Alice's Bisquick Buttermilk Biscuits

These buttermilk biscuits take the trusty Bisquick shortcut and dial it up with two clever moves: real buttermilk for tang and lift, plus a splash of soda water for extra-light, almost lacy texture. The carbonation in soda water releases steam in the oven, pushing the biscuits to rise taller than buttermilk alone could manage.

Don’t overknead. Bisquick already contains leavening and shortening worked into the flour, and over-mixing develops the gluten and turns the biscuits tough and bready. Knead just until the dough comes together into a smooth, slightly tacky ball. Five or six folds is plenty.

Pat (don’t roll) the dough out on waxed paper. Rolling stretches and compresses the gluten, which produces flatter, denser biscuits. Patting preserves the air pockets you just kneaded in.

A hot oven is non-negotiable here. The 450°F (230°C) blast is what creates the dramatic oven spring and golden crust. Anything cooler and the biscuits spread instead of rising up.

Pro Tips

• Use cold butter cut into small cubes, not softened. Cold butter creates steam pockets that produce flaky layers.
• Press the cutter straight down without twisting. Twisting seals the edges and biscuits won’t rise as tall.
• Brush the tops with melted butter the moment they come out of the oven for that bakery sheen and richer flavor.

Variations

• Add 1 cup of grated sharp cheddar and ½ teaspoon of garlic powder for cheese garlic biscuits.
• Sprinkle 2 tablespoons of fresh chopped chives or parsley into the dough for herby savory biscuits.
• Fold in ⅓ cup of dried cranberries and 1 tablespoon of orange zest for a sweet brunch variation.