for the family on the go.

These scrumptious biscuits are perfect for those small dinner parties with friends!

Nashville fried biscuits made from a yeasted dough with lard, dropped into hot fat until golden and puffy. A big-batch Southern recipe that freezes well for later.

Make-ahead sourdough biscuit batter with buttermilk, self-rising flour, and yeast. Mix once, refrigerate, and bake fresh biscuits anytime you want them.

Sourdough biscuit dough: a refrigerator dough made with yeast and buttermilk that bakes into tender, fluffy biscuits anytime. Improves with age, lasting up to a week in the fridge.

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.